Time to bake bread using the dough cycle
cleo1443
11 years ago
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lpinkmountain
11 years agoRelated Discussions
Bread dough - still safe to use?
Comments (7)I agree, knocking down the dough shouldn't hurt it, the yeast should let it come back as it needs to. I think it's not knocked down becasue it's supposed to be fast and easy and that adds another step. As Ann mentioned, safety isn't an issue, but I'll be interested to see how the batch turns out. Annie...See MoreBread Dough - Five Day Fermentation ....Pics
Comments (18)Ann T, I'm glad to hear that I'm not the only person who thinks sourdough is too "sour". I tried and tried to get a viable living starter and after I did, I didn't even like it very much! I haven't baked bread in a long time, Elery's been on a diet and since he loves homemade bread he has asked me not to make it . Since neither of us care for store-bought bread, it sure cuts down the bread consumption! Sandra, Grandma only baked basic bread during the winter, when the chickens weren't laying eggs and we didn't have an overflow of butter. All other times she made the rich farmhouse white bread with butter, eggs and milk, some sugar. I really have to make some bread soon. It won't look like Ann T's but I don't care, LOL, I'll eat the end piece off the loaf before I ever think to take a picture. Annie...See MoreAnyone using a Romertopf for bread baking??
Comments (9)I bake in cast iron all the time. I don't have a Romertopf . My cast iron is a Le Creuset and also a very old plain cast iron pot . Both have lids. Both go into the oven at 500 for 30 min. and then I remove them and lower the bread into the preheated pot. I replace the cover, place them back in the oven and lower the oven to 460. Bake 15 min with lid on and 15 min with lid off. I will link pics below. To get your bread into the pot, either hot or cold , simply place a piece of parchment paper over the basket that the bread is rising in and let the bread come out onto the paper. Then I tear off the extra to make a shape with handles and simply lower into the pot. I have been doing this for years...way longer than Chad at the bakery that become famous for baking in cast iron :) Here are some pics. I will be glad to answer any questions. You can look on The Fresh Loaf and do a search for info on this type of baking as well as using your clay pot. I know there are folks on there that have done so. c bread dough rises in cloth lined baskets ( old napkins that are heavily floured with rice/white flour 1/2 and 1/2 combination) dough turned out onto parchment and parchment then torn to make handles dough lowered in to preheated 500 degree pots using the parchment finished loaf still in pot loaves cooling ...I usually bake 6 loaves...just keep placing pots back in oven and reheating with lids on and removing loaves from fridge where they have retarded...turning out onto parchment and lowering into hot pot...See MoreLOOKING for: coffeecake using frozen sweet bread dough
Comments (2)You could roll the dough out into a longish rectangle, spread one or more of the fillings in the center, then cut angled slashed strips of the dough from the outside edges to the center, but not cutting into the dough covered by the filling. Now, alternate placing the slashed strips across the filling in a sort of braid design. Brush the top with a beaten egg mixed with a TB of water. Sprinkle with sliced almonds if you have them. Bake in a medium oven (350-375) until golden brown and done on the bottom. While warm, drizzle with 10X powdered sugar mixed with milk and a little vanilla and drizzle this glaze all over the top of the braid. Feel better now? Teresa...See Morelindac
11 years agoannie1992
11 years agolpinkmountain
11 years agograinlady_ks
11 years agolpinkmountain
11 years agocleo1443
11 years ago
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