Let's Talk BBQ
Other Cooking Equipment => Cast Iron & Campfire Cooking => Topic started by: hikerman on February 21, 2015, 07:17:09 PM
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This is the beginnings of a sourdough 3 grain bread for this evening's meal. It's a whole wheat, barley, and oat blend and should be good! I'll post a finished shot in a bit...
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Okay bread's out! This is gonna be good!
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Great looking loaf of bread, nicely done. ;)
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Great looking loaf of bread, nicely done. ;)
X2 Don
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I hope we get a recipe with this! ;D It is looking great Gene.
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looks great.
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Where's the butter?
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You had me at "sourdough"! Looks really tasty.
Art
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Man, stop that. A loaf like that, slightly warm, and some soft butter.... I am a dead man going to heaven. I got a book about making artisan bread using a very wet dough but easy to make. I made some decent stuff but you make me want to make some bread.
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I hope we get a recipe with this! ;D It is looking great Gene.
Your wish is granted O' fearless leader! Coming soon..... a teaser 'til then!
I have toyed around with a basic sourdough recipe wanting a somewhat more nutritious bread and this is where I am . . . so far:
3 Grain Sourdough
Ingredients:
1 cup whole grain wheat flour
2 cups bread flour
1/4 cup whole grain barley flour
1/4 cup whole grain oat flour
1/2 Tablespoon gluten
1 1/2 teaspoon sea salt
1/4 cup sourdough starter
1 1/2 cups water (not tap) - warmed - not hot
1 Tablespoon honey
Mix dry ingredients in a large bowl. In a medium bowl, dissolve the honey in warmed water, add starter and dissolve that as well. Pour this over the flour mix while stirring. Shape dough into a ball and cover bowl with plastic wrap.
Fermentation: Leave the covered bowl at room temperature 75 degrees F. for 18 hours. The dough will double in size.
Folding and Resting: Sprinkle a little flour on a large cutting board. Empty dough onto board gently spread dough out to form a rectangle, approximately 12" X 8". Fold into thirds and then fold once more to form a ball. Cover with plastic wrap and rest 15 minutes
Proofing: Use a cotton flour-sack towel to line a large bowl (I use the one the dough came out of - washed). Sprinkle oatmeal (old fashioned) on towel to keep dough from sticking to towel, put dough onto towel lined bowl (you may use a wicker proofing basket or banneton, if you have one), cover bread with another towel. Allow this to rise 1 1/2 to 2 hours in a warm place 75 degrees F. ideal temperature.
Baking: 30 minutes before proofing is finished, place a covered 10 1/2" cast iron dutch oven into the oven and preheat oven to 475 degrees F. After the 30 minutes, it is time to bake - FINALLY! Work Quickly! Open dutch oven, sprinkle some oats in bottom (so bread won't stick). Transfer dough to the dutch oven. Make a couple 1/2" deep slashes to the dough with sharp knife or ideally a razor knife (lamet). Bake the covered dough for 30 minutes at 450 degrees F. Remove the lid from the dutch oven and bake another 15 minutes at 400 degrees F. until crust is golden brown. Pull and place on wire rack for at least an hour to cool.
ENJOY!
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What a salivation stimulator... ;D
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Your wish is granted O' fearless leader! Coming soon..... a teaser 'til then!
AAARRRRRGGGHHH!!!!!!
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I posted recipe for this bread. Scroll up a few spots..... ::)
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Dang looks good. Bookmarked!
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Thanks for the recipe Gene. ;)
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Nice, wish I was good with baking bread.
I could sell my for boat anchors so I am stop.
I do like the look of yours.