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Alterenative Baking Question (for clay pot recipe)
Alterenative Baking Question (for clay pot recipe)
Hi all.
I am attempting the 100% fresh ground flour recipe by Weston Price as shown
on this webpage: * w w w .westonaprice.org/foodfeatures/ourdailybread.html
.
This makes a really large loaf it seems (4 pounds?) and I am planning on
making just a round loaf, cutting it in half and freezing one half. I read
in "The Baker's Apprentice" a while back that some of these breads really
don't "come into their own" unless baked in such large loaves.
I used to own the same Romertopf pot described, but it had a crack and broke
apart. I am on the "Day Two, Morning" step, it seems very smooth for a
fresh flour sponge and smells awesome, not sour but refreshingly "winey"
(even though I unfortunately had to omit the rye). Anywho, I am planning on
baking on hot tiles with steam at the beginning of the bake, as I do my
regular sourdough bread, and I am wondering how the (recipe) temp and times
might need to be adjusted. I know nobody's oven is the same, and there will
be some trial and error, but if anyone might have an opinion that may point
me in the right direction, I would really appreciate it.
Thanks, hutchndi
PS, please excuse my use of the word "anywho".
Hi all.
I am attempting the 100% fresh ground flour recipe by Weston Price as shown
on this webpage: * w w w .westonaprice.org/foodfeatures/ourdailybread.html
.
This makes a really large loaf it seems (4 pounds?) and I am planning on
making just a round loaf, cutting it in half and freezing one half. I read
in "The Baker's Apprentice" a while back that some of these breads really
don't "come into their own" unless baked in such large loaves.
I used to own the same Romertopf pot described, but it had a crack and broke
apart. I am on the "Day Two, Morning" step, it seems very smooth for a
fresh flour sponge and smells awesome, not sour but refreshingly "winey"
(even though I unfortunately had to omit the rye). Anywho, I am planning on
baking on hot tiles with steam at the beginning of the bake, as I do my
regular sourdough bread, and I am wondering how the (recipe) temp and times
might need to be adjusted. I know nobody's oven is the same, and there will
be some trial and error, but if anyone might have an opinion that may point
me in the right direction, I would really appreciate it.
Thanks, hutchndi
PS, please excuse my use of the word "anywho".
Re: Alterenative Baking Question (for clay pot recipe)
"hutchndi" <hutchndi@cox . net > wrote in message =
news:W96Rh.7413$EJ6.2467@newsfe24.lga...
> I am attempting the 100% fresh ground flour recipe by
> Weston Price as shown on this webpage:
> * w w w .westonaprice.org/foodfeatures/ourdailybread.html
>
> ... I am planning on baking on hot tiles with steam at the
> beginning of the bake, as I do my regular sourdough bread, and I
> am wondering how the (recipe) temp and times might need to be
> adjusted.
That's a real humdinger recipe! Why take 5 days starting a
starter when you probably have one almost ready to go in your fridge?
Why do you need "Celtic sea salt"? A special thermometer for poultry?
(Lots more questions deleted).
As far as temperature is concerned, it is pretty hard to know what is
going on in a cloche or at the surfaces of baking stones or tiles. When
you say steam, what do you mean? Ice cubes in the oven, or a bucket
of water over hot rocks on the bottom of it?
Particularly with sourdough, I don't think anybody can tell you about
times and temperatures except some wide limits because those things
depend on what your particular dough is doing. But probably you will
get advice from people with clearer ideas than mine.
Well, I could probably help if it came to revising that verbose and =
over-
specific recipe presentation to a time-line tabular form. But for =
mixed-grain
rye sourdoughs, I think you would do better to follow Samartha's
procedures -- well, if you can figure a way to get by without the =
temperature-
regulated fish tanks that Samartha likes to warm his dough in.
--
Dicky
"hutchndi" <hutchndi@cox . net > wrote in message =
news:W96Rh.7413$EJ6.2467@newsfe24.lga...
> I am attempting the 100% fresh ground flour recipe by
> Weston Price as shown on this webpage:
> * w w w .westonaprice.org/foodfeatures/ourdailybread.html
>
> ... I am planning on baking on hot tiles with steam at the
> beginning of the bake, as I do my regular sourdough bread, and I
> am wondering how the (recipe) temp and times might need to be
> adjusted.
That's a real humdinger recipe! Why take 5 days starting a
starter when you probably have one almost ready to go in your fridge?
Why do you need "Celtic sea salt"? A special thermometer for poultry?
(Lots more questions deleted).
As far as temperature is concerned, it is pretty hard to know what is
going on in a cloche or at the surfaces of baking stones or tiles. When
you say steam, what do you mean? Ice cubes in the oven, or a bucket
of water over hot rocks on the bottom of it?
Particularly with sourdough, I don't think anybody can tell you about
times and temperatures except some wide limits because those things
depend on what your particular dough is doing. But probably you will
get advice from people with clearer ideas than mine.
Well, I could probably help if it came to revising that verbose and =
over-
specific recipe presentation to a time-line tabular form. But for =
mixed-grain
rye sourdoughs, I think you would do better to follow Samartha's
procedures -- well, if you can figure a way to get by without the =
temperature-
regulated fish tanks that Samartha likes to warm his dough in.
--
Dicky
Re: Alterenative Baking Question (for clay pot recipe)
"Dick Adams" <Bad.Addr@nonexist . com > wrote in message
news:YB7Rh.17200$VU4.2136@bgtnsc05-news.ops.worldnet.att . net ...
>
That's a real humdinger recipe! Why take 5 days starting a
starter when you probably have one almost ready to go in your fridge?
Why do you need "Celtic sea salt"? A special thermometer for poultry?
(Lots more questions deleted).
Well Dicky, I actually used my own starter, converted to whole wheat, and
used regular un-iodized salt. I am not following the recipe exactly, but
close enough (I think)
As far as temperature is concerned, it is pretty hard to know what is
going on in a cloche or at the surfaces of baking stones or tiles. When
you say steam, what do you mean? Ice cubes in the oven, or a bucket
of water over hot rocks on the bottom of it?
Preheated oven with pan filled with lava rocks, boiling water poured in at
beginning of bake.
Particularly with sourdough, I don't think anybody can tell you about
times and temperatures except some wide limits because those things
depend on what your particular dough is doing. But probably you will
get advice from people with clearer ideas than mine.
Just looking for something that might nudge me in the right direction, as
the temps in the recipe are probably quite different for using a clay pot.
Well, I could probably help if it came to revising that verbose and over-
specific recipe presentation to a time-line tabular form. But for
mixed-grain
rye sourdoughs, I think you would do better to follow Samartha's
procedures -- well, if you can figure a way to get by without the
temperature-
regulated fish tanks that Samartha likes to warm his dough in.
Revise away if you like. And Samartha would probably scoff at this laid back
sort of recipe. Thanks for the always colorful reply Dicky (though you seem
somehow tame since I have been gone).
Hutchndi
"Dick Adams" <Bad.Addr@nonexist . com > wrote in message
news:YB7Rh.17200$VU4.2136@bgtnsc05-news.ops.worldnet.att . net ...
>
That's a real humdinger recipe! Why take 5 days starting a
starter when you probably have one almost ready to go in your fridge?
Why do you need "Celtic sea salt"? A special thermometer for poultry?
(Lots more questions deleted).
Well Dicky, I actually used my own starter, converted to whole wheat, and
used regular un-iodized salt. I am not following the recipe exactly, but
close enough (I think)
As far as temperature is concerned, it is pretty hard to know what is
going on in a cloche or at the surfaces of baking stones or tiles. When
you say steam, what do you mean? Ice cubes in the oven, or a bucket
of water over hot rocks on the bottom of it?
Preheated oven with pan filled with lava rocks, boiling water poured in at
beginning of bake.
Particularly with sourdough, I don't think anybody can tell you about
times and temperatures except some wide limits because those things
depend on what your particular dough is doing. But probably you will
get advice from people with clearer ideas than mine.
Just looking for something that might nudge me in the right direction, as
the temps in the recipe are probably quite different for using a clay pot.
Well, I could probably help if it came to revising that verbose and over-
specific recipe presentation to a time-line tabular form. But for
mixed-grain
rye sourdoughs, I think you would do better to follow Samartha's
procedures -- well, if you can figure a way to get by without the
temperature-
regulated fish tanks that Samartha likes to warm his dough in.
Revise away if you like. And Samartha would probably scoff at this laid back
sort of recipe. Thanks for the always colorful reply Dicky (though you seem
somehow tame since I have been gone).
Hutchndi
Re: Alterenative Baking Question (for clay pot recipe)
"hutchndi" <hutchndi@cox . net > wrote in message =
news:amaRh.53175$nh4.31993@newsfe20.lga...
> Well Dicky, I actually used my own starter, converted to whole wheat, =
and
> used regular un-iodized salt.
Well, you know, you can just flop your starter into whole wheat dough,
and it should work. Well, assuming that you know how to activate it. =
It is not
rocket science or astrophysics or anything like that.
> I am not following the recipe exactly, but close enough (I think).
Close enough is good enough if it works. There is no substitute for =
applying
practical intelligence to absurd recipes.
> Preheated oven with pan filled with lava rocks, boiling water poured =
in at
> beginning of bake.
Sounds like you are telling us that your behavior in the kitchen is not
moderated by any Mrs. Hutchdni.
> Just looking for something that might nudge me in the right direction, =
as
> the temps in the recipe are probably quite different for using a clay =
pot.
Bread at the store is a direction to consider. Could save the =
complications
of third degree burns.
> And Samartha would probably scoff at this laid back sort of recipe.
He is more likely to apply his ostensibly good-natured, devilish =
rhetoric.
And, by the way, I wouldn't say the recipe was laid-back. Laid-back is
not exactly the right term. Recipes, by their very essence, deserve =
our
contempt. Samartha has shown the true path here:
* samartha . net /SD/images/BYDATE/02-08-05/index.html
(But there is probably a simpler way.)
> Thanks for the always colorful reply Dicky (though you seem
> somehow tame since I have been gone).
I was sick for a few days, but I am getting better now.
--
Dicky
P.S. Can you learn to use the > symbol in such a way that we know
who says what?
"hutchndi" <hutchndi@cox . net > wrote in message =
news:amaRh.53175$nh4.31993@newsfe20.lga...
> Well Dicky, I actually used my own starter, converted to whole wheat, =
and
> used regular un-iodized salt.
Well, you know, you can just flop your starter into whole wheat dough,
and it should work. Well, assuming that you know how to activate it. =
It is not
rocket science or astrophysics or anything like that.
> I am not following the recipe exactly, but close enough (I think).
Close enough is good enough if it works. There is no substitute for =
applying
practical intelligence to absurd recipes.
> Preheated oven with pan filled with lava rocks, boiling water poured =
in at
> beginning of bake.
Sounds like you are telling us that your behavior in the kitchen is not
moderated by any Mrs. Hutchdni.
> Just looking for something that might nudge me in the right direction, =
as
> the temps in the recipe are probably quite different for using a clay =
pot.
Bread at the store is a direction to consider. Could save the =
complications
of third degree burns.
> And Samartha would probably scoff at this laid back sort of recipe.
He is more likely to apply his ostensibly good-natured, devilish =
rhetoric.
And, by the way, I wouldn't say the recipe was laid-back. Laid-back is
not exactly the right term. Recipes, by their very essence, deserve =
our
contempt. Samartha has shown the true path here:
* samartha . net /SD/images/BYDATE/02-08-05/index.html
(But there is probably a simpler way.)
> Thanks for the always colorful reply Dicky (though you seem
> somehow tame since I have been gone).
I was sick for a few days, but I am getting better now.
--
Dicky
P.S. Can you learn to use the > symbol in such a way that we know
who says what?
