Fresh bread from the wood fired oven

Post in 'The Inglenook' started by fishingpol, Oct 14, 2012.

  1. Dix

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  2. fishingpol

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  3. Dix

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    James Beards is in his "Beard On Bread". I can't find it on line, going to have to find my copy and type it in here.

    It's awesome !!
     
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  4. PapaDave

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    Yes, yes you should.:cool:
     
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  5. Dix

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    OK, James is probably packed in box, gonna take some time... here's Fannies, typed in. If ya cook, you'll get the shorthand . I've added my own notes:eek:

    2 1/2 cups potato cooking water(save the spuds, you're going to need them)
    1/2 cup + 2 tbl yellow corn meal
    1/4 cup dark molasses
    2 tbl brown sugar
    2 tbl ( 1/4 stick) butter
    2 pkg dry yeast
    1 cup mashed potato
    1 tbl salt
    3 cup rye flour
    3 1/2 - 4 1/2 cup ( depends on humidity) all purpose flour
    1 tbl caraway
    !/2 - 1 cup raisins (my add)
    *I've used honey as well, 1 - 2 tbls, depends on humidity levels*

    bring potato water to a boil, stir together 1/2 cup of the cornmeal, the molasses, brown sugar, & butter. Pour the potato over stir until well blended. Let stand until warm.

    Sprinkle the yeast over the mixture. & let stand fir 1-2 minutes to dissolve. Beat in mashed potato, salt, rye flour, 2 cups of the all purpose flour, & the caraway & raisins. add enough all purpose flour to make a manageable dough. Turn onto a floured board, cover, & let rest for 10 minutes.

    Resume knead for about 10 minutes until smooth & elastic. Add flour as needed (humidity levels). Place in greased bowl, cover, & let double in bulk.

    Punch down, knead, divide, & shape into 2 loaves.Sprinkle baking sheet w/remaining corn meal & place loaves on sheet, leaving 3-4" of space.Cover & let rise until double in bulk. (About 2 hours, this stuff is heavy)

    Preheat oven to 375F. Bake for 30 minutes, brush again w/glaze & bake for another 15 minutes (oven temps may vary) Best bet is to do the *thunk" test. works well.

    (Dix pretty much done typing for now) ;)
     
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  6. fishingpol

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    Thanks for that one Dix. It looks hearty and may fit the bill. Hafta make soup to go with it. I need a cool weekend now.
     
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  7. Capt

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    Burning Hunk

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    Looks awesome Fish! I still haven't done bread in mine, but we have cranked out dozens of pizzas and several meat dishes. Keep em coming!
     
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  8. fishingpol

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    I've been thinking of a roast chicken with veg, potatoes and pie in the oven. Or even better a rustic chicken pot pie with fresh made biscuits. So much food so little time...
     
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  9. Gasifier

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    Wow. Great post fishingpol. That whole process is a thing of beauty. I too can see a simple wood burning oven in my future as well. The cover (roof) over the top of it must make it nice. Very nice oven and place you have there. Congrats!
     
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  10. fishingpol

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    Thanks Gas. The roof is essential to keep the clay from breaking down over time. I can cook in the rain or snow with it too. Just a few weeks ago they re-roofed the school up the street from me. Word is that they were giving a bunch of slate away. I would have loved to get a few square of slate for the roof. I would have had to beef the framing though.
     
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  11. andybaker

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    Looks good but too much work for me, LOL.
     
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