Fresh bread from the wood fired oven

fishingpol Posted By fishingpol, Oct 14, 2012 at 10:34 AM

  1. Dix

    Dix
    Minister of Fire

    May 27, 2008
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  2. fishingpol

    fishingpol
    Minister of Fire

    Jul 13, 2010
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    Merrimack Valley, MA
    Dix likes this.
  3. Dix

    Dix
    Minister of Fire

    May 27, 2008
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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 !!
     
  4. PapaDave

    PapaDave
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    Feb 23, 2008
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    Yes, yes you should.:cool:
     
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  5. Dix

    Dix
    Minister of Fire

    May 27, 2008
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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

    fishingpol
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    Jul 13, 2010
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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.
     
  7. Capt

    Capt
    Burning Hunk

    Jun 13, 2009
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    Loc:
    Michigan
    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

    fishingpol
    Minister of Fire

    Jul 13, 2010
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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...
     
  9. Gasifier

    Gasifier
    Minister of Fire

    Apr 25, 2011
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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!
     
  10. fishingpol

    fishingpol
    Minister of Fire

    Jul 13, 2010
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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.
     
  11. andybaker

    andybaker
    Feeling the Heat

    Oct 31, 2008
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    Looks good but too much work for me, LOL.
     

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