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Im sorry I didnt mean to high jack this post. I love to make bread too and I use a cast iron dutch over also. Corning makes great glass pots that are also perfect for baking bread.
After my pizza fiasco I am still trying to figure out how you don't burn the bottom of the bread. Do you move all the coals to one side so that the oven sits just on the firebrick floor?
4 cords said:
Made a pot roast two weeks ago, when our power went out. I took the surround off of the insert and there was enough room to get the dutch oven in there without the cover. I had never made a pot roast before, but I had eaten plenty
Put the pot roast in the dutch oven with cut up potatoes and carrots, diced onion. Maybe a cup or two of water, some Worstershire, salt and pepper. Ideally you want to slow cook at about 300, which worked well on top of the insert and the pot sitting on top of the blower vent. On a stove, a trivet would be necessary. I cooked the pot roast for about 6 hours. It was really, really good.
I imagine a beef stew would be similar, except much more water and a boullion cube, perhaps. The old-fashioned Yankee Pot Roast, is pretty simple though.
You really can't beat a pot roast. I do mine the same as yours except I also add a packet of lipton onion soup mix and can of condensed cream of mushroom soup (the healthy kind w/ less sodium so the roast doesn't get too salty). It makes the gravy foolproof and rich.
pen
pen
The Oven was sitting on top of two fire bricks so it wasnt directly on the coals. The first time I tried it, the bottom of the bread was burnt and the middle wasnt baked properly. So my son and I tried the brick and it worked. sorry failed to mention that.BeGreen said:
amellefson
Member
Hope nobody here is on "South Beach" here. They might have to cheat after reading this. 
Looks great. I get similar creative spurts too.
Looks great. I get similar creative spurts too.
Very nice!! They actually inject water into some ovens to get the bread crispy- which is the contrary of what you'd think. I wonder if the lid in this case helps drive up the temp inside because the metal conducts the heat of the coals around the bread and because it holds in moisture.
Adios Pantalones said:
I've watched Julia Child do this and in a home oven she was using a big garden mister (one of those w/ a barrel on the front and a big push in pump handle on the back) and she'd put the bread in the oven, in 2 mins mist the oven, in another 2 mins mist the oven, then in another 2 mins mist again. Then continue baking and perhaps mist one last time at the end? Not sure, it's been a while.
pen
On traditionaloven.com, they recommend when making bread to rake the coals out of the oven after it is hot, put the bread in and close the oven with a wooden door that has been soaked in water. Water prolly helps with the crispiness and also from letting the door combust. Heat stored in the refractory bricks let you cook 4-6 hours. Check out the website, it will make you want to build an oven for breads, pizza, roasts, and endless other meals... I'm glad I don't have smelli-vision while looking at the site.
http://www.nytimes.com/2006/11/08/dining/081mrex.html
This is an amazing simple recipe that gives us our favorite bread.........
This thread has piqued my interest in tossing it into the Oslo. Really it's an amazing recipe that has been making the rounds of foodies. We use a cast iron enamel baker (Le Creuset) and it is better than a french bakery. There are a series of Utube videos just search "no-knead bread" and "minimalist".
This is an amazing simple recipe that gives us our favorite bread.........
This thread has piqued my interest in tossing it into the Oslo. Really it's an amazing recipe that has been making the rounds of foodies. We use a cast iron enamel baker (Le Creuset) and it is better than a french bakery. There are a series of Utube videos just search "no-knead bread" and "minimalist".
Reading this thread the past couple of days has really interested me. I never made bread but my wife has always made homemade pizza dough that we cooked in the traditional oven. We may try it in the stove the next time.
I went out and purchased a Lodge dutch oven and have a pot of chili cooking on the Regency right now. I have plans to make a bean and ham soup tomorrow too. Thanks for the inspiration!
And... it smells awesome!
I went out and purchased a Lodge dutch oven and have a pot of chili cooking on the Regency right now. I have plans to make a bean and ham soup tomorrow too. Thanks for the inspiration!
And... it smells awesome!
This is going to be my next cooking attempt. It looks more burn proof and sounds yummy: Guinness Stew. With a pint of Guinness in it, how could it not taste good?
(broken link removed to http://kcts9.org/recipes/guinness-stew)
I also have to try this one, but probably not on the woodstove.
(broken link removed to http://kcts9.org/recipes/creamy-curry-chicken-and-rice)
(broken link removed to http://kcts9.org/recipes/guinness-stew)
I also have to try this one, but probably not on the woodstove.
(broken link removed to http://kcts9.org/recipes/creamy-curry-chicken-and-rice)
BeGreen said:
A restaurant I used to go to in Mass had Guiness Pie - basically the filling is what you have there only thicker and baked into a deep dish pie crust - it was delicious!!
potter said:
I made this bread all last winter. I basically doubled it and used 2 dutch ovens. I figured I might as well take advantage of the oven being hot.
You don't need to wait 12-18 hours either. The crumb will still come out nice if it only rises for a few hours. Experiment.
Also did a variation with rosemary in the dough and on top, then sprinkle some kosher salt on top. Very good!! Brush some melted butter on top for the last few minutes.
Haven't tried any of this in the Ashley.
My wife prefers a denser crumb. May be why she likes me. %-P
Yes keeping lid on steams the bread makes a thiner crust finish the baking with lid off to brown. Italian bread is baked with a damp tea cloth layed on the bread while baking and then removed to let the bread brown twards the end!Adios Pantalones said:
4 cords said:
I grew up eating my Nana's beef stew -with V8 and some cinnamon added it is very unusual. Just thinking about it makes me want some right now. I'll see if my mother has the recipe and post it over in the DIY recipe thread.
I haven't gotten to try the bread yet (need to cut a piece of firebrick to replace that worthless ash pan plug that sticks up) but decided to make the stove do some double duty today and produce pulled pork for mama and papa. The kids might even get some too.
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Katwill,
Thank you thank you thank you. For the inspiration and the recipe. I tried it last weekend, but confused the recipe with a pizza dough one from a different thread. It was a disaster. But I gave it another shot today and it was incredible. Wish I grabbed a picture but we ate it so fast there wasn't enough time. Golden, brown, and delicious!
Thank you thank you thank you. For the inspiration and the recipe. I tried it last weekend, but confused the recipe with a pizza dough one from a different thread. It was a disaster. But I gave it another shot today and it was incredible. Wish I grabbed a picture but we ate it so fast there wasn't enough time. Golden, brown, and delicious!
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