@Spiderwrangler...Those are some nice looking bread loaves. Sourdough apparently?

Nope, it's a kneadless dough though... long rise time followed by high moisture initial bake to develop thick crust, then drier bake to brown it up.

Spider -

Doing a similar bread thing, playing with stored kneadless dough, 5 minute kneading followed by a rest/rise and bake. I add hot water to a heated boiler pan for the baking to get a nice crust ....... how are you baking them when you say a high moisture initial bake followed by a drier bake?

You kids and your kneadless rise. Looks good man.

I do a rise in food storage containers overnight and during the next day, then turn them out on a floured surface (very wet and sticky at this point), fold it a few times (still no kneading), let it rest, transfer it to a large floured mixing bowl and let it rise for 2 hours, then it goes into a Dutch oven for the initial bake, then the cover comes off and it finishes baking.

Since I am currently doing some prep...here goes.

Turkey brined in Gritty's Halloween Ale (Keeping it local)
Homemade Charcuterie (Canadian bacon, lamb tongues, duck rillet, pork rillet, beef/pork/porcini pate with VooDoo Black Magick Stout)
Buttercup squash,roasted corn and roasted red pepper soup
Sweet potatoes in a belgian dark strong/candi sugar reduction
Pumpkin cheesecake
and all the butter, heavy cream and duck fat filled sides.

So you basically bake the bread in a closed pot in the oven to keep the moisture contained then open to finish baking. Never seen that technique before! Might be easier than my plans to build a steam injector for the oven from our old Shark steam cleaner .......



So you basically bake the bread in a closed pot in the oven to keep the moisture contained then open to finish baking. Never seen that technique before! Might be easier than my plans to build a steam injector for the oven from our old Shark steam cleaner .......



Keep up the good work Soldier! This seargent is getting hungry just reading your menu! (expcept the lamb tongue thing ... I don't like my food tasting me!)

Yup! It works real well. I baked 5 or so this past week, each one weighs in between 3 - 3.5 lbs.