animaldoc wrote: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?
spiderwrangler wrote: then it goes into a Dutch oven for the initial bake, then the cover comes off and it finishes baking.
spiderwrangler wrote: then it goes into a Dutch oven for the initial bake, then the cover comes off and it finishes baking.
CaribouBill wrote: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.
animaldoc wrote: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 .......
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