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  • Sourdough Bread baked in WFO

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Saturday, January 30, 2010

Bake n Blog January 29th 2010 finish.

Posted by Life is Awesome Here On 6:00 AM 10 comments

Yesterdays recap.

11 hours since I started my bake n blog day, I finally completed my bake. At first the dough was giving me some trouble, by being stubborn and not wanting to double fast enough, luckily my wife came up with a great solution, I took it into our baby room where we keep it warmer, and with in two hours it popped wright up.

I divided the dough into 1.5lb loaves and let it rise free formed on my granite counter. Last week I tried using tea towel but all my loaves got stuck to it and the bread fell flat as I was removing it from them. All together I had 16 loaves of bread and 20 paninis. As with my previous bake I still had trouble mastering the slashing, I will need to practice more with that.



One of the accomplishments is that I was able to place the bread in the wood fired oven in such a way that I baked all of them in just to bakes, so that is great, It means that I can bake more bread with out having to fire the oven again.

On the Pain au Levain I added extra steam to the oven about 7 minutes after placing the bread in, that resulted in a much crustier crust which I liked.

The spelt bread is the best variation that I have tried so far, it's definitely going to be one of the breads that I will bake regularly. One of the main thing I learned in this bake is to just relax during the whole process and don't try to rush things, sometimes the little beasts in the starter like to work on there own schedule and we just cant do much about it. It was lots of fun and I know that my family and many of my friends will enjoy the bread for the week to come.

10 comments:

Your bread, your photos look yummy! Good job! Best to you & your family!

Those are BEAUTIFUL PICTURES! Bread is so good! so noble! I love bread! .... Thanks for sharing! I love your wood fired oven!

Thank you Thom it was lots of fun.

Our family loves bread also and since this is all organic it's even better.

All your breads look amazing here, Dimitry! It should be a flavorful week for all.

Thanks but not sure if I will have for this week, had guests over on Sunday, and also sold some to few of my relatives, so I'm down to 3 loaves. But that's what it's all about.

Hi! I want to bake bread in my wood burning pizza oven but have noidea which bread to begin with and when to put into oven! Is there information on just using pizza oven for bread, how to prepare, what temp????

Thank you for visiting, regarding your question about baking bread in pizza oven. It really depends on the type of oven you have, the main thing is that it is well insulated and so it would hold heat when the coal is out. Please share with us what kind of oven you have. Also I would start of by getting yourself some sourdough starter, you can ether start it yourself or become my follower on Google friends and send me an email if you are in the states and I will send you some for free. Start of with plain white bread, heat is hard to predict, If your oven is well insulated and holds heat well than your main concern would be the flour of the oven to make sure that it's not to hot. I hope this helps a bit and I might write a post about baking bread in WFO or Pizza oven.

What beautiful looking bread! (Followed you here from your comment about Mark's shaping video in the FreshLoaf)

Thanks for visiting, Mark has a great video and I have tried his shaping methods my last bake and it helped me a lot. The breads were great thank you.

Hello there Welcome to Our Wholesome life Blog.