Lmst

A friend was having guests from USA visiting so I baked a large loaf for her that just fitted into my Challenger bread pan.
It's made with Mulino Marino Farro Integrale (organic wholemeal spelt) and smells divine.
Hope her guests like it🤞

#MulinoMarinoOrganicFarroIntegraleWholemealSpeltFlour
#ChallengerBreadPan
#TheBreadMatC

http://jo.my/11twdmf

This was looking a bit small and lacklustre when it was placed into the Challenger Bread Pan, but after 20mins when the lid was taken off it looked like this🤩
Fantastic oven spring with the slashed top peeling away with the bloom under baking.💪

#ChallengerBreadPan
#ManitobaSourdough
#BouleMeOver

http://jo.my/1oumnwq

Our lovely customer delighted with his lovely Challenger Bread Pan.
http://jo.my/1xvepmx

#ChallengerBreadPan
#ChristmasGifts
#GiftForMe

Not the most practical #bread but I was in a playful mood. The dough is an adaptation of #RichardBertinet's olive oil dough but I gave it a slight twist and had fun with the final shaping.

500gr strong bread flour
320gr water
15gr fresh yeast
10gr salt
50gr olive oil
100gr candied fruit peel

Baking: 20 minutes with the lid on (and an ice-cube inside the pan) at 220°C/428°F, and 20 minutes without lid at 210°C/410°F (the last 5 minutes with the oven door slightly ajar.)

#ChallengerBreadPan

Closeup from above of the dough in the uncovered oven pan; the leaf effect scoring on top looks quite nice.

Closeup from above of the bread (still in the pan) after 20 minutes of baking with the lid on. It has puffed up very nicely, has coloured a bit and is coming along nicely.

Closeup from above of the finished bread, still in the oven bread pan. It has a beautiful dark colour, with bits of white in between frim the last dusting with flour, before I cut the leaf pattern in the too of the dough. A very impressive looking bread.

A closeup from above and the side of the bread sitting on the cooling rack of my outside table. In this shot the two layers of this layered bread are much more visible.

I baked 4 loaves of sourdough bread this morning. I was flabbergasted to see that I hadn't baked any sourdough loaves since last November - more than 5 months! I know there was was a focaccia in there somewhere, but still, no actual loaves of bread.

Anyway, I still know how - they appear to have come out well, though none have been sliced yet, so we'll see. But they do look nice 😆

The dough:
flours:
* 70% King Arthur Baking Special Patent Flour
* 25% Breadtopia Organic Wholegrain Rouge de Bordeaux wheat (milled with a Mockmill 100)
* 5% Breadtopia Organic Wholegrain Rye (milled with a Mockmill 100)
74% water
25% liquid levain (100% hydration)
2.1% Kosher salt

Overall hydration ~77%

Process:
Autolyse the flours for 2 hours. Add levain and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Add the salt and do Rubaud-method hand mixing for 5 minutes. Rest dough for 30 minutes. Perform 1 set of strong stretch-and-folds. Rest dough for 30 minutes. Dump dough onto countertop, stretch as large as possible without tearing. "Laminate" the dough by folding it over on itself multiple times. Let rise in container for 45 minutes. Perform 1 set of coil folds. Let rise another 45 minutes. Perform a 2nd set of coil folds. Let rise another 30 minutes. Perform 3rd and final set of coil folds. Let dough continue rising for another 40 minutes. Turn out dough onto countertop, divide and pre-shape. Let rest for 20 minutes. Final shape into batards, placed in 8" / 20 cm bannetons. Final dough temp 77 F / 25 C. Cover with plastic bags and cold-retard in a 36 F / 2 C refrigerator for 18 hours.

Bake:
Preheat oven and Challenger Bread Pans at 550 F / 288 C for an hour. Reduce temp to 475 F / 246 C. Mist loaves with water and cover, baking in enclosed baking pans (with steam) for 20 minutes. Remove the covers, reduce heat to 450 F / 232 C and bake uncovered for 25 minutes

#artisanbread #baker #wolfgangsmockmill #baking #bakingbread #bread #breadbaking #breadtopia #breadmaking #breadporn #rye #kingarthurflour #levain #rougedebordeaux #naturallyleavened #realbread #sourdough #sourdoughbaking #sourdoughbread #sourdoughstarter #sourtothepeople #theperfectloaf #wildyeast #opencrumbmastery #challengerbreadpan

Four loaves of artisan-style sourdough bread on top of a wooden cutting board

Another day, another pizza bread.

Dough:
500gr 00 flour
290gr water
30gr honey
1 tin anchovies
12gr fresh yeast
10gr salt

Sauce:
butter
regular flour
milk
coconut cream
Madras curry powder

Topping:
- mushrooms sautéed in a bit of oil & butter, with rosemary, and bits of bacon added at the end + uncooked bits of the white parts of spring onions
- 50gr grated cheese

It's really nice - but then it would be, with these lush ingredients.

#Pizza
#Bread
#Cheese
#Mushrooms
#ChallengerBreadPan

The pizza bread, fresh from the oven, still in the bottom of the cast-iron bread pan; it's resting on an oven stone, so that it can't burn the table top.

The pizza bread on my big round cooling rack, seen from the side; it's two to three times as thick as a normal pizza crust would be, which was the aim of the exercise. The crust is nicely browned but then it was baked for 12 minutes at 250°C/482°F

An extreme closeup of a piece of pizza bread after I took a bite. The bacon, cheese and mushrooms are done to perfection; the sauce stiffened up a bit but is still more fluid than solid and the crumb & crust are excellent.

Probably the prettiest sourdough bread I ever baked. It's for giving away, so I won't be able to check the crumb but it looks all right, and it had a proper oven rise, which is a sign of a happy dough.

I baked it, as usual, in my oven bread pan; 20 minutes with the lid on (and an ice-cube thrown in for steaming purposes) and 25 minutes without the lid.

#Sourdough
#ChallengerBreadPan
#HomeBaked
#HomeBakedBread
#MakeYourOwnBread
#Bread

Today's sourdough loaf, still hot from the oven, on its cooling rack, seen from above. It has a gorgeous dark colour and the scoring went all right, this time.

Another shot from above, but with the bread turned 180°. I made two long and deep 'half moon' cuts and two 'ears' (ridges) grew quite well from that. It's a very nice looking bread. Oh, and I made a round loaf. Normally I go for oblong sourdough breads.

The same bread seen from the side: the ear stands high and proud. This went really well, fir once.

Same bread (still on the cooling rack) seen from the other side; here the shallow cuts I also made bloomed up in a leaflike pattern. Again, it is a pretty bread.

More bread baking, and this is one of my all-time favourites: Richard Bertinet's lavender & honey wholemeal bread - but this time I baked it in my new oven bread pan, and that made a real difference. This bread has never looked so good.
I baked it 15 minutes with the lid on, and then 20 without.

Ingredients & instructions in the comment section.

(If you like this post, please boost/reblog.)

#RichardBertinet
#HoneyLavenderBread
#ChallengerBreadPan
#HomeBakedBread

Closeup, from above, of the bread after 15 minutes of baking with the lid on (and an ice-cube thriwn in before I closed the lid.) the dough has hardly coloured but it has risen well.

Same camera position: this is after 20 more minutes of baking with the lid off. The bread is now a dark brown (with white patches where the flour clung to it.)

Another pic of the bread, now on a round cooling wrack. Behind the bread is an open book, 'Dough', by Richard Bertinet. There's a photo of his version of the bread. I had to shape mine differently in order to fit the dough in my pan. RB made a score in the form of a double cross. I went for one long slash over the length of the bread, plus a leaf pattern paralel to that slash.

Closeup of the bread, still on its rack, from the side. This shows that the bread has risen well. It also shows of part of that leaf pattern nicely.

More bread baking and experimenting with the new bread pan. Ingredients:

350gr water
300gr spelt flour
200gr strong bread flour
200gr dried apricot
10gr fresh yeast
10gr salt
Oats

Again I baked it in the closed pan* for 20 minutes and another 20 minutes without the lid; both at 220°C/428°F. I like my crust dark; if you prefer it lighter, bake the 2nd part at 200°C/392°F. (The oven was preheated to 250°C/482°F.)

#SpeltFlour
#FruitBread
#ChallengerBreadPan

*with added ice-cube for steaming.

Closeup of the proofed dough put in the pan, on a bit of kitchen paper, just before it goes into the oven.

Closeup of the bread halfway through; it's risen but still pale of colour.

The fully baked bread on a cooling rack. A nice dark brown colour but the oats (glued to the top of tge still raw dough with a bit of sprayed water) are still of a light golden colour - so all is well.

A closeup of a slice of the bread. The fruit is spread nicely over the dough, the crumb is airy but not too much so and the crust is thin yet perfect. Another very nice(tasting) bread.

The first breads baked in my new cast-iron bread pan. A simple no-knead baguette dough but I made two regular size breads with it (filled with cheese and cardamom.)
I had to guess at oven times but 15 minutes with lid (with an added ice-cube for steam) and 15 minutes without lid did the trick.

I preheated the oven with the bread pan inside to 250°C/482°F and when the bread went in, I turned it down to 220°C/428°F.

The breads look nice enough.

#BaguetteDough
#CheesyBread
#ChallengerBreadPan

Closeup of the dough, just before I will start to fold the cheese and cardamom into it. In the shot: two pieces of dough, one already flattened and covered with the filling.

The two pieces of dough, in the very hot pan I just got out of the oven. The dough has just finished its last 40 minutes of proofing, and each dough has three 'air' slashes on top. Also on the right, almost out of the frame: my new heavy duty oven knits. This quite heavy cast-iron bread pan needs careful handling, or better: gloving.

closeup of the tops of the bread after 15 minutes of baking with the lid on. They have risen a lot but are still pale and soft (exactly as they should be at this stage!)

Closeup of the breads still in the pan, after 15 minutes of baking without the lid. They are really beautiful. Golden brown in all the right places, with white parts surrounding those. The brown is where the cuts were (and expanded in the oven.) The white bits are in the places where there was no oven burst, where you can still see the bits of flour stuck to the dough.

The cat is obviously ready.

(I'm not though; I'm still building up a new sourdough starter, because the old one has gone weird. For the nerds: not smelly, or discoloured or in any other sense odd; it just won't get active when I add warm water and rye flour... and yes, I haven't changed the way I do this and I have an electric proofer for controlling the temperature*).

*I even checked that with the kitchen thermometer.

#CatsOfMastodon
#SourdoughStarter
#ChallengerBreadPan
#SleepingCat
#LapCat

The cat is on my lap, in a state somewhere between a snooze and a coma. To our left, also on the couch, is the instruction leaflet for my new cast-iron oven bread pan.

File under 'insane extravaganza' - for yes, I have done it again..... but I will put this to good use.
It is designed for baking sourdough bread but it will also come in extremely handy for my outdoor oven.
Still, I can't pretend I really needed this. I just really wanted it.

(It's a good thing that I don't wear earrings, since I love cast-iron more than I like silver or gold - which would have been rather painful.)

#Cast-Iron
#SourdoughBread
#ChallengerBreadPan

#challengerbreadpan

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