Finally.....!!!

[5 Salt]

I cannot tell you how long I have been trying to get bread like this to come out.

Artisan style rounds with crunchy crust and bubbly crumb. White on left and wheat on right.

I am soooo jacked!!

[w-fly]

What's the secret?????
Ours always come out looking like ugly wonder bread.

[CHUMSALMON]

Those look great! Nice job. Can you tell us the recipie?

[5 for Fighting]

Nice work Cal but I gotta say the boys from the DFD are a little worried about you...

[CATCH AND EAT]

My wife is looking for a scrapbooking partner.

Nawh, really, those do look great Calvin.

[5 Salt]

Originally Posted by 5 for Fighting

Nice work Cal but I gotta say the boys from the DFD are a little worried about you...

Been a productive day....8 sales calls booked for DEN next week and the bread.

Ice is over all the small water down our way - could be a strong close at DFD on Sat - you in?

[5 Salt]

Originally Posted by w-fly

What's the secret?????
Ours always come out looking like ugly wonder bread.

Low yeast qty for slow rise, beer and vinager to help with flavor, long sit time of 18-24hrs to give the yeast time to work magic and produce long stretchy dough consistency.

Big one for crust and color:
Bake in a 6-8qt. Dutch Oven to preserve much needed humidity. Pre-heat dutch @ 500deg then add dough and reduce to 425 bake temp....bottom oven rack. 30min covered and 16-24mins uncovered until internal temp is 210deg.

Will post recipe later today.

[5 Salt]

Originally Posted by CATCH AND EAT

My wife is looking for a scrapbooking partner.

Perfect....sounds like a crack I would make.

Well done!

[5 Salt]

I can't stop looking at their perfect color and shape...

[CR dog]

Would it be to much to ask if we could take our tuna trolling rods to the kids trout pond during the Sportman's show next month? Maybe a 270 live bait rod with really small hooks and a minnow on it?
I think a few on this board could use the excitement also.

[Spoiled Daddy]

Wow! Do you think those would fit into my Weight Watchers point program...? Please?

the Spoiled Daddy

[TillamookChinook]

I gave up on crusty crunchy bread loaves years ago, but I think I might try again. That pic is an inspiration.

TC

[tomictime]

I..want..NEED the one on the right.....

and Butter, lots of butter

[Reel Obsession]

Originally Posted by 5-Salt Fever

I can't stop looking at their perfect color and shape...

Easy there 5-Salt, stick to the bread, one topic at a time......

[Sled Dog]

Pick up a copy of the January/February "Cooks Illustrated" the reciepe is on page 18. If you are into cooking its not a bad subscription to have.

Good bread is a little like TUNA fishing. Some guys are amazing at it, but most people can do pretty darn good with a little practice and the right equipment.

[Salty Walty]

Calvin isn't the only Salty Baker. The recipe from the Oregonian is in this thread.

http://www.ifish.net/board/showthread.php?t=149033

[Reel Obsession]

Hey 5-Salt, did I miss the post with your recipe?

Thanks

[5 Salt]

Recipe


3cups Flour (King Authur Brand seems to work best)
1.5 tsp Salt (canning or table)
.5 tsp Yeast (Fast Rising)

Wisk dry ingredients in large bowl


1/2cup Water - Plus 2-3tbsp
1/2cup Beer - Pilsner Style (no heavy or micros) Bud/Miller/Corona etc....are perfect
1 tsp White vinager

-Combine liquids and add to dry ingredients
--Fold w/ rubber spatula, wet/dry together until shaggy ball is formed (may need to gently kneed in bowl until all are combined into single shaggy ball)
--Cover bowl tightly with plastic wrap and leave sit at room temp for 8-18hrs


-After setting for above prescibed time, kneed bead 20-40 times on flour dusted surface. Form a ball by pulling coners to center of bottom.
-Place large piece of parchment paper into 10in skillet and lightly spay center with cooking oil.
-Place ball onto parchement corner seams down and light spray dough with cooking oil and loosely cover with plastic warp
- Allow ball to rise to roughly 2 - 2.5x its size. (2-4hours)

-30mins before completed rising, preheat 6-8qt heavy dutch w/tight fitting lid to 500deg on rack set to lowest position in oven. At this time also cut 1/2in deep slit into top of rising ball from one side to the other and allow to rise while dutch per-heats

- After 30min pre-heat, carefully remove dutch from oven, remove lid and using parchment paper, gently hoist/lower dough ball into dutch oven.
-Cover with tight fitting lid, folding parchment over outside edge of dutch oven. Do your best to flatten parchment creases and fold so the lid fits tightly
-Reduce oven to 425 and bake for 25-30mins untils loaf is golden brown.
-Remove lid and bake for another 17-30mins (until loaf is rich/deep golden brown, and internal loaf temp is 210deg on instant read thermometer).

-Cool on wire rack for 2hrs

-Enjoy.

Dutch ovens with enamel finish work best but straight cast iron oven will get it done as well.

[Bait Bucket]

We bake around here too as evident by my expanding waistline.

[Two Fister]

5 Salt,
That looks amazing! Great idea on using the Dutch Oven.

The bakeries that have really good crusty bread (Grand Central in PDX, Dilussos here in Bend) use commercial steam ovens to get that crunchy crust. Viking and Miele both make steam ovens for residential use. Neither are cheap, but they are really nice applicances. Here's a link to the Viking:

http://www.vikingrange.com/consumer/...id=prod4860164

and the Miele:

http://www.miele.com/usa/cooking/ste...ubcat=19&cat=3

Looks like you might be serious enough about your bread to pony up for one of these. Pro appliances certainly don't hurt the value of your house as well.

Cheers!
TF

[5 Salt]

Originally Posted by Bait Bucket

We bake around here too as evident by my expanding waistline.

Beautiful work - excellent crumb. I have that wire rack...those big ones so are nice.

Want to share receipe for large rounds? PM or email me if so.... charmon@m2transport.com

[Salty Walty]

It might not be the same as the commercial steam ovens but a pie tin with water on the bottom rack will give you a little more moisture.

[ron m]

Very nice looking loaves! Much nicer looking than any I've been able to make, guess it's about time to make some more, nice weather for baking. Thanks for the receipe and ideas.
ron m

[Pilar]

Nice Calvin. Nothing makes your house smell like your home than fresh baked bread. I would buy those loaves.

Originally Posted by 5-Salt Fever

I can't stop looking at their perfect color and shape...

[Zodiac-Fisherman]

Calvin.... forget bread, think Steelhead!