Wish this was out a few days earlier. I just baked my improvised loaf version of your original Oatmeal Maple porridge bread this morning! Next time I'll try using the butter, and see if my loaf pan fits into the Dutch oven. Forgot I had read your Edible Boston recipe with that tip in it. Family agrees that my result was yummy!
I live in Ukraine where maple syrup is expensive, but there is an amazing array of honey. Could I replace the maple syrup with honey on a 1:1 exchange? (PS I've had my quarantiny starter since last March and shared it with friends all over the city! Even sent some dried flakes to Germany! Many thanks!)
So my williams-sonoma 8.5" X 4.5" loaf pan doesn't quite fit into my Dutch oven due to some big rolled edges on the pan. It's close but it's a no-go.
I'm considering my options:
1) I have a several gallon size old Revereware pot with lid that would work but the pot is much bigger and lighter than my Le Creuset enameled dutch oven. Also the internal volume is much more. Are either of those stoppers?
2) go out and buy a small aluminum (disposable) loaf pan. Since the pan is inside the dutch oven, does it matter what it is made of?
3) go out and buy a cheaper (and presumably smaller) loaf pan from somewhere like Target.
I just finished baking the cornmeal loaf using saf instant yeast instead of sourdough and it seemed to work just fine! 1/4 tsp was probably too much as the initial ferment was done in under 9 hours at only 67 degrees. The crumb wasn’t as open as in your photos but it tastes very good, definitely will try the other variations!
Anyone else make the Cream of Wheat version yet? When making the porridge/tanzhong with 120g ww flour & 100g boiling water, I ended up with a dense ball of dough instead of a porridge/thick pasty texture.
I made the oatmeal maple variant this morning and it was a hit. To make two loaves at a time, would I double the amounts and divide after the bulk ferment?
So I also have the problem of my loaf pans not fitting inside my dutch oven, and I'm thinking about buying some more that might, and whilst browsing I noticed silicone pans and wondered if you have any experience with them and what your take is. They seem like they *might* be easier to work with.
Thanks for this awesome set of recipes! Being able to see the variations gave me the confidence to go wildly off book and try it with pumpernickel meal, and the resulting bread was awesome! I haven't been happy with any of my experiments using the pumpernickel until now. Thanks for sharing all of your knowledge and the tools to be successful making bread!
Is there a reason why you don't do another 30 minute rest + stretch/fold after the salt and before the overnight rest like in your doughs with a similar recipe?
I made number 3 the other day. Turned out great although the top was pretty crunchy. Probably should have tented sooner after taking the loaf pan out of the Dutch Oven.
I made the "Anadama" version the other day, and it seemed VERY moist compared to "The Loaf" and the earlier oatmeal porridge variation. The dough was quite wet during the initial mixing procedure, and moistness continued when baked. I double checked the measurements. Any thought about what I might have done wrong? Or is it supposed to be much wetter? (It was still tasty, though!)
Wish this was out a few days earlier. I just baked my improvised loaf version of your original Oatmeal Maple porridge bread this morning! Next time I'll try using the butter, and see if my loaf pan fits into the Dutch oven. Forgot I had read your Edible Boston recipe with that tip in it. Family agrees that my result was yummy!
This is very exciting. You know how much I love sandos.
Question - do you think masa (dry, not prepared) would work in place of cornmeal? It's essentially finely ground cornmeal . . .
I live in Ukraine where maple syrup is expensive, but there is an amazing array of honey. Could I replace the maple syrup with honey on a 1:1 exchange? (PS I've had my quarantiny starter since last March and shared it with friends all over the city! Even sent some dried flakes to Germany! Many thanks!)
This sounds great! Unfortunately, my loaf pan doesn't fit in my Dutch Oven! Could you please explain the stone/steam method?
So my williams-sonoma 8.5" X 4.5" loaf pan doesn't quite fit into my Dutch oven due to some big rolled edges on the pan. It's close but it's a no-go.
I'm considering my options:
1) I have a several gallon size old Revereware pot with lid that would work but the pot is much bigger and lighter than my Le Creuset enameled dutch oven. Also the internal volume is much more. Are either of those stoppers?
2) go out and buy a small aluminum (disposable) loaf pan. Since the pan is inside the dutch oven, does it matter what it is made of?
3) go out and buy a cheaper (and presumably smaller) loaf pan from somewhere like Target.
What do you think?
I just finished baking the cornmeal loaf using saf instant yeast instead of sourdough and it seemed to work just fine! 1/4 tsp was probably too much as the initial ferment was done in under 9 hours at only 67 degrees. The crumb wasn’t as open as in your photos but it tastes very good, definitely will try the other variations!
Anyone else make the Cream of Wheat version yet? When making the porridge/tanzhong with 120g ww flour & 100g boiling water, I ended up with a dense ball of dough instead of a porridge/thick pasty texture.
I made the oatmeal maple variant this morning and it was a hit. To make two loaves at a time, would I double the amounts and divide after the bulk ferment?
So I also have the problem of my loaf pans not fitting inside my dutch oven, and I'm thinking about buying some more that might, and whilst browsing I noticed silicone pans and wondered if you have any experience with them and what your take is. They seem like they *might* be easier to work with.
Do you use a 9 x 5 pan or an 8.5 x 4.5?
Thanks for this awesome set of recipes! Being able to see the variations gave me the confidence to go wildly off book and try it with pumpernickel meal, and the resulting bread was awesome! I haven't been happy with any of my experiments using the pumpernickel until now. Thanks for sharing all of your knowledge and the tools to be successful making bread!
Is there a reason why you don't do another 30 minute rest + stretch/fold after the salt and before the overnight rest like in your doughs with a similar recipe?
Will this work with old fashioned oats?
I made number 3 the other day. Turned out great although the top was pretty crunchy. Probably should have tented sooner after taking the loaf pan out of the Dutch Oven.
I made the "Anadama" version the other day, and it seemed VERY moist compared to "The Loaf" and the earlier oatmeal porridge variation. The dough was quite wet during the initial mixing procedure, and moistness continued when baked. I double checked the measurements. Any thought about what I might have done wrong? Or is it supposed to be much wetter? (It was still tasty, though!)