![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvrgOJ8iE6mDY1w1xC0Hyd5f2eDVVw1tjg4cmKGttabo_W4xCIjbT5OeJLr2CrumHu6xZWxD3fPLT9RGNAXEz03N3uYyRdoW8temAxGRZoZmTknUhmzHhGpWq8E81yrRHn2ceI5FICUVB/s640/IMG_3909.JPG) |
Photo by Matt Korahais. |
I've been playing around a bit with the bread method described in Chad Robertson and Eric Wolfinger's
Tartine Bread![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_siGbnRDS11aJPMyaOQGCrmJLv5rp82Edk431sfcOOKvKZT57nQSje9eWLG-PPP1W3Ejz1c0gREndog0PojzYx6SSEuIji2jdx75CRTZ3oViqujh8WwndF5J_iqUNb-LP_3Xz_CVpTJPA=s0-d)
(the book is beautiful, by the way, check it out). Robertson's method
uses a sourdough leaven in a wet dough--but one a little drier than
Lahey/Bittman's no-knead. The dough is turned three or four times
during a long bulk fermentation lasting 3-8 hours, depending on temperature.
After the initial mix, the dough gets a 20 minute autolyse
before salt and a small amount of water are added in to finish it off.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF1AQB73bm96s11zBThVvuQpFXGFOmrvIakZRw4J1XTv8qVz-pzyOpFqXQDMVQBPqx5PIryJp9k7Zqv0-_JR8w9X6m9MAxl-UyJjnC1AVw33dx6_icyB-6CzEx51nmbLC5N4EejctOv1Ab/s640/IMG_3912.JPG) |
Photo by Matt Korahais. |
The recipe is geared toward two loaves, so each time
I baked one in the cast-iron dutch oven and one in the BreadPot. I
scored the loaves, but somewhat haphazardly, as the depth of the pots
made it difficult for me to get my scoring knife in.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn5EZZYH50sVJdtoR1xxBFblLz3ci-x73XWtw-Yp03U1mFWotcW14GvmwTAfvlS6yBZYY4GizEBW1KgOyhzEo5D9ISVpZVVrub1R_B5X7hh4yrXQjHPon6a68_BzdnkKJSsMwrJ-rl8hU6/s640/IMG_3923.JPG) |
Photo by Matt Korahais. |
For the second bake, a walnut pecan golden raisin
loaf, the garnish was added after about 40 minutes of the bulk rise,
during the first turn.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9WAeoEe6We1HqLxWtJZaNML2KHU3miDKCmXBiA0Ij3Zi50MKTs7MZ-cltaMHdsRt5u2jmqG9satRG8H5MTakNENiQ7BMv65W9joTde8yVAXu_URsF_pYUuXiHjd88BK1_-ybD-c7ZoxC/s640/IMG_3929.JPG) |
Photo by Matt Korahais. |
I turned the dutch oven into a cloche by turning it upside down and using my skillet as the bottom.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaT01mwuNIB-IJ-sc4MsfvQcxgHXQ81ZxzIGHt9bI4VyfdOn7Kh638KID2PuTqVCZ-kjJEsiT5TAD_-fDmgyMxMth91U6ie3B1rljT54F_9WFLoMJUvJh7_gSdUOBQLGkdsDBLIOkkXeum/s640/P1030111%25282%2529.JPG) |
Photo by Matt Korahais. Uncropped! |
The crumb was light and airy, well-gelatinized and full of large, irregular holes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPwz0XcNcoVJrhTOloMwk3IEjnFe6vdX3_yQzQaKx_KAcwY-DEWih09slC-1RiYDSXtGvl8Ti2arsOTH6u92LwT17YkWGKG7FcK885xD47nevTZ-E7cihPd355az-o9v53pOYbmxd-CxIc/s640/P1030109.JPG) |
Photo by Matt Korahais. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKUelA444Bxo_Pc7qi1r5pbArY8n_u-xBQwWFadqyHkOmqUFMlHKJcQkY5iKMzFcP8ajJmZlz8bxM7TcJf5ufkkdR0iwl1t7JSV2YSVzpmJDOdmRUVX_yuD5cxLqbKSD1GjwEQ8xNPOlU-/s640/P1030104.JPG) |
Photo by Matt Korahais. |
1 comment:
Chad Robertson ordered a BreadPot last week. Maybe he saw it on your blog.
Try a small portion that roast poultry in your breadpot and let me know if it works. Try the old one.
Nice photos Matt!
Post a Comment