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Suer
New member
Post Number: 1
Registered: 11-2004
| | Posted on Monday, November 08, 2004 - 5:58 pm:
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I've been baking bread made with a natural leaven for several month now. This is my first attempt at baking bread in my Kamado #5, and very successful if I don't say so myself.
Here is the recipe...it's so easy but does take some time. Gee, I wonder if they'd like to include it in the Kamado Cook-book?
EUROPEAN LEAVEN BREAD
(typically baked in brick ovens, but with excellent results in a K.)
Use only non-metal bowls and spoons when working with leaven / starter.
If you do not have a starter, either make one, borrow some from a friend, or ask a local bakery if they will sell you some.
Mix one cup fully active starter with one cup un-bleached flour
one and 1/2 cups water
one cup rye flour
one cup whole wheat flour
one teaspoon salt
Turn out onto a floured surface and knead until the dough is elastic and not too sticky, approximately 15 minutes.
Add more flour if needed.
Place dough in a floured bowl and cover with plastic wrap.
Let sit in a warm place for 24 hours.
Knead dough again about 10 minutes.
Place the dough in a linen lined basket, sprinkled with flour, and cover with another linen.
Let rise a final time for 4 - 5 hours.
Use a heat defector on the lower cooking bracket.
Place a pan of water on the main cooking surface of your K.
Place a pizza stone on the upper rack. You are pre-heating the pizza stone, otherwise you'll risk cracking the stone if it goes in the K when the stone is cold.
Preheat the Kamado to 450 degrees.
Sprinkle a little corn meal on the stone to prevent bread from sticking to it.
Turn dough over, out of the basket onto the pizza stone. What was the bottom of the dough is now the top because you are flipping it over onto the stone.
Slash the top of the dough or stab to prevent the bread from tearing while it bakes.
Bake at 450 for 15 minutes.
Lower temperature to 350-375 for final 10 minutes of baking.
Cool on a wire rack before slicing.
Enjoy !....but, be sure to share it if you can!
This is a hearty bread that is terrific with any type meats cooked on the K or with any cheese. My favorite is just plain ol' butter.
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U2plt
Associate Member
Post Number: 12
Registered: 9-2004
| | Posted on Tuesday, November 09, 2004 - 8:14 am:
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Beautiful...Beautiful....Hope to do your recipe after I get my K9M. I have a Sourdough starter going from the local wild yeast spores and lacto-bacillus.
You recipe looks great....Thanks for the pictures. |
Jeff
Member
Post Number: 364
Registered: 7-2001
| | Posted on Tuesday, November 09, 2004 - 10:28 am:
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Sue,
I noticed this is your first post on the forum - great job!
Thanks for the recipe!
Jeff
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Suer
New member
Post Number: 2
Registered: 11-2004
| | Posted on Tuesday, November 09, 2004 - 3:49 pm:
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U2plt and Jeff,
Thank you both for your comments. I'm sure having fun trying new things on the K.
I've always wanted a masonry or brick oven. The K is an excellent alternative. It bakes bread (s) just like a traditional brick oven without the three hour pre-heating that a brick oven requires. |
Bobinfla
Member
Post Number: 988
Registered: 2-2002
| | Posted on Tuesday, November 09, 2004 - 4:42 pm:
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Sue,
Keep them coming. I've played at baking bread in my K5 and have baked some that was great, but I've made a few doorstops, too.
Those other threads about grinding your own flour are great, but they're over my head and I'm afraid that I'd just get lost in the process. You've kept the bread baking to a level that I think that I can understand.
BOB |
Suer
New member
Post Number: 3
Registered: 11-2004
| | Posted on Tuesday, November 09, 2004 - 5:17 pm:
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Bob,
Thanks for your encouragement. I do have plenty of recipes and would be glad to post them on this forum. I only bake once a week so just give me a little time to put the wording and pictures together.
If ever you have a question on a word or technique in my recipe, just ask. I would be happy to explain.
SUE |
German Bread made with leaven (sour-d...