That looks very good.
Bread Thread!
- Thread starter The Brew Mentor
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Ovens do differ by a few degrees.
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Do you put a bowl of water in the oven with your loaf? And +1 for Don's mention of oven accuracy
I bake in an enameled cast iron Dutch oven (Le Creuset), with the lid covering a high hydration dough. I would bet that this electric oven bakes a tiny bit hotter than my old gas stove. Whatever the case, I like what I bake, especially that I use some flour derived from spent beer grains.
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Actually Herm, there are a lot of differences
Elevation, humidity, the actual oven, etc.
Still looking good, but you could do some minor changes and see how the results differ.
5° lower in the oven temp could change it a bit for sure.
Maybe lower the rack a notch and see if the scorching subsides. Or lay a strip of foil across the peak of the loaf after you remove the lid.
It still looks mouth-watering.
My first try at making simple naan bread. Flour, water, salt, sugar, melted butter, garlic and herbs. Cooked in a lightly-greased fry pan. Going to have it with chili tonight.
I made some recently that was equal weights flour to Greek style yoghurt which where pretty nummy
I think that's the traditional method. Does sound good.
I need to work on my recipe next time. The first run was kind of chewy, crepe-like. Not bad, but not what I expected for naan.
Non-bread ???
I ate the remaining couple pieces last night. Put some sauce and shredded mozzarella on it, ran it under broiler setting in the toaster oven, then rolled 'em up. Not bad.
As for this loaf, I baked at the same temperature for the same amount of time, but changed one step of the bake. After 45 minutes covered, I remove the lid and continue baking for another 15 minutes. However, I usually put a deep dish pizza pan under the Dutch oven for the final 15 - this time, I skipped the pizza pan. I think next time I’ll try a little foil for the crown.
I’m just glad to have fresh bread again, since my wife ate the last slice this morning.
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It's the new local yeast I'll bet. And the pizza pan was most likely deflecting the burners' direct heat.
When I was baking sourdough sometimes I found using a pizza Stone as the base gave good results it's a great heat diffuser.
Yeah even so (mines electric) I found it just cooked the bum a bit slower.
I had a run of burnt bums.
But yes I did find cook time was crucial as well.
You'll iron out them creases sure enough herm
