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Dr D's Bread Blog  This thread currently has 1,836 views. Print Print Thread
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raymond1905
Monday, July 9, 2007, 1:06am Report to Moderator Report to Moderator
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For some reason I can't get audio on the blog that talks about making bread in a cast iron oven...can somebody please send me the directions and information?  The bread looked excellent!

Rachel
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md
Monday, July 9, 2007, 1:34am Report to Moderator Report to Moderator

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You can do a google search for "Jim Lahey's No Knead Bread", and you will find the instructions.

Mary


Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



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raymond1905
Monday, July 9, 2007, 1:55am Report to Moderator Report to Moderator
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Thanks, I'll do that.  Will I have to modify?  I'm new to cooking with Spelt flour
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md
Monday, July 9, 2007, 2:00am Report to Moderator Report to Moderator

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Quoted from raymond1905
Thanks, I'll do that. áWill I have to modify? áI'm new to cooking with Spelt flour


I haven't tried the recipe, so I don't know about modifying.  Sorry!


Sirach 37:27
For not every food is good for everyone, nor is everything suited to every taste.



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Lola
Monday, July 9, 2007, 3:28am Report to Moderator Report to Moderator

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Brighid45
Monday, July 9, 2007, 11:52am Report to Moderator Report to Moderator

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Rachel--working with spelt flour is a bit different from working with 'regular' wheat flour. Spelt does not have nearly as much gluten as wheat. (Gluten is the elastic stuff that makes it possible for bread to rise.) Actually that makes spelt a good flour for a no-knead bread recipe. Kneading doughs with low gluten makes for a flat, tough loaf; no-knead makes a nice tender loaf. It might not be as light and airy as you're used to with commercial storebought bread, but the taste difference more than makes up for that!

I would suggest following the recipe exactly the first time around. If your initial results are less than thrilling, experimentation is the key. If you are using whole-grain spelt flour, you might need a little more liquid--whole-grain flours tend to soak up a lot of water as the dough rises. Dr. D said he found using a bit more yeast worked much better. Play around with the recipe and see what works for you. If you get a really spectacular loaf, please share the recipe modification with us!


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ISA-MANUELA
Monday, July 9, 2007, 6:34pm Report to Moderator Report to Moderator
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ahem...a little question of mine....so do you think that let rising  the spelt dough for an hour or two isn't enough and you are in need of more dried yeast than described, for example if you are using about 500 or more grams of speltflour..........if not...it's just not rising as it should ..
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Monika
Tuesday, July 10, 2007, 11:33am Report to Moderator Report to Moderator

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Is instant yeast  (called for in this recipe) same as active dry yeast?  For some reason 1/4 tsp of yeast to 3 C flour sounds like is not enough. Has anyone tried this recipe and have used the dried active yeast?
TIA


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Alek
Tuesday, July 10, 2007, 11:42am Report to Moderator Report to Moderator

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My spelt bread [500gr] does not rise if there is less than 2, 1/2 tsp of active dry yeast.
Have experimented with 1 1/2, 2 tsp with poor result.

alek




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italybound
Tuesday, July 10, 2007, 2:35pm Report to Moderator Report to Moderator

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How would one substitute oat flour for this recipe? would you use more yeast and add some flax meal to get it to rise and bind, respectively? also how about rye flour? thanks



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Lola
Tuesday, July 10, 2007, 5:34pm Report to Moderator Report to Moderator

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italybound
Tuesday, July 10, 2007, 5:55pm Report to Moderator Report to Moderator

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Quoted from lola
experimenting is the only way to find out.......


oh surely someone knows.......    anyone??



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TypeOSecretor
Wednesday, July 11, 2007, 2:27pm Report to Moderator Report to Moderator

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Quoted from raymond1905
For some reason I can't get audio on the blog that talks about making bread in a cast iron oven...can somebody please send me the directions and information? áThe bread looked excellent!

Rachel


I have dial-up Internet service.  My videos will also often cut out the video and audio.  It has something to do with transmission speeds.  I can't explain it very well, however, I am content with dial-up.
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Henriette Bsec
Wednesday, July 11, 2007, 3:33pm Report to Moderator Report to Moderator

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Well don┤t use too much oatflour- or your bread wont rise- but will taste good though.
I never bake with more than 1:4 oat to white spelt.

I often bake with very little yeast and it works fine as long as you don┤t overknead bread and let it rise ALL night.
As I posted other place I often use a tbl lemonjuice to help bread rise well.

I find it easier to bake with fresh yeast than dry yeast
- I would say I use peasize fresh yeast to 500 gram flour if I make slowrise bread
and maybe 10 gram fresh if it is quickbread that rise in 1-2 hours
- It does get drier fast than then slow rise bread.
Slowrise bread is healthier as well- especially whole grain breads. The long soaking /rising in a slightly acid enviroment( buttermilk-. sour dough or lemonjuice/water) - helps braking down fytin in the wholegarin flour.

Funny the recipe doc posted is quite like the one I use
- But I have never baked bread in a hot dutch oven... so I┤ll try that now.


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italybound
Wednesday, July 11, 2007, 6:07pm Report to Moderator Report to Moderator

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ohh, i'm so glad this thread popped up.......reminded me my bread is ready to bake.
will post how it turns out.  





Revision History (2 edits)
pkarmeier  -  Wednesday, July 11, 2007, 6:48pm
pkarmeier  -  Wednesday, July 11, 2007, 6:47pm
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italybound
Wednesday, July 11, 2007, 6:48pm Report to Moderator Report to Moderator

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  don't know what happened, but my dough is runny.......it just kinda ran all over my counter for about a foot. maybe I need to add more flour? question on the water amount........it says 1-5/8 C water......I used one cup and then 5 oz.   Is that correct?



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TypeOSecretor
Wednesday, July 11, 2007, 7:30pm Report to Moderator Report to Moderator

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Quoted from Henriette_Bsec

Funny the recipe doc posted is quite like the one I use
- But I have never baked bread in a hot dutch oven... so I┤ll try that now.



Henriette - Your tips always sound so helpful.  I haven't bought a Dutch oven (yet).   What do you use to bake your bread in  - what kind of pan and what temperature after  letting it raise overnight ?  Do you let it raise in the pan you're going to bake it in or do you put it in the baking pan the next day?

Italybound -  I have had varying success with different brands of spelt flours.  I have super success with Berlin Bakery white spelt and pretty good success with VitaSpelt white.  Our health food store used to carry a brand of white spelt - I don't know the origin - and it took tons of flour to try to begin to make the dough form.  Maybe you want to try another brand of flour.  I don't have any experience mixing the flours.
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italybound
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Quoted from TypeOSecretor
Italybound -  I have had varying success with different brands of spelt flours.  I have super success with Berlin Bakery white spelt and pretty good success with VitaSpelt white.  Our health food store used to carry a brand of white spelt - I don't know the origin - and it took tons of flour to try to begin to make the dough form.  Maybe you want to try another brand of flour.  I don't have any experience mixing the flours.


Maybe the FLOUR is the prob as you say........got it out of the bulk bin.......will look for some other next time and add more flour for now.  I have had no trouble cooking or baking w/ it before..........just strange.  




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pkarmeier  -  Wednesday, July 11, 2007, 7:49pm
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Henriette Bsec
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When I bake rather soft doughs like the above mention recipe I normally let it rise in the breadpan
-it is made of steel ( I think ?)- need plenty ghee no to stick.....

When I bake firmer breads with 2 risings - I let it rise in the bowl- push carefully some of the air out - and form it to a freestanding bread on a baking tray - let it raise another 1 hour or so- depending if it is low yeast or moderate yeast bread. Low yeast breads need longer rising- but never let it overrise or it will be too flat.

I preheat oven to 485 F - when I put bread in I reduce to 400 f
- I find the more wholegrain flour - the lower and longer bread need to bake.

Type O - it is very true that spelt flour differs a lot.
At the moment I have a wholemeal spelt flour that is sooo fine that it looks like medium brown ordinary flour.
It makes good bread though.

I mixed my dough tonigh:
I used
1 cup wholegrain speltflour
2 cups  white spelt flour

and 1 and 1/2 a cup water.

Dough looks fine to me.- but I┤ll tell you tomorrow how it went.
Need to sleep now


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Monika
Wednesday, July 11, 2007, 11:11pm Report to Moderator Report to Moderator

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Italybound- My dough also turned out VEEERy runny. I could not fold the dough to form the bread, so I added extra white splet flour (maybe about 1 cup). The bread did not turn out right, it only grew to 1 inch and the texture was not right  Since I don't eat grains, I did not try it, but my DH said it was not too bad. Next time I will try it with 1 cup of water and let's see what happens. It was very humid last night, I guess this might made the dough even more runny.


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italybound
Wednesday, July 11, 2007, 11:23pm Report to Moderator Report to Moderator

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Quoted from Monika
Italybound- My dough also turned out VEEERy runny. I could not fold the dough to form the bread, so I added extra white splet flour (maybe about 1 cup). The bread did not turn out right, it only grew to 1 inch and the texture was not right ...my DH said it was not too bad. Next time I will try it with 1 cup of water


sounds exactly like my bread........it doesnt taste bad tho.......I'll try less water next time too. funny.........my mom used to make a cake that used a lot of water......turned out great for her every time..........always flopped for me........maybe the dif in oven temp and altitude?



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Henriette Bsec
Thursday, July 12, 2007, 9:58am Report to Moderator Report to Moderator

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Ok my bread tuned out great.
YES the dough was runny- I just put a bit of oat flour on my hands and scooped it down in the hot dutch oven- was really more a round lump than shaped as a bread.
Baked it as it said.
It is dense with large holes just like the bread I had in France - in the country -artisan style I think it is called.
I┤m glad I didn┤t add more flour.
But I DID use part wholegrain spelt flour and it soaks more water than white...

Next time I think I┤ll use part yoghurt/buttermilk or maybe lemonjuice in water- I like my bread to be a bit tart.



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Quoted from Henriette_Bsec
YES the dough was runny- I just put a bit of oat flour on my hands and scooped it down in the hot dutch oven- was really more a round lump than shaped as a bread.


My dough was so runny, there was no hand scooping it into anything until I added more flour.        The taste was okay, but it was only about 1-1/2" thick and Rich asked what he was supposed to do w/ that piece of iron on the counter.   Nuff said.  



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TypeOSecretor
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Quoted from Henriette_Bsec
Ok my bread tuned out great.
YES the dough was runny- I just put a bit of oat flour on my hands and scooped it down in the hot dutch oven- was really more a round lump than shaped as a bread.
Baked it as it said.
It is dense with large holes just like the bread I had in France - in the country -artisan style I think it is called.
I┤m glad I didn┤t add more flour.
But I DID use part wholegrain spelt flour and it soaks more water than white...

Next time I think I┤ll use part yoghurt/buttermilk or maybe lemonjuice in water- I like my bread to be a bit tart.


Sounds good.  How much yeast and salt did you use?  What brand of Dutch oven do you have and what kind of material is it made from?  I've been looking at several types, including All Clad's stainless so I wouldn't have to lift 40 pounds.


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Henriette Bsec
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Kyosha Nim
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I used 1,5 tsp fine seasalt
and about 5 grams fresh yeast ( very little) look her for substitutes:
http://www.foodsubs.com/LeavenYeast.html
my dutch oven is an old finnish produce-
made from bare cast iron- looks very much like this one:
http://www.amazon.com/Lodge-5-Quart-Cast-Iron-Dutch/dp/B00004S9HE
I do have a very good Le Creuset one as well
- but I had a feeling it was not big enough so I used the big "finnish oven instead )

I use both a lot  for stwes and creamy soups.

Don┤t get a stainless if it has to work it has to be cast iron- maybe with enameled like the Le Creuset ones- they are really the money worth.
Mine is more than 30 years old and still working.
I plan to get another one soon- but it cost 100 dollars so.....


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