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Dr D's Bread Blog  This thread currently has 1,838 views. Print Print Thread
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italybound
Thursday, July 12, 2007, 4:02pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Henriette_Bsec
Don´t get a stainless if it has to work it has to be cast iron-


maybe that's why mine didnt bake up so well,,,,,,,,,,,,used a stainless steel pot, but that was the only thing I had.  



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Henriette Bsec
Thursday, July 12, 2007, 4:36pm Report to Moderator Report to Moderator

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Quoted from pkarmeier


maybe that's why mine didnt bake up so well,,,,,,,,,,,,used a stainless steel pot, but that was the only thing I had.  


I don´t think it will heat well enough  

I would have taken a picture of my pretty bread but Emma has the camera on her holiday.


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TypeOSecretor
Friday, July 13, 2007, 3:59am Report to Moderator Report to Moderator

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I had a doctor's appointment and decided to mix a batch of bread before I left (3 cups flour, 1/4 tsp. yeast, 1 1/4 tsp. salt).  I have an All Clad stainless stock pot.  I called and found out it can go up to 500 degrees in the oven, including the lid.  The sides are not as thick as the bottom (or their Dutch oven), so I decided to try it.  I won't be greasing the pot, so we'll see what happens.

I used Berlin Bakery white spelt flour.    I've used it before.  I knew it was so alive -- I can feel it growing when I've kneaded it after just a few minutes.  I knew by the time I got home that it would have bubbles.  I mixed it at 10:30 AM.  Sure enough by the time I got home at 3:30 PM there were bubbles.  I was afraid it would overgrow, but I looked at some more N.Y. Times pictures and there were masses more bubbles.  It is now 9PM and I think I will start the 15 minute rolling in a few minutes - which is a little less than 12 hours.   It has more than doubled its volume.

I will let you know tomorrow how it comes out.

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TypeOSecretor  -  Friday, July 13, 2007, 4:07am
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Lola
Friday, July 13, 2007, 4:16am Report to Moderator Report to Moderator

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good luck!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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TypeOSecretor
Friday, July 13, 2007, 5:25am Report to Moderator Report to Moderator

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Thanks Lola.

Italybound, I now know what you mean by it running all over the counter.  I thought I would lose it (the dough), but I think I read that when folding it for the final rise, to just barely touch it.  I just barely touched it and it folded, so I'll hope for the best.

It's supposed to be quite hot tomorrow, so I want to run the oven tonight while it's still a little cool.

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TypeOSecretor  -  Friday, July 13, 2007, 5:26am
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zola
Friday, July 13, 2007, 8:13am Report to Moderator Report to Moderator

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I've noticed that white spelt flour uses a lot less liquid than all purpose flour to achieve a similar consistency of bread dough.

I've had really good experiences with using whole spelt flour in place of whole wheat flour in bread recipes. The nuttiness is wonderful and it has more structure.

Spelt bread tends to get a lot of smaller air pockets (more like a sponge) than the large ones in wheat breads.

The recipe that Dr. D modeled gets big pockets because of the wetness of the dough. Its a lot like a ciabatta bread dough.

The thickness of the cast iron pot and its ability to retain a constant high temperature seems pretty essential to attaining a good oven spring in the bread and great crust.


It is so pleasant to explore nature & oneself at the same time, doing violence neither to her nor to one's own spirit, but bringing both into balance in gentle, mutual interaction.

Johann Wolfgang Von Goethe
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TypeOSecretor
Saturday, July 14, 2007, 4:22am Report to Moderator Report to Moderator

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I'm happy to report that my bread turned out beautifully.  My pot was 10 3/4" in diameter, so the bread was only about 2" high.  I may look around for a skinnier, taller pot.  
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Lola
Saturday, July 14, 2007, 5:05am Report to Moderator Report to Moderator

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well done!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Drea
Saturday, July 14, 2007, 4:32pm Report to Moderator Report to Moderator

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Quoted from TypeOSecretor
I'm happy to report that my bread turned out beautifully.  My pot was 10 3/4" in diameter, so the bread was only about 2" high.  I may look around for a skinnier, taller pot.  

Or...you could make a double batch.  


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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Henriette Bsec
Sunday, July 15, 2007, 7:03am Report to Moderator Report to Moderator

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The 2nd bread I made was even better- I substituted  1/2 a cup of water with yoghurt.
I think a bit of lemonjuice could give the same tangy flavour.
I redused the temperature a bit- felt my bread just got abit too brown.
But still nice french style bread.



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ISA-MANUELA
Sunday, July 15, 2007, 9:29am Report to Moderator Report to Moderator
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my spicy speltbread is never like that ........muchmore compact....but yummy in taste ...will give a try since a looong time to do that with riceflour....but didn't found any since...here in Zürich .......
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TypeOSecretor
Sunday, July 15, 2007, 3:25pm Report to Moderator Report to Moderator

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Quoted from outdoordrea

Or...you could make a double batch.  



Good idea.  I may try it some time, but I think I would have to make two separate bowls - then combine them in the hot pot at the end  or they might not rise properly.  May try the lemon juice too some time.  I still have leftover bread.
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mikeo
Sunday, July 15, 2007, 11:15pm Report to Moderator Report to Moderator

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Made my first batch and I like it because it's something I can sink my O teeth into (I hate the light fluffy bread)....put some virgin olive oil on top of a slice and I was in heaven...very easy to make...two thumbs up


RHN MIfHI
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Drea
Monday, July 16, 2007, 12:47am Report to Moderator Report to Moderator

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I'm waiting on my cast iron pot to be delivered. Then I'm making up a batch of my own.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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TypeOSecretor
Monday, July 16, 2007, 2:41am Report to Moderator Report to Moderator

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Tonight I made a small open-face sandwich:  homemade mayonnaise flavored with a little granulated garlic and some sliced organic baby grape tomatoes.  It was wonderful.  Then on another I added a thin slice of mozzarella cheese.  

Henriette - your bread really must have been beautiful if you wanted to take a picture.  Maybe some day when your camera is back you will post a picture.
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zola
Monday, July 16, 2007, 7:39am Report to Moderator Report to Moderator

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Maybe with all this BTD bread baking people will have extra loaves to share and introduce others to tasty BTD compliant foods.

It would be great to have a loaf of this in the freezer at work and then....Voila! tasty compliant snack always at arm's reach!


It is so pleasant to explore nature & oneself at the same time, doing violence neither to her nor to one's own spirit, but bringing both into balance in gentle, mutual interaction.

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geminisue
Monday, July 16, 2007, 10:41am Report to Moderator Report to Moderator

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Make a double batch---when watching video didn't he put two or three in the same dutch oven? Or did my eyes miss something?
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Lola
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Quoted Text
didn't he put two or three in the same dutch oven?

he put one in each DO, only.


Mike!
thumbs up to you!!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!

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TypeOSecretor  -  Monday, July 16, 2007, 3:07pm
TypeOSecretor  -  Monday, July 16, 2007, 3:06pm
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TypeOSecretor
Wednesday, July 18, 2007, 11:27am Report to Moderator Report to Moderator

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I bought a new spelt cookbook a few months ago ("Spelt Healthy").  It had a recipe for Italian Biga/Dough.  It is similar to Dr. D's bread, except it is not cooked in the pot and the biga is made in two steps.  The fermentation time was less than the No-Knead bread.  I made half a recipe and produced 4 fairly large rolls.  Some people preferred the pot method because it was easier.  Anyhow, my bread turned out pretty yummy.

For those whose No-Knead bread didn't turn out so well, here is a link for making biga and the theory behind it.  Evidently the biga should not exceed 77 degrees or it will fail - so those in hotter areas would need to take that into consideration.   http://www.theartisan.net/Direct_Sponge_and_Biga.htm
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Lola
Wednesday, July 18, 2007, 5:50pm Report to Moderator Report to Moderator

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yes, great book!
met Marsha at the conference!

great link TOS, thanks!


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
DNA mt/Haplo H; Y-chrom/J2(M172);ISTJ
The harder you are on yourself, the easier life will be on you!

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TypeOSecretor  -  Wednesday, July 18, 2007, 5:51pm
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Drea
Thursday, July 19, 2007, 2:33pm Report to Moderator Report to Moderator

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


I, too, prefer tart bread. How much lemon juice would you say? My cast iron DO is on the way...


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Lola
Thursday, July 19, 2007, 10:23pm Report to Moderator Report to Moderator

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1 tsp. lemon juice is fine I think.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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The harder you are on yourself, the easier life will be on you!
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honeybee
Friday, July 20, 2007, 3:23am Report to Moderator Report to Moderator

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henriette I like your yogurt bead idea,
I tried a loaf of 1 cup millet meal, 2 cups white spelt and a few linseeds for the outside of loaf. It had an excellent flavour and crust, but it was only an inch high, may have over watered it because i was wary that millet likes to soak up the liquids..i used salt / yeast as rec. but about 1 and half cups of water.
(am keen to try again soon..with yogurt and more linseeds i think.)
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Henriette Bsec
Friday, July 20, 2007, 8:41am Report to Moderator Report to Moderator

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Millet doesn´t raise- that is why your bread was so low.

I use 1 tbl lemonjuice when I bake for my O but 1 tsp might be enough.
I just guess that my scandinavian background with plenty of sourdough bread makes me prefer sligtly tart breads- never cared for the sweet breads remember the first time I had a american bread I thought it was cake

Yes baking with biga is great makes really yummi breads.

BTW I found the rest of the bread I made the 14th of july with a bit of youghurt
and it was almost not dry- we did use it for french toast- but it really was quite moist still.


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TypeOSecretor  -  Friday, July 20, 2007, 8:44am
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Drea
Friday, July 20, 2007, 2:21pm Report to Moderator Report to Moderator

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Quoted from Henriette_Bsec
BTW I found the rest of the bread I made the 14th of july with a bit of youghurt
and it was almost not dry- we did use it for french toast- but it really was quite moist still.


How much yogurt do you use for one loaf of dutch oven bread? Is lemon juice also used in the same recipe? I don't think I've ever made bread, so really have no experience here.


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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