Bread problems?

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George Kaplan

George Kaplan

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I'm making sourdough in a Dutch oven outdoors and I can't keep the crust from burning. Any suggestions?






Actually I just wanted to see who would post here about their beard or problems connecting to the board. Taking the rev up on his spin-off theme. :p
 
Keep the temperature down, allow more air space between vessel and heat source, ventilate more...use the right volume for the space of the oven.

8)
 
*thread spin-off*

One I like crusty and the other I do not. :suspect:
 
Ok, while I didn't mean this to be a serious thread, I wasn't entirely joking about the bread:



Actually I do this a lot, especially in the summer when it's too hot to bake indoors. My spot for this is pretty well shielded from the wind, but once in a while it comes from an unexpected direction, raising the heat and doing this:



So how 'bout it? Any other Dutch oven chefs out there?

(Was that better, rev? :) )
 
well, as a spin off champion, the idea is to mimic the original post as closely as possible. But... I wanna eat yo bread sucka

rev
 
the rev":f5g2bd8h said:
... the idea is to mimic the original post as closely as possible...
Click to expand...
I'm new at the spin-off game. Still learning the rules. Give me a tangent, though, and I'll knock it outa the park! :p
 
Never used a dutch oven, but I do bake sourdough from my own starter. With passion!


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My favorite Dutch oven recipe is a cheesy grit souffle.

When we bake biscuits we regulate the temperature with the number of coals on top. Raising the lid a couple of times to check the progress tends to cool it off a little also.

The bread does look delicious. So we have moved from pipe porn to bread porn now huh?
 
I cook with a dutch oven. Still learning though. Maybe putting foil lightly over the dough it will shield heat from on the top. I know the biscuit insert keeps the dough from touching the bottom. It's basically a convection oven when baking.
 
Hereward":2hj0y3al said:
I cook with a dutch oven. Still learning though. Maybe putting foil lightly over the dough it will shield heat from on the top. I know the biscuit insert keeps the dough from touching the bottom. It's basically a convection oven when baking.
Click to expand...
My Mom says that foil will increase the burn. And to lay a piece of parchment paper loosly over the top of the dough. Don't let it get caught in the lid and it just needs to be big enought to cover the top of the dough. Also keep an eye on it on windy days and move it out of the coals for a bit if needed.

A little bit about my Mom. She lives in Oregon way up on a mountain top. She doesn't have electricity she has solar power. They pump water out of a well into a cystern with a generator. She's got chickens and horses and dogs and a goat that comes into the house for snacks every day. She does quite a bit of cooking in a dutch oven. Respect her authoritaa.

As to the loaf you just burned. She says to scrape the burn off with a butter knife and quite being a baby :lol:
 
Dang you guys, thanks now I am hungry, and the DFAC doesn't open for 2 more hours.
 
My wife hates the "Dutch Oven" :twisted: ..... Oh you guys are talking about cooking! *How Awkward*
 
Made my own bread for a short time in the 80's. Had a really great heavy German Pumpernickel Rye that would pull your fillings out!

Too lazy anymore to do this. Including and especially when there's so many fine artesian loaves available in my area.

Here's one brand that I've been groovin' on for a couple years-



Ezekiel49.jpg



Cheers,

RR
 
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