[Homestead] Bread Addendum

Tvoivozhd tvoivozd at infionline.net
Tue Oct 5 22:24:15 EDT 2004


clanSkeen wrote:

>>tvoivozhd---I have baked good bread in a conventional electric or
>>gas-fired oven.  My mother's wood-fired range was better, and an outside
>>clay oven fired quite hot by wood or charcoal, and ashes withdrawn to
>>make room for bread dough shoved in with a paddle, makes the absolute
>>best.
>>    
>>
>
>In a gas oven at least (have little experience with electric), bread can be
>improved by using tiles on the racks (swimming pool tiles, just regular very
>hard vitreous tiles available at any home supply) helps (also good for
>pizza), and using a VERY hot oven (450).  To use it this way you can use the
>same slide technique of the outdoor ovens and avoid pans.  Put a pan of
>water in for the first ten minutes only.  If you use a very hot oven you
>cannot use sugar in the recipe because that is one of the *real* main
>reasons for sugar (whatever the form) in bread -- to brown it, not to help
>the yeast which are quite happy with the flour.
>
>A wood cookstove actually works very very well once you figure out how hot
>is exactly right and how to keep it just that hot.  And you can throw water
>in it which works better than the pan of water technique.
>
>Anyway, I really enjoy bread and breadmaking I guess you can tell.
>
>Denise
>  
>
tvoivozhd---never thought of using tiles---dearth of the imagination no 
doubt.



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