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Bread making

Discussion in 'Cooking in my Cali' started by Elly Swanson, Jan 8, 2019.

  1. Elly Swanson
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    Elly Swanson VIP Member

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    Lekue silicone bowl/bread maker. This smaller version will fit in my Cobb grill/oven. It’ll make a small (125g of flour torpedo loaf - which is great for a substantial “sub” for 2, up to 175-200g flour for a small round loaf). Would also be great for people with the folding camp ovens or the Norwegian Gstove that has the oven accessory on the flu. It would fit in a Dutch/camp oven on a trivet.

    0DE2B624-F996-4C7E-9599-7864DCD7131E.jpeg

    Last month I bought the larger one for home/kitchen and loved it. As a concept it’s great; measure, mix, knead, prove and bake all in one bowl; circular or torpedo shaped loaves. I was very impressed so sent off online for the small one. So Impressed I got another 2 to use in the oven at home (will fit all 3 on one shelf whilst cooking something else on another) for 3 different flavoured loaves made from the same dough base. Will take 1 or 2 camping as I think they’ll have other uses too (see pros, below).

    Pros:
    • Brilliant size for the Cobb
    • Only 1 bowl for the whole bread process
    • Round or torpedo shaped loaves
    • Small amounts of dough are easy to cope with and knead (manipulate & stretch - don’t need to knead in the traditional sense)
    • Good for wet/sticky doughs that require a starter dough - the Italian “biga” (for ciabatta, traditional pizza base) or the French “poolish” (for traditional baguettes, fougasse). See https://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/ for more info
    • You can use it for cooking other things in too, I was thinking with it closed delicate fish could poach in its own juices, sliced veggies could semi-sream in just a little liquid, cakes, etc
    • Could be used as a bowl for serving up in or eating out of
    • Very easy to clean
    • Very lightweight and stores easy as a bowl or folds virtually flat
    Cons:
    • The silicon is safe to 220 degrees C, so will need to watch the temperature in the Cobb and adjust as necessary.

    The pic with the ciabatta recipe is in the Paul Hollywood book “100 great breads”, with a few of my own notes added. The recipe says to use a food mixer, but in this bowl just a spatula or similar would suffice. The effort and elbow grease will negate all though yummy calories you’ll consume when eating the georgeous fresh baked bread :thumb. Win-win.

    For standard doughs, you can just use your hands.

    1B7AC630-71C1-4111-9D03-EF87CA774C72.jpeg

    BEBA946F-63AC-4974-9A12-04A2E8250AA0.jpeg

    4279CFF4-1364-4EBC-B69B-50B4513E787B.jpeg
     
    Last edited: Jan 8, 2019
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  2. MattBW
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    MattBW Here to help Moderator Top Poster Lifetime VIP Member

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    We use a Omnia stovetop oven with silicon insert for baking, very effective on a gas ring but takes some getting used to.

    That looks a great bit of kit for a cobb. :)
     
  3. Elly Swanson
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    Elly Swanson VIP Member

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    No knead bread in a skillet. Interesting recipe and article. Not tested it yet but here’s the link: https://www.jocooks.com/recipes/no-...-V5Dql5ZduWpP021Q#wprm-recipe-container-17234
     
  4. Elly Swanson
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    Elly Swanson VIP Member

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    That stove top oven looks like a great innovative bit of kit Matt. Will investigate further. Maybe you could start a thread for it and post your thoughts, etc (if you have time, of course).
     
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  5. MattBW
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    MattBW Here to help Moderator Top Poster Lifetime VIP Member

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    I'm not a baker but I made some bread in ours in Scotland, it was lovely but did take longer than a normal oven.

    I did make a video but as I'm not a baker I made quite a few comical mistakes which ended up with me with dough stuck to my hands haha. With hindsight it may be a funny video maybe I should edit it haha.

    The bread still tasted nice.

    IMG_3306 (1).JPG
     
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  6. Elly Swanson
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    Elly Swanson VIP Member

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    It looks pretty scrummy! Would love to see the funny video. There’s a lot to be learnt by mistakes (my main learning style) !
     
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  7. johntowers46
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  8. Elly Swanson
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    Elly Swanson VIP Member

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    Thanks for spotting that, John. I noticed that too and will see if it works okay with less. With the salt in the cheese that’s not so good health wise.

    I remember when I did food and nutrition at school that we did experiments with bread and varying amounts of salt. Too much and the yeast gets killed off too quick and the strong gluten strands don’t get stretched enough - so the bread is dense and “heavy”.

    Also, salt ratio is linked to the flour. Year before last the UK weather meant that gluten levels in bread flour were low. I started using Canadian flour but the food miles were too much so I used extra strong British flour instead as I didn’t get a good balance between gluten, yeast and salt,

    I love bread, such complex science for such a simple daily staple.

    PS: Someone else who sometimes comes down heavy on the salt is Paul Hollywood, you have to be cautious and adapt some of his recipes too.
     
    Last edited: Jan 11, 2019
  9. Elly Swanson
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    Elly Swanson VIP Member

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    70ED37B2-A4FF-4E2F-BB34-C038585BA725.jpeg Tonight I went in to our local Lakeland (kitchenware store in UK) and found these in the sale (from £9.99 to £3.99) and couldn’t resist. They are for burger buns but I can see lots of other uses too when camping. Like, steamed eggs and other small items that will fit in these 10.5cm internal diameter “moulds”.
     
  10. CDinFrance
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    CDinFrance VIP Member

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    I use a small cast iron pot (which we like to cook other things in) but it might be a bit heavy for some. Prices have gone up as I paid under 15. Works very well for the NYT no-knead and other breads.

    https://www.amazon.co.uk/dp/B003PPETJU/?tag=eliteelect-21

    Also the Coleman folding oven is compact and works much better than expected:

    https://www.ebay.com/p/Coleman-Camp...le-Baking-Device/21026320859?iid=202436088794

    For the oven, it helps to put a small baking stone in the bottom (fits in the box) I also usually surround it with a piece of cardboard scrap as a windbreak. There are several Youtube video reviews. I got is for $40 in the U.S.
     
    Last edited by a moderator: Jan 24, 2019
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  11. Elly Swanson
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    Elly Swanson VIP Member

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    If you have a perfect pot the weight trade off is well worth it. A lot of people struggle with sub-standard pots and pans. Crazy!
     
  12. Elly Swanson
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    Elly Swanson VIP Member

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    Cooked 2 eggs in these this morning. Put a trivet in a frying pan with water, lightly greased the moulds, dropped an egg into each, steamed for a couple of minutes. Hey presto, flat like a fried egg, but soft like a poached one. They released really easily. Quicker to cook than a poached egg as it’s flat (not in a ball shape). Also the weaker egg white of an older egg can’t go all stringy as it’s contained in the mould.

    Don’t have a lid for the fry pan so used a baking sheet.
     
  13. crowbot
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    crowbot VIP Member

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    I was thinking about making Roti next time - straightforward dough, no faffing with proving etc, and can be made on the flat plate of the Cadac. Have made them at home to accompany a curry and they were :thumb.

    https://www.bbc.com/food/recipes/roti_31237
     
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  14. MattBW
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    MattBW Here to help Moderator Top Poster Lifetime VIP Member

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    Great idea we have made flatbreads on our cadac, worked very well.


    Sent from my iPad using Tapatalk
     
  15. Elly Swanson
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    Elly Swanson VIP Member

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    That sounds great, Crowbot. When you’re camping are you thinking of with just curries and stews or in general in wraps, etc?
     

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