2 loaves thanks Derek and hand delivered to ensure freshness will expect a fair dincum chew at some at the next Millmerran camp oven festival

Furphy

ps looks great nearly as good as mine

Looks good Derek how did it cut?
Where did you buy the mix?
Millmerran you can bet on it, top spot.
Muzz

Hi Derek,

Check this site out, Simply No Knead Products.

http://www.snk.com.au/html/s02_article/article_view.asp?id=99&nav_cat_id=129&nav...

Also has a loaf tin for baking bread that has a lid on it and can be used in camp ovens, has some great information about breadmaking, ingredients and handy tips, love the idea of not having to knead the bread, ok, I'll tell the truth it not that I am lazy, I just don't want muscles.

Cheers




Quote:

Here you go Muzz.

Nice crust and a light soft inner bread.  Cut like butter. 

Hey Derek

you cut my bread  bugger it now I will have to do my own but seriously it looks great old fella and will try the deep oven when I do mine

Furph,
Ive noticed you have an oval oven like one of mine,
I first started doing bread in my 15" or 12qrt oven, then when I got the oval, my bread went heaps better, I think the oval shape gives a more even heat.
I had to make a trivet which sits only about 10mm from the bottom so I could get a full rise without touching the lid, although some of my best rises do just touch it which is ok because it puts nice brown (grill like) stripes on top. (the underside of the lid has bars on it)

The bread mix I've been using lately is the Laucke brand & comes in the four pack like you mentioned Derek.

The loaf in these pics is a bit flat (not one of my better ones) They usually rise to 1 1/2 times the height of the tin, or half the tin height above the tin, if that makes sense.







I'll have to get a photo of my next one to show how light they are & how high I can get them to rise, but they get devoured before I think to take a photo.

Mick.

Thats gotta be cheating

How long for the second rise in the tin Derek? up to an hour???

The first rise (30 Min) is about the same as I do after the first big kneed ("the old fashioned way")

p.s on the first post.
did you use water or some thing to brown the top, THAT IS a nice looking bread!

Mick.

Hi Derek,

Have not looked at the freight side of things as yet, was seriously considering purchasing this product but if the freight is going to cost an arm and leg will give it a miss.

2 1/2 weeks and we are on holidays.

Cheers



Quote:

justdrinkbeer wrote on Nov 21^st, 2007 at 5:30pm:


Mate that I do not know.  Never tried it.


Derek

Here's a bread I did on Fri night & the method I use!

I strayed from my "norm" & used heat beads with a little dissapointment.....the rise all went well but when I wanted to "bang a bit of heat in it" the heat just wasn't there & so it slumped about 1/2" to 3/4" when I was cooking it.






Start with a mix of 3 cups plain un bleached flour (or bread mix) 2 tblsp dry yeast & 1 tblsp sugar



mix a well in center with 1 1/2 cups luke warm water (30C) to a light batter! (I generally use 2 parts flour to 1 part water).



then knock down walls to cover batter



sit in a warm place until yeast kicks in (20 Mins)



Then mix in to a dough, if your water volume is right, it should clean the sides of the bowl.



Knead for what seems like an eternety (15 Min,) until it forms a "live" springy dough.



let rise in a warm spot until doubled. (20-30 Min)



Then a quick knead & into a greased bread tin & into a warm camp oven for the final rise (proving, up to an hour)





cook "FLAT OUT" for 25 - 30 Min,s (this one went a bit long)







Trouble is..... I'm used to measuring my "heat" by the shovel full!!!

but a descent loaf any way!!

Mick.

Yeh, but I like the pattern,

I started with 8 beads under & the same on top then fired up some more but ran out when I wanted more heat.

Mick.