Looks good Derek.
Can you make some at the COG

Those loaves look excellent Derek.

Jeff

poddy dodger wrote on Jul 2^nd, 2018 at 8:28pm:


Yes he does. We first saw him making no knead bread at the COG at Broke. We still haven't tried it so it is something we will have to try.

Jeff

Thanks for that Derek; we will have a look for one.

Jeff

Still looks good alright.

poddy dodger wrote on Jul 2^nd, 2018 at 8:28pm:

I had it worked out pretty well at one stage, haven't done it a lot in ages now. Could be a bit rusty I might leave it to Derek to show us how its done at this COG.

Contact Astro , he had some really nice little tins, if ya nice to him he might part with one or two.

Well, this one turned out just dandy.

Nice sized loaf for just the two of us to last a couple of days.

Once again I have a nice crust and a good crumble. 

Next time though I might just not cut the dough in half as recommended in the recipe.

Think I have pretty well nailed it though.

My little old expandable loaf tin in the photos above has sadly been neglected and has rusted and deteriorated and I did have trouble getting that loaf out of it so this morning I ordered a shiny new one.

On special for near half price 

https://www.ebay.com.au/itm/Daily-Bake-Expandable-Loaf-Pan-18-30x10cm/3232980276...

That looks a cracker! I'm sure you would have got the attention of the neighbours while it was cooking. 

The house has been afloat with the aromas of fresh baking bread again today.

I bought this square sandwich loaf tin some time ago but have only ever used it without the lid.  Today decided to make a no knead loaf of bread and put the lid on to see how it would go.

Very, very impressed. Nice crust and soft crumbly interior.

The dough rose better than expected and it completely filled the tin.

I bought this bread tin as it fits in my 16” camp oven. That will be my next challenge.

Looks very nice Derek. I hope you enjoy it.
regards Kev..

Very Good

Bear wrote on Nov 8^th, 2020 at 7:33am:


Robert, this one was in the oven at home. Yet to try a loaf this size in the camp oven. Cooked at 200 degrees in fan forced oven for 30 minutes

If I was going to use the 16 inch oven that the tin fits in I reckon 30 on top and ten under

Hey Derek  YUM YUM enjoy
  I would have some cheddar cheese on mine.
Did you give any to the old dear down the road?
regards Kev

This week sometime I hope to make a loaf in the camp oven.  Photos show how the lidded bread tin fits in my 16 inch oven.  The oven has a high top so plenty of clearance.

It makes a 700 gram or 1 1/2 pound loaf.

Had to prove to myself that it wasn’t a fluke so baked another square loaf this afternoon in the kitchen.

Cooked a little longer to get a harder crust than the last one.  35 minutes this time.

We are really enjoying these loaves.

That looks awesome Derek
Just like a store bought loaf

Excellent that is fore sure.

Hi Derek
Thanks for the info including the  F/B link
regards Kev.. 

Hi Derek
Sounds like you have fan for your bread.
When I retired I made  bread  in the bread maker and a loaf would not last long. There is nothing like a fresh loaf of bread
and of course a heap of butter on it.
regards Kev

I made some bread when we were away the other weekend. (It was standard bread though) I took a bread tin only to realise I got it to for one the larger ovens, so I just put it in the choffer without a camp oven.
The bread cooked all right but it got slightly burnt on the bottom, but it was still usable.
I have now ordered a smaller bread tin, and I will see how that goes.

https://www.ebay.com.au/itm/Aluminum-Alloy-Loaf-Pan-with-Cover-Non-Stick-Bread-T...

I played today with two things in mind:

1.  A smaller square loaf of bread; and
2.  A healthier whole meal/grain loaf

Overall I had success but also failure.  The small loaf pan I bought is ideal but I had to have a no knead bread recipe that would suit pan.

I couldn’t find bread grains locally so bought some bread grains online from “Simply No Knead”

This is what I worked out for the recipe:

225 gm white flour
75 gm whole meal flour
25 gm bread grains
1 teaspoon bread improver
1 teaspoon salt
1 1/2 teaspoons yeast
1 teaspoon sugar
250 ml very warm water
1/4 tablespoon oil

Not much of a variation to the main recipe I have been using and put up on here.

The dough mixed in well together however finished rising after 50 minutes and wasn’t as much as I expected and appeared stodgy.  Went ahead with it and as you can see it didn’t fill the loaf tin completely.

As for the taste and texture it was amazing and the amount of grain spot on for my taste.

What I will do next time is increase the white flour to 300 gm and the whole meal to 100 gm.  I will also increase the yeast to two teaspoons and sugar to one and a half teaspoons.

I am finding that the no knead style of bread baking is very forgiving and am really enjoying them.

Said to Maggie earlier, “What do you want for dinner with this loaf of bread?”  She answered, “Cheese and wine.”   

A small square loaf today.

This loaf, while it may look good from the outside, is not a good loaf of bread at all.  I am always doing things different and I wanted to see how far a rise I could get out of the loaf.

It was actually about 5 cm taller than it is now when I put it in the oven and fell quite quickly when the heat touched it.  This showed me quite clearly that it was over proofed.

A lesson learned.  Will be ok for bread and butter pudding. 

Yes I do have the book.

I do use a ceramic bowl but warm it up first.  I also stand it in a sink with hot water for the first rise.

This was my fault as I left it way too long on the second rise.

Actually it wasn’t such a bad loaf of bread after all.

Just checked the book out on ebay $55 to $60, think I will go and check the op shops again. Robert

Thank you

Looks good.

Jeff

tadpole wrote on Sep 4^th, 2021 at 3:35pm:


I am getting more and more comfortable with it.

Of a morning when I get up I mix the dough and let it rise while having my morning coffee.

In a ten inch oven I would use 12 on top, which will just about be a total ring around the edge, and 8 underneath.  If it isn’t browning up right add a two more to the top.

I have often found that sometimes the cooking time can be longer in a camp oven. I think this could be due to not knowing the exact temperature.

Today’s loaf of bread is a grain loaf.  I simply added 20 grams of a grain mix I bought called ‘mega grain’.

I also sprinkled some of the grain on the loaf and the third photo shows just what is in it.

That looks good.
How would it go in a Webber q?

That looks a great loaf...just how I like bread!

Quite chuffed with this today.

Looks good Derek can not do grain loaf as it gets stuck under .Mollys teeth. Will try the old LSA blend for the flavour with out the large size seeds. Cheers Robert

Another loaf today.  This time after oiling the tin I sprinkled some grains inside.  This gave a crunchier, crusty loaf.

Bear wrote on Sep 18^th, 2021 at 7:48am:


Robert, have a look at this photo I took in a caravan park.  I use the Weber foil convection tray straight on the grill then the trivet on top of that.  I keep it around 200 degrees on the gauge.

Apart from the burn that looks like it would have been a nice loaf.

Just had a full re read and believe that my mix is too dry, so will make them a bit wetter.

Scored a copy of the No Knead Bread book today which was auctioned on Ebay.

Derek sent you a PM also when you sit the bowl in the water how hot is the water. Thank you Robert

Takes me 10 minutes of running my water before it is hot. Will keep boiling the jug and setting the temp, not such a waste of water, cheers Robert

Hi Derek
It look pretty good.
My dad would say "Don't worry about what it looks like, as long as it tastes alright" 
regards Kev

Derek
That looks very nice bread.
Regards Kev