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My first loaf

January 21, 2018 - 2:19am 
Had a go at the NYT no knead recipe.

Plus and minus:

+ A loaf was produced

+Very edible

+ Delighted to get a result

- I made a couple of little errors of method (even thought it' so simple).

- 2nd rise wasn't as good as I'd hoped it would be.

- A little too salty.

- Not 100% sure that it was cooked through as it should be. My wife thought it was, so that's probably got to be good enough for me, too.

I'll pop an image up, if I can manage it. Jan 21 2018 - 4:04pm


If you have a thermometer, the bread is done at b/w 190 - 210 degrees. Makes it much easier when you know for sure. But yours looks perfectly done! Jan 21 2018 - 4:28pm
Re temperature - I'm thinking

Re temperature - I'm thinking I might get an oven thermometer today.

I have trouble with understanding temps because we are Centigrade in Australia, plus the standard oven is 'fan forced' - convection, I think it's termed in the US, so there's a bit of figuring to do.

This loaf was set at 230 degrees C throughout. Jan 22 2018 - 1:25pm
Thermometer for Bread Temperature

An oven thermometer is not what you need in order to check the temperature of the bread.  My suggestion is a Thermapen, which is not cheap, but a fabulous product.  Not only can you quickly check the temperature of the bread (i.e., without leaving the oven door open for a while), but you can also check the ambient temp of your kitchen as well as your flour or levain, and this is very useful when calculating the temperature of the water you need to hit your target dough temperature.  And best of all, you can hold the Thermapen under the running water from your faucet and adjust up or down until the thermometer indicates the water temperature is what you want.  A very handy tool.

As for oven thermometers, they are important also.  I have two and used them to learn that my ovens run about 5.5% on the cool side. Jan 22 2018 - 7:37pm
Re thermometers ...

Thanks for that info. I'll certainly give a thermapen some thought. Every step will be new worlds opening up, I think.

I think my oven might be a little on the cool side also. Jan 21 2018 - 11:57pm
Ya did good!

Wow what a crust! Jan 22 2018 - 12:57am

Thanks so much, Mini. First thing I'm going to do is spoil things by trying to get complicated - some rye and seeds.

Could be flat cakes.




 Mini's 100% Dark Rye & Chia Recipe ...Love at 104% hydration Flaxseed + Raisin Sourdough Honeyed Spelt and Oat

