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Old 09-24-2015, 03:55 AM   #379
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Have fun with it. It is really just the easiest thing to do.

I was on the phone with a friend late yesterday, and she had a loaf ready to go into the oven. Her husband had bought her a DO for just that purpose.

I have been wanting to make a loaf of the rye, but just haven't gotten it done, and now it will have to wait a couple of weeks til I am back. I have a loaf of wheat in the freezer that I made a couple of weeks ago and have been pulling from for breakfast. Yum.

I have been thinking of adding a couple of tablespoons of dark cocoa to a rye loaf, which would make it darker and the flavor more rich. I have a dark rye recipe that has cocoa in it, so I don't know why it wouldn't work.

Take a picture and show us how it turns out.


Maggie
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Old 02-23-2016, 02:57 PM   #380
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. . .
Am just into this no-knead dough phase, which at least some others also enjoy.

Maggie
Have you ever tried a no-knead gluten-free DO bread? I am working with a family tent camper on developing an edible loaf -- challenging! To do so with briquettes would be more so probably.

Thanks,

Peter
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Old 02-23-2016, 03:05 PM   #381
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I have not, and know nothing of gluten free, but I do know that you can bake in a DO most anything you bake in a traditional oven.

There are charts available online that tell you how many briquettes and the technique for baking.

Good luck!


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Old 02-23-2016, 03:14 PM   #382
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Any who want the pdf document I put together, with directions for DO bread in both the traditional oven and with briquettes, pm me your email address and I will send it to you.

I am unable to post it.


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Old 02-23-2016, 03:17 PM   #383
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Peter for now I'm going to stick with Maggie's recipe and work on fine tuning our number of briquettes.

A quick look at Google "gluten free Dutch oven bread'" Try "gluten free girl" and "gluten free and more" to see if those work.

I did share our last loaf at the campsite and made sure to mention it was not GF.
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Old 02-23-2016, 03:33 PM   #384
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Check out, dutchovendude.com for lots of tips and tricks.

Goodness where did I get my measly number of coals guesstimate from.

Like Maggie said I like have way to few coals. No wonder it's not browning up.

One of dutchovendude.com tips is twice the number of coals on top as diameter of DO. That tip alone would mean 20 briguettes (versus my 14) if I'm using my 10 inch DO.

P.S. Don't try Maggie's recipe in 8 inch the bread is pretty much raising the lid and trying to get out.

A work in progress, me and the bread.
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Old 02-23-2016, 03:49 PM   #385
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P.S. Don't try Maggie's recipe in 8 inch the bread is pretty much raising the lid and trying to get out.

A work in progress, me and the bread.



There is a chart for equating oven temps to briquettes and the Dutch Oven.

If you are simply cooking something you have put together, that is different than an artisan bread that relies on high heat and the moisture contained in the lidded DO to bake properly.

One can do anything they want, really, but results will then vary.

Doug and I went through a half dozen loaves or so, getting the briquettes number where they would approximate the regular oven temps, and a good end product.

You can turn out a pretty beautiful loaf in a DO with the charcoal, just takes a bit of attention to detail.


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Old 02-23-2016, 04:13 PM   #386
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Thanks Maggie and Hittenstiehl for the PDF and general advice. Much appreciated.

With Spring in the air, I am going to dig out my dutch oven and cookbooks from storage and dive in. Will probably aim first for a gluten-free ("GF") no-knead DO bread. I tried a few recipes a couple of years ago, and one was actually edible, so I will try to locate that recipe also.

The suggested Google search was indeed productive, so thanks for that Hittenstiehl.

If we get on a roll here, maybe a new GF thread will be warranted?

Thanks again,

Peter
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Old 02-28-2016, 01:58 PM   #387
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Try this GF recipe. It bakes at 500 degrees for 20min and then 450 for another 15.
24 briquettes @ 15 over 9 = 350 degrees. Adding 2 (one over and one under) increases temp by 25 degrees, so you need to add 6 over and 6 under, or 21 over 15 to get to 500 degrees. After 20 minutes pull 2 from the top and 3 from the bottom and go another 15 minutes. I would put 3 steel nuts and an aluminum plate inside the oven to lift the bread clear of the bottom and prevent scorching the bottom of the loaf. This also works for pies to keep the bottom from burning.

http://www.artisanbreadinfive.com/20...e-crusty-boule
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Old 02-28-2016, 04:18 PM   #388
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Try this GF recipe.
. . .
Thanks for the link and recipe, which says it will make 4 1-pound loaves, using a 5 1/2 quart dutch oven. Just curious whether you reduce the recipe and how many loaves of what size I might get using the 10 quart dutch oven I have. Seems like a larger loaf may be problematic in terms of baking time and having a moist center.

Do you use a 5 1/2 quart DO?

Thanks,

Peter
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Old 02-28-2016, 04:34 PM   #389
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This recipe will keep in the frig awhile, but you may not want to mix it all up in case you don't like it.

My suggestion.....a veteran bread baker of 40+ years ....divide the ingredients into 4 to get quantities, then mix up and bake just one loaf to see if you like it.

From my take on this recipe, tho it yields 4 loaves, it is intended to be baked one loaf at a time, as the pictures show.

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Old 02-28-2016, 04:37 PM   #390
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I've found that gluten-free bread is pretty much all no knead. It's more like cake batter than bread dough. It's that darn gluten that gives bread dough the elasticity it needs so you can knead.
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Old 02-28-2016, 07:00 PM   #391
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You don't want to make the loaf bigger or it will affect your bake time and you are on your own hook to figure it out. I use a scale to measure each loaf. Electronic scales are so cheap and compact it's hard to justify not having one.
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Old 02-29-2016, 01:31 AM   #392
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Thanks all . . .
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