"Tom" <sail_saba@cox.net> wrote:
>Subject: Re: I need some advice about Bread in 5 Minutes
>Date: Sun, 29 Mar 2009 09:59:32 -0700
>
>Lately, I make 2 loaves a week using this method. This dough is
>very wet, so wet you don't "handle" it like a more traditional dough.
>[...]
>I use a technique where after the 18-24 hour ferment, I stretch and
>fold the dough then place it on a piece of parchment paper (about 18
>x 18 inches). I then place the parchment paper and dough in a
>colander for the 2-3 hour rise. I then lift the parchment paper and
>dough out of the colander and place the whole thing in my preheated
>vessel, cover and bake.
That's exactly what I do as well: use parchment paper. But I use a
piece of around 8x8. I just need enough "non-stickness" to be able
to move the chunk of dough.
"Schmitt, Barbara E." <BSchmitt@goulstonstorrs.com> wrote:
>Subject: moving bread from peel to stone; another question on 5 minute
>Date: Mon, 30 Mar 2009 10:02:17 -0400
>
>Lynn noted that she had difficulty moving the bread dough from the
>peel to the stone in the oven. I have never mastered this either --
>but if you put parchment paper under the dough, you can slide it,
>paper and all, right onto the stone.
That's what I do for French bread. I fold parchment paper into a
kind of "French bread mold", with three "channels" for three
loaves. I use that on a rimless cookie sheet. I can slide the whole
deal into the oven. I remove the paper the first time I open the
open to turn the loaves, at about 15 minutes in.
I find I can reuse the paper for 6-7 bakings before it gets too brown
and brittle for use.
>Then you can remove the paper partway through the baking process or
>(what I do) just leave it there and peel it off when you take the
>bread out of the oven. I know there are purists on the list who will
>be horrified, but it works like a charm for me. :
They can't argue with the result though!
>Now for my question -- I have made the 5-minute basic recipe a
>number of times (and yes, Lynn, I keep the dough very wet; I don't
>so much shape it as plop it). While the crust is fabulous, the
>interior is gummy, even though (i) I am using all purpose flour
>rather than bread flour, and (ii) I am cooking it to an interior
>temperature of 205 degrees. Anybody have any suggestions?
I used to have that issue too. I second the suggestion of a longer
bake time. If the loaf gets too brown, try baking at a lower temperature.
Andy Nguyen