earlk on sun 16 apr 06
Ham, scalloped potatoes, bread and pie proved
to be too much for the kitchen oven today.
Hello kiln !
Placed regular kiln shelf just below half depth
of kiln, 18X18 Olympic. Added baking stone.
Set controller for 600C/hr ramp to 232C (450F)
then 1hr hold. When at temperature inserted
loaf of ciabatta 3 days in the making.
30 minutes later removed the best loaf of bread
I've ever made. Crispy brown crust, soft but
chewy center, excellent nutty flavor. No need for
butter with this bread.
Don't think I'll bake bread in the kitchen
oven ever again.
earlk...
bothell, wa, usa
Bruce Girrell on mon 17 apr 06
Earl,
Can't you just see the next generation of snooty "buy my product if you
actually want this recipe to work" chefs on TV hawking their Bake-King 3000
ovens with programmed temperatures and special sensors designed to bring
your breads to the "peak of perfection in appearance and flavor" (reg
trademark)?
Hmmmm...
maybe you have something there.
Bruce "caramel-colored crust with the perfect texture inside" Girrell
Earl K wrote:
Placed regular kiln shelf just below half depth
of kiln, 18X18 Olympic. Added baking stone.
Set controller for 600C/hr ramp to 232C (450F)
then 1hr hold. When at temperature inserted
loaf of ciabatta 3 days in the making.
30 minutes later removed the best loaf of bread
I've ever made. Crispy brown crust, soft but
chewy center, excellent nutty flavor. No need for
butter with this bread.
Don't think I'll bake bread in the kitchen
oven ever again.
Susan Nebeker on mon 17 apr 06
Oh Earl,I can smell that yummy bread even 200 miles south of you!
A great Port Angeles potter used to roast a turkey every Thanksgiving for her work crew in one of her kilns. She'd wrap the bird in a slab of clay, seal it tight with just a pin hole to vent and slow roast it to juicy tenderness. Nothing else like it.....
I love to bake bread and would love to try this!
Susan Nebeker
Pollywog Pottery
Canby, Oregon
earlk wrote:
Ham, scalloped potatoes, bread and pie proved
to be too much for the kitchen oven today.
Hello kiln !
Placed regular kiln shelf just below half depth
of kiln, 18X18 Olympic. Added baking stone.
Set controller for 600C/hr ramp to 232C (450F)
then 1hr hold. When at temperature inserted
loaf of ciabatta 3 days in the making.
30 minutes later removed the best loaf of bread
I've ever made. Crispy brown crust, soft but
chewy center, excellent nutty flavor. No need for
butter with this bread.
Don't think I'll bake bread in the kitchen
oven ever again.
earlk...
bothell, wa, usa
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Crista Nelson on mon 17 apr 06
sounds good but I would be leery of the vapors that may have leached out of
the kiln brick into the bread?? just a thought... Maybe I am just overly
cautious..... Crista
earlk on tue 18 apr 06
On Mon, 2006-04-17 at 17:18 -0400, Crista Nelson wrote:
> sounds good but I would be leery of the vapors that may have leached out of
> the kiln brick into the bread?? just a thought... Maybe I am just overly
> cautious..... Crista
Crista,
I did not worry about fumes from the kiln.
My rationale is that two days before baking
the bread I had just completed a glaze firing
in which the kiln reached a temperature of
over 2200F. Anything that would be volatile
at 450F would have been baked out at 2200F.
Or, maybe you just hit on why this was such
a good tasting loaf of bread. :-)
earlk...
bothell, wa, usa
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