Aussie BBQ Forum

Either wet hands or oiled hands or floured hands all help

+1 I'm with skuzy here, I don't seem to have the baking gene! Seems like there is very little margin of error in baking but I'll keep trying

HeatnSmoke wrote:+1 I'm with skuzy here, I don't seem to have the baking gene! Seems like there is very little margin of error in baking but I'll keep trying

Nahh...you cant fail with this recipe. As long as you use the cast iron pot it will work fine.
The one I made today. This is what it looks like when you are heating the pot up for half an hour. Rather flat. I've put the fork there for comparison.



Then into the pot after half an hour. With the leftover burnt flour bits from the previous cook. Still rather flat.



And after it has come out.

Dont know what it is with the orange and reds colours in bread and beer but it makes me salivate.
great pics gnol +1

That bread looks amazing. I'd love to tuck into it.

Thanks gnol!.. Gonna try this pretty soon

Just tried it, came out awesome the first time round! The family loved it. Thanks Gnol

Initial mix, looking "shaggy"


Rise, 18 hours later


Rolled into a ball, dutch oven heating up. Can of tuna in the background as a visual ref point for the rise.


Loaf done, 30 mins later. Adding baking paper made it much easier to put the dough in, take the bread out of a hot dutch oven.


The base crust was beautiful


Ready to serve

I am thinking mortadella right now

Yeah. That looks great.
As I've said before it is foolproof using the dutch oven.
Once when I sort of just threw it in the dutch oven it hit the side and I just left it there.
Still turned out great.