Bread heads few ??

[Great-Kazoo]

I don't knead after the first rise at all just slap it down and shape it

i usually just toss the ice on the floor of the oven

So you slap it down then form to baguettes, si? We're cooking on the traeger. Too hot, even with A/C to be running the oven. Once i get the bread down, time for pizza, and stromboli .
You need to cook your next batch of meatballs on the grill. If you have a smoker, even better.

[rbeau30]

No, olive oil . Other ones have turned out fine. I'm leaning towards the 2nd rise time. I really like the no knead recipe that sits 12-14 hours then cook. However having some fresh hero size loaves is preferred.

I have done a no knead bread, very delicious. I made french onion soup with it and it was ohhh so good.

Have you done a sourdough no knead? I haven't, but I think bread is my next skill to learn.

[Great-Kazoo]

I have done a no knead bread, very delicious. I made french onion soup with it and it was ohhh so good.

Have you done a sourdough no knead? I haven't, but I think bread is my next skill to learn.

Not yet, It's definitely a skill set.

[Dave]

Might I ask how old the flour is? What kind? You might also want to try bread flour designed for machines, it has a higher protein content.

If you are getting two rises, the yeast is fine and is fermenting the carbs available into CO2.

Are you putting yours in a pan or cooking it open like on a stone?

[rbeau30]

I think a good "bread basics" thread would be good in here... I store wheat and have a mill, I haven't unboxed it yet.

[Great-Kazoo]

Might I ask how old the flour is? What kind? You might also want to try bread flour designed for machines, it has a higher protein content.

If you are getting two rises, the yeast is fine and is fermenting the carbs available into CO2.

Are you putting yours in a pan or cooking it open like on a stone?

Always fresh Bread flour. This batch is the hungarian 10lb from king stoopers, 6/3 purchase date. . I free form it, even in loaf pans it's been happening. I'm going to work off a few recommendations from you folks and see what happens. I believe part of it is not being gentle enough when placing on grill. here's your bread, SLAM!

[Dave]

I was going to say if you hadn't tried a pan to maybe put one in a dutch oven. I did the Good Eats recipe for a sourdough loaf in one and it came out really nice.

[TheGrey]

I think a good "bread basics" thread would be good in here... I store wheat and have a mill, I haven't unboxed it yet.

I love that idea!

[cofi]

[QUOTE=Great-Kazoo;1672931]. I'm going to work off a few recommendations from you folks and see what happens. I believe part of it is not being gentle enough when placing on grill. here's your bread, SLAM!




thats your problem those bubbles are popping when you slam it down and it's falling flat

another thing preheat 20 deg cooler then when you toss it in put the temps correct that surge of heat will push your bread to rise

[Great-Kazoo]

UPDATE.
Shitcanned the loose hand written recipes i had. Tried a new one, Following start - finish. Once the dough cycle was done, it looked like a less than perfect rise. Oh well, (follow recipe, follow recipe!)
This is the finished product.


This is the recipe
http://www.salad-in-a-jar.com/family...-bread-machine

Next test , to see how following an oven recipe translates to the pellet grill Up side of the traeger, i installed the digital temp unit. It stays @ temp ~ 5*.

The brats from Clydes are defrosted, slap them on the smoker around 4. Do a 30 min smoke followed by 1.5 @ 200* split red & yellow banana peppers, rubbed with olive oil and garlic OH YEAH!