The cob bread oven is ready to bake! My neighbor Clayton is a bread baker hobbyist and agreed to prep a few loaves to test my cob oven. Here’s a live stream of the oven in action. Links to a few books referenced in the video below:

The Bread Baker’s Apprentice by Peter Reinhart (Amazon Link)

Cooked by Michael Pollan (Watch on Netflix) (Amazon Link)

Bread Recipe We Made Today:

Here is a link to Peter Reinhart’s most recent version of the recipe.

I usually make a less wet version because it is easier to work with. I weigh my ingredients for measuring and have a scale that measures to 1/100th of a gram that I use for yeast and salt. So I don’t even pay attention to how many cups and teaspoons anything is, which will be annoying to some people. The link above does have volumes though.

You have to play with the proportion of flour and water for your location and to your liking. I’ve made this plenty of times just as the recipe calls for and it is very wet. The bread comes out with beautiful, huge holes in the crumb. But I prefer working with a less wet dough and have adjusted it to my liking. Below is the recipe that I usually follow at this point.

27 oz Bread Flour
.56 oz Kosher Salt
.19 oz Yeast (Instant or regular are fine)
16 oz Ice Cold Water

1. Mix dry ingredients.
2. Add water.
3. 10 minutes kneeding or 6 minutes in mixer with bread hook.
4. Spray oil in a bowl. Toss the dough ball in the oil. Then place the bowl in the refrigerator with plastic wrap over it overnight, or for at least 6 hours if you are starting it in the morning.
5. Remove bowl the bowl from the fridge and place it on the counter for an hour.
6. Remove the dough. Cut and shape it. Cover with towel and let sit another hour.
7. Start preheating over to 500 F / 260.
8. Sprinkle a little flour on the dough. Using a knife or razor, score the bread in whatever pattern you like.
9. Bake for 15 minutes for baguettes or 25 minutes for boules before checking temp. It is finished with the internal temperature is 205 F/96C.
10. I find it’s best if it can cool down for a couple of hours before cutting into it, but my wife is happy eating it right out of the over.

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