July 28, 2020 - 2:11pm
Soft loaf recipe 1 QT ceramic pot
Hi All:
I’m looking for a recipe to make a nice soft small sized loaf that I can bake in a 1QT ceramic pot that has no top.
Basically, something the size of a Panera bread bowl for soup.
Any suggestions?
Thanks!
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I'll try to help, but first some more info, please.
Is it 1qt exactly to the tippy-top, or 1 qt plus a liite extra room?
Is it tall or wide? Or better yet, if you can measure, please, what is the height, the inside width (diameter) at the top, and the inside diameter at the bottom?
Do you want an all white flour loaf, 50/50 white/whole-wheat, or all whole wheat?
What country are you in? That will help with ingredients and measurements. People from all over the world come here.
Do you have scales? Ounces or grams? does it go down to .1 oz, 1 gram, or what?
Or do you want measurements in cups and tsp, or ml?
Do you have a sourdough starter, or do you want to use dry yeast?
How many of these pots do you have? Do you want to bake more than one at a time?
I’ve only got one...bought it off a local potter.
It’s 5-1/2” wide x 2-3/4” deep and I’ve got only one if them. Same diameter at top and bottom.
I’ve got a scale and typically work in grams.
Looking for a yeast recipe with mostly white bread flour, possibly with some added germ.
I’m in New England, USA.
Which bread cookbooks do you already have?
I have a lot, so if you have some, maybe we could look at the same book and same page.
Here is the list of what I have: https://www.thefreshloaf.com/node/61370/my-breadpizza-library-kindle-and-hard-copy
and these too: https://www.thefreshloaf.com/node/61371/my-breadpizza-library-2-hard-copy-only
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I think about 260 to 280 grams of dough would fit that.
Using the formula for volume: pi * radius^2 * height.
Where your Radius =2.75" and height = 2.75".
3.14 * 2.75^2 * 2.75 = 65.3 cubic inches.
going by .16 ounce dough per cubic inch:
.16 * 65.3 = 10.44 ounces.
10.44 * 28 grams/oz = 292 grams.
and we don't want to fill 100% so go with 260 grams as a target for the dough.
then if the formula has baker's percentages, we can work backward and get flour and water weight.
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What kind of oven are you going to bake it in?
I have Reinhardt’s “The Breadbaker’s Apprentice” and “Flour Water Salt Yeast”. Besides that, I find stuff online. My go to for the C-19 lockdown period has been San Joaquin SD...I love that stuff. Also, will bake Jim Leahy No Knead V2 a few times per month.
I’ve got a decent Bosch oven, not sure of exact model.
I think any of their basic white bread formulas would work.
Take Lahey's for instance. To make it soft, try:
Substitute 1/2 the water with milk.
Reduce the water by 2%, and add 2% oil or butter.
Bake at max 375 F.
Thanks. Are you referring to his no knead bread?
Have you converted that recipe to grams?
Yes, it's no knead. From "My Bread" by Lahey. Page 51, it's already in grams.
400 g bread flour.
8 g table salt.
1 g instant or other active dry yeast.
300 g cool (55 to 65 degrees F) water.
If you can use 1/3 whole wheat, Light Wheat from BBA, page 181 in the first edition.
It looks easy. The weights/measurements can easily be halved. Separate 260 grams of the dough for your 1 qt pot, and have maybe 180 grams left over, and bake that in separate Pyrex (borosilicate - oven safe) 2-cup/1qt, measuring cup, or just an open boule/bun.
If you're good at math, you could use the baker's percents to make just 260 grams.
It calls for a little sugar, a little milk, and a little oil/butter, yeast, no preferment, and 350'F oven, so it should be soft.
Nice, thank you so much! This is great.
It’s in the 90s here today, so I will bake it tonight and let you know how it comes out!