Learning applied. Bread #2

PattiA

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My second loaf of sourdough bread baked in the SmokeFire EX4 came out much nicer. I applied some suggestions that I gleaned from various sources and produced a very nice loaf. This is a sesame semolina loaf.

I saw one suggestion of starting at a higher temp, then reducing the temp after the oven rise has peaked. Without a window to watch, I just guessed at that time. I started at 425°F, but waited 1/2 hour before putting in the bread, baked at 425°F for 20 minutes, then lowered the temp to 375°F, the temp that I usually bake at in the oven. I pull my bread when the internal temp is 205°F testing the temp in both ends and the middle of the loaf. For this loaf, the temperature at the three spots of the loaf were not as wildly different as they were for Loaf #1.

I placed the loaf pan perpendicular to the front of the EX4; last time I had it parallel to the front.

I added a water pan for steam. I sometimes do this in the oven. Most of the time, I'm too lazy to futz with adding steam while bread baking, but I decided to for this bake. Did it make a difference? Who knows?

When I was preheating, I got a low fuel warning. I added some pellets and everything proceeded perfectly.

Next up on my SmokeFire, some MEAT!

Bread on the SmokeFire-1.jpg
 

abmet

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Awesome, good looking bread, how did it taste? Bet would be great with that meatloaf you did.
 

JpsBBQ

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PattiA

PattiA

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Awesome, good looking bread, how did it taste? Bet would be great with that meatloaf you did.
It tastes GREAT! And would make a great meatloaf sandwich if we had any meatloaf left. I need to time meatloaf and bread baking better.
 

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