This is a proper diet, I’m on same I’ve stopped all processed food, no sugars cakes bakes, I do have a treat now again. High fat. No carbs. Plus I fast most days are Standard OMAD will be good for you.
What food did you last make
No-nonsense white loaf to go with Sunday lunch.
60% hydration, 8g yeast, 8g sugar, all ingredients straight into 5 mins in the KitchenAid, 1h prove, shape and 30 min second prove, 235c in a Le Creuset, 30 mins lid on, 15 mins lid off.
Nice caramel crust and super soft inside!
La Marzocco Linea Mini - Mazzer Philos
Ikawa Roaster
Ooh that looks lush! I thought at first it was a sourdough. Being a bread nut that wouldn’t last five minutes in my house. And there is only two of us!😁
I make sourdough and so far have always cooked it in a cast iron casserole dish ( I’m too cheap to buy a Le Creuset!). A couple of days ago I tried baking it straight on a baking tray (with a hot water tray at the bottom of the oven), it came out with a much softer crust and had less over spring but seemed to have a far more even spread of air bubbles. It definitely looked less appealing but has arguably been better to eat. I’ll have to do some more experiments to see if I can improve the crust without a casserole dish.
That bread looks amazing, must try the Dutch oven method, currently I churn out two tins every Sunday as they fit in the toaster. Recently had a lot of problems with dough not rising properly, after changing everything inclucing tins of yeast and being careful with temperature it was still not rising so changed to a different brand of dry yeast which cured the issue. From you Tube I found quite a few had experienced the same and as someone had contacted the company they tested her tin and discovered a bad batch, more than one I suspect as I’d tried three tins with different dates.
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Yeah the casserole dish certainly works very well. Domestic ovens are designed to release steam so any other method - ice cubes in a tray below, spray bottle on the crust before cooking etc, are non-starters. I often wonder why so many recipes recommend it.
I’ve been considering one of these :
With the casserole dish you’re really limited to one shape of loaf. I’d like to try baguettes too which the above apparently works well for.
And yep, I’ve had tins of dried yeast become inactive long before their best-before. I’ve tried various brands and experienced similar.
La Marzocco Linea Mini - Mazzer Philos
Ikawa Roaster
Think I’ll just use our ancient Le Creuset, do you put it on a stone slab to prevent the bottom burning?
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No I just lower the shelf so it sits roughly in the middle of the oven and put it straight on the shelf.
One step I left out of my method is to preheat the Le Creuset with the lid on. I put mine in empty and switch the oven on when I do the second half-hour prove on the shaped loaf. By the time it’s ready to go in, the pan is up to temp.
Couple of important points here; make sure the pan has a metal knob on the lid, the plastic ones aren’t always safe up to 235. The larger pans come with them on but you can buy the metal one separately to replace the plastic ones.
Needless to say, wear oven gloves for removing the lid!!
For anyone else thinking of trying it, I keep saying ‘Le Creuset’ but as above, any decent weight cast-iron Dutch oven with a metal knob will work.
As a final tip, as soon as you remove the loaf from the oven, prop it up at an angle to cool on a rack / board. I find cooling it flat on its bottom keeps moisture in and softens the crust a bit. You can see in my photo I’ve used a wooden spoon to prop it up with.
La Marzocco Linea Mini - Mazzer Philos
Ikawa Roaster
Don’t need to spend a fortune ina pan Kirkton house stuff from ALDI, is fine used one for 4 years, I use a closh
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I’ve had a Chellenger Bread Pan for a while and for me it was a game changer. My sourdough never fails when using it. I’ve also done focaccia and rolls in it and all have come out perfect. Quite expensive but I think worth every penny and is so well made it will last for generations. Also, because not only does it bake great bread, it can be used for cooking other things too, because of the fact the lid has top handles that double as legs if turned upside down and is quite deep. Like this…
Mind you, it is chuffin heavy so if you have a low oven, watch your back!
What I’m tempted to try is an upside down gastronorm pan (one of those big stainless steel serving trays that you might see in a hotel buffet). I’ve read that it works like a casserole dish but is much lighter, cheaper and can be bought bigger. I’ve looked on eBay and it would be less than £20
Nice! Good to hear a vote of approval.
La Marzocco Linea Mini - Mazzer Philos
Ikawa Roaster
Well after 3months of low carb, with a birthday and Xmas mixed in I went for repeat bloods to see what was happening.
Hba1c has dropped from 87 to 51.
So it’s working. Happy at that
Decent De1pro v1.45 - Niche Duo - Niche Zero - Decent is the best machine ever made -
I use a Émile Henry cloche. I wanted the challenger but was unsure with the weight and the price. Wish I had gone down the challenger route.The cloche does work ok.
Well done!
Tomorrow (8th Feb) will be exactly 1 month since I started my 1 meal-a-day diet and had the blood tests. Hoping the scales will show a decent decline in the weight, maybe not exactly svelt but heading in that direction.. I have to admit clothes are less tight and I feel better in myself…no reflux at all now or acid. Will not know about the blood sugar levels until April when they re-test me. Unlike you, I have not completely cut out carbs but have reduced my sugar intake drastically…Got to admit though it has been tough, because boy do I miss biscuits, chocolate and cake!
Pompeyexile That looks rather tasty, is it from a recipe or your own makeup ?
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Unfortunately no. Roasted chicken thighs and vegetables done in the lid is a picture I grabbed off the internet. On the Challenger website though there are some recipes including doing a roast chicken in it.
Because it is cast iron meats will sear fantastically. Next time I sous vide a steak, I will put the base of the Challenger on the stove heat it up and sear my steak on it.
Pompeyexile well done, when you come off your OMAD, you ever fasted. I do a longer fast every few weeks, currently on 48 hour 24 in now.
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Well from 15 stone to 13.8lbs. Quite happy with that for 1 month. Would like to move another stone at least, so I will have to up my exercise…and actually do some!😁
Have tried the complete fasting before but I just find that too much, especially as I am the chief cook and bottle washer in our house as I am retired but my other half works. Having to cook for her every day is hard enough having to wait all day as I do at the moment. If I had to abstain completely whilst cooking her tea and watching her eating it is, as that famous Dirk Bogarde film title says…..A Bridge Too Far.