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Take the lid off after 20 minutes and it should look like this.
https://lh3.googleusercontent.com/-J...c01804-qpr.jpg
20 minutes later like this.
https://lh5.googleusercontent.com/-b...c01805-qpr.jpg
Here it is after 50 minutes in total. Maybe 40 would have been better.
https://lh5.googleusercontent.com/--...c01806-qpr.jpg
I did it for 50 because of this.
https://lh5.googleusercontent.com/-9...c01809-qpr.jpg
It doesn't get hot inside like real bread, which is only cooked when it hits 90-95 deg C. That's a coffee milk frothing thermometer BTW.
https://lh5.googleusercontent.com/-V...c01811-qpr.jpg
https://lh5.googleusercontent.com/-u...c01812-qpr.jpg
It probably looks brown at the bottom because of the extra 10 minutes. It tastes fine, really a jam bread I think.
I'm not mad on it TBH but if you are a jam lover definitely try it:) It tastes a little sweet and is quite light in texture. It is good toasted.
It really is super simple to make.
TBH real bread is not much harder to make - you just have to wait 12 hours for the yeast to do the work. Pot baking is an excellent way of getting a good, consistent result in a domestic oven without ending up with a burnt mess.
Looks great, Justin, and I’m sure tastes it, too! :)
It’s probably sweet because of the buttermilk added, which I’m sure will contain sugar. Is it necessary to add buttermilk?
Marco.
not necessary re buttermilk but you will need to add another acid like cream of tartar. temp wise the first 10 to 15 mins it should be very hot then rest at mediun..takes 30 mins. i test it at 30 mins and in middle it is usually around 80 c. the rise only happens for 5 mins during the soda and acid reaction. i wouldnt use strong flour as you are not looking for gluten. softest plain flour is best. irish if you can source it is the best. it shouldnt be overly sweet though.
looks nice.good job. wrapping it when out of oven in a clean tea towel helps stop the crust getting too hard. might try doing it in a pot myself
Well St. Ivel don't fess up to added sugar, but it looks to contain around 7g of sugars for the 260g I used.
Iteration 2 will defo not use buttermilk. It doesn't taste very sweet but there is a trace there I personally don't appreciate.
I used Canadian strong because that's all I had left in white. Actually the recipe says use it, but others I have seen say use plain. Might try an Irish style next. I have tasted commercial sodas that don't taste sweet at all. There is hope yet:eyebrows:
I'll maybe post how to make proper bread easy styleeee. It is very similar to the above.
popped a big one in a pot :eek:
So have I (a pointed curly one), but I haven’t been baking any bread! :eyebrows:
Marco.