Other uses for Neapolitan Dough

[Matthew]

Well, I was planing on firing up the WFO this afternoon but mother nature forced me to change my plans.  So......using my standard Neapolitan sour dough, I made a Boule & a cinnamon raisin bread.

[Matthew]

Some pictures of the crumb.  The last picture is topped with Burrata, cherry tomatoes, sun dried olives from Sicily & drizzled with Tuscan truffle oil. 

[Jackie Tran]

Wow that all looks really good Matt!  Nice crumb shot as well.

Chau

[widespreadpizza]

Matt,  those look great.  tell me what temp did you cook that boule at.  It looks great,  and I have been thinking I need to start firing my breads hotter.  -marc

[Matthew]

Wow that all looks really good Matt!  Nice crumb shot as well.

Chau

Thanks Chau.

Matt,  those look great.  tell me what temp did you cook that boule at.  It looks great,  and I have been thinking I need to start firing my breads hotter.  -marc

Thanks Marc,
500 degrees (in a pre soaked clay baker) for 30 minutes with the lid on.
450 degrees for about 13 minutes with the lid off.

Matt

[norma427]

The pictures you added of the cut Boule and cinnamon raisin bread look delicious.  You are a great baker and pizza maker.

Great job,

Norma

[Matthew]

The pictures you added of the cut Boule and cinnamon raisin bread look delicious.  You are a great baker and pizza maker.

Great job,

Norma

Thanks

Matt

[dmcavanagh]

Matt, that boule looks outstanding, great job!

[Matthew]

Matt, that boule looks outstanding, great job!

Thanks for the kind words.

Matt

[TXCraig1]

That boule looks like it came from a cookbook photo shoot - a very fine example of bakers art.

Craig

[Matthew]

That boule looks like it came from a cookbook photo shoot - a very fine example of bakers art.

Craig

Thanks Craig,
You've got some fine hands as well my friend.

Matt

[Essen1]

Matt,

The Boule looks fantastic! Awesome job, Bro.

I wonder if the use of the Römertopf (Clay baker) eliminated spraying the Boule with water during the bake or the sometimes necessary cup of water on the bottom of the oven since you soaked it before?

[Matthew]

Matt,

The Boule looks fantastic! Awesome job, Bro.

I wonder if the use of the Römertopf (Clay baker) eliminated spraying the Boule with water during the bake or the sometimes necessary cup of water on the bottom of the oven since you soaked it before?

Hey Bud,
I think so.  The Römertopf is great for batards , no so good for boules because of its shape.  On my SF soudough bread I did the stone & roasting pan method which worked out really well.

Matt

[Essen1]

On my SF soudough bread I did the stone & roasting pan method which worked out really well.

Not sure if I'm following you. You baked it in the Römer, no?

[Matthew]

Not sure if I'm following you. You baked it in the Römer, no?

No the SF was baked on a stone, the loaf pictured above was baked in the Römer.  Have a good look at the Boule above& you'll see how the front it straight from the Römer. 

[Essen1]

Got it, thanks.

I guess I got it mixed up.

[msheetrit]

looking great!!!
you have the right touch

michael

[Matthew]

looking great!!!
you have the right touch

michael

Thanks Michael