CAST IRON LOAF
Instructor: Richard Feroze
416.710.8126
Richard.Feroze@Outlook.Com
 Ratio Formula (by weight)
100% Parts Flour : 60-65% Parts Water : 3% Fresh Yeast : 2% Salt

BREAD DOUGH TECHNIQUE

​Comments
  • Mixing Method: Apply bread dough technique by mixing dry ingredients into wet ingredients. 
  • Do not allow direct exposure of salt to yeast. 
  • Apply Autolysis technique to ensure proper starch degradation into sufficient sugar levels for yeast feeding.
 
  1. Bloom yeast in at least double its volume in water.  Fermentation takes long enough for yeast to dissolve and becomes water-soluble.
  2. In a large bowl, large enough to allow for ingredient mixing, add yeast mixture, and remaining water not used in fermenting yeast. 
  3. Stir (slowly) until yeast ingredients are incorporated.
  4. Mix all dry ingredients together.
  5. Add dry ingredients to wet and mix until mixture is a soluble mass; not smooth and still quite wet.  At this point, mass is ready for kneading.
  6. Scrape bowl mixture onto a floured surface and start kneading using a fold-over & palm-push method. 
  7. Knead dough long enough for window pane test characteristics.
  8. Once ready to rest, roll into uniform boule and set aside in oiled bowl large enough for dough to expand by twice its volume.
  9. Cover, and set aside at room temperature until double in size.
  10. Once double in size, punch down dough and scrap onto floured surface. [If ready to use immediately, skip to the Bread Baking Instructions.]
  11. Measure out required portion sizes and store for future use.
Comments
  • Window Pane Test: No webbing.No tearing with sufficient stretching.
  • Flour:  11-13% Protein content. AP flour is cost-effective. Durum Wheat Flour for best results.
  • Yeast: Fresh @ 3%. Instant @ 35% of Fresh.
  • Water Ratio above 65% produces a wet dough.
​Storage
  • Dough can be coated with oil or flour for storage.
  • Dough can be frozen for future use.  Portion into required boule size before freezing.

BREAD BAKING INSTRUCTIONS

Step 1
Dust your proofing basket or bowl with enough flour so that when the dough is removed, it does not stick.
Step 2
On a floured surface scrape out your dough from its storage container and mold into a boule large enough to fit into your proofing basket.
Step 3
Cover your dough with a cloth until double in size. Preheat your oven to 500°.  Place a cast iron pot (lightly brushed with canola oil) and lid in the oven to heat. Wait 20 minutes.
​
Step 4
Once the cast iron pot and lid have been heating for 20 minutes, remove from oven, carefully place your bread dough into the pot, shake to remove from edges, score with a knife, cover with the lid and place back in oven to bake.
Step 5
Baking Timelines:  Bake for 25 minutes @ 500°, then remove cast iron lid and back for another 20-25 minutes @ 450°.
Step 6
Once finished baking, remove from oven, pull bread from pot, and let rest on a cooling rack until ready to eat.  Enjoy!