Pequod Posted June 3, 2018 Report Share Posted June 3, 2018 Decided to make a nice beer bread to go with my secret recipe for Marmite butter. Had to be done in the steam oven, of course. Here is the bread scored and ready to go. Into the steam oven. Even after several minutes it’s still venting steam wherever there’s a hole. And voila! Oven spring anyone? Look at those micro blisters. Still cooling. Later I’ll slather it with my secret Marmite butter. Mmmm mmmm good! 9 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 3, 2018 Report Share Posted June 3, 2018 Textbook loaf! 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 3, 2018 Report Share Posted June 3, 2018 Wow look perfect nice cook! I received my vegimite Yesterday. Anybody know how long this stuff will last after I open it? I may try it on some raisin bread tomorrow. Very very thin spreading. LOL 2 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 3, 2018 Author Report Share Posted June 3, 2018 5 minutes ago, Bruce Pearson said: Wow look perfect nice cook! I received my vegimite Yesterday. Anybody know how long this stuff will last after I open it? I may try it on some raisin bread tomorrow. Very very thin spreading. LOL I’m pretty sure Vegemite never goes bad (Lord knows it was never “good”). It will be feeding the cockroaches after the apocalypse. 1 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 3, 2018 Report Share Posted June 3, 2018 Grrrreat looking bread. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted June 3, 2018 Report Share Posted June 3, 2018 Awesome bread @Pequod! Looking forward to the verdict on the "special" marmite butter. I made the mistake of showing The Husband a picture of your bread. You need to give us the recipe and instructions for making that bread. Otherwise he might find you and move in. He is fairly clean and tidy but I suspect giving us the recipe would be less hassle. 2 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 3, 2018 Author Report Share Posted June 3, 2018 5 minutes ago, tekobo said: Awesome bread @Pequod! Looking forward to the verdict on the "special" marmite butter. I made the mistake of showing The Husband a picture of your bread. You need to give us the recipe and instructions for making that bread. Otherwise he might find you and move in. He is fairly clean and tidy but I suspect giving us the recipe would be less hassle. The recipe is from “The Bread Bible” by Rose Levy Berenbaum. It is also online here: http://fortheloveofbread.blogspot.com/2011/06/beer-bread.html The Marmite butter was perfect. The secret is the absence of Marmite, but don’t tell anyone. 2 Quote Link to comment Share on other sites More sharing options...
BonFire Posted June 4, 2018 Report Share Posted June 4, 2018 3 hours ago, Bruce Pearson said: Wow look perfect nice cook! I received my vegimite Yesterday. Anybody know how long this stuff will last after I open it? I may try it on some raisin bread tomorrow. Very very thin spreading. LOL lol.....i can't imagine it with raisins, just give it a go on toast with a little butter under the vegemite. We have Bakers Delight a bakery franchise in Western Australia who make a vegemite scroll.......big seller 2 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted June 4, 2018 Report Share Posted June 4, 2018 Now I’m almost afraid taste this stuff after all the bad press it’s gotten here 1 Quote Link to comment Share on other sites More sharing options...
BonFire Posted June 4, 2018 Report Share Posted June 4, 2018 You'll be right, its either like it, or hate it. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 4, 2018 Report Share Posted June 4, 2018 Yeah awesome loaf have had marmite tastes great Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 4, 2018 Report Share Posted June 4, 2018 lol.....i can't imagine it with raisins, just give it a go on toast with a little butter under the vegemite. We have Bakers Delight a bakery franchise in Western Australia who make a vegemite scroll.......big seller Munched on a few of those scrolls .yumOutback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 4, 2018 Report Share Posted June 4, 2018 Now I’m almost afraid taste this stuff after all the bad press it’s gotten here:sad: I reckon bugger it go a cheese toastie to start with .get a nice fresh bun butter it up spread some vegemite on add some cheese and cook it under the grill. One of my favorite childhood memories was getting a vegemite toastie from the canteen Outback kamado Bar and Grill 2 Quote Link to comment Share on other sites More sharing options...
Tangles Posted June 4, 2018 Report Share Posted June 4, 2018 Great loaf there. Need to give this a go some timeSent from my iPad using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 5, 2018 Report Share Posted June 5, 2018 Wow look perfect nice cook! I received my vegimite Yesterday. Anybody know how long this stuff will last after I open it? I may try it on some raisin bread tomorrow. Very very thin spreading. LOL For ever do not put it in the fridge never Outback kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 5, 2018 Report Share Posted June 5, 2018 I’m pretty sure Vegemite never goes bad (Lord knows it was never “good”). It will be feeding the cockroaches after the apocalypse. Vegemite cockys for dinner yum .Outback kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 5, 2018 Report Share Posted June 5, 2018 Fantastic looking loaf. What did you do to create all the steam? Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 5, 2018 Author Report Share Posted June 5, 2018 5 minutes ago, ckreef said: Fantastic looking loaf. What did you do to create all the steam? I used the @Syzygies technique, which is a large cast iron skillet loaded with SS chain so the whole thing weighs about 30 lbs preheated with the stone for thermal mass. Then introduce about 350g of ice into the skillet when the bread goes on the stone. Close lid and close down the vents a bit to trap the steam. It will steam for a good 10-15 minutes, which is all you need. @amusedtodeath posted something similar and simpler yesterday. Just pour water directly into a preheated CI pan. I may give that a go for comparison. 4 Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 5, 2018 Report Share Posted June 5, 2018 My wheels are turning. In the WFO they talk about putting a pan of water in there to create moisture. I'm thinking dumping ice in a preheated CI pan would be more effective. Quote Link to comment Share on other sites More sharing options...
Pequod Posted June 5, 2018 Author Report Share Posted June 5, 2018 1 minute ago, ckreef said: My wheels are turning. In the WFO they talk about putting a pan of water in there to create moisture. I'm thinking dumping ice in a preheated CI pan would be more effective. Yes. Syzygies did the math (anything less would have been heresy!) and figured out the heat capacity needed to turn a given amount of water/ice quickly into steam. The heat needed to convert ice to water is much less than the heat needed to convert water to steam, so the ice is just a convenient way of deploying water into the pan. In other words, water or ice doesn't matter nearly as much as the amount of stored thermal mass to turn a given amount of water into steam. 1 Quote Link to comment Share on other sites More sharing options...
