Author Topic: Few loaves fromLeft over Caputo dough balls  (Read 954 times)

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Offline JConk007

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Few loaves fromLeft over Caputo dough balls
« on: May 27, 2013, 02:10:19 PM »
Had 6-7 dough balls left 5 days fridge  light roll and tuck room temp rise  475 convection on stone. Why would I ever buy bread these babies taste very good
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Offline Bill/SFNM

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Re: Few loaves fromLeft over Caputo dough balls
« Reply #1 on: May 27, 2013, 03:23:45 PM »
John,


Beauts!

Try forming them into hamburger buns, brush with butter, bake, and brush with butter again. You'll thank me.


 

Offline Jackie Tran

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Re: Few loaves fromLeft over Caputo dough balls
« Reply #2 on: May 27, 2013, 05:09:24 PM »
John your bread looks delicious!  Tell me something, were they tough and dry?  They don't look like it. 

Offline scott123

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Re: Few loaves fromLeft over Caputo dough balls
« Reply #3 on: May 28, 2013, 02:39:50 PM »
Those look fantastic.

John your bread looks delicious!

The 5 day ferment NYified it  ;D

Offline Jackie Tran

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Re: Few loaves fromLeft over Caputo dough balls
« Reply #4 on: May 28, 2013, 02:55:05 PM »
Those look fantastic.

The 5 day ferment NYified it  ;D

 :-D. You're onto me!  I say it's all good.  If it eats well who cares how it was made right?

Offline dhorst

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Re: Few loaves fromLeft over Caputo dough balls
« Reply #5 on: May 28, 2013, 06:07:39 PM »
Nice hole structure and of course I love the microblisters on the crust.  I find the longer it sits, the better the blistering.  Beautiful.

Offline Chicago Bob

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Re: Few loaves fromLeft over Caputo dough balls
« Reply #6 on: May 28, 2013, 06:21:28 PM »
Full of Beauty!
Might as well start offering a few loaves for sale at the gigs man.  8)
Get you some of those Artisan bags printed up with the 'ol logo on there. $$  :o
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Offline JConk007

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Re: Few loaves fromLeft over Caputo dough balls
« Reply #7 on: May 28, 2013, 09:59:41 PM »
Bill I will try the Hamburger Buns  and butter yes!! but I was trying to be very gentle.  Just remove the flat  ball carefully and kinda taco fold 1X it together let sit to much rolling/ messin  tightens the crumb stucture too much little tuff is there a video of  burger buns Bill ?
Chau these were indeed light and fluffy  with a nice crisp skin out of the oven
 and yes I will never waste another dough ball I have thrown out 100's !
 Bob Gotta see if vista print offers the bag thing.
Yes newyorkified at 5 days  and tasted great ! :P
I think the steam helps also  a little I used a mister in the oven and over the  dough 2 X  when putting in,  and just a few min after

ps they are all gone already  :'( til next week paerties sat and sunday will be leftovers  for sure ye ha!
« Last Edit: May 28, 2013, 10:03:39 PM by JConk007 »
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