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Author Topic: Today's Bread  (Read 344067 times)

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Offline Jackitup

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Re: Today's Bread
« Reply #4340 on: January 17, 2018, 02:55:05 AM »
The ancient grains have better tolerance to blightsa. but usually have lesser yields as you say. The problem arises when we start to hybridize to improve those yields and weaken the original plant. Then screw with over planting.....remember the dustbowl years. At any rate, will be looking for some local availability!!
« Last Edit: January 17, 2018, 02:59:58 AM by Jackitup »
Jon

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Offline psedillo

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Re: Today's Bread
« Reply #4341 on: January 17, 2018, 09:15:04 AM »
I just watched a YouTube video with Chad Robertson (Tartine) about his work with ancient grains. It was a fascinating presentation. He also talked about the work he's been doing with well known chefs around the world as it relates to heritage grain:


Offline psedillo

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Re: Today's Bread
« Reply #4342 on: January 17, 2018, 01:20:54 PM »
Baked up some ciabatta today.

Offline mitchjg

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Re: Today's Bread
« Reply #4343 on: January 18, 2018, 10:11:55 PM »
Speaking of Chad Robertson (2 messages up - psedillo post), I have not made a sourdough boule in way too long so today was the day!

I wanted to try out my new sourdough starter and I could not imagine a better way than to make a Tartine Bread.  The folks at the Cheeseboard Collective (https://www.pizzamaking.com/forum/index.php?topic=50964.0) were nice enough to fill my empty container I brought with me and off I went like a little kid with a new toy.   ;D

The starter behaved like a champ - very mild and flavorful - my wife said it was "sweet."  Pizza soon.....





Mitch

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Offline Jersey Pie Boy

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Re: Today's Bread
« Reply #4344 on: January 18, 2018, 10:15:19 PM »
Very nice, Mitch ! Have you had the signature loaf from Robertson's shop? I'd love to taste the iconic loaf!

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Offline mitchjg

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Re: Today's Bread
« Reply #4345 on: January 18, 2018, 10:18:52 PM »
Very nice, Mitch ! Have you had the signature loaf from Robertson's shop? I'd love to taste the iconic loaf!

Thanks!

Sadly, nope - so close yet so far.  It is a PITA to get into SF with all the traffic and bridge traffic and parking and whine whine whine, etc.  I have driven by a few times but it was lines out in the street, up the block, around the corner (like a Disneyland line  :-D ).

He opened up a new facility called the Manufactory there and that is the place on my list - they take dinner reservations so it will be much easier to deal with.  My nephew has been there and certified it for me- said it was great.
Mitch

“We hate math,” says 4 in 10 – a majority of Americans

Offline Jersey Pie Boy

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Re: Today's Bread
« Reply #4346 on: January 18, 2018, 10:41:54 PM »
That sounds great!

Offline psedillo

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Re: Today's Bread
« Reply #4347 on: January 19, 2018, 09:32:12 AM »
Thanks!

Sadly, nope - so close yet so far.  It is a PITA to get into SF with all the traffic and bridge traffic and parking and whine whine whine, etc.  I have driven by a few times but it was lines out in the street, up the block, around the corner (like a Disneyland line  :-D ).

He opened up a new facility called the Manufactory there and that is the place on my list - they take dinner reservations so it will be much easier to deal with.  My nephew has been there and certified it for me- said it was great.

The Manufactory is on my list to hit as well. I've been to Tartine several times and battled the hour long wait, it was worth it to see the process and taste the bread.

And you are right SFO traffic is a nightmare.

Offline hbrochs

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Re: Today's Bread
« Reply #4348 on: January 19, 2018, 05:32:08 PM »
Tartine Sourdough at 75% hydration with Durum 350grams AP flour 350gm, Giusto’s artisanal flour 300gms, 20 gm salt and one tsp Diastatic malt.
Retarded overnight.

Offline foreplease

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Re: Today's Bread
« Reply #4349 on: January 19, 2018, 07:13:08 PM »
Tartine Sourdough at 75% hydration with Durum 350grams AP flour 350gm, Giusto’s artisanal flour 300gms, 20 gm salt and one tsp Diastatic malt.
Retarded overnight.
Those look extraordinary. I like how you presented several pics in one.


I believe you can expect questions once Chau see those ears.  ;D
-Tony
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Offline hbrochs

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Re: Today's Bread
« Reply #4350 on: January 19, 2018, 09:19:57 PM »
Those look extraordinary. I like how you presented several pics in one.


I believe you can expect questions once Chau see those ears.  ;D

Lol, thanks. I started doing something I learned from making pizza dough. I read that yeast like oxygen, and so when I add the levain to the water I use a whisk and really whip it up into a froth. I think this kicks the yeast activity up quite a bit. I learned this from Craigtx on pizza making forum.

Offline Jackie Tran

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Re: Today's Bread
« Reply #4351 on: January 19, 2018, 10:30:52 PM »

I believe you can expect questions once Chau see those ears.  ;D

 :-D. Can you blame me for liking bread ears? FWIW Howard and I have already had this conversation a few weeks ago.  ;D. And yes beautiful loaf Howard!!

Offline Jackie Tran

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Re: Today's Bread
« Reply #4352 on: January 20, 2018, 12:16:39 PM »
75% WW loaf.  It was actually pretty tasty. 

Offline timgiuffi

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Re: Today's Bread
« Reply #4353 on: January 20, 2018, 01:49:46 PM »
That crumb is great Chau. What hydration?
Tim

Offline Jackie Tran

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Re: Today's Bread
« Reply #4354 on: January 20, 2018, 02:23:03 PM »
That crumb is great Chau. What hydration?

Thank you Tim.  It's 87% including the starter.

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Offline HBolte

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Re: Today's Bread
« Reply #4355 on: January 20, 2018, 06:00:45 PM »
Same day Banh Mi-ish roll for meatball sub. Using Tony's (foreplease) great meatballs!
Hans

Offline timgiuffi

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Re: Today's Bread
« Reply #4356 on: January 20, 2018, 07:49:07 PM »
I just finished dinner but that sandwich is making me hungry.

I baked a few today. Basic country, 8% each spelt, rye and whole wheat.  We’re having a playdate tomorrow so I baked one a bit lighter to give to the other parents. I’ll probably still cut it in half to make sure it’s okay. Ear shot for Chau.
Tim

Offline norcoscia

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Re: Today's Bread
« Reply #4357 on: January 21, 2018, 06:53:28 AM »
Tim, those look ear-resistibly good  :-D

PS. I still think you should sell those on amazon - heck, I could keep you in the green on sales all by myself :-)
Norm

Offline Jackie Tran

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Re: Today's Bread
« Reply #4358 on: January 21, 2018, 08:25:12 AM »
Ear shot for Chau.

Tim, those look ear-resistibly good  :-D
You guys are killing me with these lovely ears and ear jokes.  :-D :-D :-D. Keep them coming!

Offline yarbrough462

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Re: Today's Bread
« Reply #4359 on: January 21, 2018, 09:02:24 AM »
Here is my first bake with my new starter.  I don’t have a proofing basket or a lame to properly score yet but Amazon has them headed this way.  The kids destroyed it as soon as it was cool enough to cut...
« Last Edit: January 21, 2018, 10:39:33 AM by yarbrough462 »

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