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Author Topic: Today's Bread  (Read 504143 times)

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Offline sodface

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Re: Today's Bread
« Reply #3160 on: December 25, 2016, 08:29:52 PM »
Bread for tomorrows Christmas dinner.

Looks like that might have some gluten in it  :o
Carl

Offline foreplease

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Re: Today's Bread
« Reply #3161 on: December 25, 2016, 08:32:33 PM »
That is a good looking loaf of bread and an interestingly take photo, Hans. Enjoy your celebration tomorrow.
-Tony

Offline sodface

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Re: Today's Bread
« Reply #3162 on: December 25, 2016, 08:36:54 PM »
Rolls I took to Christmas dinner at my sister's. 
Carl

Offline HansB

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Re: Today's Bread
« Reply #3163 on: December 25, 2016, 10:31:36 PM »
Looks like that might have some gluten in it  :o

You're right, she get biscuits made with Cup4Cup!
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Offline waynesize

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Re: Today's Bread
« Reply #3164 on: December 25, 2016, 11:18:46 PM »
Another Challah Bread for dinner at Mom's today.

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Offline bradtri

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Re: Today's Bread
« Reply #3165 on: December 26, 2016, 04:04:30 PM »
I don't post bread very often, but here is a sourdough loaf I made today in a enameled cast iron Dutch Oven.  Haven't cut into it yet, but it sure looks good coming out of the oven.

20 minutes at 450F with the cover on and a couple spritzes of water.  Then cover off for 15 minutes until it reached 205F internal.

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Offline foreplease

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Re: Today's Bread
« Reply #3166 on: December 27, 2016, 12:00:17 AM »
I like that, Brad. There is a lengthy discussion about micro-blistering on pizza crust where they might like to know how you got that effect or see your,photos. I hope you enjoyed eating it!
https://www.pizzamaking.com/forum/index.php?topic=7740.0
-Tony

Offline bradtri

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Re: Today's Bread
« Reply #3167 on: December 27, 2016, 09:55:30 AM »
I like that, Brad. There is a lengthy discussion about micro-blistering on pizza crust where they might like to know how you got that effect or see your,photos. I hope you enjoyed eating it!
https://www.pizzamaking.com/forum/index.php?topic=7740.0

Thanks Tony.  I'd have to say that's some of the more prevalent blistering I've ever had.  It was a very wet dough to start with and a lot of surface bubbles were evident when I reshaped the loaf.  I would have normally thought it was the water-spritzing that caused the blistering, but you can see it way down on the bottom edge of the loaf where it was in contact with the dutch oven.  I guess I could have sprayed enough that it ran down the sides ....not sure.

And ... it was good!!

I'll cross-post over in the blistering thread.
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Offline jkb

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Re: Today's Bread
« Reply #3168 on: December 27, 2016, 12:13:05 PM »
I don't post bread very often, but here is a sourdough loaf I made today in a enameled cast iron Dutch Oven.  Haven't cut into it yet, but it sure looks good coming out of the oven.

20 minutes at 450F with the cover on and a couple spritzes of water.  Then cover off for 15 minutes until it reached 205F internal.

That looks destined to be grilled cheese sandwiches.
John

Offline bradtri

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Re: Today's Bread
« Reply #3169 on: December 27, 2016, 02:07:04 PM »
That looks destined to be grilled cheese sandwiches.

ya .. I'm a big fan of grilled cheese sandwiches and tomato soup. 

But I have a question for folks ... how come I can never get a sourdough bread to brown up nicely when making a grilled cheese?  I just spread butter on it like always and use a cast iron pan.  Pretty much foolproof with any other bread but the SD really seems resistant to browning.
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Offline halfprice

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Re: Today's Bread
« Reply #3170 on: December 27, 2016, 08:28:52 PM »
Question for you guys.  I give a lot of bread to my in laws but they cant eat the hard crust.   How can I make sourdough bread with a soft crust.

Do I need to change my recipe or process with the dough, lower cooking temp or shorten cook time?????

Any insight is appreciated.



Jerry

Offline Jackitup

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Re: Today's Bread
« Reply #3171 on: December 27, 2016, 08:41:51 PM »
Brush your loaves generously with butter or ghee or a butter/olive oil mix while still hot. Should soften them up quite nicely!
Jon

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If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline bradtri

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Re: Today's Bread
« Reply #3172 on: December 27, 2016, 09:27:17 PM »
The one I baked above in the cast iron Dutch Oven was quite soft after it cooled under a towel. 
A Taste of Naples Pizza
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"Let Us Bring A Taste of Naples To Your Next Party"

Offline HansB

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Re: Today's Bread
« Reply #3173 on: December 27, 2016, 10:25:24 PM »
In addition to the above, if you place it in a bag while still warm it will soften the crust.
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Offline mitchjg

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Re: Today's Bread
« Reply #3174 on: December 27, 2016, 11:09:01 PM »
I baked this Irish Soda Bread with currants and caraway this morning for a friend.   :chef:

Now, I want one!  :(
Mitch

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Offline Jackitup

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Re: Today's Bread
« Reply #3175 on: December 27, 2016, 11:29:40 PM »
Interesting combination, currants and caraway
Jon

“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline sodface

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Re: Today's Bread
« Reply #3176 on: December 28, 2016, 08:44:31 AM »
Interesting combination, currants and caraway

You just have to be careful not to be caraway'd by the currant.  Safety first.  :P
Carl

Offline Jackitup

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Re: Today's Bread
« Reply #3177 on: December 28, 2016, 09:00:41 AM »
Drum roll please.......... :-D
Jon

“The two most important days in your life are the day you are born and the day you find out why.”            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline halfprice

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Re: Today's Bread
« Reply #3178 on: December 28, 2016, 10:09:42 AM »

Offline Hermit

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Re: Today's Bread
« Reply #3179 on: December 28, 2016, 04:24:12 PM »
Late to post these pics, had company until just this morning.  We made a huge batch of caramel walnut cinnamon rolls and some buttermilk biscuits and sausage gravy for Christmas breakfast.

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