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Offline HBolte

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Re: Today's Bread
« Reply #4020 on: October 22, 2017, 01:14:36 PM »
Thats a great crumb Bill, especially with 60% whole grain.

^^^
Hans

Offline HBolte

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Re: Today's Bread
« Reply #4021 on: October 22, 2017, 01:27:00 PM »
!00% milled flour at 85% extraction. It's 85% Turkey Red, 15% Rye. A bit dense but good texture and great flavor. I sprinkled the banneton with the bran from the wheat.
« Last Edit: October 22, 2017, 01:28:54 PM by HBolte »
Hans

Offline norcoscia

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Re: Today's Bread
« Reply #4022 on: October 22, 2017, 01:35:00 PM »
Hi, Hans, how are you doing the 85% extraction - my understanding is (which may be wrong) extraction is based on how much of the bran and germ is removed from whole ground (preferably stone ground) wheat flour. Years back I would grind my own and run it through a SS sieve - it was slow but worked but not sure what my extraction % was - guess I could have weighed it but I'm sure some of the endosperm got through anyway.
Norm

Offline timgiuffi

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Re: Today's Bread
« Reply #4023 on: October 22, 2017, 01:39:05 PM »
Looking good Hans! I tried to sift some of the flour with my finest sifter and there was hardly anything left behind. It was like 98% extraction. Guess I need a finer sifter.
Tim

Offline norcoscia

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Re: Today's Bread
« Reply #4024 on: October 22, 2017, 01:44:28 PM »
Tim, if I remember (and my old brain is not as good as it was years ago) - my grinder had a course setting - when I used it and the SS sieve I'm sure it was removing at least 10% of the total material I started with - but like I mentioned I'm sure some of the bran and germ went through (which is what I should have said above).
Norm

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Offline timgiuffi

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Re: Today's Bread
« Reply #4025 on: October 22, 2017, 01:48:17 PM »
Thanks Norm. Im going to try it on a coarser setting, sift it then mill it again on the finest setting.
Tim

Offline norcoscia

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Re: Today's Bread
« Reply #4026 on: October 22, 2017, 01:52:32 PM »
Second mill is a great idea - wonder why I never though of that - my bread was alway a little flat  :-D
Norm

Offline HBolte

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Re: Today's Bread
« Reply #4027 on: October 22, 2017, 02:14:57 PM »
Thanks guys.  I bought a #40 sifter from breadtopia.com

I have the mill set so that when I turn it on with no berries in it the stones just barely tick together. Then run through the sifter after milling, the #40 does almost a perfect 85% extraction.

Yes Norm, if I put 100g finely milled flour through the sieve I get 85g of flour and 15g of bran.
Hans

Offline norcoscia

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Re: Today's Bread
« Reply #4028 on: October 22, 2017, 02:26:12 PM »
That is great, Hans, I just looked and noticed you mill on breadtopia also - looks really nice. Maybe I just missed it but do you use fresh ground flour when you make pizza dough - I bet that would be a great capability to have / experience!
Norm

Offline Jersey Pie Boy

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Re: Today's Bread
« Reply #4029 on: October 22, 2017, 02:42:23 PM »
Thanks Norm, Tim, Peter! Toasting some right now :)

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Offline Jersey Pie Boy

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Re: Today's Bread
« Reply #4030 on: October 22, 2017, 02:49:15 PM »
Thanks Hans!


Your bread looks delicious!


So, Norm...gotta be careful about those endosperm getting through. That's how little dinner rolls are made. >:D :-D

Offline HBolte

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Re: Today's Bread
« Reply #4031 on: October 22, 2017, 02:57:58 PM »
That is great, Hans, I just looked and noticed you mill on breadtopia also - looks really nice. Maybe I just missed it but do you use fresh ground flour when you make pizza dough - I bet that would be a great capability to have / experience!

I have not yet milled for pizza dough. I'll most likely use KAAP with added fresh milled rye or spelt for starters.
Hans

Offline foreplease

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Re: Today's Bread
« Reply #4032 on: October 23, 2017, 10:54:57 PM »
That is a good story and great result, Bill. I am continually amazed here on the forum and the small details and huge number of variables producing so much good bread and pizza. I am struck too, though, by what our grandmothers turned out with few measurments and tools. There will always be a place for feel and intuition, even if it is based on experience with science imho.
-Tony
I find it easier to imagine a diet of nothing but ice cream than one without ice cream

Offline foreplease

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Re: Today's Bread
« Reply #4033 on: October 23, 2017, 10:56:49 PM »
!00% milled flour at 85% extraction. It's 85% Turkey Red, 15% Rye. A bit dense but good texture and great flavor. I sprinkled the banneton with the bran from the wheat.
I love the idea of using your bran to dust the banneton, Hans.
-Tony
I find it easier to imagine a diet of nothing but ice cream than one without ice cream

Offline Jersey Pie Boy

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Re: Today's Bread
« Reply #4034 on: October 24, 2017, 11:16:00 AM »
Thanks Tony!

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Offline timgiuffi

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Re: Today's Bread
« Reply #4035 on: October 25, 2017, 02:44:42 PM »
I tried milling some wheat berries on a coarse setting then sifting and remilling the flour. 300 grams gave me 260 grams of flour. Im not sure if what I sifted out is just bran but whatever the bread came out good. I added 15% each of whole emmer and einkorn. 90% hydration.
Tim

Offline norcoscia

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Re: Today's Bread
« Reply #4036 on: October 25, 2017, 03:02:35 PM »
Look very tasty, Tim, nice work!
Norm

Offline timgiuffi

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Re: Today's Bread
« Reply #4037 on: October 25, 2017, 05:46:11 PM »
Thanks Norm!
Tim

Offline Jersey Pie Boy

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Re: Today's Bread
« Reply #4038 on: October 25, 2017, 09:32:58 PM »
 ^^^  Sure does,, Tim!

Offline mitchjg

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Re: Today's Bread
« Reply #4039 on: October 25, 2017, 09:43:51 PM »
Baked a batch of ciabatta rolls for sandwiches.

100% KABF, 80% water, 2.5% oil, 2% salt, 0.7% IDY - overnight CF, shaped, proofed and baked at 450 for 16 minutes.  About 3 1/2 ounces each.

« Last Edit: October 26, 2017, 09:44:34 AM by mitchjg »
Mitch

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