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Author Topic: Today's Bread  (Read 650615 times)

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Offline Jersey Pie Boy

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Re: Today's Bread
« Reply #7620 on: November 19, 2022, 02:00:48 PM »
Looks good, and of course its why often changing only one thing at a time is best..so we know what affected the outcome.  Here I'd vote for the greater proofing. Good work!

Offline Pizza_Not_War

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Re: Today's Bread
« Reply #7621 on: November 22, 2022, 01:35:10 PM »
My normal focaccia bake. Got a question for you all. I often make a Chocolate version of this and I believe that the Cocoa powder retards the yeast growth somewhat. I'm using all sourdough starter and last time I decided to spike with IDY and the results were similar. Still get a great tasting bread, just not as airy as the plain bake. I've seen some people recommend adding baking powder and others saying don't do that. So if you know, how much baking powder would you add on a percentage basis or any other thoughts?
« Last Edit: November 22, 2022, 02:26:04 PM by Pete-zza »

Offline loch

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Re: Today's Bread
« Reply #7622 on: November 23, 2022, 07:35:32 AM »
I don't have a baking powder answer for you but a few thoughts.

I know cocoa powder will suck up lots of water and the tannins in it can also tighten gluten. Both situations would require an increase in hydration. Cocoa powder isn't like adding cinnamon which will actually inhibit yeast growth on a bacterial level, so I don't think that's an issue.

Since you are using sourdough for your dough, I'm wondering if the cocoa powder (higher alkaline) is changing the ph level enough to change the rise. Do you have a base line for your normal ph level that you can check that with?

Dave

"As long as when she takes me out she buys me pizza and beer!"

Offline Pizza_Not_War

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Re: Today's Bread
« Reply #7623 on: November 23, 2022, 11:15:38 AM »
No way to test ph anymore as all my brewing supplies are gone.

Offline GumbaWill

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Re: Today's Bread
« Reply #7624 on: November 24, 2022, 08:44:11 AM »
Fresh Kaiser rolls and a couple of pies for my big sister Maria's table.
Will Falzon
The Brooklyn Maltese

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Offline gcthunder

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Re: Today's Bread
« Reply #7625 on: November 24, 2022, 04:56:26 PM »
Thanksgiving bakes

Offline kbrede

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Re: Today's Bread
« Reply #7626 on: November 24, 2022, 05:49:56 PM »
Thanksgiving bakes

Those look great!  :drool:
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Offline foreplease

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Re: Today's Bread
« Reply #7627 on: November 24, 2022, 07:15:00 PM »
Thanksgiving bakes
Beautiful! I hope you enjoyed them.
-Tony

Offline GumbaWill

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Re: Today's Bread
« Reply #7628 on: November 26, 2022, 09:36:09 AM »
Kaiser roll shaping, in four easy steps.



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Offline loch

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Re: Today's Bread
« Reply #7629 on: November 26, 2022, 09:42:18 AM »
Great looking rolls.  I love bread with a full bake!

And thanks for the video.

Dave
"As long as when she takes me out she buys me pizza and beer!"

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Offline loch

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Re: Today's Bread
« Reply #7630 on: November 26, 2022, 12:38:36 PM »
Some of the holiday week baking.

One of the house favorites is my 80% whole wheat with sunflower and pumpkin seeds.

And a savory pie I've been making for decades, spinach rice pie. It usually has much more in it, but you have to call it something. This one has spinach and rice of course, and also toasted walnuts, peppers, kidney beans and feta cheese. Something for the vegetarians, not vegan.

Hope you all enjoy your weekend.

Dave




"As long as when she takes me out she buys me pizza and beer!"

Offline Timpanogos Slim

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Re: Today's Bread
« Reply #7631 on: November 26, 2022, 08:44:32 PM »
cornbread is a bread right?

My mother clipped a recipe from a newspaper maybe 50+ years ago and i altered it a little.

The original recipe:

1/2 c butter melted
2/3 c sugar
2 eggs
1 cup buttermilk
1/2 t soda
1 c yellow cornmeal
1 c flour
1/2 t salt

Original instructions:

"8x8 greased pan. preheat oven to 375 for steel pan 350 for glass.

Combine butter and sugar and stir well. Add eggs and beat until well blended.
Combine buttermilk and soda and stir into above.
Add and stir until just blended, cornmeal, flour, and salt.
Bake for 30 minutes."

I prefer to reduce the sugar to 1/2c and increase the salt to 1t.

I use softened but not melted butter and use the creaming method.

I can't be bothered to buy buttermilk so i buy the add-water dehydrated buttermilk and mix it with the half-n-half i buy for my coffee, or in this case, with the evaporated milk left over from making pie earlier this week.

I add the buttermilk (or components thereof) to the creamed sugar/butter/egg mixture as well as the salt because why not, and then add the corn meal. Who adds soda to buttermilk? heresy.

I prefer to let the corn meal hydrate in the bowl for 10-30 minutes. I have on occasion, when i needed fresh cornbread early in the morning, put this mixture in a container in the fridge overnight with no ill effect.

Then i sift together the soda and AP flour, and mix that with the rest until just combined before putting it in the pan. An 11x7 this time as it turns out.

The temperature recommendation based on pan material looks maybe backwards? 375 works but check it at 25 minutes because it may be done.

I find that my version is not as dense as what i grew up with. (Edit: but to be sure it is dense, and moist, and a little sweet)
« Last Edit: November 26, 2022, 11:56:47 PM by Timpanogos Slim »
Pepperoni is just American chorizo.
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Offline Pizza_Not_War

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Re: Today's Bread
« Reply #7632 on: November 28, 2022, 10:05:26 PM »
Leftover Caputo 00 red dough ball.

Offline Jersey Pie Boy

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Re: Today's Bread
« Reply #7633 on: November 28, 2022, 11:32:39 PM »
Great loaf!

Offline Pizza_Not_War

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Re: Today's Bread
« Reply #7634 on: November 28, 2022, 11:44:54 PM »
Great loaf!
Thanks. It was the easiest one I ever made that came out so well. 8 day old dough did all the work.

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Offline GumbaWill

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Re: Today's Bread
« Reply #7635 on: November 29, 2022, 06:29:39 AM »
Old School N.Y. Water Bagels
The epic motion picture...

Will Falzon
The Brooklyn Maltese

Offline loch

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Re: Today's Bread
« Reply #7636 on: November 29, 2022, 08:21:43 AM »
Look pretty good! Well done video too.

Dave
"As long as when she takes me out she buys me pizza and beer!"

Offline fitzgen

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Re: Today's Bread
« Reply #7637 on: November 29, 2022, 12:20:24 PM »
Sourdough slab. 75% bread flour, 15% whole spelt, 5% einkorn, 5% whole rye. 80% hydration. 20% scalded spelt. 10% of flour in levain.
« Last Edit: November 29, 2022, 12:24:11 PM by fitzgen »
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Offline GumbaWill

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Re: Today's Bread
« Reply #7638 on: November 30, 2022, 07:02:17 PM »
The second time around. Much better than the first time! I used a more time-consuming bagel shaping method. I was able to achieve a big improvement in the final product. I might even go out on a limb, and call this batch perfect!
Will Falzon
The Brooklyn Maltese

Offline NumbWhistle

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Re: Today's Bread
« Reply #7639 on: December 01, 2022, 08:34:27 PM »
A few bread pictures from Thanksgiving. I was getting over norovirus (SO fun), but my wife and I still cooked for family. It was an impressive spread (two smoked turkeys, eight pork tenderloins - my wife made six different desserts), if I do say so myself... even if I wasn't up for eating any of it!  :-[

- Steve

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