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Author Topic: Today's Bread  (Read 619568 times)

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Offline Pizza_Not_War

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Re: Today's Bread
« Reply #7500 on: July 29, 2022, 02:19:52 PM »
Starting to feel like I'm hogging Today's Bread!

Brioche for toast and French toast. Most of the first loaf is already eaten. Decadent but oh so good!

Can't tell in person, but the camera picked a little egg wash (yellow) that leaked part way down between the individual dough pieces. Oh well.

Dave
quality bread making going on!

Offline foreplease

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Re: Today's Bread
« Reply #7501 on: July 31, 2022, 11:49:25 AM »
20% spelt. Will add a crumb shot tonight.



EDIT: posted interior shot
« Last Edit: July 31, 2022, 07:43:25 PM by foreplease »
-Tony

Offline loch

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Re: Today's Bread
« Reply #7502 on: July 31, 2022, 11:57:03 AM »
That's a beautifully done loaf!

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

Offline foreplease

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Re: Today's Bread
« Reply #7503 on: July 31, 2022, 01:19:31 PM »
That's a beautifully done loaf!

Dave
Thank you, Dave. I am looking forward to cutting into it. Should be a good sturdy bread with our plans for ribs tonight.
-Tony

Offline loch

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Re: Today's Bread
« Reply #7504 on: July 31, 2022, 01:32:41 PM »
I love that kind of bread. Looks like it could be a meal all by itself. Enjoy!

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

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Offline cloudboss

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Re: Today's Bread
« Reply #7505 on: July 31, 2022, 02:10:10 PM »
20% spelt. Will add a crumb shot tonight.

Perfection!

Offline foreplease

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Re: Today's Bread
« Reply #7506 on: July 31, 2022, 03:42:24 PM »
Perfection!
Thank you. Very kind of you.
-Tony

Offline loch

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Re: Today's Bread
« Reply #7507 on: August 04, 2022, 11:39:37 AM »
Pita on the griddle. This is how I learned to make them years ago and I think it produces a moister bread.

I make these about 5" to 6" and freeze most of them for quick lunches. They fit right into a toaster for a quick warm up but you have to be careful because they start to puff again and can get stuck in the toaster. Fill with just about anything or quarter for hummus dipping.

Dave

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

Offline HansB

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Re: Today's Bread
« Reply #7508 on: August 04, 2022, 04:55:10 PM »
Sourdough Shokupan.

Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline loch

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Re: Today's Bread
« Reply #7509 on: August 04, 2022, 04:57:12 PM »
Sourdough Shokupan.

Just about as perfect as you can get!

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

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Offline HansB

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Re: Today's Bread
« Reply #7510 on: August 04, 2022, 06:25:14 PM »
Just about as perfect as you can get!

Dave

Thanks Dave!
Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline loch

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Re: Today's Bread
« Reply #7511 on: August 07, 2022, 10:57:50 AM »
I saw a video on line a while back (I think it was Ciril Hitz) and had in the back of my mind to try a small batch of Pane Francese dough for sandwich rolls.

Just a small amount of WW flour for a pre-ferment and a cold, overnight bulk ferment. I wasn't sure how I was going to use them so some are oblong and some roundish. I think I'll make them round in the future.

About 73.5% hydration and 75%/25% Red Mill Bread Flour/Red Mill WW. Nice crust and moist interior with a good wheat flavor. Not sure how they will freeze but I'll make a bigger batch next time and try it.

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

Offline kori

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Re: Today's Bread
« Reply #7512 on: August 07, 2022, 07:22:29 PM »
Sub buns for meatball subs we had for supper this evening.
I SMILE AND WAVE....
Inhale pizza, exhale negativity.

Offline foreplease

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Re: Today's Bread
« Reply #7513 on: August 07, 2022, 08:49:56 PM »
Sub buns for meatball subs we had for supper this evening.
Very nice!
-Tony

Offline 02ebz06

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Re: Today's Bread
« Reply #7514 on: August 09, 2022, 09:46:19 AM »
Nice Kori!!!
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

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Offline Simple Man

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Re: Today's Bread
« Reply #7515 on: August 14, 2022, 12:28:13 PM »
A Sunday sourdough.

Dave

Offline gdepozsgay

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Re: Today's Bread
« Reply #7516 on: August 14, 2022, 01:05:03 PM »
A Sunday sourdough.
Nice loaves. At what temp. and how long do you bake to get that color and crust?
George

Offline Simple Man

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Re: Today's Bread
« Reply #7517 on: August 14, 2022, 06:59:40 PM »
30 mins covered at 450F, 20 mins uncovered.
Dave

Offline HansB

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Re: Today's Bread
« Reply #7518 on: August 15, 2022, 07:34:46 PM »
Cinnamon Currant Bread.

Instagram @hans_michigan.

"The most important element of pizza is the dough. Pizza is bread after all. Bread with toppings." -Brian Spangler

"Ultimately, pizza is a variety of condiments on top of bread. If I wanted to evolve, I figured out that I had to understand bread and first make the best bread I possibly could. Only then could my pizza evolve as well." Dan Richer

Offline lesagemike

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Re: Today's Bread
« Reply #7519 on: August 17, 2022, 07:33:46 AM »
amazing , stunning ,typical Hans loaf . all are true.

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