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Offline dhorst

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Today's Bread
« on: July 16, 2013, 03:46:47 PM »
I'm going on a bread baking bender despite the 90 degree weather. This is a sourdough cheddar and herb boule made with occident and rice flours. I would love to see breads from others!
« Last Edit: July 16, 2013, 03:52:01 PM by dhorst »

Offline dhorst

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Re: Today's Bread
« Reply #1 on: July 16, 2013, 03:51:21 PM »
BTW, the "tumor" is a cheddar cheese curd that broke through the surface.  Crumb shot later tonight--I'm being good and not cutting into the round until dinner.

Offline Jackitup

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Re: Today's Bread
« Reply #2 on: July 16, 2013, 04:30:43 PM »
BTW, the "tumor" is a cheddar cheese curd that broke through the surface.  Crumb shot later tonight--I'm being good and not cutting into the round until dinner.

you're a stronger man than me :-D :P :drool:
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 wheelman

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Re: Today's Bread
« Reply #3 on: July 16, 2013, 05:01:16 PM »
awesome crust Diana,
bill

Offline Chaze215

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Re: Today's Bread
« Reply #4 on: July 16, 2013, 05:42:45 PM »
you're a stronger man than me :-D :P :drool:

I agree. I would have ripped that cheese tumor off a loooooong time ago!
Chaz

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Offline deb415611

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Re: Today's Bread
« Reply #5 on: July 16, 2013, 05:47:32 PM »
beautiful Diana! 

that tumor would have barely made it out of the oven
 
Deb

Offline bfguilford

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Re: Today's Bread
« Reply #6 on: July 16, 2013, 06:43:14 PM »
Looks good, Diana. There are quite a few threads where members share recipes, workflow and photos of breads. Here are a few:

Chau's Lazy Man's Bread: http://www.pizzamaking.com/forum/index.php/topic,13613.0.html
Tartine: http://www.pizzamaking.com/forum/index.php/topic,12042.0.html
Bread by bakeshack: http://www.pizzamaking.com/forum/index.php/topic,26066.msg262863.html#msg262863
Bill's Rye Bread: http://www.pizzamaking.com/forum/index.php/topic,6119.msg250287.html#msg250287
No Knead: http://www.pizzamaking.com/forum/index.php/topic,23188.0.html

and more...

Lots of good bread bakers hanging out here.

Barry
Light travels faster than sound. That's why some people appear bright until you hear them speak.

Offline TXCraig1

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Re: Today's Bread
« Reply #7 on: July 16, 2013, 07:28:38 PM »
Sweet loaf - beautiful ear.

How did you bake it?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline dhorst

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Re: Today's Bread
« Reply #8 on: July 16, 2013, 08:32:20 PM »
Looks good, Diana. There are quite a few threads where members share recipes, workflow and photos of breads. Here are a few:

Chau's Lazy Man's Bread: http://www.pizzamaking.com/forum/index.php/topic,13613.0.html
Tartine: http://www.pizzamaking.com/forum/index.php/topic,12042.0.html
Bread by bakeshack: http://www.pizzamaking.com/forum/index.php/topic,26066.msg262863.html#msg262863
Bill's Rye Bread: http://www.pizzamaking.com/forum/index.php/topic,6119.msg250287.html#msg250287
No Knead: http://www.pizzamaking.com/forum/index.php/topic,23188.0.html

and more...

Lots of good bread bakers hanging out here.

Barry
Thanks, Barry, I'm looking forward to reading through them.  1st one will be Bill's rye, since earlier I through together a sourdough rye and pumpernickel with dried shallots, caraway and dill seed dough to bake off tomorrow evening or Thursday morning.

Sweet loaf - beautiful ear.

How did you bake it?

On a stone, preheated for 1 1/2 hours at 475F, 20 minutes at 475, 10 minutes at 400 and then 10 minutes at 350.  Because I used some rice flour and did not add gluten, the crumb is dense but beautifully moist.  I love making baguettes with this dough sans cheese for subs.  I did manage to wait until dinner.  I also shared a bite of the heel with Miss Ellie.  She just couldn't stop looking at me with those big brown eyes!

Offline dhorst

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Re: Today's Bread
« Reply #9 on: July 16, 2013, 08:42:03 PM »
Crumb shot and tonight's dinner. The wings were a spin using Frank's and maras and kirmizi Turkish chiles.

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Offline TXCraig1

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Re: Today's Bread
« Reply #10 on: July 16, 2013, 08:45:29 PM »
Ummmmm cheese caves  :drool:
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Today's Bread
« Reply #11 on: July 16, 2013, 08:46:38 PM »
On a stone, preheated for 1 1/2 hours at 475F, 20 minutes at 475, 10 minutes at 400 and then 10 minutes at 350.  Because I used some rice flour and did not add gluten, the crumb is dense but beautifully moist.  I love making baguettes with this dough sans cheese for subs.  I did manage to wait until dinner.  I also shared a bite of the heel with Miss Ellie.  She just couldn't stop looking at me with those big brown eyes!

No steam or mist?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline dhorst

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Re: Today's Bread
« Reply #12 on: July 16, 2013, 08:55:17 PM »
No steam or mist?
Steam. Piping hot water thrown into a pan in the bottom of the oven.

Online Jackie Tran

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Re: Today's Bread
« Reply #13 on: July 16, 2013, 09:02:52 PM »
Bread and wings look fantastic Diana!   :chef:

Offline norma427

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Re: Today's Bread
« Reply #14 on: July 16, 2013, 11:18:09 PM »
Looks great Diana!  ;D

Norma

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Offline breadstoneovens

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Re: Today's Bread
« Reply #15 on: July 16, 2013, 11:38:28 PM »
Bread looks fantastic. I will have to post some pictures as soon as I get my levain going again.
WFO cooking is about passion.

Offline Chaze215

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Re: Today's Bread
« Reply #16 on: July 17, 2013, 06:13:08 AM »
Steam. Piping hot water thrown into a pan in the bottom of the oven.

Would this same method work in a wfo or is there a different approach?
Chaz

Offline dmcavanagh

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Re: Today's Bread
« Reply #17 on: July 17, 2013, 06:54:33 AM »
I can tell you from first hand knowledge that those cheese curds are outstanding. They've never made it into any of my breads, but they do occasionally find their way onto a pizza.
Rest In Peace - November 1, 2014

Offline derricktung

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Re: Today's Bread
« Reply #18 on: July 17, 2013, 07:06:55 AM »
Holy smokes that looks like a phenomenal meal!  And those cheese caves look amazing!

Offline dhorst

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Re: Today's Bread
« Reply #19 on: July 17, 2013, 03:32:13 PM »
Sourdough rye and pumpernickel with dried shallots, caraway and dill seeds.

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