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Author Topic: Today's Bread  (Read 436575 times)

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Online foreplease

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Re: Today's Bread
« Reply #4980 on: February 18, 2019, 12:03:32 AM »
It’s not too bad. The dough does most of the work, I just fold it. I’m thinking of selling some bread, maybe at a farmer’s market or a subscription. We’ll see.
Take it from me: if you have something you are dying to try, don’t wait until you're dying to try it!
-Tony

Offline HansB

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Re: Today's Bread
« Reply #4981 on: February 19, 2019, 11:34:11 AM »
Todays loaf, 15% fresh milled Kamut and 15% fresh Øland
Hans

Online foreplease

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Re: Today's Bread
« Reply #4982 on: February 19, 2019, 07:13:20 PM »
Todays loaf, 15% fresh milled Kamut and 15% fresh Øland
That is a tremendously good looking loaf, Hans. Enjoy it!
-Tony

Offline Jackitup

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Re: Today's Bread
« Reply #4983 on: February 19, 2019, 07:48:50 PM »
Tony, how's the ice snacks going?😉
Jon

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Online foreplease

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Re: Today's Bread
« Reply #4984 on: February 19, 2019, 08:43:49 PM »
Tony, how's the ice snacks going?😉
Well, they found my weak spot.  ;D  It’s finished is the best I can say about it. :-\
-Tony

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Offline Jackitup

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Re: Today's Bread
« Reply #4985 on: February 19, 2019, 08:49:27 PM »
Well, they found my weak spot.  ;D  It’s finished is the best I can say about it. :-\

👍
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 jkb

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Re: Today's Bread
« Reply #4986 on: February 20, 2019, 08:48:24 AM »
Take it from me: if you have something you are dying to try, don’t wait until you're dying to try it!

 Problem is, everything I like will kill me.
John

Offline vtsteve

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Re: Today's Bread
« Reply #4987 on: February 21, 2019, 08:45:51 AM »
Problem is, everything I like will kill me.

Including your son, it sounds like...    :-D
In grams we trust.
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Offline Bill/SFNM

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Re: Today's Bread
« Reply #4988 on: February 23, 2019, 01:40:14 PM »
Shorty baguettes:

Offline jkb

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Re: Today's Bread
« Reply #4989 on: February 23, 2019, 02:41:49 PM »
Including your son, it sounds like...    :-D

I know.  You've met him.  He's got that element for the potential for evil, right?  :-D

Foreshadowing:



John

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Offline apizza

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Re: Today's Bread
« Reply #4990 on: February 23, 2019, 04:56:35 PM »
Shorty baguettes:
Very nice Bill. I like the crumb. Just right for roasted peppers plus slices of goodies. Care to share recipe?
Marty

Offline Bill/SFNM

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Re: Today's Bread
« Reply #4991 on: February 23, 2019, 05:19:46 PM »
Very nice Bill. I like the crumb. Just right for roasted peppers plus slices of goodies. Care to share recipe?

Thanks, Marty. It is from the Modernist Bread series. Fortunately, there is an errata page that shows the ingredients:

https://modernistcuisine.com/wp-content/uploads/2018/07/BREAD_Vol4_34_Errata.pdf

It is interesting in that it uses 3 kinds of leavening: preferment, levain, and direct yeast. Also, the toasted corn flour is a nice addition.  I like it with a generous slather of soft, cultured butter and a few slices of prosciutto or serrano ham.  I've been meaning to do a little video on how I make this bread. Maybe soon?

Offline apizza

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Re: Today's Bread
« Reply #4992 on: February 23, 2019, 07:54:26 PM »
Thanks Bill.
Marty

Online Hanglow

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Re: Today's Bread
« Reply #4993 on: February 24, 2019, 03:57:09 AM »
90% white spelt
10% stoneground spelt

More dinkelseelen, getting a bit better at shaping them, still need more space in the oven.

I put the formula into pizzapp to see how much yeast it recommends using the Roman setting in it and it was something like 5 times the amount I used which I thought was interesting. Although I think spelt is supposed to ferment faster due to higher enzyme activity ???

Offline Bill/SFNM

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Re: Today's Bread
« Reply #4994 on: March 04, 2019, 12:15:21 PM »
Destined for banh mi for lunch:

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Offline ButteredPizza

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Re: Today's Bread
« Reply #4995 on: March 06, 2019, 01:55:11 PM »
Bill: I've tried making short skinny rolls like that, but always have trouble with proper crust color for some reason, they end up quite splotchy.

Last two weeks were dedicated to practicing laminating dough at home.  I don't know why, but it was fun.  Finally got decent results  ;D

Offline pizzagetsmefrisky

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Re: Today's Bread
« Reply #4996 on: March 07, 2019, 07:37:35 AM »
Bill: I've tried making short skinny rolls like that, but always have trouble with proper crust color for some reason, they end up quite splotchy.

Last two weeks were dedicated to practicing laminating dough at home.  I don't know why, but it was fun.  Finally got decent results  ;D


That's a nice looking crumb! Do you have a laminating machine or was this done by hand?
Nick

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Offline ButteredPizza

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Re: Today's Bread
« Reply #4997 on: March 07, 2019, 08:54:12 AM »

That's a nice looking crumb! Do you have a laminating machine or was this done by hand?

By hand.  I suppose I shouldn't be surprised people would buy laminating machines for home use  :-D

Offline Pazzo

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Re: Today's Bread
« Reply #4998 on: March 07, 2019, 09:05:46 AM »
By hand.  I suppose I shouldn't be surprised people would buy laminating machines for home use  :-D

Who needs to buy one? French Guy to the Rescue!!!

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Offline ButteredPizza

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Re: Today's Bread
« Reply #4999 on: March 07, 2019, 09:38:07 AM »
Who needs to buy one? French Guy to the Rescue!!!
HAHAH!  :-D  That seems like fun! 

Do you have ideas how to make ghee more pliable?  I made croissants with homemade ghee, but it didn't work that well as the ghee is either solid or liquid - it just cracked during rolling and the product ended up more like puff pastry than layers.  perhaps adding another oil to it?  Hmmm.

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