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Author Topic: Today's Bread  (Read 437673 times)

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Offline Chicago Bob

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Re: Today's Bread
« Reply #5200 on: September 29, 2019, 05:26:53 PM »
Zaaang.... So nice nice!!   :chef:
"Care Free Highway...let me slip away on you"

Offline foreplease

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Re: Today's Bread
« Reply #5201 on: September 29, 2019, 09:04:39 PM »
ZzaBread.  A 270g, three day old NP dough ball.  Waste not, want not. ;D
TF?  :-D  That looks tasty!
-Tony

Offline Chicago Bob

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Re: Today's Bread
« Reply #5202 on: September 29, 2019, 10:34:09 PM »
"Care Free Highway...let me slip away on you"

Offline HansB

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Re: Today's Bread
« Reply #5203 on: September 30, 2019, 10:36:23 PM »
Japanese Shokupan. For some things only soft white bread will do.
Hans

Offline wb54885

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Re: Today's Bread
« Reply #5204 on: October 05, 2019, 05:00:56 PM »
Crostini made from 85%HR al Taglio focaccia. It’s bread—until it’s pizza!  :o
Every oven is a law unto itself and only itself.

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Offline DoouBall

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Re: Today's Bread
« Reply #5205 on: October 06, 2019, 01:41:00 PM »
90% central milling ABCP, 10% fresh milled kamut sourdough.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline DoouBall

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Re: Today's Bread
« Reply #5206 on: October 06, 2019, 10:29:40 PM »
Japanese Shokupan. For some things only soft white bread will do.

This looks great! I love making shokupan as well.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline Chicago Bob

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Re: Today's Bread
« Reply #5207 on: October 06, 2019, 11:12:07 PM »
Japanese Shokupan. For some things only soft white bread will do.

   So true. 👍
"Care Free Highway...let me slip away on you"

Offline Bill/SFNM

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Re: Today's Bread
« Reply #5208 on: October 08, 2019, 01:41:09 PM »
Pan de Muerto. Gearing up for Day of the Dead. Crumb and flavor are spot-on. Shaping and baking still need work.


Offline Chicago Bob

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Re: Today's Bread
« Reply #5209 on: October 08, 2019, 04:36:56 PM »
Drop dead gorgeous.... No comb required.  😊
"Care Free Highway...let me slip away on you"

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Offline steelplayer

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Re: Today's Bread
« Reply #5210 on: October 10, 2019, 05:06:21 PM »
Spelt sourdough from KA recipe.
Tom

Where ever you are, you are fives miles from somewhere else...

Offline Bill/SFNM

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Re: Today's Bread
« Reply #5211 on: October 11, 2019, 03:19:26 PM »
Mexican conchas:


Offline quietdesperation

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Re: Today's Bread
« Reply #5212 on: October 13, 2019, 12:50:51 PM »
Oddly, 2nd loaf was lighter than first but both have the lightest color of my 3-4 bakes. I’m guessing I should have left them in the fridge another 2-3 hours.
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline halfprice

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Re: Today's Bread
« Reply #5213 on: October 13, 2019, 02:13:25 PM »
Oddly, 2nd loaf was lighter than first but both have the lightest color of my 3-4 bakes. I’m guessing I should have left them in the fridge another 2-3 hours.
They look good to me. I dont like the dark burnt look on my breads

Jerry

Offline HansB

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Re: Today's Bread
« Reply #5214 on: October 13, 2019, 05:55:36 PM »
Oddly, 2nd loaf was lighter than first but both have the lightest color of my 3-4 bakes. I’m guessing I should have left them in the fridge another 2-3 hours.

Just leave it in the oven until it has the coloring that you prefer.
Hans

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Offline quietdesperation

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Re: Today's Bread
« Reply #5215 on: October 13, 2019, 09:00:05 PM »
thanks Hans, I did leave the 2nd one in the oven 5 minutes longer (45 mins total) but it didn't gain much color. next time I'll let it go longer but chad robertson does mention in Tartine that longer fermentation results in deeper color.
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline Chicago Bob

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Re: Today's Bread
« Reply #5216 on: October 13, 2019, 09:15:52 PM »
Oddly, 2nd loaf was lighter than first but both have the lightest color of my 3-4 bakes. I’m guessing I should have left them in the fridge another 2-3 hours.

Boy, do I like those... Beautiful job man!!

Please tell me it was some super simple, no knead recipe that created those beauties.  🤗
"Care Free Highway...let me slip away on you"

Offline timgiuffi

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Re: Today's Bread
« Reply #5217 on: October 13, 2019, 09:21:19 PM »
thanks Hans, I did leave the 2nd one in the oven 5 minutes longer (45 mins total) but it didn't gain much color. next time I'll let it go longer but chad robertson does mention in Tartine that longer fermentation results in deeper color.

What temp is your oven?
Quote from: HansB on Yesterday at 07:19:39 AM
“You only need to rotate it if it needs to be rotated.“

Offline timgiuffi

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Re: Today's Bread
« Reply #5218 on: October 13, 2019, 09:35:08 PM »
I’ve been having all sorts of oven issues. My oven has been kind of unreliable lately so we bought a new one. They came to install the new one last Monday but couldn’t do it because the old one has a weird ventilation system and the duct goes through the floor. They were worried about putting the new oven over the hole. Right after they left I ordered a Rofco B40 bread oven so I would have a reliable oven for bread and figured we’d just keep the old unreliable home oven. Of course when I went to turn it on it didn’t work. So I had to bake all 20 of my bread subscriptions at my neighbor’s house on Wednesday.
Tomorrow both the Rofco and the new home oven should be delivered. We’re just going to put the new oven in front of the hole and figure it out from there.
Quote from: HansB on Yesterday at 07:19:39 AM
“You only need to rotate it if it needs to be rotated.“

Offline HansB

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Re: Today's Bread
« Reply #5219 on: October 13, 2019, 11:27:36 PM »
Too bad about your oven but I think you'll really like the Rofco!
Hans

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