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Author Topic: Today's Bread  (Read 442131 times)

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Offline HansB

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Re: Today's Bread
« Reply #5280 on: January 14, 2020, 10:52:03 AM »
Right, I'm following the Tartine Bread workflow using about 4 hour RT rise.  I do agree with Jerry that a pronounced ear can make slicing difficult, but it sure makes a nice presentation.  And Hans, you are using a CF and getting dramatic looking ears so I know it's possible - so just trying to figure out what variable to adjust.

Iím with you. I like the look of the ear. I wish I knew the secret! My results are not consistent.  I may be wrong but I think final shaping may be key.
Hans

Offline Bill/SFNM

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Re: Today's Bread
« Reply #5281 on: January 14, 2020, 11:04:11 AM »
Iím with you. I like the look of the ear. I wish I knew the secret! My results are not consistent.  I may be wrong but I think final shaping may be key.

This has been discussed at length elsewhere, but one thing I know for sure regarding my Tartinish loaves. If I'm make a single large batch of dough to bake multiple loaves, one at a time, the ear is more pronounced on loaves that have proofed for less time.   

Offline bregent

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Re: Today's Bread
« Reply #5282 on: January 15, 2020, 01:37:56 PM »
This has been discussed at length elsewhere, but one thing I know for sure regarding my Tartinish loaves. If I'm make a single large batch of dough to bake multiple loaves, one at a time, the ear is more pronounced on loaves that have proofed for less time.

That's a definite possibility. In both cases, the dough appeared to have risen higher in the banneton than for my RT rises. I'll watch out for that next time.
Bob

Offline HansB

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Re: Today's Bread
« Reply #5283 on: January 25, 2020, 03:09:07 PM »
Great tasting loaves today. KABF 50%, fresh milled Spelt 25%, Yacora Roso 20% and Rye 5%. 80% hydration.

Hans

Offline Jersey Pie Boy

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Re: Today's Bread
« Reply #5284 on: January 26, 2020, 12:05:30 AM »
Great breads, Hans! Drooling here :)

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Offline HansB

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Re: Today's Bread
« Reply #5285 on: January 27, 2020, 10:21:42 AM »
San Francisco style SD today. KABF with 10% fresh milled hard spring wheat.
Hans

Offline quietdesperation

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Re: Today's Bread
« Reply #5286 on: January 28, 2020, 03:30:12 AM »
Beautiful loaf, Hans !
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline HansB

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Re: Today's Bread
« Reply #5287 on: January 31, 2020, 11:06:05 AM »
Not sure if you bread guys here have seen this but out of 100's of videos I've seen this is my favorite.

https://www.bonappetit.com/video/watch/handcrafted-how-to-make-3-kinds-of-bread-from-1-sourdough-starter
Hans

Offline Hanglow

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Re: Today's Bread
« Reply #5288 on: January 31, 2020, 03:54:38 PM »
I have baked very little recently, these were 100% spelt rolls I did last weekend though. overnight proof, shaped then immediately baked. They were underproofed although tasted fine

Offline HansB

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Re: Today's Bread
« Reply #5289 on: February 07, 2020, 10:39:09 PM »
More bread.
Hans

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Offline foreplease

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Re: Today's Bread
« Reply #5290 on: February 07, 2020, 10:58:28 PM »
More bread.
Between this beautiful bread and that molten chocolate over in the sweets thread youíve had quite a day, Hans! Very nice, my friend.
-Tony

Offline corkd

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Re: Today's Bread
« Reply #5291 on: February 08, 2020, 08:12:24 AM »
Catching big rye starter tsunami
« Last Edit: February 08, 2020, 08:15:43 AM by corkd »

Offline HansB

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Re: Today's Bread
« Reply #5292 on: February 08, 2020, 08:27:58 AM »
Between this beautiful bread and that molten chocolate over in the sweets thread youíve had quite a day, Hans! Very nice, my friend.

Thanks Tony. The sweets are for my chocolate loving girlfriend and my sourdough is the only non gluten free bread that she can tolerate.
Hans

Offline foreplease

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Re: Today's Bread
« Reply #5293 on: February 08, 2020, 08:40:00 AM »
Thanks Tony. The sweets are for my chocolate loving girlfriend and my sourdough is the only non gluten free bread that she can tolerate.
I just mentioned your findings on SD and your girlfriend to my Dad at dinner last night. Interesting and a great discovery for you both. Itís getting close to Valentines Day and I need to come up with something for my chocolate loving wife, like many people here.
-Tony

Offline foreplease

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Re: Today's Bread
« Reply #5294 on: February 14, 2020, 07:49:48 PM »
Part of our Valentines D7ay dinner. Straight bread flour this time. Dust on the outside is semolina. Crust and crumb were both very good.
Edit to show interior and to show last call for snack. I gotta be up 530 am.
« Last Edit: February 15, 2020, 12:38:13 AM by foreplease »
-Tony

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Offline HansB

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Re: Today's Bread
« Reply #5295 on: February 14, 2020, 10:58:00 PM »
Part of our Valentines Day dinner. Straight bread flour this time. Dust on the outside is semolina. Crust and crumb were both very good.

Looks tasty!
Hans

Offline foreplease

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Re: Today's Bread
« Reply #5296 on: February 15, 2020, 12:52:38 AM »
Looks tasty!
Thanks so much, Hans. Granddaughter loved the soft, chewy, and flavorful interior. I want to make this with her soon. She will be 5 in late July but has seen a lot of kitchen work. Her dad took care of her crust, though she ate part  of it.  It would have been too tough for most kids.
« Last Edit: February 15, 2020, 01:07:20 AM by foreplease »
-Tony

Offline TravisNTexas

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Re: Today's Bread
« Reply #5297 on: February 15, 2020, 11:01:53 AM »
Got a new book delivered.  Got it used for cheap, and it looks a little rough on the outside, but it appears to have never been opened on the inside!

Cheers,
Travis

Offline TXCraig1

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Re: Today's Bread
« Reply #5298 on: February 15, 2020, 11:41:34 AM »
San Francisco style SD today. KABF with 10% fresh milled hard spring wheat.

When I close my eyes and imagine the perfect loaf of bread. It looks a lot like that one.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline HansB

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Re: Today's Bread
« Reply #5299 on: February 15, 2020, 01:43:15 PM »
Thank you sir!
Hans

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