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Offline tkmcmichael

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Re: Today's Bread
« Reply #5340 on: March 26, 2020, 11:20:23 AM »
I bake sandwich bread every so often, but with everything going on now I've been making it every few days. My family goes through it quickly! Just a basic sandwich bread with KA bread flour. I brush a little butter on top when it comes out.
Looks great. Mind sharing the recipe? Being holed up I have a sourdough starter going and would like to bake some basic sandwich bread for the family.

Offline nickyr

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Re: Today's Bread
« Reply #5341 on: March 27, 2020, 12:39:20 AM »
Iím mostly a pizza guy but Iím looking to up the frequency of my bread baking, so Iím joining this thread! Hereís a sourdough loaf with about 30% whole wheat I made last weekend. Americaís Test Kitchen recipe.

Offline barryvabeach

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Re: Today's Bread
« Reply #5342 on: March 27, 2020, 06:59:12 AM »
Nick,  nice looking loaf.  I think a lot of people go from pizza to bread,  a pretty natural transition.

Offline HansB

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Re: Today's Bread
« Reply #5343 on: March 27, 2020, 08:02:50 AM »
For those interested in getting into bread making, this is a very good place to learn: https://www.theperfectloaf.com
Hans

Offline nickyr

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Re: Today's Bread
« Reply #5344 on: March 27, 2020, 10:52:33 AM »
Thank you both! I can see I have a lot to learn looking at all the beautiful pictures on this thread :-)

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Offline foreplease

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Re: Today's Bread
« Reply #5345 on: March 27, 2020, 02:29:55 PM »
This is one of my wifeís favorite breads, which we call ďBetty BreadĒ (Betty Crocker). Today is her birthday and I am happy to have been able to make it for her. My daughter is handling the rest of the meal and itís looking good!

-Tony

Online Chicago Bob

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Re: Today's Bread
« Reply #5346 on: March 27, 2020, 04:02:24 PM »
This is one of my wifeís favorite breads, which we call ďBetty BreadĒ (Betty Crocker). Today is her birthday and I am happy to have been able to make it for her. My daughter is handling the rest of the meal and itís looking good!

 


   Please tell your wife happy birthday from us here at the forum!  :)
"Care Free Highway...let me slip away on you"

Offline foreplease

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Re: Today's Bread
« Reply #5347 on: March 27, 2020, 05:27:14 PM »
 


   Please tell your wife happy birthday from us here at the forum!  :)
Thanks, Bob, I will do that. :)
-Tony

Offline nickyr

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Today's Bread
« Reply #5348 on: March 29, 2020, 11:19:12 PM »
35% freshly milled rye flour I got from a guy (before shelter in place and then I froze it)

Offline amolapizza

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Re: Today's Bread
« Reply #5349 on: March 30, 2020, 11:31:33 AM »
I made bread for me and some neighbors.

The decorative cuts were supposed to make a scallop shell (a symbol for the way of St James), but somehow nearly turned into a skull.  :D
Jack

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Offline tkmcmichael

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Today's Bread
« Reply #5350 on: April 04, 2020, 07:08:11 PM »
Made some sourdough with the starter I have been building on lockdown. Only 11 days in with the starter so I am not sure if it is a strong as it should be. Also not totally sure when is the best time to use it, but thatís for a different thread.

Was going to try a make a balled sourdough loaf but on the tray it was just relaxing outward so after about 45 minutes into the second rise I changed course and made two mini loaves. They had a good flavor and the texture was good but a little dense. I proofed for 3 hours and then a second time for another 2 hours.

I will try again in a few days. I have a recipe from foreplease that I want to try first.

Offline Satyen

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Re: Today's Bread
« Reply #5351 on: April 04, 2020, 07:13:38 PM »
Had some bananas lying around that were too soft to eat... perfect excuse for good ol banana bread

Online Chicago Bob

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Re: Today's Bread
« Reply #5352 on: April 04, 2020, 08:30:47 PM »
Had some bananas lying around that >:D were too soft to eat... perfect excuse for good ol banana bread

   That looks like something I would really like to try Satyen... nice work!    :chef:
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Offline Satyen

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Re: Today's Bread
« Reply #5353 on: April 04, 2020, 08:43:14 PM »
Thk u. I followed the basic banana bread recipe on serious eats. It was really good. But the ottolenghi recipe with desiccated coconut is more moist

Offline nickyr

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Re: Today's Bread
« Reply #5354 on: April 05, 2020, 10:53:57 PM »
Pain de Campagne, from Americaís Test Kitchen. Really delicious. Didnít rise as much as it should have, unfortunately. Iíve never made a 77% hydration bread before, so that might have been throwing things off for me.

Any idea whatís going on with the crumb in that last picture? The lighter X shape is very dense.

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Offline Bill/SFNM

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Re: Today's Bread
« Reply #5355 on: April 07, 2020, 12:18:05 PM »
Sourdough sandwich rye:

Offline foreplease

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Re: Today's Bread
« Reply #5356 on: April 07, 2020, 02:27:46 PM »
That is properly buttered IMO Bill. A good local bakery makes salt top rye. Itís delicious and looks like yours, other than the salt.
-Tony

Online MadMatt

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Re: Today's Bread
« Reply #5357 on: April 11, 2020, 02:29:18 AM »
Not sure it counts as bread but


Belgian buns we call em


I prefer cinnamon buns (rolls) personally or chelsea buns but didn't have the spices

They have slight lemon flavour using lemon curd in middle, but I think the pros use a different lemony substance as I think the lemon curd tends to go runny when in the oven and seap out.


« Last Edit: April 11, 2020, 02:33:31 AM by MadMatt »

Offline HansB

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Re: Today's Bread
« Reply #5358 on: April 11, 2020, 08:04:21 AM »
Hans

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