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Offline DoouBall

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Re: Today's Bread
« Reply #5560 on: May 24, 2020, 09:32:54 PM »
First time making Ciabatta in many years. 80% biga, 70% hydration.
Alex

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Offline Chicago Bob

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Re: Today's Bread
« Reply #5561 on: May 24, 2020, 09:47:55 PM »


   Beautifumous dude!!  You did good.   :chef:

My gf loves that chibata bread stuff.  😆
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Offline Hanglow

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Re: Today's Bread
« Reply #5562 on: May 25, 2020, 03:58:12 AM »
Nice buns and breads :chef: been ages since i attempted ciabatta

My latest, realised last night that i had no bread for today so this used 5g of IDY then rested in fridge overnight.

Mix of four flours, T45, white spelt, stoneground strong wholemeal and caputo semola. Was 70% hydration and i should have added more, dough was quite stiff.

Offline HansB

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Re: Today's Bread
« Reply #5563 on: May 25, 2020, 07:45:40 AM »
Nice buns and breads :chef: been ages since i attempted ciabatta

My latest, realised last night that i had no bread for today so this used 5g of IDY then rested in fridge overnight.

Mix of four flours, T45, white spelt, stoneground strong wholemeal and caputo semola. Was 70% hydration and i should have added more, dough was quite stiff.

Very nice again. Have you thought about using a banneton and baking in a dutch oven?
Hans

Offline Hanglow

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Re: Today's Bread
« Reply #5564 on: May 25, 2020, 11:31:45 AM »
I do dutch oven breads as well, although recently I have been preferring these 2lb loaves. I'll no doubt switch back again at some point

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Offline punkrockchris

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Re: Today's Bread
« Reply #5565 on: May 26, 2020, 06:28:49 PM »
Sourdough Brioche Buns for our holiday burgers.

Offline HansB

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Re: Today's Bread
« Reply #5566 on: May 30, 2020, 08:45:06 AM »
First bake with Central Milling Artisan Bakers Craft Plus(100%). Naturally fermented at 75% hydration. It was a bit sticky to work with but seemed to bake up nicely.
Hans

Offline foreplease

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Re: Today's Bread
« Reply #5567 on: May 30, 2020, 10:14:30 AM »
First bake with Central Milling Artisan Bakers Craft Plus(100%). Naturally fermented at 75% hydration. It was a bit sticky to work with but seemed to bake up nicely.
That sure looks good, Hans. Is that the flour CaptBob often uses for pizza?
-Tony

Offline HansB

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Re: Today's Bread
« Reply #5568 on: May 30, 2020, 10:22:58 AM »
Thanks Tony. Bob is using Caputo Nuvola AFAIK.
Hans

Offline Hanglow

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Re: Today's Bread
« Reply #5569 on: May 30, 2020, 10:32:19 AM »
Another tin ;D

Mainly t45 and white spelt, with a small wholemeal poolish and durum water roux.  Was really warm here yesterday and i think it almost overproofed a bit

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Offline foreplease

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Re: Today's Bread
« Reply #5570 on: June 03, 2020, 01:46:36 PM »
An experiment based off the no knead formula I use and things I have learned in this thread. I have never had what I thought were good results with anything more than 15% whole wheat. Goal for today was a good tasting 50% whole wheat with a less dense crumb than I usually have.
Flour 100% 426g 213 ea KA WW & GIS BF
Water 91% 384g (cool)
IDY 1/4 tsp
Salt 1 1/2 tsp, and increase of 1/4 tap over what I usually use for white flour
Sugar 1% 4.25g this is an addition, normally no sugar


I decided there is plenty of water in this formula to hydrate even WW. I put all of the WW + all of the formula water + the sugar + 1/2 the IDY in a glass bowl and stirred together. Let it sit on counter for 6 hrs. After 6 hrs I added this wet mix and the remaining ingredients to a larger bowl. Stirred for 1 1/2-2 min and covered with Saran at RT 6 hrs. Late last night I moved the bowl and dough to the fridge. 12 hrs later I baked. About 24 hrs start to bake.


Pan was RT, dough was cold, oven preheated. Went at 475 covered 30 min on convect roast, then 13 uncovered at 450 that began as convect roast but thought I should switch to bake after about 7 min. I have high hopes for taste and crumb. Will post interior shot tonight.


1 removed lid after 30 min
2 finished bake 43 total min


Thank you to so many for the help, hints, and encouragement to keep pushing to do more.


EDIT: to add crumb shot. This loaf is the best I have done with whole wheat. It had a feint sweetness, a moist and soft crumb, additional salt was good for our tastes. I would repeat as is but open to suggestions. Overall, I am pleased and the family liked it. Served with tortellini in broth w/a few veg, and a fruit salad.


« Last Edit: June 03, 2020, 06:53:17 PM by foreplease »
-Tony

Offline tetontrees

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Re: Today's Bread
« Reply #5571 on: June 03, 2020, 03:52:34 PM »
Pan was RT,
I usually preheat my pan along with the oven in order to maximize oven spring and steam. WW is a tough one. The hydrating presoak is a good idea. Looking forward to the crumb shot.
Anson
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Offline tetontrees

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Re: Today's Bread
« Reply #5572 on: June 03, 2020, 04:02:05 PM »
Martin's Bagels (King Arthur)
8 hour Poolish. Hand mixed. Airy and Crispy with just a little tug. Might develop the mix a bit more next time for slightly more chew.

https://www.kingarthurflour.com/recipes/martins-bagels-recipe

Loving the YouTube baking videos that King Arthur is putting out right now. The Jeffrey Hamelman footage is gold for aspiring bakers. The "Martin Bakes at Home" series is also excellent.

« Last Edit: June 03, 2020, 04:06:09 PM by tetontrees »
Anson
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Online Rolls

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Re: Today's Bread
« Reply #5573 on: June 03, 2020, 04:15:27 PM »
tetontrees,

Agree completely about the King Arthur "pandemic" videos.  Jeffrey Hamelman is not only a great baker but also a great communicator, whether through his writing or in the video presentations.  Really like Gesine as well.

I've been making Martin's bagels since coming across his recipe at the MC Farine Blog and also reading his book.  Only change is I've lowered the hydration rate.  The recent video with Jeffrey making bagels is also excellent.

Your bagels look fantastic.


Rolls
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Offline foreplease

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Re: Today's Bread
« Reply #5574 on: June 03, 2020, 04:16:53 PM »
I usually preheat my pan along with the oven in order to maximize oven spring and steam. WW is a tough one. The hydrating presoak is a good idea. Looking forward to the crumb shot.
Thank you. I used to preheat the pan always. About a year ago I got a cast combo cooker and stopped using enameled DO. I’ve been persuaded to try it this way (not preheating pan). This is my second or third time over the last year. Still managed to burn my hand a little removing it from the oven.  :-D
-Tony

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Offline foreplease

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Re: Today's Bread
« Reply #5575 on: June 03, 2020, 04:19:17 PM »
Great looking bagels, Anson. Thanks for the heads-up on video series.
-Tony

Offline HansB

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Re: Today's Bread
« Reply #5576 on: June 04, 2020, 12:06:35 AM »
Fresh milled.
Hans

Offline scott r

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Re: Today's Bread
« Reply #5577 on: June 04, 2020, 01:00:51 AM »
Hans, do you notice a big difference in flavor?

Offline HansB

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Re: Today's Bread
« Reply #5578 on: June 04, 2020, 08:11:43 AM »
Definitely Scott. I add freshly milled, usually 25-40% to my bread doughs. There is no comparison to store-bought WW flour. The flavor compared to commercial WW bread is night and day. There are also a variety of wheat berries available. In the loaf above I used 25% fresh milled Rouge De Bordeaux berries, it seems to add a buttery, nutty flavor. A country loaf with 20% WW and 5% Rye or Spelt added is my favorite. I use a Mockmill 100, they are not expensive but hard to get at the moment due to the flour shortage.
Hans

Offline Jackitup

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Re: Today's Bread
« Reply #5579 on: June 04, 2020, 11:31:45 AM »
I also love wheat berries cooked as a whole grain too!!!😋
Jon

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