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Author Topic: Today's Bread  (Read 442796 times)

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Offline HansB

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Re: Today's Bread
« Reply #5680 on: June 30, 2020, 10:53:15 PM »
They look good, even unscored! Check post #5634 on scoring (https://www.pizzamaking.com/forum/index.php?topic=26375.msg628411#msg628411)
Hans

Offline nickyr

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Re: Today's Bread
« Reply #5681 on: June 30, 2020, 10:59:24 PM »
They look good, even unscored! Check post #5634 above on scoring.
Thank you! I had seen that so I tried to do it...it was much better scoring than Iíve done previously but I need to go even more extreme on the angle still!

Offline HansB

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Re: Today's Bread
« Reply #5682 on: June 30, 2020, 11:03:46 PM »
It took me a few tries too!  :-D
Hans

Offline nickyr

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Re: Today's Bread
« Reply #5683 on: June 30, 2020, 11:05:18 PM »
It took me a few tries too!  :-D
lol yeah it just feels so close to parallel when youíre doing it and then it turns out itís not...thanks for calling it out and for the reminder!

Offline amolapizza

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Re: Today's Bread
« Reply #5684 on: July 01, 2020, 04:50:46 AM »
Baked in the Effeuno?

No, on a stone in my Siemens.  30 minutes static mode at 220C with steam, 30 minutes convection mode at 160C, and IIRC another 10 minutes at 120C.  It would have burnt on top in the Effeuno, it's not very high, especially not with the biscotto inside.  In fact the bread doesn't fit into it at all.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

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Offline nickyr

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Re: Today's Bread
« Reply #5685 on: July 04, 2020, 11:01:09 AM »
Getting better at garlic naan! Cooked three at a time this time because thereís a pretty sweet spot in the Ooni Pro where the bottom is hot enough but thereís not too much flame coming over the top. I managed to get six naan done while the sweet spot lasted, whereas previously Iíve had to add more wood and wait for it to die down.

Online sodface

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Re: Today's Bread
« Reply #5686 on: July 04, 2020, 12:24:43 PM »
lol yeah it just feels so close to parallel when youíre doing it and then it turns out itís not...thanks for calling it out and for the reminder!

Tell me about it.  Tried again today on some more BBE sub rolls, far right I dusted with flour, far left spritzed with water, middle no treatment though it got a little water overspray.  The floured one was definitely easier to score, though I used a brand new razor blade and did that one first.
Carl

Offline foreplease

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Re: Today's Bread
« Reply #5687 on: July 04, 2020, 02:31:05 PM »
Tell me about it.  Tried again today on some more BBE sub rolls, far right I dusted with flour, far left spritzed with water, middle no treatment though it got a little water overspray.  The floured one was definitely easier to score, though I used a brand new razor blade and did that one first.
Those look excellent, Carl! I canít tell too much difference between the 3 (but see an improvement from last batch). Iíd rank the one on right the Ďbest.í What did you think?
-Tony

Offline nickyr

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Re: Today's Bread
« Reply #5688 on: July 04, 2020, 04:33:58 PM »
Tell me about it.  Tried again today on some more BBE sub rolls, far right I dusted with flour, far left spritzed with water, middle no treatment though it got a little water overspray.  The floured one was definitely easier to score, though I used a brand new razor blade and did that one first.
Beautiful!

Online sodface

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Re: Today's Bread
« Reply #5689 on: July 04, 2020, 05:46:45 PM »
Those look excellent, Carl! I canít tell too much difference between the 3 (but see an improvement from last batch). Iíd rank the one on right the Ďbest.í What did you think?

Thanks Tony, the one on the right is the most pleasing to look at, I just sort of prefer not having the excess flour on top.

Beautiful!

Thanks!
Carl

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Offline HansB

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Re: Today's Bread
« Reply #5690 on: July 05, 2020, 06:55:11 PM »
Hans

Offline amolapizza

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Re: Today's Bread
« Reply #5691 on: July 06, 2020, 05:03:34 AM »
Amazing!
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline amolapizza

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Re: Today's Bread
« Reply #5692 on: July 06, 2020, 06:36:09 AM »
Yesterday's bake.  Sourdough, 70% hydration and 6 different flours.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Online sodface

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Re: Today's Bread
« Reply #5693 on: July 08, 2020, 08:47:52 PM »
Another batch of BBE rolls, all floured before scoring this time.
Carl

Offline Jersey Pie Boy

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Re: Today's Bread
« Reply #5694 on: July 09, 2020, 02:39:08 AM »
Whole wheat has always been hard for me to make..and while I prefer the KA WW, can't find it right now at local stores. I thonk the Kroger brand has looser tolerances for specs , and its taken a few tries. This was 90% Ww, 10 BF. 92 HR.


Very good flavor and texture. May have been my best Ww.






« Last Edit: July 09, 2020, 02:56:21 AM by Jersey Pie Boy »

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Offline Jersey Pie Boy

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Re: Today's Bread
« Reply #5695 on: July 09, 2020, 02:57:00 AM »
Another view

Offline barryvabeach

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Re: Today's Bread
« Reply #5696 on: July 09, 2020, 06:52:43 AM »
Nice loaf.  The very few times I use bread flour,  I am blown away by how forgiving it is compared to whole wheat.  When you are baking with Whole Wheat you need to nail every part to get an open loaf.

Offline HansB

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Re: Today's Bread
« Reply #5697 on: July 09, 2020, 07:39:28 AM »
Well done Bill!  :chef:
Hans

Offline Hanglow

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Re: Today's Bread
« Reply #5698 on: July 09, 2020, 08:06:12 AM »
Made a focaccia today, 100% remilled durum wheat


Offline foreplease

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Re: Today's Bread
« Reply #5699 on: July 09, 2020, 09:24:58 AM »
Whole wheat has always been hard for me to make..and while I prefer the KA WW, can't find it right now at local stores. I thonk the Kroger brand has looser tolerances for specs , and its taken a few tries. This was 90% Ww, 10 BF. 92 HR.


Very good flavor and texture. May have been my best Ww.
Itís nice to see one from you again, Bill. A great looking one at that! It sounds perfect.
-Tony

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