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Author Topic: Today's Bread  (Read 449472 times)

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Offline DoouBall

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Re: Today's Bread
« Reply #5760 on: August 05, 2020, 01:13:18 PM »
Thanks Alex! Still more angled than straight, but improving and less stressful each time.  Still have one at the lower left in the pic that didn't open up, not deep enough of a slash I'm assuming?

I'm not sure - I have this problem myself sometimes. Hans is really good at scoring. Maybe he can offer his thoughts?
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline GumbaWill

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Re: Today's Bread
« Reply #5761 on: August 05, 2020, 02:22:26 PM »
I'm not sure - I have this problem myself sometimes. Hans is really good at scoring. Maybe he can offer his thoughts?

I can also use help with scoring. Baguettes are not and easy bread. If it's not one thing it's another!



Offline HansB

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Re: Today's Bread
« Reply #5762 on: August 05, 2020, 04:17:10 PM »
Like all things bread and pizza, it's mostly repetition to get where you want. The bread does seem to sense fear, you have to score like you mean it!

I use the long handles lame for everything but fine cuts.

It's hard not to cut across the loaf rather than parallel to it.
Hans

Offline 02ebz06

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Re: Today's Bread
« Reply #5763 on: August 05, 2020, 07:09:28 PM »
Nice!!!
Pretty fancy Lame's.
FGM 800-B

Offline DoouBall

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Re: Today's Bread
« Reply #5764 on: August 05, 2020, 08:34:51 PM »
Like all things bread and pizza, it's mostly repetition to get where you want. The bread does seem to sense fear, you have to score like you mean it!

I use the long handles lame for everything but fine cuts.

It's hard not to cut across the loaf rather than parallel to it.

Those lame's are really nice! I might pick up one of the long ones.

Lately, I started holding the double edged blade directly in my fingers when scoring - I thought it would be more dangerous but it feels pretty secure. In this way, I have fine control over the angle and also can feel better when the blade is cutting smoothly vs dragging so I can adjust easily mid stroke. I like to start by digging the corner of the blade into the end of the loaf, and once I feel that it's in there, then I start a smooth and fast stroke all the way across the loaf. I'm not great at it, but it's a lot better than what I was doing before.

I get the sense that a very secure lame like the long one in your picture would give a similar feeling of control.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

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Offline sodface

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Re: Today's Bread
« Reply #5765 on: August 05, 2020, 09:26:48 PM »
Lately, I started holding the double edged blade directly in my fingers when scoring

Yeah, that's what I've been doing for the last 4 or 5 batches.  Dusting with flour and holding the blade in my fingers. Seems kind of lame, but I don't own a proper lame.
Carl

Offline HansB

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Re: Today's Bread
« Reply #5766 on: August 05, 2020, 09:47:07 PM »
Seems kind of lame, but I don't own a proper lame.

 :-D
Hans

Offline HansB

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Re: Today's Bread
« Reply #5767 on: August 06, 2020, 08:55:24 AM »
This morning's bake. Big oven spring!
Hans

Offline DoouBall

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Re: Today's Bread
« Reply #5768 on: August 06, 2020, 12:41:48 PM »
Hans, thatís pretty awesome!




I made Shokupan (without tangzhong) and matcha latte.
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline foreplease

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Re: Today's Bread
« Reply #5769 on: August 06, 2020, 02:00:35 PM »
This morning's bake. Big oven spring!
Wow! Looks fantastic.
-Tony

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Offline HansB

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Re: Today's Bread
« Reply #5770 on: August 06, 2020, 04:39:04 PM »
Thanks Alex & Tony!
Hans

Offline sodface

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Re: Today's Bread
« Reply #5771 on: August 08, 2020, 11:49:16 AM »
Today's batch.
Carl

Offline GumbaWill

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Re: Today's Bread
« Reply #5772 on: August 08, 2020, 11:19:02 PM »
Nice!

Offline GumbaWill

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Re: Today's Bread
« Reply #5773 on: August 08, 2020, 11:24:36 PM »
Epic results! I always wanted to make a huge, impressive loaf of bread! Ever since my fist bread book, The bread Bakers Apprentice. I can now scratch that one off my list! Looks so authentic, not burned, a glorious char, like from a wood burning oven! 
2 Kilos how cool is that?
I present to you, The ancient  bread of Matera. Complete with my now tested formula. I will updated tomorrow with the exact timings and procedure.
P.S.
The baguette is bot to shabby either!

Offline Pizza_Not_War

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Re: Today's Bread
« Reply #5774 on: August 09, 2020, 01:14:23 AM »
That looks great, like a savory Bear Claw.

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Offline GumbaWill

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Re: Today's Bread
« Reply #5775 on: August 09, 2020, 04:41:26 PM »
Epic results!

The obligatory crumb shots

Offline GumbaWill

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Re: Today's Bread
« Reply #5776 on: August 09, 2020, 04:46:06 PM »
That looks great, like a savory Bear Claw.

Thanks man! I am going to name this bread Bear claw, In Italian of course. Smile... Artiglio d'orso nello stile del pane materano

Offline sodface

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Re: Today's Bread
« Reply #5777 on: August 11, 2020, 06:03:47 PM »
I ran out of the 50lb bag of All Trumps I bought on 24 April so these are KAAP.  Good expansion of the scores! 
Carl

Offline HansB

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Re: Today's Bread
« Reply #5778 on: August 11, 2020, 06:49:13 PM »
I ran out of the 50lb bag of All Trumps I bought on 24 April so these are KAAP.  Good expansion of the scores!

Now you're talkin!
Hans

Offline sodface

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Re: Today's Bread
« Reply #5779 on: August 11, 2020, 10:49:24 PM »
Same dough, slider buns @30g, hamburger buns @75g, and pepperoni rolls at I think around 40g, not 100% sure.  Not sure if it was the beer, the ezzo pepperoni, or the dough, but they were really good!  I ate all six of them, which is really not a good long term plan.
Carl

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