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Author Topic: Today's Bread  (Read 436578 times)

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Offline pizzagetsmefrisky

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Re: Today's Bread
« Reply #5000 on: March 07, 2019, 10:36:18 AM »
HAHAH!  :-D  That seems like fun! 

Do you have ideas how to make ghee more pliable?  I made croissants with homemade ghee, but it didn't work that well as the ghee is either solid or liquid - it just cracked during rolling and the product ended up more like puff pastry than layers.  perhaps adding another oil to it?  Hmmm.


Interesting, never thought about using ghee for croissants. Maybe you could try cutting the ghee with normal butter or try whipping it to make it more spreadable?
Nick

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Offline ButteredPizza

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Re: Today's Bread
« Reply #5001 on: March 07, 2019, 10:53:26 AM »
Interesting, never thought about using ghee for croissants. Maybe you could try cutting the ghee with normal butter or try whipping it to make it more spreadable?
Purpose is for family members who are allergic to casein (protein in most dairy), so mixing with butter wouldn't work, but an interesting idea nonetheless.  The ghee croissants taste really good, but their just not really croissants in texture: bready/muffiny. 

I was successful in making the laminated dough with fake butter (specifically earth balance brand), but the resulting taste was not very good, too oily.  I think the pliability in butter comes mostly from the water. With ghee, you remove that water, so maybe there's a way to emulsify the water back in.  Idea behind adding other oil is to lower the melting point a little.  There could be an analogy to tempered chocolate with the various beta crystalline forms, too, the science is a bit beyond me right now.  :mad scientist smiley: 

Thanks for the chat on this, I don't mean to take this specific thread off topic, sorry mod dudes!  Back to daily bread  :drool:

Offline halfprice

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Re: Today's Bread
« Reply #5002 on: March 15, 2019, 01:28:06 PM »
Got some nice ears on these

Jerry

Offline HansB

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Re: Today's Bread
« Reply #5003 on: March 15, 2019, 03:25:20 PM »
Got some nice ears on these

Jerry

Yes you did!
Hans

Offline HansB

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Re: Today's Bread
« Reply #5004 on: March 17, 2019, 11:42:09 AM »
St. Patty's special.
Hans

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Online foreplease

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Re: Today's Bread
« Reply #5005 on: March 17, 2019, 04:30:53 PM »
St. Patty's special.
Teriffic, Hans! Happy St. Patricks Day.
-Tony

Offline Satyen

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Re: Today's Bread
« Reply #5006 on: March 17, 2019, 04:52:47 PM »

Offline Satyen

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Re: Today's Bread
« Reply #5007 on: March 17, 2019, 04:53:29 PM »
Bill: I've tried making short skinny rolls like that, but always have trouble with proper crust color for some reason, they end up quite splotchy.

Last two weeks were dedicated to practicing laminating dough at home.  I don't know why, but it was fun.  Finally got decent results  ;D
I just wanna dive in those holes

Offline timgiuffi

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Re: Today's Bread
« Reply #5008 on: March 17, 2019, 05:22:02 PM »
Made some marble rye for corned beef sandwiches this week.
Quote from: HansB on Yesterday at 07:19:39 AM
You only need to rotate it if it needs to be rotated.

Offline pizzagetsmefrisky

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Re: Today's Bread
« Reply #5009 on: March 18, 2019, 10:40:27 AM »
Made some marble rye for corned beef sandwiches this week.
Neat! What did you use to darken your dough?
Nick

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Offline timgiuffi

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Re: Today's Bread
« Reply #5010 on: March 18, 2019, 01:45:00 PM »
Neat! What did you use to darken your dough?

Thanks. I used 4% cocoa powder and 2% molasses in the dark dough.
Quote from: HansB on Yesterday at 07:19:39 AM
You only need to rotate it if it needs to be rotated.

Offline Bill/SFNM

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Re: Today's Bread
« Reply #5011 on: March 21, 2019, 11:01:48 AM »
Bolillos:

Offline Bill/SFNM

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Re: Today's Bread
« Reply #5012 on: April 02, 2019, 02:27:33 PM »
Shokupan (Japanese Pullman Loaf):

Offline DoouBall

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Re: Today's Bread
« Reply #5013 on: April 02, 2019, 09:38:43 PM »
Shokupan (Japanese Pullman Loaf):

Awesome Shokupan, Bill. Picture perfect!
Alex

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Offline bjab

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Re: Today's Bread
« Reply #5014 on: April 03, 2019, 09:20:51 AM »
Wow Bill...... looks like pound cake ! What does it taste like ? Such square edges too

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Offline Bill/SFNM

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Re: Today's Bread
« Reply #5015 on: April 03, 2019, 10:29:07 AM »
Wow Bill...... looks like pound cake ! What does it taste like ? Such square edges too

A slightly richer, sweeter denser version of old-fashion, spongy-soft sandwich bread. Very thin crust. A perfect platform for all kinds of sandwiches. Many people cut off the crust. I do not.

This loaf was just a little denser than I would have liked - too much dough for the pullman pan.

Offline DoouBall

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Re: Today's Bread
« Reply #5016 on: April 03, 2019, 01:59:19 PM »
Bill, I believe the ratio of dough for Shokupan is calculated by taking the volume of your pullman pan in ml and dividing by 4. That should be the grams of dough.

Actually the range is 3.8 to 4.2 depending on how light you want the loaf to be.

You can find out volume of your pan by filling it with water and weighing.

Here's a detailed post on it:

https://www.iceorrice.com/japanese-milk-bread-stand-mixer-bread-maker/
Alex

Outdoor Oven: Blackstone. Indoor Oven: Gaggenau.

Offline Bill/SFNM

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Re: Today's Bread
« Reply #5017 on: April 03, 2019, 04:55:44 PM »
Bill, I believe the ratio of dough for Shokupan is calculated by taking the volume of your pullman pan in ml and dividing by 4. That should be the grams of dough.

Actually the range is 3.8 to 4.2 depending on how light you want the loaf to be.

You can find out volume of your pan by filling it with water and weighing.

Here's a detailed post on it:

https://www.iceorrice.com/japanese-milk-bread-stand-mixer-bread-maker/

Thank you, DoouBall for that great article. 

Offline timgiuffi

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Re: Today's Bread
« Reply #5018 on: April 03, 2019, 06:09:33 PM »
Its almost time to place another grain order so Im using up what I have. This one was 25% spelt, 5 rye and 75 whole wheat. I love these 100% whole grain loaves.
Quote from: HansB on Yesterday at 07:19:39 AM
You only need to rotate it if it needs to be rotated.

Offline jkb

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Re: Today's Bread
« Reply #5019 on: April 03, 2019, 06:30:06 PM »
Its almost time to place another grain order so Im using up what I have. This one was 25% spelt, 5 rye and 75 whole wheat. I love these 100% whole grain loaves.

That and a couple sticks of butter and I'd be set.
John

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