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Author Topic: Today's Bread  (Read 406911 times)

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Offline foreplease

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Re: Today's Bread
« Reply #5020 on: April 03, 2019, 06:59:15 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.
I guess so - you made that one 105%  ;D  Just giving you a hard time. It looks really good. Im with jkb, just that and butter.
-Tony

Offline timgiuffi

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Re: Today's Bread
« Reply #5021 on: April 03, 2019, 08:27:57 PM »
That and a couple sticks of butter and I'd be set.

I just got a couple of blocks of Plugra onsale for 1.99/lb!

I guess so - you made that one 105%  ;D  Just giving you a hard time. It looks really good. Im with jkb, just that and butter.

I always give 105%!
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 #5022 on: April 06, 2019, 12:56:25 AM »
I just got a couple of blocks of Plugra onsale for 1.99/lb!


That's insane!  I would have filled the freezer.  I go through at least a pound a week.
John

Offline Bill/SFNM

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Re: Today's Bread
« Reply #5023 on: April 14, 2019, 02:07:31 PM »
Tartinish Country Loaf - machine mixed


Offline Hanglow

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Re: Today's Bread
« Reply #5024 on: April 14, 2019, 02:50:46 PM »
100% stoneground rye sourdough with sunflower seeds
« Last Edit: April 14, 2019, 03:44:40 PM by Pete-zza »

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Offline HansB

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Re: Today's Bread
« Reply #5025 on: April 14, 2019, 02:54:49 PM »
100% stoneground rye sourdough with sunflower seeds

I'll bet that tastes good!
Hans

Offline timgiuffi

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Re: Today's Bread
« Reply #5026 on: April 24, 2019, 08:02:55 PM »
Got some nice blisters on these 50% sifted whole wheat loaves.
Quote from: HansB on Yesterday at 07:19:39 AM
You only need to rotate it if it needs to be rotated.

Offline dmckean44

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Re: Today's Bread
« Reply #5027 on: April 25, 2019, 10:00:48 PM »
A couple Ciabatta loaves.

Offline foreplease

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Re: Today's Bread
« Reply #5028 on: April 25, 2019, 10:17:10 PM »
A couple Ciabatta loaves.
Beautiful!
-Tony

Offline Hanglow

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Re: Today's Bread
« Reply #5029 on: April 26, 2019, 03:40:06 PM »
more 100% wholemeal sourdough rye, this time just topped with sunflower seeds. It's cooling now, will need to let it mature a couple of days before I eat it.

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Offline Hanglow

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Re: Today's Bread
« Reply #5030 on: April 26, 2019, 03:41:21 PM »

Offline dmckean44

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Re: Today's Bread
« Reply #5031 on: April 26, 2019, 04:33:34 PM »
Beautiful!
I concur  :drool:

Thanks guys! Made some open faced sandwiches with it today for lunch.


Offline Bill/SFNM

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Re: Today's Bread
« Reply #5032 on: April 27, 2019, 11:18:46 AM »
"I'll gladly pay you Tuesday for a hamburger today" - Winston Churchill

Offline Bill/SFNM

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Re: Today's Bread
« Reply #5033 on: April 28, 2019, 12:25:31 PM »
Sourdough rye, no wheat flour except for a little in the starter that was used to make a rye starter:

Offline corkd

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Re: Today's Bread
« Reply #5034 on: April 28, 2019, 06:07:33 PM »
Got some nice blisters on these 50% sifted whole wheat loaves.
Nice- whats your baking setup for these?

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Offline timgiuffi

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Re: Today's Bread
« Reply #5035 on: April 28, 2019, 08:03:42 PM »
Nice- whats your baking setup for these?

I baked these in a dutch oven as usual. I dont really know why it blistered so much.
Quote from: HansB on Yesterday at 07:19:39 AM
You only need to rotate it if it needs to be rotated.

Offline timgiuffi

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Re: Today's Bread
« Reply #5036 on: May 15, 2019, 03:50:06 PM »
I got a nice ear on this one. 30% spelt with a bit of rye and einkorn.
Quote from: HansB on Yesterday at 07:19:39 AM
You only need to rotate it if it needs to be rotated.

Offline dmckean44

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Re: Today's Bread
« Reply #5037 on: May 19, 2019, 09:53:45 PM »
Baguettes today, a little over-sized.


Offline bregent

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Re: Today's Bread
« Reply #5038 on: May 20, 2019, 03:25:32 PM »
Question:  I've been having some problems with my no knead sourdough lately, the crumb is a bit gummy. Internal temp is getting to about 208F. Using the following formula

73% Hydration
1.8% Salt
Flours:
  85% Power Flour
  10% WW
  5% Rye
(Levain is 25% of total dough weight)

Preheating dutch oven at 500F for 45-60 minutes. Turn down to 450F and bake 15 minutes with lid on, then turn down to 400F and bake about 30 minutes longer until color is good.  I've been pulling it right at maximum color, any longer it will start to burn.

What's the best course of action? Lower oven temp through all stages? Keep dutch oven covered longer? Thanks.
Bob

Offline foreplease

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Re: Today's Bread
« Reply #5039 on: May 20, 2019, 04:30:21 PM »
bregent, the one I make is higher hydration and uses IDY. Nonetheless my bake time may help you. FYI, we dont mind a little char on ours. The loaf weighs about 818 g before baking and about 1 1/2 lbs after baking.


I preheat DO and lid for an hour at 550. Turn down to 515 and bake 30 min covered, then lid off and 13 min at 485.


Edit: corrected my preheat temp from 515 to 550.
« Last Edit: May 21, 2019, 06:25:50 PM by foreplease »
-Tony

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