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Author Topic: Today's Bread  (Read 401464 times)

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Offline Chicago Bob

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Re: Today's Bread
« Reply #5140 on: July 25, 2019, 10:38:12 PM »
The bread subscription this week featured Warthog wheat. The bread tasted a lot like Wheaties. It was a beautiful day so my daughter set up a lemonade stand while we were waiting for people to pick up bread. She made 9 bucks!
She's a doll bro... An looks like she's having a ball... Great memories being created...congrats dude. 😎
"Care Free Highway...let me slip away on you"

Online foreplease

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Re: Today's Bread
« Reply #5141 on: July 25, 2019, 11:53:52 PM »
The bread subscription this week featured Warthog wheat. The bread tasted a lot like Wheaties. It was a beautiful day so my daughter set up a lemonade stand while we were waiting for people to pick up bread. She made 9 bucks!
The bread looks and sounds great, of course. Nice day for dad and daughter too! I’ve thought about you mid-week these last 2 weeks — so glad things cooled off a little this week. I’m sure it was warm in your kitchen. Hope you are enjoying your new venture, Tim.
-Tony
“Pizza is bread, after all.” - Brian Spangler

Offline CarryOn

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Re: Today's Bread
« Reply #5142 on: July 26, 2019, 07:38:37 AM »
@Tony - thanks. This recipe uses bread flour, which I usually don't use for sandwich bread.  It made a heavy-but-not-dense loaf, if that makes sense. The flavor is fantastic, so I'm going to try this again with AP flour and see how that works.

@Bob - thank you. None of the breads I make are hard (that wouldn't fit my lifestyle  ;) ). This recipe came from Chris Kimball's 1996 book The Cook's Bible, and does indeed use IDY, an entire packet. It's supposed to be a "fast" recipe, using a preheated oven as a proofing box, but for whatever reason, it took ages for this thing to rise. The recipe said 50 minutes for the first rise and 20 minutes for the second, and mine was more like 75 minutes and 60 minutes.

It came out ok, and that's what counts.

I don't know the hydration level, I usually just follow a recipe. It's a very wet, sticky dough, though.

Offline timgiuffi

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Re: Today's Bread
« Reply #5143 on: July 26, 2019, 12:35:00 PM »
She's a doll bro... An looks like she's having a ball... Great memories being created...congrats dude. 😎

Thanks!

The bread looks and sounds great, of course. Nice day for dad and daughter too! I’ve thought about you mid-week these last 2 weeks — so glad things cooled off a little this week. I’m sure it was warm in your kitchen. Hope you are enjoying your new venture, Tim.

Thanks Tony. It wasn’t too bad with air conditioning!
Quote from: HansB on Yesterday at 07:19:39 AM
“You only need to rotate it if it needs to be rotated.“

Offline CarryOn

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Re: Today's Bread
« Reply #5144 on: August 01, 2019, 04:39:03 PM »
Tomato-olive focaccia.

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Offline Chicago Bob

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Re: Today's Bread
« Reply #5145 on: August 01, 2019, 08:06:31 PM »
Tomato-olive focaccia.
jeeez man... :drool:

What, you hired a food stylist now?!!  😆
"Care Free Highway...let me slip away on you"

Offline timgiuffi

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Re: Today's Bread
« Reply #5146 on: August 15, 2019, 08:47:46 AM »
A few with 25% spelt and a little rye.
Quote from: HansB on Yesterday at 07:19:39 AM
“You only need to rotate it if it needs to be rotated.“

Offline jvp123

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Re: Today's Bread
« Reply #5147 on: August 15, 2019, 12:23:22 PM »
A few with 25% spelt and a little rye.

Looks amazing! Nice work, Tim! :chef:   Hey which table is that btw?   
Jeff

Offline timgiuffi

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Re: Today's Bread
« Reply #5148 on: August 15, 2019, 01:15:44 PM »
Thanks Jeff! It’s a Boos block.

https://www.amazon.com/dp/B003JMUG4Q/?tag=pmak-20
Quote from: HansB on Yesterday at 07:19:39 AM
“You only need to rotate it if it needs to be rotated.“

Offline jvp123

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Re: Today's Bread
« Reply #5149 on: August 15, 2019, 01:24:10 PM »
Thanks Jeff! It’s a Boos block.

https://www.amazon.com/dp/B003JMUG4Q/?tag=pmak-20

Sweet.  I have a couple of their counter top cutting boards.  Wish I had the space for a table like that though! 
Jeff

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Offline Hanglow

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Re: Today's Bread
« Reply #5150 on: August 15, 2019, 02:36:45 PM »
Terrific breads :drool:

My last one, stoneground wheat levain and some spelt and Durum wheat in there too with my 00 flour normally used for pizza

Offline timgiuffi

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Re: Today's Bread
« Reply #5151 on: August 15, 2019, 03:51:34 PM »
Sweet.  I have a couple of their counter top cutting boards.  Wish I had the space for a table like that though!

It is really my only counter space in the kitchen. I love it. I bought another one for the basement so I can shape my bread without taking over the entire kitchen.
Quote from: HansB on Yesterday at 07:19:39 AM
“You only need to rotate it if it needs to be rotated.“

Offline Chicago Bob

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Re: Today's Bread
« Reply #5152 on: August 16, 2019, 12:28:39 AM »
Terrific breads :drool:

My last one, stoneground wheat levain and some spelt and Durum wheat in there too with my 00 flour normally used for pizza
now that's beautiful dude! ☀️

Is something like that hard to make Hanglow?  :chef:
"Care Free Highway...let me slip away on you"

Offline Hanglow

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Re: Today's Bread
« Reply #5153 on: August 16, 2019, 03:03:09 AM »
I just use this recipe and change the flour depending on what I want to use that day

http://www.thefreshloaf.com/node/42110/finding-levain-sweet-spot-formula-included

Offline CarryOn

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Re: Today's Bread
« Reply #5154 on: August 16, 2019, 07:20:28 AM »
A no-knead round loaf.

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Offline Chicago Bob

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Re: Today's Bread
« Reply #5155 on: August 16, 2019, 10:42:06 PM »
A no-knead round loaf.
        That looks great too ....nice work CarryOn !!

Easy to make ? Which recipe did you use ?  :chef:

Thank you.
"Care Free Highway...let me slip away on you"

Offline CarryOn

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Re: Today's Bread
« Reply #5156 on: August 17, 2019, 07:30:08 AM »
        That looks great too ....nice work CarryOn !!

Easy to make ? Which recipe did you use ?  :chef:

Thank you.
Thanks!  I used one from America's Test Kitchen (Almost No-Knead Bread). It's fantastic the first day, but the quality drops significantly after that. On the first day, the crust is nice and crispy, but by the second day, it goes soft and tough.

Offline ButteredPizza

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Re: Today's Bread
« Reply #5157 on: August 17, 2019, 10:32:22 AM »
Scallion pancakes, mmmm. Friend of mine turned me onto these a couple weeks ago.

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