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Author Topic: Today's Bread  (Read 438198 times)

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Offline foreplease

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Re: Today's Bread
« Reply #5240 on: November 18, 2019, 07:26:08 PM »
very nice bread Tony.... Is that a no-knead recipe you work with?
Looks great... I'd be happy with either one!  :chef:
Thanks, Bob. Yes it is but I am thinking about cutting back the water and doing a little kneading. For this time, I wasnt going to send one out the door not knowing how it was, so I went with the old tried and true. Its also fun to hand one to somebody and say oh yeah, its easy, your five year old granddaughter could mix it up in 2 minutes. I made all kinds of bread for 20+ years before the no-knead craze. I have a few I did well and a long list of ones I never mastered.  :-D  No-knead is easy though, and tasty.
-Tony

Offline bregent

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Re: Today's Bread
« Reply #5241 on: November 19, 2019, 06:56:45 PM »
Tartine County Loaf  - 80% white, 20% wheat.

Bob

Offline foreplease

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Re: Today's Bread
« Reply #5242 on: November 19, 2019, 10:33:40 PM »
Tartine County Loaf  - 80% white, 20% wheat.
I would sure like to sample that. Great looking loaf of bread!
-Tony

Offline corkd

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Re: Today's Bread
« Reply #5243 on: November 23, 2019, 10:06:47 AM »
If you have a Trader Joes nearby, this seasoning mix is a good find. Went over well with the family.

Online Jackitup

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Re: Today's Bread
« Reply #5244 on: November 23, 2019, 12:20:14 PM »
Also at Costco!
Jon

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Offline Bill/SFNM

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Re: Today's Bread
« Reply #5245 on: November 24, 2019, 11:15:49 AM »
Bagels. Yeah, I need to do better forming a larger hole.


Offline HansB

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Re: Today's Bread
« Reply #5246 on: November 24, 2019, 11:31:09 AM »
Bagels. Yeah, I need to do better forming a larger hole.

Well, I think they look great. Less cream cheese on your fingers!
Hans

Offline pizapizza

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Re: Today's Bread
« Reply #5247 on: December 03, 2019, 06:13:22 PM »
Anyone own one of those Rofco  bread ovens?

Offline foreplease

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Re: Today's Bread
« Reply #5248 on: December 03, 2019, 08:49:34 PM »
40 BF, 40 AP, 10 WWW, 10 spelt, 70 water, 0.3 IDY, 2.0 salt, 2.0 melted butter. Made a poolish using all of the spelt and WWW. That went 24 hrs, then made the dough, which went 6 days CF. I had to slice it after only 90 min cooling time (20 min of it on downdraft fan) and it was ever so slightly damp in the center. The taste and the crust were excellent though. This was 24 oz pre-bake and there is another piece of dough about this size left in the fridge.
-Tony

Offline bradtri

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Today's Bread
« Reply #5249 on: December 04, 2019, 01:42:56 PM »
Been practicing a little bit and am liking my most recent attempts
A Taste of Naples Pizza
www.atasteofnaplespizza.com
https://www.facebook.com/ATasteofNaplesPizza/
"Let Us Bring A Taste of Naples To Your Next Party"

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Offline HansB

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Re: Today's Bread
« Reply #5250 on: December 09, 2019, 12:05:34 PM »
Country loaf with fresh milled Turkey Red and Rye.
« Last Edit: December 09, 2019, 12:07:16 PM by HansB »
Hans

Offline bregent

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Re: Today's Bread
« Reply #5251 on: December 09, 2019, 03:46:10 PM »
Country Loaf

Water: 325g + 25g
Leaven: 100g
Bread Flour: 375g  (75%)
Wheat Flour: 100g (20%)
Rye Flour: 25 (5%)
Salt: 10

Bob

Offline foreplease

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Re: Today's Bread
« Reply #5252 on: December 10, 2019, 12:40:42 AM »
Country loaf with fresh milled Turkey Red and Rye.
Such a great looking loaf, Hans. I hope you are enjoying it. Do you slash like that just before it goes in the oven? Seems like you said somewhere recently no proofing in the pan. Not sure if that means no proofing in the pan as well as on the counter, which me think its slash-bake. I know JPB sometimes take dough from refrigerator to the oven and makes beautiful breads.
-Tony

Offline HansB

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Re: Today's Bread
« Reply #5253 on: December 10, 2019, 07:37:00 AM »
Such a great looking loaf, Hans. I hope you are enjoying it. Do you slash like that just before it goes in the oven? Seems like you said somewhere recently no proofing in the pan. Not sure if that means no proofing in the pan as well as on the counter, which me think its slash-bake. I know JPB sometimes take dough from refrigerator to the oven and makes beautiful breads.

Thanks Tony. Straight from the refrigerator, score, then into the oven at 475 covered for 22 mins then 450 uncovered for 20 minutes.
Hans

Offline foreplease

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Re: Today's Bread
« Reply #5254 on: December 10, 2019, 09:46:32 AM »
Thanks Tony. Straight from the refrigerator, score, then into the oven at 475 covered for 22 mins then 450 uncovered for 20 minutes.
Thanks Hans. Straight from the refrigerator was the step I missed in trying to mimic your cold bottom pan method the couple of times I tried it. Im not sure those doughs were ever in the fridge but will look back at what I did. The last loaf I posted spent many days in the fridge. I shaped it, gave it a couple hours on the counter, slashed it, and put it into the multi-cooker with both pieces pre-heated. Even loading into the smaller piece I burned myself.  :-D  At a minimum, I think I should have slashed earlier but I dont see a need to go progressively through the steps again with what Ive seen from you, Bill, and others. Not having to plan some unknown number of hours at RTF/warming after a lengthy (and convenient) nap in the fridge is bound to make life easier too.


The last loaf I posted here was delicious and had a nice crust. Two days later I made a pizza with the remaining dough, which was probably the best tasting dough I have made. Im starting a poolish today that will become 2 kilos of dough tomorrow, then into the fridge until 12/18 or 19, for when the kids arrive. I think it will make 3 pizzas and a loaf of bread or 5 pizzas.

-Tony

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Offline HansB

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Re: Today's Bread
« Reply #5255 on: December 10, 2019, 05:26:56 PM »
Just go right into the oven from CF. Scoring should always be done right before going into the oven.

Post the results of your next bake!
Hans

Offline bregent

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Re: Today's Bread
« Reply #5256 on: December 20, 2019, 06:12:32 PM »
Just go right into the oven from CF. Scoring should always be done right before going into the oven.

Post the results of your next bake!

Hans, can you describe your workflow/fermentation schedule? I'm interested in trying some CF mostly for scheduling reasons.
Bob

Offline HansB

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Re: Today's Bread
« Reply #5257 on: December 20, 2019, 08:06:08 PM »
Hans, can you describe your workflow/fermentation schedule? I'm interested in trying some CF mostly for scheduling reasons.

I follow pretty close to this workflow and then CF anywhere from 12-36 hours. https://www.theperfectloaf.com/beginners-sourdough-bread/

Hope this answers your question? If not, ask away!
Hans

Offline timgiuffi

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Re: Today's Bread
« Reply #5258 on: December 20, 2019, 09:54:05 PM »
I pulled an unlabeled loaf out of the freezer. Dont know what it is but its pretty good!
Quote from: HansB on Yesterday at 07:19:39 AM
You only need to rotate it if it needs to be rotated.

Offline HansB

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Re: Today's Bread
« Reply #5259 on: December 20, 2019, 10:40:41 PM »
I pulled an unlabeled loaf out of the freezer. Dont know what it is but its pretty good!

That looks good. Glad I'm not the only one that's always surprised when I get a loaf out of the freezer!
Hans

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