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Author Topic: Today's Bread  (Read 410012 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 wasn’t going to send one out the door not knowing how it was, so I went with the old tried and true. It’s also fun to hand one to somebody and say “oh yeah, it’s 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 Joe’s nearby, this seasoning mix is a good find. Went over well with the family.

Offline 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
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