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Author Topic: Today's Bread  (Read 420483 times)

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Offline HansB

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Re: Today's Bread
« Reply #5320 on: March 04, 2020, 11:46:44 AM »
You are operating at a pro level here. All your breads look great!

You're too kind, thanks!
Hans

Offline foreplease

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Re: Today's Bread
« Reply #5321 on: March 04, 2020, 04:57:34 PM »
You are operating at a pro level here. All your breads look great!
^^^  and he is a nice guy. Great looking loaf, Hans.
-Tony

Offline HansB

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Re: Today's Bread
« Reply #5322 on: March 04, 2020, 05:30:45 PM »
Thanks Tony.  :-[
Hans

Offline HansB

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Re: Today's Bread
« Reply #5323 on: March 07, 2020, 04:45:26 PM »
50% fresh milled spelt with black and white sesame seeds.
Hans

Offline Chicago Bob

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Re: Today's Bread
« Reply #5324 on: March 07, 2020, 09:04:22 PM »


    Wow!!   :o

Mighty fine... mighty fine.   :chef: :chef:
"Care Free Highway...let me slip away on you"

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Offline HansB

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Re: Today's Bread
« Reply #5325 on: March 08, 2020, 10:59:15 AM »

    Wow!!   :o

Mighty fine... mighty fine.   :chef: :chef:

Thanks Bob.
Hans

Offline jkb

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Re: Today's Bread
« Reply #5326 on: March 08, 2020, 09:10:52 PM »
50% fresh milled spelt with black and white sesame seeds.

Holy fork!
John

Offline amolapizza

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Re: Today's Bread
« Reply #5327 on: March 09, 2020, 07:02:01 AM »
Yesterday's effort.

460g Flour (mix of Caputo saccorosso with added durum, kamut, whole wheat, spelt, rye and buckwheat).
250g Firm sourdough starter (50% hydration)
330g Water (67% hydration)
10g Salt.
Sesame seeds for the decoration

2.5h at room temperature, 3.5h in fridge.  Cooked with falling heat, starting at 220C, ending at about 160C. 25 minutes with steam and 30 minutes without.

My weekly bread bake has morphed into this over the years.  It lasts me most of the week, and is super yummy!  There is however a possibility that it gets supplemented with other stuff coming out of my oven :)
Jack

Effeuno P134H (1700W upper element), EGO 500C Thermostat (upper), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Sacorosso, Mutti Pelati Bio.

Offline TravisNTexas

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Re: Today's Bread
« Reply #5328 on: March 09, 2020, 09:36:42 AM »
50% fresh milled spelt with black and white sesame seeds.

That's absolutely gorgeous!  And mouthwatering!  :drool:
Cheers,
Travis

Offline HansB

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Re: Today's Bread
« Reply #5329 on: March 09, 2020, 10:13:38 AM »
That's absolutely gorgeous!  And mouthwatering!  :drool:

Thanks Travis, I'll be making it again for sure.
Hans

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Offline ButteredPizza

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Re: Today's Bread
« Reply #5330 on: March 11, 2020, 10:01:11 AM »
40% sonora wheat, 80% hydration.  Sonora wheat makes the dough strange.. it just strrrrrrrrrrrrrrrreches.  At first it was easy but there was no strength by the end, lucky I kept the dough small (~450g).  Very happy to have gotten any kind of spring, was expecting a brick :) Tasty stuff!

Offline foreplease

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Re: Today's Bread
« Reply #5331 on: March 11, 2020, 04:44:26 PM »
40% sonora wheat, 80% hydration.  Sonora wheat makes the dough strange.. it just strrrrrrrrrrrrrrrreches.  At first it was easy but there was no strength by the end, lucky I kept the dough small (~450g).  Very happy to have gotten any kind of spring, was expecting a brick :) Tasty stuff!
I love the color and crumb.
-Tony

Offline ButteredPizza

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Re: Today's Bread
« Reply #5332 on: March 12, 2020, 07:10:49 AM »
I love the color and crumb.
Huh, I didn't notice the yellow/red cast on the photo, exaggerating the color, sorry about that  :-[  Crumb is creamy colored but not that yellow!  :P

Offline Chicago Bob

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Re: Today's Bread
« Reply #5333 on: March 12, 2020, 07:33:16 PM »
Huh, I didn't notice the yellow/red cast on the photo, exaggerating the color, sorry about that  :-[  Crumb is creamy colored but not that yellow!  :P

    .... Take praise whenever you can get it and never, ever, tell on yourself.  🤗
"Care Free Highway...let me slip away on you"

Offline foreplease

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Re: Today's Bread
« Reply #5334 on: March 13, 2020, 08:14:41 AM »
Huh, I didn't notice the yellow/red cast on the photo, exaggerating the color, sorry about that  :-[  Crumb is creamy colored but not that yellow!  :P
I am partially colorblind. I have a ‘yellow’ but it’s probably not the same one you have. It is confusing for me at times. I could see the same photo next week and find it unremarkable. Don’t go by me.  ;D
-Tony

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Offline apizza

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No knead experiment
« Reply #5335 on: March 16, 2020, 11:29:49 AM »
I have a no knead pizza dough recipe we like that is pretty easy. Results were light and fluffy. I thought I'd try it for bread. I reduced the hydration to 68% and made the dough following the same procedures. Baked on a stone under a cloche. I proofed it in a lined bowl with too much flour but it came out fine. More dough next time so I can use my banneton.
Marty

Offline quietdesperation

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Re: Today's Bread
« Reply #5336 on: March 16, 2020, 01:34:18 PM »
my D took our lodge combo cooker to college so i’m getting used to our larger dutch oven.  i let the one on the left bake an extra 10 mins and it was great. still using the basic tartine recipe..
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline goosta

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Re: Today's Bread
« Reply #5337 on: March 24, 2020, 01:16:34 PM »
I bake sandwich bread every so often, but with everything going on now I've been making it every few days. My family goes through it quickly! Just a basic sandwich bread with KA bread flour. I brush a little butter on top when it comes out.

Offline amolapizza

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Re: Today's Bread
« Reply #5338 on: March 24, 2020, 02:08:04 PM »
I baked bread yesterday for myself and two elderly neighbors.

Firm sourdough starter and 00 with some wholemeal wheat, rye and spelt mixed in.
Jack

Effeuno P134H (1700W upper element), EGO 500C Thermostat (upper), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Sacorosso, Mutti Pelati Bio.

Offline Chicago Bob

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Re: Today's Bread
« Reply #5339 on: March 24, 2020, 11:56:21 PM »
I bake sandwich bread every so often, but with everything going on now I've been making it every few days. My family goes through it quickly! Just a basic sandwich bread with KA bread flour. I brush a little butter on top when it comes out.

    Looks "ok"...... ;D     :drool:
"Care Free Highway...let me slip away on you"

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