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Author Topic: Today's Bread  (Read 455676 times)

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Offline HansB

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Re: Today's Bread
« Reply #5940 on: October 14, 2020, 10:54:40 AM »
Double posting my hoagie rolls, see this thread for more pics and recipe link.

Those look good. Did you like the flavor/texture?
Hans

Offline HansB

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Re: Today's Bread
« Reply #5941 on: October 14, 2020, 10:55:16 AM »
25% fresh milled Khorasan/Kamut.
Hans

Offline 02ebz06

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Re: Today's Bread
« Reply #5942 on: October 14, 2020, 12:27:49 PM »
Awesome as ever Hans!!!
Bruce here... My toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline HansB

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Re: Today's Bread
« Reply #5943 on: October 14, 2020, 04:23:00 PM »
Awesome as ever Hans!!!

Thank you Bruce!
Hans

Offline sodface

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Re: Today's Bread
« Reply #5944 on: October 17, 2020, 02:25:19 PM »
My wife made some cinnamon bread (delicious!) and I made some hamburger buns and some pepperoni rolls.  The little square rolls were supposed to be for some White Castle copycats but they were kind of a fail.
Carl

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Offline Jackitup

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Re: Today's Bread
« Reply #5945 on: October 17, 2020, 02:28:26 PM »
Look great!!
Jon

ďThe two most important days in your life are the day you are born and the day you find out why.Ē            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline avogadro

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Re: Today's Bread
« Reply #5946 on: October 17, 2020, 05:47:24 PM »
First go at bagels. Came out a bit denser than I was hoping (even for bagels!). Not used to such low hydration :) nice to be out of my comfort zone a bit

Offline HansB

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Re: Today's Bread
« Reply #5947 on: October 18, 2020, 11:04:08 AM »
This morning's bake. CM ABC+ and 25% Fresh milled Yecora Rojo.

Hans

Offline foreplease

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Re: Today's Bread
« Reply #5948 on: October 18, 2020, 11:34:54 AM »
This morning's bake. CM ABC+ and 25% Fresh milled Yecora Rojo.
This is the second time this week Iíve been out of words to describe how good something is.  ;D
-Tony

Offline HansB

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Re: Today's Bread
« Reply #5949 on: October 18, 2020, 11:40:49 AM »
This is the second time this week Iíve been out of words to describe how good something is.  ;D

Thanks, you're too kind Tony!
Hans

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Offline Jackitup

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Re: Today's Bread
« Reply #5950 on: October 18, 2020, 11:43:21 AM »
This is the second time this week Iíve been out of words to describe how good something is.  ;D

 ^^^
Jon

ďThe two most important days in your life are the day you are born and the day you find out why.Ē            -Mark Twain

If you don't think you're getting what you should out of life.....maybe you're getting what you deserve       -the Root Beer Lady

Offline sodface

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Re: Today's Bread
« Reply #5951 on: October 18, 2020, 12:33:15 PM »
Today's biscuits and bread.  Somebody has to man up and post after Hans  :P
« Last Edit: October 18, 2020, 12:40:19 PM by sodface »
Carl

Offline 02ebz06

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Re: Today's Bread
« Reply #5952 on: October 18, 2020, 01:17:07 PM »
Somebody has to man up and post after Hans  :P
Indeed, a tough act to follow.

Your biscuits/buns look great.
I'd be embarrassed to post mine.
« Last Edit: October 18, 2020, 02:10:44 PM by 02ebz06 »
Bruce here... My toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline HansB

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Re: Today's Bread
« Reply #5953 on: October 18, 2020, 01:50:05 PM »
Today's biscuits and bread.  Somebody has to man up and post after Hans  :P

 :-D

Good as usual!

I'm still using the formula that you posted for my white bread and buns.
Hans

Offline amolapizza

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Re: Today's Bread
« Reply #5954 on: October 18, 2020, 02:00:25 PM »
My latest batch of burger buns, 92 grams, hope they go well with the 125g patties I make.

The difference in color is due to experimenting.  I've had some trouble in the past that excessive egg wash would make them stick to the parchment paper.  The ones on the right got a really light coating, the ones on the left seemed just right.  Good coloring and hardly stuck at all.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

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Online tennisman03110

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Re: Today's Bread
« Reply #5955 on: October 18, 2020, 03:00:13 PM »
This morning's bake. GV AP and 70% freezer aged whole wheat.  8)
« Last Edit: October 19, 2020, 10:03:05 AM by Pete-zza »

Offline amolapizza

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Re: Today's Bread
« Reply #5956 on: October 18, 2020, 04:03:12 PM »
And this weeks bread.  Used a poolish as ferment, it looked like it would pancake when I got it out of the banneton, but seems it had other ideas! :D  I also added some left over pizza dough from last night.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

Offline foreplease

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Re: Today's Bread
« Reply #5957 on: October 18, 2020, 10:38:11 PM »
This morning's bake. GV AP and 70% freezer aged whole wheat.  8)
That is great looking bread!
-Tony

Online tennisman03110

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Re: Today's Bread
« Reply #5958 on: October 19, 2020, 09:08:37 PM »
That is great looking bread!

Thanks! In my short time on this site, this threads been my favorite. And I prefer bread to pizza, if I had to choose.

I was quite impressed with my crumb. For a mostly wheat, it's the best I had. I think I've been under fermenting the ones before this.

Offline foreplease

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Re: Today's Bread
« Reply #5959 on: October 19, 2020, 11:55:34 PM »
As long as Iím here reading this thread anyway Iíll show this. Not quite in the fail category but perplexing. These 2 were mixed and kneaded as one dough, divided and scaled at 31.6 oz each, formed and panned within 2 minutes of each other. First they rose in 2 identical greased bowls covered  for 75 minutes at a RT of about 70į on a countertop away from windows. Itís a high yeast dough, obviously, to rise so quickly. At 75 minutes they were rolled out with a rolling pin, tri-folded, rolled again, then rolled up and placed in these pans.The metal pan is a little wider and typically produces a loaf that is slightly less crowned and actually easier to use for sandwiches, though I do like buttering up the tall ones from the other pan and having them with soup or as the table bread for any of several meals.


Several hours after baking I cut the smaller loaf in half, giving half to my son and daughter in law who were passing through and stopped for an hour and a half or so. I told them if the crumb didnít look good I would cut the other on for them but my first preference was to freeze the larger one.the crumb was fine and they left with bread and soup to enjoy once they returned to Chicago.we had bread and some awesome vegetable beef soup my wife made. I split the larger loaf, put a piece of wax paper between the halves and froze them in a 2 gal freezer bag. Thought about vac pacing it once frozen but itís not going to be in there long :)


The end difference was double (or more) that seen in this pic taken just before baking. I should have taken a post bake pic but didnít. I double check when I weigh multiple pizzas or bread doughs when I divide the same batch so I canít explain it. Fortunately the first one was delicious and the second should be even better. Itís an odd thing.the only thing that I know I did different than usual was to bake them one rack position higher than usual; oven was preheated when I discovered it and I didnít want to take the time or have the oven door open long enough to adjust it.
« Last Edit: October 19, 2020, 11:59:34 PM by foreplease »
-Tony

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