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Author Topic: Today's Bread  (Read 474223 times)

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Offline Bill/SFNM

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Re: Today's Bread
« Reply #6260 on: January 12, 2021, 08:53:05 PM »
Barry and Hans, what a revelation this one loaf has been! I've long viewed the starter culture as my main flavor dial - tweaking the byproducts of fermentation to achieve better results. But these flavors from the flour in conjunction with the starter have completely rocked my bread world. 

Offline Pizza_Not_War

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Re: Today's Bread
« Reply #6261 on: January 12, 2021, 09:42:37 PM »
I will not buy a mill. I will NOT buy a mill. Surely I won't.

Kind of said the same thing when I brewed beer, extract was perfectly fine, no need to grind my own grains.

Fresh does make a difference but I intend to hold out for as long as I can.

Offline tennisman03110

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Re: Today's Bread
« Reply #6262 on: January 13, 2021, 12:16:44 AM »
I will not buy a mill. I will NOT buy a mill. Surely I won't.

Kind of said the same thing when I brewed beer, extract was perfectly fine, no need to grind my own grains.

Fresh does make a difference but I intend to hold out for as long as I can.

The Mockmill prices are soon going up. Or so said the rep I spoke with, however I don't think they are hurting for business. Plus being made in Germany, it's easy to believe.

If you had told me a few years ago I'd buy a grain mill, I'd have laughed my a%& off. Yet here I am, wheat and rye berries waiting to be ground this weekend.

Offline barryvabeach

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Re: Today's Bread
« Reply #6263 on: January 13, 2021, 07:19:43 AM »
It is quite likely demand and price will drop as the pandemic comes under control.  Used is always an option as well, when I bought my first mill, you could find a number of models around $100.    I just checked ebay and prices have nearly doubled from a year ago.

Offline 02ebz06

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Re: Today's Bread
« Reply #6264 on: January 13, 2021, 11:35:31 AM »
Great looking bread Bill!!!
Bruce here... My toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

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Offline CarryOn

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Re: Today's Bread
« Reply #6265 on: January 14, 2021, 06:53:13 PM »
A same-day no-knead mini-loaf:


Offline quietdesperation

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Re: Today's Bread
« Reply #6266 on: January 15, 2021, 12:26:04 PM »
we lost our renter for fl condo for jan so decided at the last minute to drive down and i forgot my sd culture. iíve never made bread w commercial yeast, should i just use tartine recipe and substitute ady for culture? or are the no knead recipes worth trying?

tia,
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline 02ebz06

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Re: Today's Bread
« Reply #6267 on: January 15, 2021, 05:26:12 PM »
Made some Cuban Bread today. Turned out really good.
Moist and tender with just the lightest crispiness to the exterior.
Will make good Cuban sandwiches some day.  Was just trying to get the recipe down now.
As you can see, my forming of the loaves sucks.

Bruce here... My toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline tennisman03110

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Re: Today's Bread
« Reply #6268 on: January 15, 2021, 07:15:53 PM »
we lost our renter for fl condo for jan so decided at the last minute to drive down and i forgot my sd culture. iíve never made bread w commercial yeast, should i just use tartine recipe and substitute ady for culture? or are the no knead recipes worth trying?

tia,

Prior to this year, I only made a few breads. But all were no knead, from King Arthur's website. They turned out well.

Why not take the opportunity to make an authentic ciabatta or baguettes, with a biga? Not sure how a sourdough recipe and formula transfers to yeast.

Edit: I'm realizing you might lack a stand mixer. Maybe try no knead
« Last Edit: January 15, 2021, 07:17:33 PM by tennisman03110 »

Offline HansB

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Re: Today's Bread
« Reply #6269 on: January 15, 2021, 07:23:58 PM »
we lost our renter for fl condo for jan so decided at the last minute to drive down and i forgot my sd culture. iíve never made bread w commercial yeast, should i just use tartine recipe and substitute ady for culture? or are the no knead recipes worth trying?

tia,

You can use the Tartine workflow using .3 - .5% IDY.
Hans

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Offline halfprice

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Re: Today's Bread
« Reply #6270 on: January 15, 2021, 08:04:31 PM »
we lost our renter for fl condo for jan so decided at the last minute to drive down and i forgot my sd culture. iíve never made bread w commercial yeast, should i just use tartine recipe and substitute ady for culture? or are the no knead recipes worth trying?

tia,
Breastplate has lots of recipes on their site

Jerry

Offline nickyr

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Re: Today's Bread
« Reply #6271 on: January 15, 2021, 08:15:48 PM »
Finally a sourdough rise I can be proud of!

Offline tennisman03110

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Re: Today's Bread
« Reply #6272 on: January 15, 2021, 11:27:15 PM »
Breastplate has lots of recipes on their site

Jerry

Confirmed, They got some nice loaves to look at.

Offline halfprice

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Re: Today's Bread
« Reply #6273 on: January 16, 2021, 12:37:47 AM »
Confirmed, They got some nice loaves to look at.
Damn auto correct. Should be breadtopia

Online Jackitup

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Re: Today's Bread
« Reply #6274 on: January 16, 2021, 01:13:08 AM »
Damn auto correct. Should be breadtopia

Breastplate was a very different site, nothing to do with bread, may have to investigate further!?🤣😂
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

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Offline quietdesperation

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Re: Today's Bread
« Reply #6275 on: January 16, 2021, 07:36:50 PM »
thanks folks, iím gong to try to make the tartine bread tomorrow. tonight i made chapati, pretty good but set off our smoke alarm before i could start experimenting with ghee.
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world" - the hobbit, jrr tolkien

Offline tennisman03110

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Re: Today's Bread
« Reply #6276 on: January 17, 2021, 07:23:05 AM »
Tried a few new things. Made some pan loaves, 80% fresh milled red wheat, 20% spelt (not fresh). 90% hydration, 7% levain. Recipe was based off the Perfect Loaf site.

They might be undermented? The rise was less than the tutorial pictures, plus a weird peak in the middle. Flavor is great -- but it's sure hearty.

Offline CarryOn

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Re: Today's Bread
« Reply #6277 on: January 18, 2021, 08:53:52 AM »
Two loaves yesterday. One was a massive wheat sandwich bread, the other a mini no-knead loaf.

Offline foreplease

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Re: Today's Bread
« Reply #6278 on: January 18, 2021, 10:06:16 AM »
Two loaves yesterday. One was a massive wheat sandwich bread, the other a mini no-knead loaf.
When you posted a photo of the pan recently I was trying to guess how large of a loaf it took to fill it. Looks like about 4 lbs? The bread looks good.
-Tony

Offline timgiuffi

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Re: Today's Bread
« Reply #6279 on: January 18, 2021, 04:22:16 PM »
Been working on my croissant game.
Quote from: HansB on Yesterday at 07:19:39 AM
ďYou only need to rotate it if it needs to be rotated.ď

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