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The Bread Topic

Bread

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#361 Steve Irby

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Posted 01 February 2014 - 09:22 PM

Ann-T great photography and bread.  I tried making ciabatta today and it turned out pretty good.  I did have some weird striations or banding on three of the loaves. The bread made great muffaletta's for supper tonight.  

 

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#362 Kerry Beal

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Posted 02 February 2014 - 04:34 PM

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My semolina loaf yesterday was a bust - so I made Tom Cat's Semolina Filone today.  Looks considerably better than yesterday's doorstops.

 

 


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#363 Hassouni

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Posted 02 February 2014 - 11:13 PM

OK, my recent attempt, first time baking in over 3 years:

 

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Bog-standard 2006 Lahey NKB recipe


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#364 Anna N

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Posted 03 February 2014 - 05:26 AM

OK, my recent attempt, first time baking in over 3 years.

.........

But I predict much more in the future judging by this loaf!
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#365 Hassouni

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Posted 03 February 2014 - 11:09 AM

Quite possibly. There isn't a single first-class bakery in my neighborhood in DC (which is very odd, given how I live in nouveau riche/yuppie central). I've been getting bread from an excellent German bakery in the suburbs, several loaves at a time, and freezing it. But when I run out and it's inconvenient to hit up Ze Germans, I may well bake some emergency boules  :laugh:

 

In all actuality I'm strongly considering starting my own...starter for some sourdough fun.



#366 Anna N

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Posted 03 February 2014 - 01:48 PM

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Despite my new pizza stone -- a surprise delivered by Kerry Beal this morning (made of cordierite to withstand kiln heat!) my bread mojo seems to have taken a hike.

This is Ken Forkish Overnight Blonde, a pure levain bread. I do not know the reason for the deep fissures.

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The bread is doughy, tangy in an unpleasant way and must be considered a fail.

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Happy to hear opinions as to causes.
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#367 Anna N

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Posted 03 February 2014 - 06:06 PM

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Redeemed myself somewhat with a Peter Rinehart white sandwich bread.
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#368 DianaM

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Posted 04 February 2014 - 12:32 PM

Oh, those are delicious! For a while, the Reinhart white sandwich was our daily bread, I'd make four at a time, and freeze them. Yum. Only challah or brioche makes a better French toast.

I am still waiting for amazon to ship my Forkish book, but in the meantime I tried the Saturday white. I upped the water when mixing the autolyse because it seemed a bit stiff, and ended up with this, a tall loaf with gorgeous crust.

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Today I mixed the same dough but replaced 10% of the white flour with wholegrain spelt. It is bulk fermenting now, really curious how it will turn out.
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#369 Kerry Beal

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Posted 04 February 2014 - 05:06 PM

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So here's the crumb from the Semolina Filone - managed to snap this in the 20 minutes the loaf survived after my arrival at work.

 

I also did the Overnight Blonde - which is a levain only bread.  I let it bulk ferment overnight, this morning I formed the boules and put them in the fridge.  When I got home this afternoon I took them out for about an hour before baking the first of two.  The second I popped back in the fridge so it wouldn't be over proofed.  

 

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The second loaf after baking.  

 

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The crumb. 

 

Next time I think I might use the same combination of flours but do the hybrid leavening technique (ie levain and a bit of additional yeast).

 

 

 


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#370 forever_young_ca

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Posted 04 February 2014 - 10:52 PM

Kerry - what was the flavour like on the 100% levain? I am wanting to try it but have to wait as I am going away for a couple of weeks and it takes time to make the levain.
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#371 Kerry Beal

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Posted 05 February 2014 - 07:58 AM

I liked it - hubby found it a bit more sour than he prefers.  We ate it warm - and I'll bet at room temperature he'll come around.



#372 Ann_T

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Posted 06 February 2014 - 09:35 PM

Sourdough%20Cocktail%20Rye%20February%20

 

Sourdough Rye Cocktail Bread

 

Smoked%20Salmon%20on%20Homemade%20Rye%20

 

Perfect for smoked salmon.

 

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Sourdough Baguettes


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#373 Chris Amirault

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Posted 09 February 2014 - 10:05 AM

This is Ken Forkish Overnight Blonde, a pure levain bread. I do not know the reason for the deep fissures.

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I'd be interested to know as well. If it were one of my loaves, I'd guess that I hadn't shaped it as firmly as needed; I'm trying to find that balance between too loose and too tight. But I have far too little experience to troubleshoot with any confidence....


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#374 keychris

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Posted 10 February 2014 - 01:14 AM

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Baguettes, using a recipe tweaked from Reinhart's BBA


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#375 DianaM

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Posted 10 February 2014 - 02:08 PM


They look lovely, keychris!
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#376 Ann_T

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Posted 10 February 2014 - 09:16 PM

Keychris,   your baguettes look perfect.   I like your slashes.

 

Sourdough Bagels.

 

Sourdough%20Bagels%20February%2010th%2C%

Made both a sourdough biga and a sourdough levain.     Both had more than doubled by mid afternoon.  The biga went into dough for bagels and the levain into a batch of bread dough.   Baked the bagels and the bread dough is in the fridge and will be baked tomorrow or Wednesday.


Edited by Ann_T, 10 February 2014 - 09:18 PM.

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#377 Ann_T

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Posted 12 February 2014 - 02:53 PM

Sourdough Bread.  Dough was made on Monday, with a sourdough Levain and refrigerated until this morning.

 

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Baked two loaves. 

 

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Both in Cast Iron Pots  (Ken Forkish's method) one with parchment one with out. 

 

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I wanted to see if there was any difference in the bottom crusts. There wasn't.  I did notice though that the loaf without the parchment was rounder.  The parchment where it folded caused the other loaf to have a couple of indentations.


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#378 DianaM

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Posted 12 February 2014 - 07:39 PM


I am eyeing with envy not only your breads, but also your Staub dutch oven. :)
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#379 Kerry Beal

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Posted 12 February 2014 - 07:42 PM

Ann - I use just a little sling of parchment - probably about 8 inches wide.  It doesn't seem to bunch at all so didn't change the shape of the loaf - just got it in there safely.



#380 Ann_T

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Posted 12 February 2014 - 09:42 PM

Kerry, a sling of parchment would definitely work better than what I did.   I do the sling when I make loaf cakes.    But I must say, I haven't found it a problem to just pick up the dough and deposit in the pot either.



#381 keychris

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Posted 14 February 2014 - 01:58 PM

They look lovely, keychris!

 

 

Keychris,   your baguettes look perfect.   I like your slashes.

 

tyvm :)

 

I'm possibly taking the description of bread to the outer edges with these yeasted wraps, using this KAF recipe, which I have been using for many years. http://www.kingarthu...ap-bread-recipe

 

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#382 rotuts

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Posted 14 February 2014 - 02:06 PM

these look a bit like Pita bread

 

but Im guessing a whole lot better

 

many thanks for this 

 

are these a bit thinner that Pita ?

 

looks like a big time winner.



#383 Anna N

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Posted 14 February 2014 - 02:07 PM

keychris,

Your soft wrap bread looks really good. I may need to take this recipe for a spin! Thanks for sharing.
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#384 Ann_T

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Posted 14 February 2014 - 09:38 PM

Keychris, looks like flour tortillas.  I like the idea of a yeast wrap.

 

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I made a double batch of dough (85% hydration). Baked a couple of rustic baguettes and the rest went into the fridge overnight destined for pizza.

 

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I started the bread late, and the last baguette came out of the oven after 10:00 PM.  Broke off a piece for a bed time snack for Moe.


Edited by Ann_T, 14 February 2014 - 09:39 PM.

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#385 Franci

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Posted 16 February 2014 - 08:39 PM

Tonight I made some tarallini and pizzette for aperitif
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#386 DianaM

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Posted 18 February 2014 - 09:29 AM

I decided to revisit a Reinhart brioche recipe, and I made the variation with the highest butter to flour ratio. It is outstanding! Excellent texture, so tender, and a rich buttery flavor that we could not have enough of.

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#387 cakewalk

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Posted 18 February 2014 - 10:14 AM

Very beautiful. What size pan is that?



#388 DianaM

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Posted 18 February 2014 - 01:42 PM

Very beautiful. What size pan is that?


Thank you, cakewalk! It's 8" by 3".

#389 Ann_T

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Posted 18 February 2014 - 04:54 PM

Sourdough%20Bread%20February%2018th%2C%2

 

Sourdough White.


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#390 Kerry Beal

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Posted 18 February 2014 - 05:46 PM

Sourdough%20Bread%20February%2018th%2C%2

 

Sourdough White.

That loaf is a thing of beauty!







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