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The Bread Topic

Bread

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#211 ChrisTaylor

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Posted 27 January 2011 - 01:37 AM

White bread

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#212 Anna N

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Posted 27 January 2011 - 03:49 AM

One of the best breads I have made in a long time. Here's the recipe. Snagged some starter from another bread baker so was able to make it within a couple of days.

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crumb.jpg
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#213 Kerry Beal

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Posted 27 January 2011 - 05:47 AM

Same loaf as Anna's in the last post.

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Thos loaf baked in the oven - on a pizza stone, covered with a stainless bowl for the first 20 minutes.

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These two baked in the Big Green Egg.

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The crumb.

#214 Ciao Ling

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Posted 30 January 2011 - 04:55 PM

Glad to see others trying Tartine bread with great success (Kerry and Anna). This weekend, I tried Chad Robertson's baguettes. The crumb wasn't very airy/holey which could have been for two reasons, I added an overnight refrigerator retard for the bulk fermentation to his recipe as again I didn't time things well with my schedule. I also didn't pay attention to the recipe and added the salt to the dough at an early stage and not after the dough was already rising in the bulk fermentation. The flavor was great and the caramelization of the crust was also good. Will try it again. I am still a fan of Sam Fromartz's award winning baguette recipe.

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#215 emilyr

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Posted 03 February 2011 - 08:00 PM

Here's my first attempt at no-knead bread. It's part rye and part white. I'm not sure if I'm convinced about the recipe yet. I'm not a huge fan of the texture, and the crust doesn't stay crispy for very long.
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I did try it a few days later plain and as a cinnamon swirl. I added a tablespoon of sugar to the dough of the cinnamon bread, and I think I liked it better. It seemed to make the bread softer.
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#216 Ciao Ling

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Posted 06 February 2011 - 06:55 PM

First attempt at No-Knead Ciabatta from Lahey's My Bread. I like a darker crust and it caramelized well. Great textured crust and open crumb. I like it a lot and it really is not much fuss. I didn't use Lahey's technique of an inverted clay cover over a baking stone. Similar to steam generation for other breads I make, I adopted rolled up kitchen towels in loaf pans with boiling water. Putting these high hydration loaves on parchment also really prevents sticking with the loading and removal.

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#217 Cass

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Posted 23 March 2011 - 12:35 PM

My latest Ciabatta:

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#218 Blether

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Posted 23 March 2011 - 04:03 PM

My latest Ciabatta:


Nice finish - crust, slash & dusting. Is that a special knife stroke ?

#219 Cass

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Posted 24 March 2011 - 08:15 AM

Nice finish - crust, slash & dusting. Is that a special knife stroke ?

Thank you!

Actually, no real score.

I did a bulk preshape, then carefully cut the dough into two and proofed on a couche for a few hours. The slashes are along my cut lines.

#220 Blether

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Posted 18 April 2011 - 07:38 PM

Another batch of no-knead wholewheat, the first with flour from a new source:

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Exactly 2/3 hydration (the flour is 13.5% protein). Mixed, shaped, allowed 3 hours at room temp, baked at 190C for 40 minutes, with a further 10 upside down, turned out of the tins.

Good crust & texture, and a really excellent nutty flavour - a result. I might reduce the in-pan baking time a little next time (with the previous kind of flour, the bottom crust came good in only 5 minutes, so I didn't expect I'd need 10).

Edited by Blether, 18 April 2011 - 07:38 PM.


#221 Pierogi

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Posted 18 April 2011 - 10:22 PM

A couple of recent efforts....

First up, a focaccia topped with caramelized onions, pear slices and bleu cheese. YUM ! (recipe's on my *new* blog....)

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And a "natural" sourdough. No yeast. Just starter I've had going since December. I finally found a method that gives me a small enough batch to work with, without throwing away half of the starter each time you refresh it. It could be a touch more *sour*, but it's still a pretty darned good loaf.

The loaf....
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And the crumb....again, no yeast....
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Edited by Pierogi, 18 April 2011 - 10:57 PM.

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#222 Panaderia Canadiense

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Posted 06 June 2011 - 07:19 AM

So, what's in the oven?

For me, it's 7-herb and sundried tomato Foccaccia.

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#223 Jenni

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Posted 06 June 2011 - 07:33 AM

What are the 7 herbs?

#224 Panaderia Canadiense

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Posted 06 June 2011 - 07:41 AM

Parsley, Oregano, Thyme, Rosemary, Sage, Celery leaf, and Chive.
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#225 glennbech

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Posted 13 June 2011 - 01:22 PM

Hi,

It's been a while since my last visit here, but I still bake all the bread we eat (and has since 2005) The batch for the next week. Our small family of four need about 4 big loaves to get by. I mostly bake pre-fermented doughs with instant yeast nowdays.

As you probably see slightly under proven and broke during oven spring.

Poolish pre-ferment

300g Rye whole grain
300g Barley whole grain
640ish g of water
1 tsp instant yeast

The rest;

40g salt
1400g White AP wheat flour
700g water (65% hydration total)

Yummy!

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Edited by glennbech, 13 June 2011 - 01:24 PM.


#226 antdad

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Posted 22 June 2011 - 03:25 AM

Some really fine looking breads in this thread...another Jim Lahey "no knead" fan here.

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Recipe here...http://greatbread.blogspot.com

#227 Rico

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Posted 30 June 2011 - 07:06 AM

jmolinari posted a ciabatta recipe on the recipegullet a few years back, and I went ahead and tried it out the other day - it works. Well. He says he's got a better one now, but for a first-timer, I was really happy with this one.

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#228 lizztwozee

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Posted 30 June 2011 - 08:32 AM

glennbech, do you bake in electric or gas? Your loaves are just beautiful! You must also rise in a vehicle that creates the lovely flour veil with "stripes" -- I'd love to see a shot of that.
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#229 minas6907

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Posted 20 November 2011 - 04:54 PM

This is my first attempt at making anything from the Bread Bakers Apprentice. Previously, any baguette type bread I've made was from rather bad formulas from On Cooking or The Professional Chef, very disappointing with the results. But these puppies came out very nicely, I like the rather specific instructions for making the steam (where as the technique from The Professional Pastry Chef didn't seem to yield too good of results). There was a clear, very big difference with these loaves, I do think it's the first time I was able to get a crust I am happy with on a baguette. The recipe was the 'Pain a L'ancienne.'

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#230 minas6907

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Posted 31 December 2011 - 11:28 AM

After cultivating a starter for 2 and a half weeks, I got some time to try out the 15 page tartine bread recipe. At first it was sort of confusing because everything was written in long paragraphs, but the process is basically no different then most recipes. I followed his directions and was very suprised by the outcome, by far the best loaf I have made! I didnt use a combo cooker, but found that the medium sized black steel pans will fit nicely into the oven without the top pans handle being too long. Pleasantly suprised with my first attempt at a bread thats leavened with only natural yeast.

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#231 HowardLi

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Posted 03 January 2012 - 09:18 PM

Made CI's Rustic Italian Bread last week. It was excellent. Crumb was consistently bubbled and the flavour was up there with some of the best breads I've had for that style.

#232 Panaderia Canadiense

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Posted 13 January 2012 - 04:50 PM

Oma Salome's black bread. Addition of 1 tbsp of malt extract syrup made a huge difference. Apologies for the cruddy pic.

Posted Image
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#233 minas6907

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Posted 11 April 2012 - 10:34 PM

I went with a friend to a restaurant supply store today and saw these nice baskets that would work perfect for proofing a loaf, and it wasnt $30! I'm always shocked at how expensive the bannatons are, but this was just a little cracker basket with a pretty tight weave, not perfect, but for $2.50 it did wonderful. So I just made a quick tartine loaf to test it out and was pleased with the result, this loaf was made using 15% rye flour.

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Edited by minas6907, 11 April 2012 - 10:35 PM.


#234 rod rock

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Posted 12 April 2012 - 06:27 AM

@Isabelle Prescott my mother is making similar as yours and i must admit it is one of my favorites :)

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#235 Jon Savage

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Posted 14 April 2012 - 09:46 AM

This morning's effort (60%ish hydration, naturally leavened):

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#236 rod rock

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Posted 18 April 2012 - 02:04 AM

Very nice! It looks crispy :)

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#237 Okanagancook

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Posted 06 December 2012 - 09:18 AM

I am trying to make pita bread. Our friend just built a brick oven and I tried pitas in it last night. White flour only. The oven was around 550 degrees. We only got two out of 7 to puff right up. The others did not puff up totally. Uneven puffing. Any thoughts on why they all didn't puff. Is it the way I rolled them out? All were around 7 inches in diameter and I am using the recipe in Flatbreads and Flavors by J. Alford and N. Duguid.

#238 heidih

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Posted 06 December 2012 - 09:52 AM

Okanagancook - there is some discussion about puffing factors in this topic http://forums.egulle...-thin-pita-with

#239 curls

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Posted 06 March 2013 - 06:12 PM

First time trying out King Arthur Flour's recipe for cinnamon bread. Quite tasty; this recipe is a keeper.


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#240 furzzy

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Posted 17 June 2013 - 04:15 PM

Not sure where to post this...just pulled these out of the oven. They're still crackling!

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I don't have a steam injection oven. I bake the baguettes on a Fibrament stone set in the very bottom of my oven, no rack. At first, I throw roughly half a cup of water into the oven right over the baguettes, every 3 minutes, three times. The amount of steam give me amazing spring, and by throwing it right onto the dough, it keeps it wet enough to allow the spring.

We don't prefer them quite so dark as they properly should be, so that's why the color may not suit some.





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