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The Bread Topic (2016–)


DianaM

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I cant recall if I've posted here, its possible, likely a very long time ago though. Lately I've been trying to really dial in my shaping, I've always wanted that ear on my loaves, and I finally got it! This is a 10% rye loaf with caraway seed. I've mostly used the tartine method, I think I finally got shaping down.

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I did a sourdough for a long ferment in the fridge.   Got a lively one here.  Big bubbles.  Then into the cheap Oster oven with a diy steel as hot as it could get.  Still need work on my shaping because I was aiming for bollilos with the pointy ends.  

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First bake in a new oven.

 

Oven arrived while I was at work yesterday so last night I made up a 1000g flour batch of dough with 60g of discard and just two grams of yeast.  Last

stretch and fold was around 9:00 PM.  Left it out of the counter to rise and dough was ready to use at 4:00 AM this morning.

312678095_LongBaguettesinnewovenFebruary24th20212.thumb.jpg.33cc2a3f09e33ca0e6ed5a1309ad1de0.jpg

Decided to bake long baguettes on a new 20" baking stone. 

2062774831_LongBaguettesinnewovenFebruary24th20211.thumb.jpg.f355775f14775aa5feeb54af53fafc21.jpg

Moe had a few slices while the bread was still a little bit warm. 

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3 minutes ago, Ann_T said:

First bake in a new oven.

 

Oven arrived while I was at work yesterday so last night I made up a 1000g flour batch of dough with 60g of discard and just two grams of yeast.  Last

stretch and fold was around 9:00 PM.  Left it out of the counter to rise and dough was ready to use at 4:00 AM this morning.

312678095_LongBaguettesinnewovenFebruary24th20212.thumb.jpg.33cc2a3f09e33ca0e6ed5a1309ad1de0.jpg

Decided to bake long baguettes on a new 20" baking stone. 

2062774831_LongBaguettesinnewovenFebruary24th20211.thumb.jpg.f355775f14775aa5feeb54af53fafc21.jpg

Moe had a few slices while the bread was still a little bit warm. 

 

And the oven is?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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8 hours ago, JoNorvelleWalker said:

And the oven is?

@JoNorvelleWalker, nothing really special.  But I don't have the option of gas here unfortunately, so

I bought an LG electric.  Like the fact that the oven was large.   It was on sale when I bought it back in November

but on B/O until now...https://www.lg.com/ca_en/ranges-ovens/lg-LREL6325F#

 

 

Edited by Ann_T (log)
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2 minutes ago, Ann_T said:
 
 
Used 50g of discard in a 500g batch of dough last night with 2g of yeast and 25% rye at 70% hydration.
Shaped at 3:00 AM this morning and baked in a Romertofp at 500°F.

Sourdough 25% Rye February 24th baked Feb 25th 2.jpg

 

I gotta ask - when do you sleep?

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8 minutes ago, weinoo said:

 

More importantly maybe - who the hell eats all this beautiful bread?!

@Weinoo, I share.   I gave two of yesterday's long baguettes away.  One got finished and that leaves one for today and the two rounds went into the freezer.

 

Today's  loaf is still cooling but will probably get cut for breakfast.  And maybe I'll use some for a sandwich to take for lunch today.

 

 

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2 hours ago, Ann_T said:

I share.   I gave two of yesterday's long baguettes away.

 

That's a beautiful thing.  I often do the same with cookies, because if they're around...

 

It's certainly easier making a full recipe , and seems like it's silly to not.

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Mitch Weinstein aka "weinoo"

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I didn't make this.

 

I've complained before that bread in China is more like cake. I can get what look like baguettes but ain't great and I can get some pita-like things which aren't sweet, but that's it. There was a good baker in town, but they closed years ago. I think I was their only customer.

Anyway, yesterday I passed a new place and thought to take a look, expecting total disappointment. It got close, but then I noticed this, labelled "nut healthy bread". Bought a loaf.

 

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It was nutty and had a little dried fruit, but very little. Not actually too bad. They'll be closed within the month! And it's the 27th!

 

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Bread03012021.png

 

I promised The Good, The Bad, and The Weird.  This is the weird.  There was supposed to be a spiral.  I’m thankful my family initial is not P.

 

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Another „everyday“ bread - same ratios as above, a little higher finishing temperature (220 oC instead of 210 oC). A bit more caramelization (of course), everything else remained the same ...

 

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835377233_SourdoughboulesMarch5th20212.thumb.jpg.a9e28b2558ecd4bebaca2588e9e23e31.jpg
 
Sourdough Boules.
Dough was started last night with 1000g of bread flour, 50g of rye and 90 g of starter discard. At 70% hydration.
Last stretch and fold was about 8:30 and then I left the dough on the counter for an overnight rise. This was not a cold fermentation.
Was ready to shape this morning around 4:00 and went into the oven just after 6:30 AM.
Both were baked in Dutch Ovens at the same time. DO's were heated at 500°F for an hour prior to baking the bread.
 
 
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