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The Bread Topic (2016–)


DianaM

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Hmm... interesting. What's a "long time" for holding heat? The regular 30-35 minute thing is not going to work I'm assuming.

If you want an experience of adventure and discovery, then try tasting local cuisines in foreign lands with fresh, unbiased perspective.

Did you know that the spice cinnamon has various types? The one variety that is famous around the world is the one called Ceylon Cinnamon. And Ceylon is the ancient name for the country I'm from.

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the 'baking vessel' has to heat up and stay hot - generally that means something thick - cast iron & ceramics are recommended.

you can't just put them on high-blast heat - cast iron may warp, ceramics crack.

heat them up slowly, then adjust the flame/heat to keep them hot.

 

there's a reason ovens were invented . . .

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1 hour ago, ElsieD said:

Why do you want to "bake" bread on top of the stove?  It won't work.

 

*smiles. I think I had a lot of flour on hand and so thought why not give it a try. - Or something like that.

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If you want an experience of adventure and discovery, then try tasting local cuisines in foreign lands with fresh, unbiased perspective.

Did you know that the spice cinnamon has various types? The one variety that is famous around the world is the one called Ceylon Cinnamon. And Ceylon is the ancient name for the country I'm from.

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Just a couple of late.  A pretty typical German bauernbrot, and a French Levain (an everyday one for us, recipe and process, the late French master baker, Gerard Rubaud).  The Bauernbrot is high in whole meal rye, but it is soft, moist ("saftig"), very aromatic due to the use of altbrot, just flour made from my leftover and dried dark rye breads.  Really helps the dough take in more hydration without becoming too slack.

bauernbrot - leicht angenecid - krume.jpg

bauernbrot - leicht angenecid.jpg

rubaud levain liquid rye crumb 8-3-24.jpg

rubaud levain liquid rye 8-3-24.jpg

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-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

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  • 3 weeks later...
This is the last of the four doughs made on September 2nd. So in the fridge for 7 days.
Never sure how these long cold fermentation doughs are going to turn out, so I am always pleasantly surprised.
I decided as I was dividing and shaping that I would fold some Kalamata olives and rosemary in one of the three.
LongerBaguettesDoughfromSeptember2ndbakedonSeptember9th2024.thumb.jpg.1e4b918350da47410f80f7daefb27872.jpg
 
Baked three longer baguettes.
OliveBaguettewithOldCheddarSeptember9th2024.thumb.jpg.0d5dd26819c66c2c22f7dd9590b999c7.jpg
Moe had slices of the olive baguette with some old cheddar.
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This was really fun. First time making Old Milwaukee Rye. Original recipe from the Poehlmann Bakery in Milwaukee, WI (first established bakery in 1853), published in the Milwaukee Journal Sentinel in the 1960’s. Process includes a 3-day sour. Absolutely delicious - will definitely make this again. There is a “sister” recipe for Bavarian Rye using 100% rye and Brotgewürz that I’m going to attempt next. Give this one a try!

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Edited by PatrickT
Added final bake and crumb pics (log)
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  • 2 weeks later...

Taking inspiration from @Tropicalsenior I made some meat pies using Tourtiere filling.

 

Back in April I made Moe mini Tourtieres and had some leftover filling that I froze.
I took a dough (500g batch) out of the fridge last night that had been in since the 26th.
BreaddoughwithTourtierefillingSeptember29th2024.thumb.jpg.57a40406d8b6766abf9bfc0c6a925266.jpg
 
Decided to make him a couple of "turnovers" using bread dough.
 
BigandLittleloavesSeptember29th2024.thumb.jpg.3008db2373c13b0a072c6ab36ee9c620.jpg
Also baked a batard and a mini baguette/bun.
The top of the batard got a little browner because I bake it from start to finish in the Cuisinart Steam oven on the bread setting
and it was too close to the burners.
Normally I start in the steam oven and finish in the conventional oven for that reason.
TourtiereTurnoversSeptember29th2024.thumb.jpg.f03cb2c7587bd517b78056a100b9727e.jpg
He had the turnover for breakfast with a gravy made with the remaining filling and his favourite chile sauce.
He is on his last jar so I'll have to get another batch made before Christmas.
Edited by Ann_T (log)
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