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The Bread Topic (2016–)


DianaM
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Thank you, @ElsieD!  I bookmarked it for next time.  

 

I should say that as pleased as I am with my first time effort, I would like a more brioche-y texture to the rolls - like this or this..  If anyone has a tried and true recipe that could be used to make buns, I'd love to see it!  

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2 minutes ago, ptw1953 said:

Sourdough Boule, for the Wild Garlic veloute I am in the process of making...

 

 

Beautiful bread and the wild garlic veloute is calling. Current travel restrictions are keeping us from your doorstep. 

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I made a full batch of Forkish overnight bread, with 10% white rye, 20% white whole wheat, 70% A/P.  Hydration around 79%. Found it a bit harder to work with, but...

512636906_Bread10rye20ww.jpeg.5a134bd487c84cdbcbf4cba6b277c14c.jpeg

 

One in front was done as required, in a Dutch oven, in a very hot (475℉) oven.  One in back, I got frustrated and threw that dough into a loaf pan. Baked in the steam girl at 400℉.

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Tasty when I cut it, possibly better this morning toasted with cheese on it!

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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Joining in on the sourdough starter bread making. Got a lovely starter from @tikidoc and am working on creating one from scratch via a combination of tiny sourdough stater methods. First loaf from tikidoc's starter, tastes delicious, probably needed to take a bit more time to strengthen the starter (my guess at my oven spring issue). Baked in a Lodge Dutch Oven.

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Links to some of the tiny sourdough projects & use of cold starter for bread baking:

https://wordloaf.substack.com/p/quarantinystarter-project-master

https://www.kingarthurflour.com/blog/2020/04/06/dont-be-a-bread-hostage

https://forums.egullet.org/topic/27634-sourdough-bread/

https://www.kingarthurflour.com/learn/guides/sourdough

https://www.kingarthurflour.com/blog/2018/10/30/maintaining-a-smaller-sourdough-starter

https://www.cooksillustrated.com/articles/2268-make-your-own-mini-sourdough-starter-with-the-quarantinystarter-project

 

 

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On 4/22/2020 at 6:55 PM, Kerry Beal said:

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These are the "Buttery Sourdough Sandwich Biscuits" form the King Arthur discard sourdough recipes.  

Maybe we’re on the same email list! I saw them this week and saved the recipe to try sometime. They look delicious. 

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Well, my sourdough came out pretty tasty.  Crust was nice when it first cooled, softened some now, but made good toast this morning. 

I gotta get better at scoring my loaves, I've barely done it since pastry school.  

I made this with a flour I got online from Janie's mill. I’ve bought several types from them to try, this one was recommended for long fermentation.  
 

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Wonderful crumpets made from the King Arthur Flour recipe for sourdough discard! Many thanks to @tikidoc for recommending this recipe to me. This was my first time making crumpets and hopefully I'll get to make these many more times. Served them with Vermont cultured salted butter and strawberry jam.

 

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Edited by curls
changed order of photos (log)
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Last bread bake before the evil one arrives ( so probably a 4 month hiatus)  Simple free form no knead with high hydration and long cold ferment. So good.Crackling on counter

IMG_1326.JPG

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2 hours ago, heidih said:

Last bread bake before the evil one arrives ( so probably a 4 month hiatus)  Simple free form no knead with high hydration and long cold ferment. So good.Crackling on counter

IMG_1326.JPG

Baking is banned?  Why is that?  Especially now. 

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Let me just say I retreat when the beeotch arrives. Every dropped sprinkle or crumb is pointed out and becomes an issue. Easier to hide. Makes the next bake even more special :)  

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