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DianaM

The Bread Topic (2016-)

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7 hours ago, ElsieD said:

I did not know that lids popped off pullman pans, but now I do.  

Interesting!   I have read about it somewhere but I’m very surprised that it actually happened.   The power of yeast always surprises me though.   Looking forward to your report when you finally cut into it.

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9 hours ago, Anna N said:

Interesting!   I have read about it somewhere but I’m very surprised that it actually happened.   The power of yeast always surprises me though.   Looking forward to your report when you finally cut into it.

 

Yes, after the 18 minute baking time, I opened the oven door to find the lid sitting on top of the bread, as though the lid had been removed and placed on top of the loaf.  I found it rather peculiar.

 

We ate a good chunk of the bread today for lunch.  Very happy with the crumb.

20180905_110806.jpg

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11 minutes ago, ElsieD said:

We ate a good chunk of the bread today for lunch.  Very happy with the crumb.

Looks great.  Thanks for sharing.  

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Batch of dough in the fridge since Sunday morning  -  1000g flour, 750g of water 4g of yeast and 30g of salt.

Baked yesterday.  Two baguettes, three small boules and one pizza. 

 

39987431_BaguetteandBoulesSeptember11th20181.thumb.jpg.e1da24239fba650f960015199125fe2e.jpg

 

Sliced a baguette this morning for breakfast.

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797455670_BaguettesNovember7th2018.thumb.jpg.bb8b8fd9796200080188c492b5f17551.jpg

 

Baked two baguettes land a pizza last night from a 750g batch at 75° hydration.

Baked on a stone in the Oster French Door oven. 

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Baguettes sliced this morning. 

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Mixed two batches of dough early Monday morning. 

 

One 1000g batch at 75% hydration and one 750g at 68%.  The smaller batch was 80% Silver Star Flour and 20% Semolina. 

Both doughs went into the fridge and I took the 750g out mid afternoon for a same day bake.

 

391847087_November12th2018SameDayBakewithSemolina4.thumb.jpg.6c8e471756d140cae7e1509951fabd62.jpg

 

Six small loaves, four baked in the Oster FD Oven  and two in the CSO using the bread setting.  Came out of the oven just before bed.

 

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Sliced this morning to have with pasta. 

November 12th, 2018 Same Day Bake with Semolina 2.jpg

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3 hours ago, Ann_T said:

Mixed two batches of dough early Monday morning. 

 

One 1000g batch at 75% hydration and one 750g at 68%.  The smaller batch was 80% Silver Star Flour and 20% Semolina. 

Both doughs went into the fridge and I took the 750g out mid afternoon for a same day bake.

 

391847087_November12th2018SameDayBakewithSemolina4.thumb.jpg.6c8e471756d140cae7e1509951fabd62.jpg

 

Six small loaves, four baked in the Oster FD Oven  and two in the CSO using the bread setting.  Came out of the oven just before bed.

 

156616095_November12th2018SameDayBakewithSemolina3.thumb.jpg.52d7db96fbb872301edadddc58467469.jpg

Sliced this morning to have with pasta. 

November 12th, 2018 Same Day Bake with Semolina 2.jpg

 

Any thoughts for comparison?

 

Beautiful loaves as always!

 

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@JoNorvelleWalker Not really.  The crumb wasn't as "holey" as the 1000g batch will be when I get around to baking it.   But if I had left the 750 dough in the fridge for a longer fermentation, instead of baking same day it would have been holey too.   

I don't think I used enough of the Semolina flour to notice.    It didn't interfere with the shine though.

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Free form no=knead. Well developed flavor. 

no knead.JPG

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Sandwich bread with 30% whole wheat, minced leftover beans and their cooking water, sesame.

It was flavorful, earthy but not very beany, the bean starches made it very soft and tender.

 

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Jumping back into bread baking after a long break -- I lost two sourdough starters (one I'd made myself using pineapple juice, and another borrowed from a friend) to overzealous house cleaners and took it as a sign. We happened to be up in Vermont in October and stopped at the KAF store on the way back, and I picked up some of their starter. So far it has been working well for me. I have kept it at 50% per their recommendations.

 

I have made the KAF naturally leavened sourdough recipe twice now, with good results, baking on my Baking Steel griddle. I forgot to take pictures soon after baking; this is loaf #2 that's a few days old:

 

bread_loaf.jpg.cb8d1891c347ab0971fa71c9d027370f.jpgbread_crumb.jpg.a6b0499ed471049d8264f7f1bc061b94.jpg

 

I'm generally very happy with these, though I would love to get more height out of them. When I turn them out of the forms, they end up flattening out almost completely -- so even though they rise well in the oven, they're not very tall loaves. Thinking of reducing hydration a little and/or switching all the AP flour to bread flour, but not sure if these are really the correct responses.

 

Also curious -- what do others use sourdough discard for? So far I've had great luck with waffles and pizza dough, but middling success with dinner rolls.

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1 hour ago, dtremit said:

 

 

 

 

Also curious -- what do others use sourdough discard for? So far I've had great luck with waffles and pizza dough, but middling success with dinner rolls.

 

When my starter was still alive, I made pancakes a few times.

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