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Author Topic: The Bread thread.  (Read 71808 times)

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02ebz06

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Re: The Bread thread.
« Reply #540 on: January 30, 2022, 10:50:15 AM »

They look great!  Love Banana Bread.

I made some dough balls and put them in the fridge Friday.  Will be making Hoagie rolls with them tomorrow.
Hope I can shape them better that the Baguettes I made.
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02ebz06

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Re: The Bread thread.
« Reply #541 on: January 31, 2022, 02:47:41 PM »

Here's the Hoagie Rolls.
Came out pretty good.
Slashing, no so much.
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BigDave83

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Re: The Bread thread.
« Reply #542 on: January 31, 2022, 03:29:25 PM »

Those are nice rolls, look like they could also make some nice garlic bread.
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Bentley

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Re: The Bread thread.
« Reply #543 on: January 31, 2022, 03:53:41 PM »

They look like they would hold a Cheese Steak very well!
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02ebz06

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Re: The Bread thread.
« Reply #544 on: January 31, 2022, 03:58:08 PM »

Those are nice rolls, look like they could also make some nice garlic bread.

Your house maybe, but not in mine!  Can't stand garlic. Tastes and smells bad.   :puke:
I've turned around and walked out of Italian restaurants when garlic hits you in the face as soon as you enter.

=====================================================================================

They look like they would hold a Cheese Steak very well!

Yup, Cheese Steak, Hoagie/Sub,  French Dip, etc.   Lots of varieties of sandwiches.
« Last Edit: January 31, 2022, 04:00:35 PM by 02ebz06 »
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Bentley

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Re: The Bread thread.
« Reply #545 on: February 01, 2022, 05:03:26 PM »


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02ebz06

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Re: The Bread thread.
« Reply #546 on: February 01, 2022, 05:40:42 PM »

Looks like you had the slashing figured out on that loaf.  Nice!
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BigDave83

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Re: The Bread thread.
« Reply #547 on: February 01, 2022, 08:12:29 PM »

That looks good, did you bake in a pot or just on a sheet pan?
I would like to try to make something like that. Looks like it would go good with some beef stew.
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Bentley

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Re: The Bread thread.
« Reply #548 on: February 01, 2022, 09:48:33 PM »

I finally feel comfortable using the lame.  I just can't seem to get the results like the loves that the "author" does.  According to him, that "spring" is a causation of the gluten.  So I am assuming my dough has not been worked enough (this is the closest I have gotten).  But all the components are coming together, just cant seem to make that final leap.  Also, my crumb is more like a sandwich bread then a Sour Dough, lots of rise, but no fermentation I guess, the gas bubbles are just not present!  I have finally started to get away from ridged recipes on water and flour and am just hydrating the flour to what it will accept.  I believe the flour in Britain must be a higher protein content.  He makes it appear that his is almost 14%.  The best I can do is about 12%.  I have tried to supplement and raise the content with Vital Wheat Gluten and I do not believe that is working.  It is a great bread for a "deli" style sandwich, grilled or not!

Looks like you had the slashing figured out on that loaf.  Nice!

Banneton to peel to stone, no pot or pan.

That looks good, did you bake in a pot or just on a sheet pan?


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bregent

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Re: The Bread thread.
« Reply #549 on: February 01, 2022, 10:30:01 PM »

Banh Mi Rolls.  Occasionally use these for Banh Mi, but usually for cheese steaks or sausage and peppers. Tonight, it's for boudin style sausages. They are super light and airy, so you get filling, instead of a big mouthful of bread in every bite.

« Last Edit: February 01, 2022, 11:09:37 PM by bregent »
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BigDave83

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Re: The Bread thread.
« Reply #550 on: February 02, 2022, 06:57:47 AM »


Banneton to peel to stone, no pot or pan.

That looks good, did you bake in a pot or just on a sheet pan?



[/quote]

Now I need to buy more stuff, a Banneton, a lame, and make starter, I have a stone.

My problem is I don't eat that much bread anymore. But who knows maybe I will give it a shot some time. I had seen where people make starter and dry it out then just rehydrate and feed it when they are planning on making bread, that would probably be the way I would have to do it, as opposed to feeding it every day or so.

 I have learned that when most people say easy, it is easy to them, they have enough practice under their belt that it actually is easy to them.
« Last Edit: February 02, 2022, 06:59:53 AM by BigDave83 »
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BigDave83

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Re: The Bread thread.
« Reply #551 on: February 02, 2022, 07:03:19 AM »

Banh Mi Rolls.  Occasionally use these for Banh Mi, but usually for cheese steaks or sausage and peppers. Tonight, it's for boudin style sausages. They are super light and airy, so you get filling, instead of a big mouthful of bread in every bite.

Those look very good, would you share your recipe for that?
Growing up Woman made some of the softest and smooth bread I had ever seen, no idea how she did it. But I would like to find a soft bread recipe. Everything I make is kind of hard on the outside and chewy inside.
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02ebz06

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Re: The Bread thread.
« Reply #552 on: February 02, 2022, 10:19:41 AM »

lots of rise, but no fermentation I guess, the gas bubbles are just not present!

I believe the flour in Britain must be a higher protein content.  He makes it appear that his is almost 14%.  The best I can do is about 12%.  I have tried to supplement and raise the content with Vital Wheat Gluten and I do not believe that is working.
Maybe you are proofing too long and the yeast is running out of food.

14% is where the Caputo 00 pizza flour is.  It needs high temps to bake and brown.
12% is fine for bread flour.
======================================================================================================
I had seen where people make starter and dry it out then just rehydrate and feed it when they are planning on making bread, that would probably be the way I would have to do it, as opposed to feeding it every day or so.

That is what I do, I have a bunch in the freezer.
Just put a piece of parchment paper on a baking sheet, spread the starter on it thin, put in oven with the light on until it drys.
Then grind it up ( I use a coffee grinder), and put in freezer.
If you use it often enough you can put in a jar.
I don't, so I vacuum seal it in small 10 or 20g packets.

===========================================================================
Rolls look great Bob!   :clap:

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Re: The Bread thread.
« Reply #553 on: February 02, 2022, 11:33:14 AM »

I had seen where people make starter and dry it out then just rehydrate and feed it when they are planning on making bread, that would probably be the way I would have to do it, as opposed to feeding it every day or so.


You don't need to feed a starter every day, or even every week. I have posted about this many times, but I keep my starter in the fridge for up to 4 months with NO feeding. When I want to bake I take out a small amount, make a levain the night before with some flour and water, and 10-12 hours later it's ready to go. Let me know if you want more info and I'll find one of the threads where I posted the details.
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02ebz06

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Re: The Bread thread.
« Reply #554 on: February 02, 2022, 11:49:12 AM »

I keep my starter in the fridge for up to 4 months with NO feeding.
I don't know how it can last that long without mold growing in the jar.
I ran into that problem when I just left one jar in there and fed it weekly, which is why I switched to drying it.
It really doesn't take any longer to get it up to baking potential.
« Last Edit: February 02, 2022, 11:51:06 AM by 02ebz06 »
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Bruce here - These are my cooking toys:
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