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Thread: Simple Bread

  1. #181
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    Default Re: Simple Bread

    I do basic sourdough, with about 30% semolina, but the semolina is unnecessary. Roughly chop about a cup of kalamatas and a couple stems of rosemary. Treat it like you would your raisin bread. Don't add salt, the olives have enough.
     

  2. #182
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    Default Re: Simple Bread





    End result because it didn't happen without slice photos.
    rw saunders
    everything is connected

  3. #183
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    Default Re: Simple Bread

    That's gorgeous R.W. just gorgeous.

  4. #184
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    Default Re: Simple Bread



    Will you have a look at this...I had a client dinner at a French restaurant near the DC convention center this past week and I had to snap a pic of the bread on our way out. The crumb was so light and open on the inside and the crust was snappy.
    rw saunders
    everything is connected

  5. #185
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    Default Re: Simple Bread

    rw

    Saw the pictures before reading and thought to myself "Damn, he's outdone himself!" Lucky Client. What else was on the menu? Jut add butter and I would be good.

    Mike
    Mike Noble

  6. #186
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    Default Re: Simple Bread

    Quote Originally Posted by mnoble485 View Post
    rw

    Saw the pictures before reading and thought to myself "Damn, he's outdone himself!" Lucky Client. What else was on the menu? Jut add butter and I would be good.

    Mike
    Moules Marinieres...Sailor-Style Mussles...need I say more?
    rw saunders
    everything is connected

  7. #187
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    Default Re: Simple Bread











    I owe my Uncle Tom and Aunt Pat a loaf of raisin bread in exchange for 2# of their honey...I need to deliver my debt this afternoon.
    rw saunders
    everything is connected

  8. #188
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    Default Re: Simple Bread

    So I just stumbled across a local 'bake off' competition happening next week. Anyone can enter, business or home baker, and you bake *anything* you want. So I'm gonna give it a go. Gonna take my cranberry and walnut sourdough. Will report back.

    Need to get the starter out of the fridge and woken up...
    Dustin Gaddis
    www.MiddleGaEpic.com
    Why do people feel the need to list all of their bikes in their signature?

  9. #189
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    Default Re: Simple Bread

    Mixed up my dough Monday, and put them in the fridge at 5pm that evening. The next day I pulled them out to check on them, and I was surprised to see they've actually risen in the fridge. I don't think I've had that happen before....at least not enough I noticed it anyhow.

    Monday:


    Tuesday:
    Dustin Gaddis
    www.MiddleGaEpic.com
    Why do people feel the need to list all of their bikes in their signature?

  10. #190
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    Default Re: Simple Bread

    Any change in conditions? As in, it's springtime so around here the air has gotten a lot more humid and warm. Our starter has gone bonkers and we have gone from a 48 refrigerator retard stage to a 24 hour or else it overproofs.
    "Do you want ants? Because that's how you get ants."


    AU DELÀ - curated bike adventures in Southern France

  11. #191
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    Default Re: Simple Bread

    Yeah, last time I made this bread was Christmas time, it's a whole lot warmer here now. But we have central heat and air, so I'm not sure how different it really is. The dough proofed at room temp for 4hrs and didn't rise much during that time. It'll be interesting to see how it looks coming out of the oven...hopefully I get lots of spring!

    I used some spelt flour this time, which I've never used before. It's only 10% of the flour though.

    I've been baking (sporadically) for about a year and half now, and still feel like every bake is guess work, like I can't predict what will happen. Every time I put something in the oven it's like "well, let's see what happens this time!" I am at least getting fairly consistent fairly decent results haha.
    Dustin Gaddis
    www.MiddleGaEpic.com
    Why do people feel the need to list all of their bikes in their signature?

  12. #192
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    Default Re: Simple Bread

    My dough continued to rise the whole 46.5hrs it was in the fridge. Here's how it looked when I took it out of the fridge to bake it ::



    More on the bake off over here :: So I entered a Bake Off
    Dustin Gaddis
    www.MiddleGaEpic.com
    Why do people feel the need to list all of their bikes in their signature?

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