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Thread: Simple Bread

  1. #381
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    Default Re: Simple Bread

    Quote Originally Posted by Too Tall View Post
    Ahh the simple joy of using whatever oddball flour is left in the cupboard ;) This is 30% Buckwheat. I had no expectations. This is fabulous.

    Attachment 115933
    Fine looking loaf sir!
    Guy Washburn

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    “Instructions for living a life: Pay attention. Be astonished. Tell about it.”
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  2. #382
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    Default Re: Simple Bread





    Mass slicing production in advance of dinner last evening.
    rw saunders
    everything is connected

  3. #383
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    Default Re: Simple Bread

    I'm 16 loaves in to my adventure. Today I was pushing the limits on time and unfortunately burned the bottom. But this is my best crumb result to date.
    This is Country Sourdough with Less Levain & Longer Autolyse, with only 2 hour autolyse.
    IMG_5023 2.jpg
    IMG_4126.jpg

  4. #384
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    Default Re: Simple Bread

    Quote Originally Posted by swt View Post
    I'm 16 loaves in to my adventure. Today I was pushing the limits on time and unfortunately burned the bottom. But this is my best crumb result to date.
    This is Country Sourdough with Less Levain & Longer Autolyse, with only 2 hour autolyse.
    IMG_5023 2.jpg
    IMG_4126.jpg
    Fantastic looking loaf!
    Guy Washburn

    Photography > www.guywashburn.com

    “Instructions for living a life: Pay attention. Be astonished. Tell about it.”
    – Mary Oliver

  5. #385
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    Default Re: Simple Bread

    Quick bit of advice needed: we've been hosed a couple times on loaves of bread and pizza crust alike when making dough, with a batch that gets so insanely sticky that the kneader needs medical attention to get dough off his/her hands, and no amount of flour added to surfaces and hands is going to help the situation. Is it the humidity down here? Did we get a bad batch of flour? What's going on?

    I've been reliant on TJ's pizza crust for a while now.

  6. #386
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    Default Re: Simple Bread

    Quote Originally Posted by zambenini View Post
    Quick bit of advice needed: we've been hosed a couple times on loaves of bread and pizza crust alike when making dough, with a batch that gets so insanely sticky that the kneader needs medical attention to get dough off his/her hands, and no amount of flour added to surfaces and hands is going to help the situation. Is it the humidity down here? Did we get a bad batch of flour? What's going on?

    I've been reliant on TJ's pizza crust for a while now.
    Is this white or wheat? The wheat will be stickier. Hydration also has a big effect. It sort of is the price of a dough that has more active fermentation, which gives more flavor. Using a tub and the fold method advocated by Ken Forkish really reduces the need to do traditional kneading...

    Have you tried a light coating of oil on your hands?
    Guy Washburn

    Photography > www.guywashburn.com

    “Instructions for living a life: Pay attention. Be astonished. Tell about it.”
    – Mary Oliver

  7. #387
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    Default Re: Simple Bread

    Quote Originally Posted by guido View Post
    Is this white or wheat? The wheat will be stickier. Hydration also has a big effect. It sort of is the price of a dough that has more active fermentation, which gives more flavor. Using a tub and the fold method advocated by Ken Forkish really reduces the need to do traditional kneading...

    Have you tried a light coating of oil on your hands?
    Oil. I will try this and look up the forkish deal. We honestly thought we had bum flour or something. We were not having trouble til the past six or eight weeks.

  8. #388
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    Default Re: Simple Bread

    Quote Originally Posted by zambenini View Post
    Oil. I will try this and look up the forkish deal. We honestly thought we had bum flour or something. We were not having trouble til the past six or eight weeks.
    These should get you started. He has others to cover all of his methods...



    Guy Washburn

    Photography > www.guywashburn.com

    “Instructions for living a life: Pay attention. Be astonished. Tell about it.”
    – Mary Oliver

  9. #389
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    Default Re: Simple Bread

    ^...yep, don't be afraid to dip your hands in water like Ken. The pizza dough that I make is really sticky when it’s ready to shape. A little flour on the dough and hands and I show the dough who’s boss, as RSachs likes to say. You are observant in that the dough does take on different characteristics depending on the temperature and humidity...rise times and fermentation times can vary, which is why a lot of recipes identify a preferred water temperature.
    rw saunders
    everything is connected

  10. #390
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    Default Re: Simple Bread

    Buckwheat and white or buckwheat and wheat bread recipes: go. Figure it'll have added gluten and yeast. After a regular bread that incorporates buckwheat.
    If I come up empty here, I'll start with a 40-50% substitution plus gluten experiment.

  11. #391
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    Default Re: Simple Bread

    Quote Originally Posted by SpeedyChix View Post
    Buckwheat and white or buckwheat and wheat bread recipes: go. Figure it'll have added gluten and yeast. After a regular bread that incorporates buckwheat.
    If I come up empty here, I'll start with a 40-50% substitution plus gluten experiment.
    TT posted (previous page of the thread) a good looking loaf with 30% Buckwheat. He didn't mention added gluten...
    Guy Washburn

    Photography > www.guywashburn.com

    “Instructions for living a life: Pay attention. Be astonished. Tell about it.”
    – Mary Oliver

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    Default Re: Simple Bread



    80/20 white/white whole wheat...both boys went back to their respective schools yesterday and for their last home meal (for a while) on Tuesday evening, they requested that no corporate bread be served...inside family joke.
    rw saunders
    everything is connected

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    Default Re: Simple Bread

    When Shannon comes home she usually has a menu with her of her favorites. Please Dad make as many of these as possible. sometimes she'll prioritize them :>)
    Frank Beshears

    The gentlest thing in the world
    overcomes the hardest thing in the world.

  14. #394
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    Default Re: Simple Bread

    I don't bake in the summer, but I'll be ready for this fall.


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    Default Re: Simple Bread

    Welcome to the NFL...short for the National Flour League on VSalon.
    rw saunders
    everything is connected

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    Default Re: Simple Bread







    From dough, to boule to a Monte Cristo sandwich all in span of 24 hours.
    rw saunders
    everything is connected

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    Default Re: Simple Bread





    Homemade bread, pesto and homegrown tomatoes...oh yeah.
    rw saunders
    everything is connected

  18. #398
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    Default Re: Simple Bread

    We are not worthy.

    I'm dropping for 20.

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    Default Re: Simple Bread

    I've dropped 25. I can almost bake/eat bread again...
    Guy Washburn

    Photography > www.guywashburn.com

    “Instructions for living a life: Pay attention. Be astonished. Tell about it.”
    – Mary Oliver

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    Default Re: Simple Bread

    RW. Raising the bar again.

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