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Wheat and White Small Loaves
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Founding Member
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Well, it definitely looks like you have not been loafing Skip, or, er, maybe you have... Very nice looking loaves. Thant's an impressive looking rise on the ww.
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- Nov 2014
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John "J R"
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- Jul 2014
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- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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That bread looks very good, Skip. That's nice looking crust and crumb on both loaves. I've been trying my hand at white sandwich bread. What formula are you using for the white bread?
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Nice looking loaves Skip π
Your MBMBS is a fabulous compliment to your MCS addiction. You can make lots of fresh bread during a 15 hour brisket or pork butt cook. Waiting for your dough to ferment while your brisket is smoking is a low stress hobby.π
All of what you are learning to make this type of bread will make your transition in to sourdough bread making easier. Keep up the good work.
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Founding Member
- Jul 2014
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- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
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Those look great Skip! I've also started to try breads recently and made my first ever white sandwich loaves a week and a half ago. Keep up the good work and have fun eating the results!
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MattTheGR8
So... you've got the bread bug huh? Be very careful... it's every bit as addictive as MCS.π Every loaf you make you get in deeper and deeper. Pretty soon you will get the urge to build a sourdough starter and then there's no turning back.π Welcome to our bread club.π
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Thanks for the warning, but it's too late. I've already planned my first variation on the sandwich bread, I'm going to try replacing a bit of the flour with wheat germ to boost the flavor.
Also Breadhead, thank you for all the great advice you've shared about baking breads.
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I made two loaves using a formula from The Bread Baker's Apprentice. It uses a sponge which sets for an hour, then I finished kneading by hand, until I got the "gluten window", then a 90 minute bulk fermentation, then shaped and panned the loaves, and another hour proofing, then into the oven.
The sponge really helped with the flavor as compared to my previous attempts.
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I'm glad you're getting the bread bug. Welcome to our bread club. I'm not familiar with the Bread Bakers Apprentice but there are many, many sources on the net and in books that are all great. Anything that gets you starter is great. Us breadhead's are like BBQ guys, we like to share our knowledge.π
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I tried the Italian Bread from The Bread Baker's Apprentice. Used Gold Medal bread flour. Made a "biga" and let it ferment 2 hours, then degassed it and put it in the fridge overnight. The next day put it together, using a couple of tablespoons extra water, which seems typical for SoCal. Kneaded it by hand for 5 minutes, let it rest 5 minutes, then kneaded 5 more. Let it bulk ferment for not quite 2 hours. I'm afraid of overproofing. Made a batard and also a pan loaf. Baked the batard on a pizza stone, poured hot water in a hot cast iron skillet under the stone for steam.
they don't look all that good. Not sure what kind of crumb to expect, no photo of the finished product in the book. The batard tasted great, though.
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[QUOTE=gwschenk;n229496]I tried the Italian Bread from The Bread Baker's Apprentice. Used Gold Medal bread flour. Made a "biga" and let it ferment 2 hours, then degassed it and put it in the fridge overnight. The next day put it together, using a couple of tablespoons extra water, which seems typical for SoCal. Kneaded it by hand for 5 minutes, let it rest 5 minutes, then kneaded 5 more. Let it bulk ferment for not quite 2 hours. I'm afraid of overproofing. Made a batard and also a pan loaf. Baked the batard on a pizza stone, poured hot water in a hot cast iron skillet under the stone for steam.
they don't look all that good. Not sure what kind of crumb to expect, no photo of the finished product in the book. The batard tasted great, though.
Congratulation on 2 good loaves. You're on your way to becoming a bread baking maven.π
Using a Biga with delayed fermentation is a great move for a beginning baker. Did the book suggest to degass the Biga? I wonder why? You are going to degass it the next day when you take it out of the fridge and add the remaining ingredients. Just wondering what their theory was on that?
Adding water... hopefully you weigh your water with a digital scale. More water is always better than not enough water. Low hydration dough will be more dense than higher hydration dough. I start every loaf of bread knowing exactly what I want the hydration rate to be. I weigh ALL of my ingredients so I know exactly what is going into the formula. I live in SoCal and never need to add water to my dough... probably because I'm very meticulous about weighing my ingredients. Plus... I mostly make high hydration dough both in sourdough bread (75%) and ciabatta bread (80% to 95%).
Gold Metal bread flour...π I use King Arthur bread flour mostly but Gold Metal is very good too.
"I'm afraid of overproofing"... over proofing (a little bit) during bulk fermentation is not a serious problem. You can punch the dough down after taking it out of your proofing vessel so your final shaping is easier. Where you need to be concerned about over proofing is during the FINAL proofing stage. That's where you run into problems. You can get big worm holes you can drop quarters through.π‘ Thank goodness for the poke test! The poke test is a fail proof way of knowing when your bread is ready to bake or when you really did over proof it.
"poured hot water in a hot cast iron skillet under the stone for steam." I've never had success using that method of creating steam for my bread cooks in my Viking Pro convection oven or my large BGE... I bake almost all of my bread on my BGE. Kitchen oven, Kamado's and Brick ovens ALL depend on lots of airflow to produce really good bread and pizza. So... they will not trap the steam you need to keep the skin/crust of your loaf soft and pliable during the oven spring process. Lack of steam means your loaf will not rise nearly as much, the ears from your scoring cuts will not open much and you end up with a low dense crumb and no ears.π‘ I use a large stainless steel mixing bowl that I put over the top of my dough after I put it on my baking stone/pizza stone. That traps the steam inside the mixing bowl during the first half of the baking process. That steam will allow your dough to rise more and the ears will blossom.π
Again... welcome to our bread baking club.π
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Club Member
- Apr 2016
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- Near Richmond VA
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Nice looking bread, and I'm sure it is very tasty too. What temp did you have the oven set to? If you want a darker crust, try 400* or a bit higher.
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