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Played with bread again

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    Played with bread again

    I am so looking forward to grilling tonight, just saying! But, I took some of my WW starter, and some of my Rye Starter, played with the Hydration numbers a bit, and the levain amount, and really as of this morning I thought my experiment went way wrong. But I took it the full distance to see, I was expecting an over fermented, over proffed, high on the sour end of flavor bread. Then I took a razor and played a bit with some of the natural break lines I saw possibly happening. and when it came out. I was completely shocked that this was my result. Click image for larger version

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    #2
    It looks like you're well beyond the "playing" stage. I don't know if you've seen it (or if you're even an Excel kinda guy) but a couple of years ago, I created a spreadsheet to facilitate the Baker's Percentage method ... including messing about with hydration and recipe/formula development (including scaling, hydration, etc.).

    It's HERE if you're interested.

    Comment


    • JGo37
      JGo37 commented
      Editing a comment
      Thanks for the spreadsheet!

    • klflowers
      klflowers commented
      Editing a comment
      Another thanks for the spreadsheet. I am thinking about trying some bread at some point. I have a really long want to try list.

    • scottranda
      scottranda commented
      Editing a comment
      Love that spreadsheet

    #3
    That. Looks. Good. I'm a type 2 diabetic, so all I can do is look. And appreciate.

    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      I am a type 1. So I can't eat this either. I do save a loaf every now and then though for myself. I have given away 75 percent of my breads to friends as thank yous for their friendship. I may try selling a few to friends for fresh bread for dinner parties etc..
      Last edited by Richard Chrz; October 16, 2019, 12:17 PM.

    • crazytown3
      crazytown3 commented
      Editing a comment
      Well, keep on truckin' brother. You are doing good work.

    #4
    Between your cooking and now the baking you keep raising the bar. Well above me for sure. Enjoy it for sure

    Comment


    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      I certainly do not believe a single word of that to be true. Your cooks look and I bet taste fantastic! I just tell people, and it is pretty accurate, what you are seeing is my control issues on public display.

    #5
    Great lookin' boules. I hope to get back to baking as the weather cools.

    Comment


      #6
      Some of us (me) are thicker than others. I haven't made bread in quite a while but keep threatening too. I have had great success with Ciabatta I think I will try baking some in my YS640. Can't hurt right might even be real good.

      Comment


      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Do it!

      #7
      You sure know how to put pressure on a person☺.
      Sir you are an insperation in every sense.

      Comment


      • Richard Chrz
        Richard Chrz commented
        Editing a comment
        Thank you for the kind words. Enjoying the learning process.

      #8
      Holy Snikey that is fricking awesome!!!!

      Comment


        #9
        Well done I think you are past the beginners stage to the mid-bakers stage. Glad you are enjoying it so much.

        Comment


          #10
          Wow is all I can say! WOW!

          Comment


            #11
            This just ain't fair....I put on 2lbs just looking at your pics....amazing job as usual

            Comment


              #12
              Ridiculous looking bread. Looks amazing. Historically, I’ve done a lot of bread and have posted it on the Pit a bunch! I’m still searching for the best method of baking. What’s your setup/gear and method when putting the bread in the oven? Because the picture you have looks superior to my bread in terms of baking.

              Comment


              • scottranda
                scottranda commented
                Editing a comment
                Do you spray the top of the boule with water before you put it into the oven with the top on?

              • Richard Chrz
                Richard Chrz commented
                Editing a comment
                scottranda, on these, The lid is on for the first 30 minutes, so I do not, the humidity is pretty much considered perfect inside a dutch oven with the lid on. When I bake a bread on a pan without a lid in the oven, I do spray it a bit,

              • scottranda
                scottranda commented
                Editing a comment
                Thanks!!

              #13
              If that is you playing around, I can't wait to see you get serious! One thing to consider if you don't already do it, keep a bread journal. Note what you did, and what does and doesn't work. Helps tremendously.

              Comment


                #14
                Your bread is beautiful. Eatable art! There's an old print hanging in mom and dads dining room of a man giving thanks for a loaf of bread and a bottle of wine. With bread like that and a good bottle of wine I'd be doing the same.

                Comment


                • Richard Chrz
                  Richard Chrz commented
                  Editing a comment
                  Thank you, I believe I know that print.

                • Thunder77
                  Thunder77 commented
                  Editing a comment
                  You got that right!

                #15
                Richard Chrz saw this article and thought you might be interested. It was a fun read for me. https://www.msn.com/en-us/foodanddri...cid=spartanntp

                Comment


                • Richard Chrz
                  Richard Chrz commented
                  Editing a comment
                  Thank you, I look forward to reading it. Again, thank you for thinking of me and passing it along.

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