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Bread... Sometimes you just have to wing it.

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    Bread... Sometimes you just have to wing it.

    I'm a sourdough guy... Mostly. Sometimes your starter is not ready when you want to bake bread. So one must wing it and lower themselves to use commercial yeast.

    I decided to do a 15 hour preferment and then add 20% of the flour as Whole Wheat, just for the fun of it.

    All turned out well...
    https://app.box.com/s/cll3ichj1vgr5zx1p6wcpdik9cg0gpq8

    #2
    Breadhead when making the hamburger buns the recipe is only for 6 buns. If I want to make 12 buns do I have to make the recipe twice or can I just double everything?

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Double everything except for the yeast. That small packet of yeast will rise 1000 grams of flour. Do everything exactly the same and all will be good.👍

    • DWCowles
      DWCowles commented
      Editing a comment
      Ok, thanks

    #3
    Looks good! One day I'll take up bread. I have never been successful with bread, but one day I'll jump back into it!

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Bread is like BBQ... easy once you figure it out.🤗 Once you understand the critical details it's a forehead slapper, and you wonder why you thought it seemed so difficult before.
      Last edited by Breadhead; July 30, 2017, 11:02 PM.

    #4
    I love bread. I don't eat as much as I used to though. It would be hard not to with stuff like that around.

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      #5
      I made tons of breads, cakes, muffins, biscuits, pie crusts, cookies etc.. in culinary school. Not really my thing. I dig the rolled dough and the clafoutis though. I respect Breadhead and admire his dedication to the formula and craft. Just sharing a few pics.
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      Comment


      • Breadhead
        Breadhead commented
        Editing a comment
        Post away my friend... not a problem.👍

      • HouseHomey
        HouseHomey commented
        Editing a comment
        Breadhead thank you sir. The rolled dough though. Oh my world!! We had the rotating Fisch ovens with 5 or 6 shelves, and some covects and combis. Amazing. I submit we produced far better bakers and pastry arts folk then cooks. Their were more cooks which leftbmore oven time for the bakers.

      • Breadhead
        Breadhead commented
        Editing a comment
        There are some ovens made specifically for baking bread that most people don't even know exist. 6 rack ovens that have built in misting system... that's like baking 60 loaves of bread in a douch oven. Perfect steam at exactly the right time and then it shuts down to brown your crusts.👏

      #6
      Nice inventions! Around here, my wife is the bake-meister. Works for both of us.

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