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Sourdough French loaf
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- Colorado
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Looks pretty good to me, Richard ... FWIW, every loaf I've ever baked could've been far better ... not necessarily far tastier but definitely far prettier ......
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- Apr 2016
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- Near Richmond VA
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The good thing about bakin' bread is that even when it doesn't turn out like you wanted it, most of the time it's still very tasty...
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400 grams bread flour
200 grams whole wheat flour
200 grams of active rye starter, fed 6 hours prior (100 percent on
starter)
70 percent hydration
2 percent salt
Mixed in stand mixer, hand kneaded. Bull ferment for about 6 hours on counter, then moved into a wine fridge at 60 degrees for another 8 hours, then shaped & proofed (these under proofed). baked in a pretty high steamed oven.Last edited by Richard Chrz; February 27, 2021, 06:29 PM.
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Club Member
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Masterbuilt 20070910 Electric Digital Smoker
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Richard Chrz says "could have been better". I think I need to seriously consider moving away from the no knead recipes haha!
Looks delicious to me!
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