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Old 02-14-2011, 08:21 PM   #166
pilot
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But I don't have any sourdough.
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Old 02-14-2011, 08:26 PM   #167
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Today's bread. I didn't get the perspective right, it really is a regular loaf. I used milk instead of water on this and an egg wash right before baking.
what does the milk do when replacing the water? what is the texture and taste difference, I am such a bread n00b. I eat the stuff all the time but don't know a thing about it!
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Old 02-14-2011, 08:32 PM   #168
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what does the milk do when replacing the water? what is the texture and taste difference, I am such a bread n00b. I eat the stuff all the time but don't know a thing about it!
It adds a little fat like adding butter would. Makes for a tasty white bread.
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Old 02-14-2011, 08:35 PM   #169
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It adds a little fat like adding butter would. Makes for a tasty white bread.
well shit god damn I better mix up another batch!
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Old 02-15-2011, 06:53 AM   #170
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This was the normal method, not the lazy method. Mix and knead, let rise, punch down, roll out and roll up and plop into a loaf pan. Let rise again, egg wash, pop in oven at 375 for about 40 minutes.
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Old 02-15-2011, 06:57 AM   #171
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It adds a little fat like adding butter would. Makes for a tasty white bread.
Small butter rolls ... my mom made me go to church JUST so happened that the bakery was next door ... "oh, bring me a kilo of butter rolls"
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Old 02-15-2011, 06:58 AM   #172
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But I don't have any sourdough.
Sure you do.

http://www.io.com/~sjohn/sour.htm
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Old 02-16-2011, 04:46 PM   #173
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Hmmm, I may have to try that.
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Old 02-16-2011, 06:06 PM   #174
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Very true, there are lots of recipes for developing your own culture. However a lot of dickery can be involved in getting a good pure culture. Taste and odor of the culture tells the story, if you don't know what you should be tasting or smelling, it can be tough.
King Arthur will send a small bottle of commercial culture for $6.00 or so

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Old 02-16-2011, 08:20 PM   #175
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new loaf today with bread floor as that is all I had, part water part milk. The bread was ok, dense and cooked very quickly. I need to get some bread pans and try some other baking methods than the closed pot one.
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Old 02-16-2011, 08:49 PM   #176
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Have you tried the normal method yet, Garry?
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Old 02-16-2011, 09:16 PM   #177
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Have you tried the normal method yet, Garry?
I have only done this closed lid pot thing.
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Old 02-17-2011, 04:18 AM   #178
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new loaf today with bread floor as that is all I had, part water part milk. The bread was ok, dense and cooked very quickly. I need to get some bread pans and try some other baking methods than the closed pot one.
Bread with milk will always be dense and bake faster. Sugars in the milk caramelize.

If you want to move beyond the pot, buy a pizza stone. Thicker the better. I've heard of home bakers cutting thick slabs of granite or slate to fit in their ovens for more surface area. Your back to getting steam in the oven which the pot seems to address though.

If any of you is really serious there is a group most Artisan bakers belong to called the Bread Bakers Guild of America. It's a great group of people and anyone is allowed to join as well as SHB (Serious Home Bakers). You get a newsletter, lots of info (online) and access to a yahoo groups page. Here's a link
http://bbga.org/
http://finance.groups.yahoo.com/group/breadbakersguild/

I'm happy to send out chunks of sd starter (levain) if anyone wants it. get me a PM. I've never sent it through the mail, so we'd need to work out something. Overnight would be best, but priority would probably be fine.
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Old 02-17-2011, 06:34 AM   #179
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I have a breadmaker. Setting it on the delay timer so it is ready half hour before my alarm goes off is great. Nothing like waking up to the smell of fresh bread in the house. I'm no good with the rather specific proportions bread seems to require to come out tasty and rise properly. I just use the "premixed" bags from supermarkets that you add water to. Despite this, I do deviate occasionally from the basic ingredients; olive oil, olives, sundried tomatoes, etc.

Doesn't tend to last as long as store-bought bread, before going stale, but as the bread is so tasty, it seldom lasts long enough that this is a problem.
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Old 02-19-2011, 02:08 AM   #180
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The third time's the charm... rose nicely, and tastes delicious

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