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Old 03-17-2011, 04:20 PM   #241
gelandestrasse
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What happened to the master bakers?
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Old 03-19-2011, 05:01 AM   #242
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Quote:
Originally Posted by gelandestrasse View Post
What happened to the master bakers?
I'm no master, but I'll answer. I went skiing in Colorado. Just got back last night. I'll probably bake something tomorrow.
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Old 03-19-2011, 02:13 PM   #243
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Originally Posted by AngryScot View Post

Made for pasta dinner last night.
The middle was a tad doughy if that is a word? still tasted great with some butter melted on it and used as a pasta scoop

I still need to get my arse out to get a stone. The pot I have been using is good and all, but I want to try some french type breads next
Two things:
Oftentimes on high hydration doughs a good solid bake is required to get rid of some of the moisture.
Also, I tend to prefer most bread after a suitable rest. Say 5-24 hrs. That allows the crumb to stabilize, flavors to meld.

By the looks of that loaf, I'd bet that if you baked it longer it'd solve the doughy crumb and you'd get a nicer crust. Color is flavor. Bake to a darker brown/black to caramelize the sugars on the outside. You'll be surprised at what you find!
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Old 03-19-2011, 02:19 PM   #244
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Originally Posted by gelandestrasse View Post
What happened to the master bakers?
I know that's meant as joke but it's not a laughing matter. There are less than 100 certified master bakers in the US. I think there are now 79. It's a big deal in my world, and something I couldnt imagine ever attaining.
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Old 03-19-2011, 02:32 PM   #245
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Originally Posted by Jim Williams View Post
I know that's meant as joke but it's not a laughing matter. There are less than 100 certified master bakers in the US. I think there are now 79. It's a big deal in my world, and something I couldnt imagine ever attaining.
It was more of an observation that professional bakers seemed to take over the thread.
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Old 03-19-2011, 02:38 PM   #246
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Originally Posted by gelandestrasse View Post
It was more of an observation that professional bakers seemed to take over the thread.
Fair enough, but I think I'm the only one? I'm happy to lurk from now on, if that's what everyone wants. Say the word!
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Old 03-19-2011, 02:45 PM   #247
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Originally Posted by gelandestrasse View Post
It was more of an observation that professional bakers seemed to take over the thread.
I think it's just Jim- I worked as a baker for a while, about 10 years ago, but nowadays I just sometimes make a couple loaves of bread, in a little kitchen aid and an apartment size oven.
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Old 03-19-2011, 03:16 PM   #248
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Originally Posted by Jim Williams View Post
Fair enough, but I think I'm the only one? I'm happy to lurk from now on, if that's what everyone wants. Say the word!
Ignore him, Jim, he's being a troll.
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Old 03-19-2011, 06:14 PM   #249
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Originally Posted by pilot View Post
Ignore him, Jim, he's being a troll.
Rubbish.

http://www.advrider.com/forums/showthread.php?t=316225
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Old 03-19-2011, 06:49 PM   #250
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Originally Posted by gelandestrasse View Post
Not completely.
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Old 03-19-2011, 07:00 PM   #251
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Been reading this thread through and through. Took a shot at it today, my first attempt.

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Originally Posted by Javarilla

Evolution, or, natural selection, has nothing to do with better.

It merely weeds out what is no longer suitable for the given context.


Originally Posted by Dragoon

I would rather be on my motorcycle thinking about God than in church thinking about my motorcycle.
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Old 03-19-2011, 08:36 PM   #252
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looks good shady, bet it tasted good too
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Old 03-19-2011, 08:42 PM   #253
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Quote:
Originally Posted by AngryScot View Post
looks good shady, bet it tasted good too

I'ma doin' more of this.
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Originally Posted by Javarilla

Evolution, or, natural selection, has nothing to do with better.

It merely weeds out what is no longer suitable for the given context.


Originally Posted by Dragoon

I would rather be on my motorcycle thinking about God than in church thinking about my motorcycle.
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Old 03-20-2011, 06:06 AM   #254
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Quote:
Originally Posted by ShadyRascal View Post
I'ma doin' more of this.
Kinda fun, ain't it.

I have a batch about ready to throw in the oven. I tried something different. I dumped what whole wheat I had in my hopper into the bowl, along with enough bread flour to make it 400 grams, then added the water, salt, and yeast. It ended up being about 300 grams whole wheat, 100 g. bread flour. May be good, may be a hockey puck.

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Old 03-20-2011, 08:39 AM   #255
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Took the second half of my dough which sat overnight for total of about 15 hours of rise-ferment-whatever, and used the crock pot method this morning.





Now we's getting somewhere.
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Originally Posted by Javarilla

Evolution, or, natural selection, has nothing to do with better.

It merely weeds out what is no longer suitable for the given context.


Originally Posted by Dragoon

I would rather be on my motorcycle thinking about God than in church thinking about my motorcycle.
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