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Old 07-29-2012, 05:49 PM   #601
facetjoint
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Quote:
Originally Posted by UngaWunga View Post
you guys really need to post some recipes.
My problem is that I can't follow the recipe! I always have to tweak it with a twist or two of something else.
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Old 07-29-2012, 05:55 PM   #602
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Originally Posted by pacman1 View Post
My wife whipped up this lovely concoction last week. Made a dense, heavy loaf. It turned out very good, Crust tasted slightly sweet, but not over the top. Her only word of advice was to not let the ice cream melt all the way. Use it when it's just gotten soft. We used Blue Bell Dutch Chocolate ice cream.

That my friend is sweet tooth addict's pornography! Now if I can just get the slobbers off my key board!
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Old 07-29-2012, 06:55 PM   #603
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Originally Posted by snakebit View Post
, I'll try the higher heat. I'm not sure what you mean by "dough was either not strong enough" . Needs more folding? Less water?

Thanks for the help Jim.
Fermentation develops bread all on its own. That is the basis behind the no knead method. There's actually a lot of science behind what you guys are doing. Just mixing the ingredients together and letting them sit for a long time will turn into a bread dough eventually like so many in this thread has experienced. That only works with the smallest amount of yeast though. Too much, and it'll over ferment before giving it the opportunity to develop. We achieve the same thing with starters at the bakery allowing us to make bread in shorter time. The starters started the day before though, or in the case of sourdough years before.

Sooo, if the dough isn't developed enough, it's gonna be slop. It's not going to get any volume. Hole structure will suffer. Following the no knead method, maybe your dough needs more time. Maybe, it needs a fold (more likely). Still, considering what you said, I suspect its your bake. 425 isn't hot enough. If the oven wasn't pre-heated, and you used a cold (just an assumption) dutch oven, it's never going to get any volume. The hot dutch oven is creating a heat transfer forcing the cold dough up. Go into a cold oven, and the dough goes flat.

The other thing to keep in mind is that all flour is different. The recipe given is a guideline. Keep the yeast/salt/flour the same, but don't hesitate altering the water called for in the recipe. It's possible that your flour just doesn't absorb as much water, making it a wetter dough. Keep in mind also that, for the most part, the wetter the dough, the better the bread.

Hope that helps.
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Old 07-30-2012, 10:28 AM   #604
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Quote:
Originally Posted by UngaWunga View Post
you guys really need to post some recipes.
I am going to post my version of never fail banana bread! This will make two large loaf pan loaves.

4 Cups whole wheat flour. I use Bob's Red Mill or T.J's

2. T. Baking soda.

1.T Salt I use sea salt.

1. Cup dark brown sugar.

1. Cup honey, or molasses, or sorghum molasses. or an extra cup of dark sugar.

1. Cup Canola oil. You can use butter, or what ever oil you want. I prefer canola.

4. Rooster bullets. Sometimes referred to as eggs.

2. T real vanilla. I use Penzeys. You can use the imitation stuff, but you will notice the difference

8. large bananas that are over ripe. Fresh bananas will and can work, but is is just not as goos.

2. C. Chopped nuts. I use slivered almonds from Costco. Seems to be best price. Walnuts are best, but are big $$$

2. Cup dry oatmeal oats. Again I use Costco, best $$ and they are Quaker oats.

note, if you do not use honey or molasses or sorghum, and substitute with the sugar, DO NOT use the oats.

Mix the bananas, canola oil, rooster bullets, vanilla and the honey/liquid stuff, and the brown sugar together. I put the brown sugar in with the liquid stuff to be mixed so it will well and it is a lot less work than putting it in with your dry ingredients. I love my Kitchen counter top mixer for this. I'm taking this thing to the old folks home with me.

Mix all the dry ingredients together in big bowl. Mix well. Pour in all the well mixed liquid stuff in the dry stuff and mix well. I use a big wooden spoon to do this as it gives me a good feel of the texture of what is in the bowl.

At this point you can toss in several different things to make your mixture wetter if that is what you want. I use apple sauce mostly, or milk will also work. But if you want a dryer mixture I use equal amounts of dry oats and wheat flower. A quarter cup of each at a time.

Bake at 350 for 45 minutes and check to see if it is done. Usually it talks 60 few odd minutes. Do not take the dark color of the top of the load as meaning the bread is done early.

Now, here is something I learned the hard way working with whole wheat flour. USE METAL type pans. Trust me on this. My Pyrex. or Visions glass loaf baking dishes will burn the bottom of the loaf before it is done. This is not a problem if you use white flour. Whole wheat not so.
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Old 07-30-2012, 03:01 PM   #605
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....three to start with,...

Quote:
Flax Bread(makes one loaf)

Bread Dough:
- 225 grams white bread flour
- 200 grams whole wheat bread flour
- 25 grams ground flax seed
- 230 grams water (room temperature)
- 5 grams salt

Dissolve salt in water. Combine flours & ground flax, add salt water and mix ingredients to moisten.
Cover bowl and let autolyse for 30 minutes.


- 50 grams water (90F - 110F)
- 15 grams cane syrup
- 7 grams yeast
- 5 grams fat (lard or butter)

Dissolve cane syrup in warm water; add yeast & proof 10 minutes, then combine with flour water mix.
Add fat to dough mixture, and knead 10 minutes (dough should be elastic & smooth), cover & let rise in a greased bowl until double.
Stretch dough into rectangle, fold long sides to middle, and roll to shape. Grease loaf pan, dust with corn meal or semolina, cover with towel and proof until double.
Preheat oven to 475F - 500F, and bake for 15 minutes at 450F, then reduce heat to 350F for 20 minutes.

* If using dutch oven; preheat pot and cover for first 15 minutes.
....and my personal fave,...

Quote:
Semolina Sandwich Loaf (makes one loaf)

Bread Dough:
- 225 grams white bread flour
- 225 grams durum semolina
- 230 grams water (room temperature)
- 5 grams salt

Dissolve salt in water. Combine semolina & flour, add salt water and mix ingredients to moisten.
Cover bowl and let autolyse for 30 minutes.


- 50 grams water (90F - 110F)
- 10 grams cane syrup
- 7 grams yeast

Dissolve cane syrup in warm water; add yeast & proof 10 minutes, then combine with flour water mix.
Knead 10 minutes (dough should be elastic & smooth), cover & let rise in a greased bowl until double.
Stretch dough into rectangle, fold long sides to middle, and roll to shape. Grease loaf pan, dust with corn meal or semolina, cover with towel and proof until double.
Preheat oven to 475F - 500F, and bake for 15 minutes at 425F, then reduce heat to 325F for 20 minutes.

* If adding fat, use butter about 10 - 15 grams
** If a tighter crumb is desired, punch down dough after first rising, and let rise again till double.

Quote:
Rye Bread(makes one loaf)

Biga:
- 120 grams light rye flour
- 120 grams water
- 5 grams yeast

Mix ingredients, cover, and ferment for 8 hours at room temperature (if fermenting overnight, refrigerate mixture).


Bread Dough:
- 300 grams bread flour
- 100 grams water (room temperature)
- 5 grams salt ***
- 5 grams yeast
- 15 grams molasses (dissolved in 50 grams water 90F - 110F)

Dissolve salt in room temperature water and combine with bread flour.
Dissolve molasses in warm water; add yeast & proof 10 minutes, then combine with bread flour.
Mix in biga, and let dough rest 30 minutes.
Knead 10 15 minutes (dough will be sticky, dust with bread flour), cover & let rise in a greased bowl until double.
Form into greased loaf pan, dust with rye flour or sprinkle with toppings, cover and proof for 45 60 minutes or until doubled

Preheat the oven to 475F - 500F, slash top diagonally and bake for 15 minutes at 450F, then reduce heat to 350F for 20 minutes.

*Top with, course sea salt or caraway or fennel, or just dust with rye flour.
** If using dutch oven; preheat pot and cover for first 15 minutes.
***For a miso-rye, add miso (red) @10% or less (10g per 100g bread flour) and omit salt
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Old 08-02-2012, 05:42 PM   #606
MGB
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Originally Posted by levain View Post
Let me know if you make it to RI. I'd be happy to take you on a bread tour
My wife response "when are we going???" I'll take you up on that, I'm heading to MA for work next month and plan on taking the bike and some extra days. I'll touch base ahead of time.

Thanks,
Marc
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Old 08-02-2012, 06:09 PM   #607
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Been droolin' over those blueberry scones all week!
Ill be down on sat to add to my waist (?waste- wheres klay when you need him) and Jims bottom line.
Please be sure to save me some!

As soon as this weather cools a bit ill get back to pursuing the perfect loaf.
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Old 08-02-2012, 07:09 PM   #608
levain
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Quote:
Originally Posted by MGB View Post
My wife response "when are we going???" I'll take you up on that, I'm heading to MA for work next month and plan on taking the bike and some extra days. I'll touch base ahead of time.

Thanks,
Marc
Let me know!
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Old 08-02-2012, 07:09 PM   #609
levain
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Quote:
Originally Posted by YBViking View Post
Been droolin' over those blueberry scones all week!
Ill be down on sat to add to my waist (?waste- wheres klay when you need him) and Jims bottom line.
Please be sure to save me some!

As soon as this weather cools a bit ill get back to pursuing the perfect loaf.
The turnovers?? Get there early. They sell out fast!
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Old 08-03-2012, 06:32 AM   #610
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no kneed to worry

We're using one these to make the no kneed Times recipe (liitle less salt and prefer King Arthur bread flour), Preheated oven,pot, and lid to the crazy zone.Only thing left to do is ride down to LiL' Rhode' for some yummys.
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Old 08-03-2012, 07:36 AM   #611
facetjoint
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Originally Posted by lobsta View Post
We're using one these to make the no kneed Times recipe (liitle less salt and prefer King Arthur bread flour), Preheated oven,pot, and lid to the crazy zone.Only thing left to do is ride down to LiL' Rhode' for some yummys.
Let me interrupt with a litany of questions please? What is that? And where did you get it please? And the rude question is how much did it cost please?

I've been hitting the 2nd hand thrift stores for a Lodge Dutch Oven, but they want more than new price for a used one. Plus they are so damn heavy and my arthritic hands struggle with the weight of the thing. But I guess I could make no fat bread and use light flour so as not make the pot so heavy LOL!!!
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Old 08-03-2012, 07:37 AM   #612
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Quote:
Originally Posted by levain View Post
The turnovers?? Get there early. They sell out fast!

Hmmmm....and my wife tells me that will cost me a pint of blood as welll?....it's all for a good cause..I'll go easy on the booze tonight...great idea....

Yb
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Old 08-03-2012, 06:38 PM   #613
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Quote:
Originally Posted by facetjoint View Post
Let me interrupt with a litany of questions please? What is that? And where did you get it please? And the rude question is how much did it cost please?

I've been hitting the 2nd hand thrift stores for a Lodge Dutch Oven, but they want more than new price for a used one. Plus they are so damn heavy and my arthritic hands struggle with the weight of the thing. But I guess I could make no fat bread and use light flour so as not make the pot so heavy LOL!!!
It's a Dansk Kobenstyle. A hand me down(free) yah. Try a google yah and (50$ plus) you can get 1, two yah.

Ve got a Lodge too from the store, wery heavy!

Now how about ve make som brod to dip in den fondue yah!
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Old 08-03-2012, 06:50 PM   #614
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Originally Posted by geode View Post
I have one of those, in yellow. They are far lighter than cast iron. But since they don't have the mass they don't act the same as cast iron. You'd just have to fine tune your cooking times and preheat it thoroughly. An oven brick / platten would be good to have extra thermal mass.
Yah da Geode is spot on, ve lower da temp a liddle and practice often dis brod making!
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Old 08-03-2012, 08:08 PM   #615
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^ Lobsta, do you have a typing impediment?
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