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Old 02-13-2011, 12:24 PM   #151
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Quote:
Originally Posted by NikonsAndVStroms View Post
I just showed my girlfriend the load and she said if I start making bread like that I could sit back, relax and be a house husband
Does she know that's the forth one I've baked?

It really is easy. Just mix the flour, water, yeast, a little salt and let it sit overnight. Do you have a cast iron lidded pot? I think mine is five quarts. I also use a pizza stone in the oven when I bake bread. Crank the oven up to 500 or so. Let it heat up for 45 minutes to an hour. It is far easier than it looks, so be sure to do it when she's not home.
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Old 02-13-2011, 07:24 PM   #152
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hahahaha
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Old 02-13-2011, 10:44 PM   #153
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This is getting to be fun.
Mini loaf for dinner side dish with this evenings pasta.

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Old 02-13-2011, 10:51 PM   #154
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Didn't you already know I was a house bitch? That's how I have so much time to sit here on ADV all the time.
Hey! I'm a house bitch, too. I want to make bread.
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Old 02-14-2011, 01:08 AM   #155
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Quote:
Originally Posted by NikonsAndVStroms View Post
Quick question....what flour are you using? If it's AP try using "bread flour".
We already do, the flour recommended by the experts!
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Old 02-14-2011, 03:42 AM   #156
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Originally Posted by Bonsai Elephant View Post
We already do, the flour recommended by the experts!
We use AP I find most of the so called "bread flours" too strong... Our AP flour is spec'd at 10.5-11.5% protein. Most bread flours end up at around 12.5-14%.

With really long fermented breads, you can end up with rubber bands, and hole structure is never as good. Once you guys get comfortable with your breads, try out a simple AP flour. I know that the AP found in stores from King Arthur is a commonly used flour called Sir Galahad. It would be a good start
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Old 02-14-2011, 03:53 AM   #157
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I just bought a 25 lb bag of bread flour.

Oh well, it works for the white bread I make, too.
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Old 02-14-2011, 08:56 AM   #158
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Quote:
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I just bought a 25 lb bag of bread flour.

Oh well, it works for the white bread I make, too.
Use it to make chewy cookies. Those are kind of a bread too aren't they?
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Old 02-14-2011, 11:02 AM   #159
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I never heard of chewie cookies. I don't need to be making cookies, I'm trying to lose some weight.
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Old 02-14-2011, 12:40 PM   #160
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I never heard of chewie cookies. I don't need to be making cookies, I'm trying to lose some weight.



I bring em to work and feed the people I work with. I'm the evil office plumper upper.
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Old 02-14-2011, 04:21 PM   #161
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Red Wine,...now without the headache!

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Originally Posted by Jim Williams View Post

As for yeast, the above referenced Saf Red is a great yeast, that has a 1 yr. shelf life if stored correctly. It is the yeast referenced in the recipe, and if you can get your hands on it, I would recommend it. Stay away from any of the junk in the grocery stores labeled "fast rise" or "bread Machine" or anything along those lines. You can't make good bread with fast rise. It's not possible. Fermentation makes good bread. Not yeast. Most of the bread you buy in stores or local bakeries are not fermenting wheat. They're creating carbon dioxide!

Hope that helps.
Yeast. Where would be without it?

The Red Star and SAF brands are all part of the Lesaffre Group of Companies,
http://www.lesaffreyeastcorp.com/about_lyc-na.htm
who among other things distribute a yeast that is used by a lot of North American wine makers, which when used in the fermentation process, elimimates the biogenic amines created in the typical red wine production two-stage fermentation process.
http://www.vancouversun.com/health/E...742/story.html
So if you once were adament about avoiding red wine (because of the after-consumption headaches) you now can get fat AND happy, while dipping your warm crusty tuscan loaf into a glass of a big chewy cab-sav.

Bon Appetite!
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Old 02-14-2011, 04:54 PM   #162
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Quote:
Originally Posted by IKIGAI View Post
Yeast. Where would be without it?

The Red Star and SAF brands are all part of the Lesaffre Group of Companies,
http://www.lesaffreyeastcorp.com/about_lyc-na.htm
who among other things distribute a yeast that is used by a lot of North American wine makers, which when used in the fermentation process, elimimates the biogenic amines created in the typical red wine production two-stage fermentation process.
http://www.vancouversun.com/health/E...742/story.html
So if you once were adament about avoiding red wine (because of the after-consumption headaches) you now can get fat AND happy, while dipping your warm crusty tuscan loaf into a glass of a big chewy cab-sav.

Bon Appetite!
I always thought Sulfites were to blame?
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Old 02-14-2011, 05:34 PM   #163
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Quote:
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I always thought Sulfites were to blame?
Sulfites, or sulfur dioxide (SO2), is a natural occurence of the wine fermentation process (10-20ppm), but is also added by winemakers to impede the oxidation of wine (125ppm) -- prevents it from becoming vinegar -- and is also used when cleaning industrial winemaking equipment.

If you are sensitive to SO2, you'll react most likely in the same way most people sensitive to allergens do, with congestion and headaches.

Dessert wines contain the most SO2, with dry reds actually at the bottom end of the scale. The higher residual sugar in a white dessert tipple, requires more SO2 to stabalize the fermentation process. The sulfites are an anti-oxidant (anti-microbial) and are used to 'kill' the yeast and therefore stabilize the fermentation process and in doing so also act as a preservative.

There is some controversy as to whether or not sulfites are the cause of the 'red wine headache', or if its the amines (toxic compounds) created during the traditional second fermentation process. That's where this GM yeast (ML01) is used -- it removes the need for a second fermentation by enabling both alcoholic and malolactic fermentation simultaneously.
In doing so, I would suspect that it also reduces the additional intentional exposure to SO2 used as cleaning agents.
So, a win-win either way.
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Old 02-14-2011, 06:54 PM   #164
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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.
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Old 02-14-2011, 07:19 PM   #165
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Quote:
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I just bought a 25 lb bag of bread flour.

Oh well, it works for the white bread I make, too.

Use it to feed your sourdough, the little yeasties won't mind.

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