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Old 03-20-2011, 10:01 AM   #256
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Old 03-20-2011, 04:33 PM   #257
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Originally Posted by ShadyRascal View Post
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.
OK, now, take 5% of that dough just before baking, and add that to your next mix, without the yeast and see how it comes out Post back with pictures!
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Old 03-20-2011, 05:26 PM   #258
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OK, now, take 5% of that dough just before baking, and add that to your next mix, without the yeast and see how it comes out Post back with pictures!
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Old 03-20-2011, 06:22 PM   #259
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OK, now, take 5% of that dough just before baking, and add that to your next mix, without the yeast and see how it comes out Post back with pictures!

What? You mean I can culture this yeast that way? Keep it in the fridge in a jar?

Speak to me, oh mighty one.
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Old 03-20-2011, 06:29 PM   #260
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What? You mean I can culture this yeast that way? Keep it in the fridge in a jar?

Speak to me, oh mighty one.
Well, kinda sorta but not really.

If you pulled a little from the dough you make, you could use it as a preferment for the next dough. If you poke around in baking texts you'll see references to Biga, sponge, pate fermentee etc. These are yeasted preferments used in final doughs. What I'm suggesting would be closest to a pate fermentee or old dough. Can you do it? Absolutely, and if you nail it it'll be even better than what you're making now, but all the parameters would need to be pretty right on. 5% is an educated guess for such a long fermented bread, but I think it'd be about right. I misspoke though. If you try it, pull the 5% from the dough just before shaping so it's a little younger/fresher. Since this is such a long process you guys are doing, I wouldn't do it more than once.
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Old 03-20-2011, 08:27 PM   #261
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Will leave it in a bit more, thanks for the tip Jim.

Added some herbs to the last dough batch, made great pizza with it .
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Old 03-21-2011, 12:23 AM   #262
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Old 03-21-2011, 07:25 AM   #263
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I did this one yesterday. It is an experimental loaf. I tossed in about 300 grams of whole wheat and 100 grams of bread flour and did the long rise thing. It came out pretty tasty, but quite dense. I think I'll use bread flour only with this method.
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Old 03-21-2011, 07:59 AM   #264
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I did this one yesterday. It is an experimental loaf. I tossed in about 300 grams of whole wheat and 100 grams of bread flour and did the long rise thing. It came out pretty tasty, but quite dense. I think I'll use bread flour only with this method.
Looks pretty good to me!! Did the whole wheat suck up a lot of water? Never hesitate adding more water. Up to a certain point, it'll always make better bread.
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Old 03-21-2011, 09:40 AM   #265
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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!
Keep posting please! It's nice to hear from someone who knows what they're doing.
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Old 03-21-2011, 09:43 AM   #266
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Looks pretty good to me!! Did the whole wheat suck up a lot of water? Never hesitate adding more water. Up to a certain point, it'll always make better bread.
Yes, it did, and yes, I added more water. I probably should have added even more, now that I think of it. It would have helped with the density.

I keep my flour in plastic containers that hold roughly five pounds of flour. I had a small amount left of whole wheat that I wanted to use up, so I just dumped it in a bowl on the scale and added bread flour to make 400 grams. I followed the rest of the recipe that pretty much follows the bakers percentages. It needed more water, though.
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Old 03-21-2011, 09:43 AM   #267
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Keep posting please! It's nice to hear from someone who knows what they're doing.
No shit, it helps us all.
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Old 03-22-2011, 12:07 PM   #268
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found a kiln supply store 10min from work, so I picked up a 16x16x5/8 stone which will fill my old oven. Can't wait to give it a try!
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Old 03-22-2011, 12:48 PM   #269
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found a kiln supply store 10min from work, so I picked up a 16x16x5/8 stone which will fill my old oven. Can wait to give it a try!
That should really work great.
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Old 03-22-2011, 01:44 PM   #270
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That should really work great.
here hoping, will be trying it out on a pizza maybe tonight then bread after I get the french bread mix right
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