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Old 01-09-2013, 01:39 PM   #751
Mambo Dave
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Quote:
Originally Posted by Mr. Fisherman View Post
How long is "a good while"?

I'd like to try this. I think I will...
I can't remember, I'll have to look back a few pages. IIRC, a day in the jar on top of the day it rose with the initial bread (at 80 degree temps?)?

Edit: Ah, seems like I let that jar sit out for a few days: http://advrider.com/forums/showpost....&postcount=660

Far more interesting was levain's reply post at the top of the next page: http://advrider.com/forums/showthrea...529412&page=45

Mambo Dave screwed with this post 01-09-2013 at 01:44 PM
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Old 01-09-2013, 07:38 PM   #752
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Tried a loaf of noknead with smoked paprika added. Didn't change the flavor of the bread, but added a slight orange tint to the crumb.

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Old 01-11-2013, 03:18 PM   #753
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Portuguese corn bread

Tried Tellydoug's recipe last evening. Nice, tasty, but it's not like the bread I used to buy. I guess there are many varieties of Portuguese corn bread

Cutting this bread is, umm, weird. It's like slicing cheese, not bread- there's no fghting back, although the bread is elastic and has a nice texture. Which makes it weird The pic is crappy, but even so one can see the corn meal.

I think I'll keep making this bread given its sweet taste, works great with a cup of some hot beverage.







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Old 01-11-2013, 10:05 PM   #754
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It looks like you might want to let it rise a bit longer before baking. Mix it up and knead it, put it in an oiled bowl and let it double, then fold it, put it back in the bowl and let it rise again before forming the boules. This will help get more gluten formation, withouthaving the cornmeal tear the gluten strands by more kneading. I knead it for about 10 minutes total in the beginning, then the one fold, let it double again, then form the boules and allow them to double before going in the oven. A smaller boule may be worth trying also.
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Old 01-12-2013, 08:45 AM   #755
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It looks like you might want to let it rise a bit longer before baking. Mix it up and knead it, put it in an oiled bowl and let it double, then fold it, put it back in the bowl and let it rise again before forming the boules. This will help get more gluten formation, withouthaving the cornmeal tear the gluten strands by more kneading. I knead it for about 10 minutes total in the beginning, then the one fold, let it double again, then form the boules and allow them to double before going in the oven. A smaller boule may be worth trying also.
I did all the folding/etc, I guess I didn't let rise long enough. Is there a more scientific way to figure out when it's doubled? Eye-balled it and it was about there, but it seems it wasn't

Your instructions were to have more boules, but given that I have to get the van for crossing the Labrador I only did 2 pieces, and were kind of big- I guess it rises faster if smaller.

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Old 01-12-2013, 04:27 PM   #756
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Banana bread...

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Old 01-12-2013, 04:32 PM   #757
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I saw Alton Brown use a glass cylindrical jar/bowl and put a rubberband around where the bread was at the start of the rise.

Quote:
Originally Posted by Ko View Post
I did all the folding/etc, I guess I didn't let rise long enough. Is there a more scientific way to figure out when it's doubled? Eye-balled it and it was about there, but it seems it wasn't

Your instructions were to have more boules, but given that I have to get the van for crossing the Labrador I only did 2 pieces, and were kind of big- I guess it rises faster if smaller.

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Old 01-12-2013, 05:24 PM   #758
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I saw Alton Brown use a glass cylindrical jar/bowl and put a rubberband around where the bread was at the start of the rise.
Good idea- a square/rectangular bowl should do it too. The bowl I use widens to the top.

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Old 01-15-2013, 02:10 PM   #759
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Seven Stars Bakery from Chip Riegel on Vimeo.

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Old 01-15-2013, 03:04 PM   #760
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WOW! Just plain WOW!

I think too few realize how much effort, talent and dedication it takes to put a loaf on the table.
Thanks Levain for sharing the behind the scenes look. It makes me seriously consider taking a job on the
Night shift after i retire just to learn more.

Thanks again too for your words of encouragement and tutlage- otherwise
Mrs Viking would still be calling me the "brick maker" :)
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Old 01-15-2013, 03:57 PM   #761
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That is really cool, and very impressive.

Do you teach classes? or have you thought of doing it? My wife and I are looking to take a bread baking class.
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Old 01-15-2013, 05:36 PM   #762
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Do you teach classes? or have you thought of doing it? My wife and I are looking to take a bread baking class.
I do. I've done them the last few weekends. I used to do them for a local Art School, but that kinda fizzled out.

I've never gotten too serious about it, so its usually pretty loosey goosey. I'd be into putting together a ADV class if there was interest. 6 people max or it gets wonky.

PM if interested.
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Old 01-15-2013, 05:51 PM   #763
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I do. I've done them the last few weekends. I used to do them for a local Art School, but that kinda fizzled out.

I've never gotten too serious about it, so its usually pretty loosey goosey. I'd be into putting together a ADV class if there was interest. 6 people max or it gets wonky.

PM if interested.
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Old 01-16-2013, 04:23 PM   #764
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I've been making all my own bread for several years now. I know I have a LOT to learn about making bread. It never occurred to me I could learn some of that on ADV...... looks like I have a rather lengthy thread to read from the start!
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Old 01-16-2013, 05:26 PM   #765
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Quote:
Originally Posted by levain View Post
I do. I've done them the last few weekends. I used to do them for a local Art School, but that kinda fizzled out.

I've never gotten too serious about it, so its usually pretty loosey goosey. I'd be into putting together a ADV class if there was interest. 6 people max or it gets wonky.

PM if interested.
What about those outside RI ? Online's the way to go

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