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Old 01-30-2013, 09:21 AM   #811
Bokrijder
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Didn't mean to sound like an ass with my post but maybe did. I've switched pretty much 100% to low temp ferment/ rise. Couple of reasons - I like the flavor nuances achievable and we keep our home winter temperature at 62.
Maybe others have worked with raw radish sprouts and have some insight, but wouldn't surprise me if there are compounds or enzymes which may not be dough friendly. Congratulations on experimenting, that's where it's at !!
If radish isn't the culprit, I'd still lean towards timing. Maybe rise and fall of activity level would be a better choice of words than rise and collapse. Most of what I know about bread making has been through observation and experiment, what I see and try to put into words, may not match up with what you read and try to envision. I've definitely learned that wet pre-ferments have a sweet spot.
Ha -- I partially pooched a 6 loaf batch of rustic, yesterday. Was kneading with a dough hook, dough was coming on point, got distracted - Damn, caught it as it was just beginning to break.
Good luck !!

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Quote:
Originally Posted by noshoes View Post
Definately not my first go with noknead. I've made a loaf weekly for most of the last year, (cept during summer). The sprouts are the first time I've used a fresh unroasted vegatable. Also first time I tried a quick soak of the veg, then used that water as the dough water. Also first time I added the veg into the flour. Before I've added, like roasted green chilis, or roasted garlic, during a later fold. Plan A, was I made the dough around 3 PM, put aside, then got up for work at 5 AM, the dough had expanded somewaht, so did a fold, and was gona be back by noon to toss in the oven. I didn't get back until almost 4, and the dough looked the same as it did after the 5 AM fold. No rise. The sides of the bowl didn't indicate a rise and collapse. Just no activity since the morning. But like I said, still tastes good. I'll chauk it up to experience.
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Old 01-30-2013, 11:27 AM   #812
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I finally got around to uploading a pic of my no-knead first attempt. It's cute but not right.

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Old 02-01-2013, 06:49 PM   #813
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Banana bread, with chopped bacon instead of chopped nuts. mmmmmmm.


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Old 02-05-2013, 11:13 PM   #814
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Chopped bacon! Holy cow (I mean pig)! How did it turn out??
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Old 02-07-2013, 01:15 PM   #815
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I can't help but think that I need one of these... I won't be able to use it, but I need it

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Old 02-07-2013, 01:53 PM   #816
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I can't help but think that I need one of these... I won't be able to use it, but I need it

They work well for grilled pizza!
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Old 02-09-2013, 08:25 AM   #817
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Hey Jim, Get any snow lately ?

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Old 02-09-2013, 11:30 AM   #818
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Went to spy on my competition today:


Great looking school. Some of the breads they have made:





No class today. :(. And the cafe isnt worth a mouldy bag of Durham compared to ⭐⭐⭐⭐⭐⭐⭐
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Old 02-09-2013, 12:36 PM   #819
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whoa, lots of braiding on that one piece Interesting shapes though

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Old 02-09-2013, 12:40 PM   #820
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They work well for grilled pizza!
In that case is gonna be one expensive baking paddle... cause I'd have to buy a grill

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Old 02-09-2013, 12:45 PM   #821
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Quote:
Originally Posted by Froggynews View Post
Chopped bacon! Holy cow (I mean pig)! How did it turn out??
As expected it was delicious. How could it be anything but?
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Old 02-09-2013, 06:53 PM   #822
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Quote:
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I can't help but think that I need one of these... I won't be able to use it, but I need it

My pole is longer than yours

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Old 02-09-2013, 06:56 PM   #823
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Quote:
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Hey Jim, Get any snow lately ?

Bokrijder
uggh. what a 36 hrs.! We had to close today, but we're back at it. I started shoveling, then moved into mixing bread, only to shovel more, cart a couple of my guys around that couldn't get their cars free, have a nice dinner, now I need to shovel more, before taking another guy home. Long day, but somehow exhilarating.
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Old 02-09-2013, 09:05 PM   #824
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Quote:
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uggh. what a 36 hrs.! We had to close today, but we're back at it. I started shoveling, then moved into mixing bread, only to shovel more, cart a couple of my guys around that couldn't get their cars free, have a nice dinner, now I need to shovel more, before taking another guy home. Long day, but somehow exhilarating.
Do you use a shovel, or that long handled peel?
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Old 02-11-2013, 03:40 PM   #825
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So, after many loaves of the basic no-knead bread, I've decided to give a sourdough starter a try. I've started the starter, so based on my reading it will be ready to use in about a week.
I love the way the bread comes out using the dutch oven method of baking, and I'd like to keep baking that way- what sort of schedule works well for a starter vs the normal dry yeast method? Will doing the same 12-18 hr initial fermentation over-do it?
Any recipes you like?
Any suggestions on how to meld the techniques is appreciated.

Thanks!
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