Author Topic: Bread  (Read 1355 times)

Offline pete b

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Re: Bread
« Reply #30 on: May 10, 2020, 06:25:27 PM »
Nice crumb and crust.
I just did a pate fermente style pre-ferment on these baguettes and pain de campagne. It was easy to double the pre ferment then do two different recipes. 

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Offline denny

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Re: Bread
« Reply #31 on: May 10, 2020, 07:36:48 PM »
I tried the pre-ferment this weekend.  It noticeably changes the character of the bread.



Yeah, since I started doing it I hardly ever do anything else.
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Offline KellerBrauer

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Re: Bread
« Reply #32 on: May 10, 2020, 08:30:03 PM »
Just pulled these out of my oven. Combined with the Honey Cinnamon butter - amazing!  It’s actually a copycat recipe from Texas Roadhouse.






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« Last Edit: May 10, 2020, 08:33:53 PM by KellerBrauer »
Joliet, IL

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Offline tommymorris

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Re: Bread
« Reply #33 on: May 10, 2020, 09:57:34 PM »
Just pulled these out of my oven. Combined with the Honey Cinnamon butter - amazing!  It’s actually a copycat recipe from Texas Roadhouse.






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Now we’re talkin! Those look great.

Offline BrewBama

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Re: Bread
« Reply #34 on: May 10, 2020, 10:55:47 PM »
Just pulled these out of my oven. Combined with the Honey Cinnamon butter - amazing!  It’s actually a copycat recipe from Texas Roadhouse.






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Now we’re talkin! Those look great.
I am looking up a copy cat recipe for that!


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Offline KellerBrauer

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Bread
« Reply #35 on: May 10, 2020, 11:36:37 PM »
There are many recipes out there to choose from.  Let me know if you need me to send you the recipe I used.


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Joliet, IL

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Offline BrewBama

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Bread
« Reply #36 on: May 10, 2020, 11:55:52 PM »
There are many recipes out there to choose from.  Let me know if you need me to send you the recipe I used.


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Sure. I’ll take it. Thx!


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“From man’s sweat and God’s love, beer came into the world.” — St. Arnold

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Offline KellerBrauer

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Re: Bread
« Reply #37 on: May 11, 2020, 01:26:17 PM »
There are many recipes out there to choose from.  Let me know if you need me to send you the recipe I used.


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Sure. I’ll take it. Thx!


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Below is the recipe I used for the rolls.  The rolls turned out very good and the aroma in the kitchen while baking was incredible!  These rolls were best when warm.  As they cooled, they became more dense.  I think I’ll use only 3-1/2 cups of flour next time to make them a little lighter.

https://cafedelites.com/easy-soft-dinner-rolls/

Below is the recipe I used for the Honey Cinnamon butter.  It turned out very good and worked very well with the warm rolls.  However, next time I make it I’ll try whipping it a bit more to try and aerate the mix.  But very tasty indeed.

https://thecozycook.com/copycat-texas-roadhouse-butter/#wprm-recipe-container-23182

Enjoy!
Joliet, IL

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Offline BrewBama

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Re: Bread
« Reply #38 on: May 11, 2020, 04:57:40 PM »
Thx again!


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“From man’s sweat and God’s love, beer came into the world.” — St. Arnold

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Offline Fire Rooster

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Re: Bread
« Reply #39 on: May 28, 2020, 10:44:21 AM »
I have a focaccia thats been rising in the fridge for the last 3 days.  Today it gets baked with sun dried tomatoes and parm added to it

Been meaning to post this recipe.
No fussing with yeast, it can be made quickly if a meal would be enhanced with it.
I always weigh the flour, not measure it.  I've made it without parmigiana cheese
if none is on hand, and it's still fine.  Fresh chopped garlic/ garlic powder is used instead of garlic salt.

https://www.allrecipes.com/recipe/125583/exquisite-yeastless-focaccia/

https://www.kingarthurflour.com/learn/ingredient-weight-chart

https://www.bobsredmill.com/blog/featured-articles/bobs-red-mill-flour-weight-chart/

« Last Edit: May 29, 2020, 11:25:28 AM by Fire Rooster »

Offline Cliffs

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Re: Bread
« Reply #40 on: August 31, 2020, 07:48:48 PM »

Flour, water , salt , yeast book, overnight white bread recipe


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Offline Cliffs

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Re: Bread
« Reply #41 on: August 31, 2020, 07:49:17 PM »

Same as above, different scoring


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Offline pete b

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Re: Bread
« Reply #42 on: August 31, 2020, 11:49:52 PM »
Looks great!
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