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#1
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| I'll admit it, between a two week school break and getting a bug I hadn't baked for a while -- and I missed by own bread. Is it OK to say that? :-) This is 40% KA GP and 60% whole wheat with 20% whole rye. It's a little underproofed and undersprung, but I guess that's OK. Ahhhh. James
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#2
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| Looks like you did pretty good for a "rusty" baker! Your oven spring looks pretty good for the high whole wheat and rye content. Did you use sourdough or commercial yeast? Be well! Jay |
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#3
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| Thanks Jay, For now, I am doing all of my hearth bread with the sourdough I got from CJ. I'm only using yeast for pizza dough and focaccia. The weather is getting better, and I'm thinking of doing more videos. James
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#4
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| More videos would be GREAT!! Lets see some of the P70 in action. |
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#5
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| The list is pretty long: 1. Ciabatta with poolish dough 2. Pizza dough 3. Sourdough whole wheat bread 4. Tuscan grilling 5. Coq a vin al forno 6. Focaccia dough and baking More? James
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#6
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| Hi James! You are on the same "program" I am. Sourdough for all bread and yeast for pizza and foccacio (though I do occasionaly cross both bounds). After I return from defending my dissertation in April, our local top pizza place, Dough, and I are going to be experimenting together on sourdough pizza. Should be fun. The videos sound good! Keep'em coming! Jay |
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#7
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| That's an interesting thought. I wonder how many people make sourdough pizza. I'm going to post something. Good luck with your defense Jay. James
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#8
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| Thank you! It is truly intimidating to be a 60+year old doctoral candidate. Cramming all this stuff in my head is PAINFUL! But...rewarding in some form, I guess. When it is over I will hopefully not have the vertical leap or float time but I will have the name... Dr. Jay Jay |
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| Thread | Thread Starter | Forum | Replies | Last Post |
| Seasoning Green Wood | DavidK | Firing Your Oven | 12 | 11-06-2006 08:26 AM |