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01-15-2015, 07:51 AM | #3091 |
Supporter
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01-15-2015, 08:24 AM | #3092 |
Gimme My Berries Back!
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01-15-2015, 08:25 AM | #3093 |
Gimme My Berries Back!
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01-15-2015, 08:29 AM | #3094 |
Gimme My Berries Back!
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Italians have crusty bread. Speaking of rye, did you know Julia Child's French bread calls for some rye flour in it. Something about the texture it gives but you can hardly taste it. I still have some of that rye flour in my fridge I used for making French bread I need to use up. Think I'm gonna make a dark rye with it. Use it for sammiches with German cold cuts and cheese.
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01-15-2015, 08:34 AM | #3095 |
Gimme My Berries Back!
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French, Italian and sourdough are crusty breads. There are many kinds. Usually the crust on a rye bread is chewy.
I didn't put the bread in the pic cause mine was a millet flax bread because I can't eat wheat and it's not as purdy-lookin' but still tasted great warmed in the oven for a nice crust with melted butter. Tho' it is crusty without being warmed too. Last edited by BucEyedPea; 01-15-2015 at 08:46 AM.. |
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01-15-2015, 09:16 AM | #3096 |
Cast Iron Jedi
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01-15-2015, 09:17 AM | #3097 | |
Cast Iron Jedi
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Quote:
On a side note, I just bought a baking steel. Supposed to be delivered today, so I'll be upping my pizza and fresh bread game. Very excited. |
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01-15-2015, 09:31 AM | #3098 |
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Awesome! I'd like to do more bread making myself. I got my heavy travel season coming up though. So won't be until after May and then it may be too hot here. We'll see.
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01-15-2015, 09:38 AM | #3099 |
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BTW, FMB, what is the advantage of baking pizza (dough) on a baking steel as opposed to a stone?
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01-15-2015, 09:48 AM | #3100 | |
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Quote:
Here's a great video explaining the difference between stone and metal
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01-15-2015, 09:50 AM | #3101 |
Cast Iron Jedi
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01-15-2015, 09:52 AM | #3102 | |
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Quote:
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01-15-2015, 09:53 AM | #3103 |
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I'm getting some black bean chorizo chili today. Will report back.
Classic Cookie is doing 30 days of Chili this month: http://www.theclassiccookie.com/menu...15Specials.pdf
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01-15-2015, 09:55 AM | #3104 | |
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Quote:
With that much fermentation, you don't get hardly any rise from the yeast. It's all oven spring, so when you shape, you want to handle it as little as possible or you'll work out too many air bubbles in the dough. |
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01-15-2015, 09:56 AM | #3105 |
Baba Ganoush
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I purchased a cheap metal one at Walmart. I see an upgrade in the near future.
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