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Old 11-13-2008, 01:04 PM   #1331
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carrot-cranberry bran muffins. getting bored with slim fast. lol

they turned out great, anyone want recipe just p.m. me
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Old 11-13-2008, 01:48 PM   #1332
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Just took white whole wheat NYT out of oven - smells good! Let's see how it tastes. The batter (guess that's what you call it) was a bit stiffer than regular white bread for the same NYT recipe. If it's kind of dry and heavy I'll try adding about 2 Tbsp more water next time.
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Old 11-13-2008, 10:11 PM   #1333
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Quote:
Originally Posted by dave the baker View Post
Just took white whole wheat NYT out of oven - smells good! Let's see how it tastes. The batter (guess that's what you call it) was a bit stiffer than regular white bread for the same NYT recipe. If it's kind of dry and heavy I'll try adding about 2 Tbsp more water next time.
I have started adding additional water to NYT breads with rye and wheat flours (25%). 2-3 T is about right, but a little more won't bother it.
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Old 11-14-2008, 12:17 AM   #1334
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Joe:

You're absolutely correct. It really could have benefited from the additional moisture. It's edible, just, but it has a great nutty flavor. Hopefully that will continue to be the case as I add the extra water.


Somewhere, in one of these threads, I asked if anyone had a recipe for sandwich rolls (sub, grinder) that would resemble those from the grocery store bakery, i.e. light texture and thin (not artisian) crust. I've got lots of recipes that make that claim and not one of them delivers. Has anyone in our family had good luck with this endeavor?
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Old 11-14-2008, 05:42 AM   #1335
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Six 12-13 ounce thick crust Italian breads made with biga and 14% wheat gluten flour. One hour+ for sponge development, .5 hour stirring and kneading, 1.5 hour first rise, .5 hour second rise, .25 hour rest after shaping, and .75 hour baking at 375F. Total- about 5+ hours including ingredient weighing and cleanup.
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Old 11-14-2008, 10:19 PM   #1336
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Originally Posted by dave the baker View Post
Somewhere, in one of these threads, I asked if anyone had a recipe for sandwich rolls (sub, grinder) that would resemble those from the grocery store bakery, i.e. light texture and thin (not artisian) crust. I've got lots of recipes that make that claim and not one of them delivers. Has anyone in our family had good luck with this endeavor?
I take my regular white bread recipe and just make 4 oz. tubes for the sub rolls. Here's the Italian loaves on the right and whole wheat on the left.

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Old 11-15-2008, 12:11 AM   #1337
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I'll give it a try in the morning.
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Old 11-15-2008, 12:14 AM   #1338
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daal makhani wid paneer nan!!!
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Old 11-15-2008, 12:44 AM   #1339
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That's easy for you to say!
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Old 11-15-2008, 02:05 AM   #1340
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That's easy for you to say!
wass dat 4 me??
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