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Old 02-03-2011, 05:34 PM   #51
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To test the temperature of the water without a thermometer, put a bit on the inside of your wrist. It should be very warm, but not uncomfortable.
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Old 02-03-2011, 06:58 PM   #52
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Quote:
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To test the temperature of the water without a thermometer, put a bit on the inside of your wrist. It should be very warm, but not uncomfortable.
Hey TaxLady. We missed you! Welcome home.
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Old 02-05-2011, 11:56 PM   #53
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Well I'm giving the same recipe a second go today and....holy smokes what a difference already!

This recipe has 3 separate rises. The first time I made it the first rise went pretty quickly (same story this time), but the second rise took about 5 hours. This time the second rise took about 30 minutes.

Off to set up the final rise now!
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Old 02-06-2011, 03:00 AM   #54
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I hope this link works, its for a fellow scouser Paul Hollywood, he is one of the best bakers I know. His bakery supplies Harrods.
Bread baking is a drug and I am hooked.BBC - Food - Chefs : Paul Hollywood recipes
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Old 02-06-2011, 03:19 AM   #55
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I hope this link works, its for a fellow scouser Paul Hollywood, he is one of the best bakers I know. His bakery supplies Harrods.
Bread baking is a drug and I am hooked.BBC - Food - Chefs : Paul Hollywood recipes
Thanks! I'll definitely check it out. This is only my second attempt at making plain ol' white bread, so I've still got a long way to go.
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Old 02-06-2011, 03:28 AM   #56
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Well, the 2nd attempt was MUCH better!

Here's what I did differently:

I made sure the water was not as hot this time, checked the temp and it was 125F if my candy thermometer is to be believed (last time it was 160F).

Recipe calls for vegetable oil. I used Canola last time. This time I tried some Rice Bran oil I had around...seemed appropriate for bread.

The yeast was in overdrive! What took 5-7 hours per rise last time took mere minutes this time. I could see it rising before my eyes at one point, and I've *never* had that happen. I have to attribute that to garlicjosh's water temp tip, because I'm all but positive I've used near-boiling water in the past.

I have a recipe for cinnamon buns that I've made 3 times....the first time was a raging (and apparently accidental) success...the other two were abysmal failures. I'm going to try that next now that I've pulled off some bread!

As soon as we use up what I just made today I'll give it a third try (or maybe try a new recipe) and see if I can do better.




YEAH! That's more like it!

I'd say I'm really close to what I'm trying to achieve, but this is much much much better than last time.

It's also very apparent that I need to buy a bread knife.
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Old 02-06-2011, 04:22 AM   #57
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Having just read this entire thread, I wish to congratulate you on your success in bread baking, and move to dub this 'The Bread Saga'. GO CM! ^_^ It looks utterly divine.

P.S. Kudos to all on the tips, these helped more than just CM on bread baking. I almost forgot about yeast temp and bakers percentage ratios.
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Old 02-06-2011, 06:23 AM   #58
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Wow! Beautiful! Bravo!
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Old 02-06-2011, 09:59 AM   #59
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Looks even better. Great job.
Honestly, I had a lot of issues when I first started baking bread and still do, it's one of those things that I still play with just to see what happens. I think your current recipe would do you just well if you can ever get a higher protein flour.
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Old 02-06-2011, 10:07 AM   #60
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Looks even better. Great job.
Honestly, I had a lot of issues when I first started baking bread and still do, it's one of those things that I still play with just to see what happens. I think your current recipe would do you just well if you can ever get a higher protein flour.
Thanks! I'm still going to experiment with some others just to see what works best. BTW I took your advice about the french toast with the dense loaf. We made it this morning and you were right, it was excellent!
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