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Old 01-25-2014, 04:57 PM   #11
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Bread is tricky. It is more about feel and instinct than the actual recipe in many cases.

Knowing that high hydration doughs will have a more coarse, open crumb like crusty artisan bread and that the finer texture comes from less hydration. For a high hydration artisan bread the no knead breads produce fantastic results.

I worked on my bread technique for quite a while, and I now know how to make it by feel and sight. I use my Kitchenaid for the mixing and kneading and can tell just by looking at it, if it's the right hydration.

Creating steam in the oven and cooking at a high temperature until it is completely baked (190-200 degrees) will insure a nice crusty bread.

Bread can be intimidating at first but the only way to get good at it is to keep researching and make a lot of it seeing how subtle changes effect the outcome.
Great info BC. Is that in Celsius? 'Cause, it doesn't sound very high for Fahrenheit.
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Old 01-25-2014, 05:24 PM   #12
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Great info BC. Is that in Celsius? 'Cause, it doesn't sound very high for Fahrenheit.
It's Fahrenheit.
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Old 01-25-2014, 05:29 PM   #13
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It's the temperature of the bread, not the oven.
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Old 01-25-2014, 05:44 PM   #14
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It's the temperature of the bread, not the oven.
D'oh!
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Old 01-25-2014, 07:21 PM   #15
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As PF said!
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Old 01-25-2014, 07:23 PM   #16
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As PF said!
What did I win?!?
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Old 01-25-2014, 08:15 PM   #17
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my undying admiration!
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