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Old 06-28-2008, 11:21 AM   #11
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It is finished...



Sure hope everyone is hungry.
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Old 06-28-2008, 11:23 AM   #12
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Thanks again Joe. I went ahead and worked from the 15 oz figure, since it's the one that made sense.

Now that you mention it, this loaf might just be too big for my round banneton. I'll have to look at it after the first rise. if not, the oval will have to work. Either way should work out fine, I'm sure.
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Old 07-13-2008, 08:40 AM   #13
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Some more NYT variety.

This AM I baked a loaf of whole wheat NYT. I subbed 1C of Whole wheat flour for 1C of AP. The wife unit has impounded the loaf, it is great. Next loaves, I will try subbing 1C 10 grain and then one with 1C Rye and add Rye bread enhancer. I'll keep everyone posted.
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Old 07-13-2008, 09:44 PM   #14
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Quote:
Originally Posted by Adillo303 View Post
Some more NYT variety.

This AM I baked a loaf of whole wheat NYT. I subbed 1C of Whole wheat flour for 1C of AP. The wife unit has impounded the loaf, it is great. Next loaves, I will try subbing 1C 10 grain and then one with 1C Rye and add Rye bread enhancer. I'll keep everyone posted.

sounds great, please do let us know.

babe
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Old 07-23-2008, 03:41 PM   #15
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I just made 5 loaves of the NYT but I use the Cooks Illustrated version that has some beer and vinegar in them. I made three cranberry/pecan and 2 of the regular but also added some oatmeal,whole flax seeds and poppy seeds to the regular dough. Instead of plain water I used the whey leftover from my first time making homemade riccotta a couple of days ago plus I wanted to experiment so I baked them free style on my stone and put a cup of hot water in a broiler pan heated the same time as the stone on the bottom rack for steam. They turned out great not quite as crusty as the DO method but the flavor is absolutely delicious. I read somewhere to use the whey in making bread to add more flavor and they weren't kidding. I managed to make four of the loaves at one time in my oven as My stone fits the whole inside I then baked the last loave. It looks crustier next time I will bake the multi loaves at a little higher temp to see if it improves the crust even more. Yea, I love whey amazing stuff. Its good for other things as well including sweetening it and drinking it cold.
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Old 07-30-2008, 02:50 PM   #16
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New York Times Bread Variations

You certainly made some wonderful suggestions. That NYT Bread Recipe
is so great. Almost anything you try (following original directions) seems to work.

After baking bread for many years....this is the greatest recipe. Aria
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