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Ken Rudman
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#101 Post by Ken Rudman » January 1st, 2014, 3:16 pm

timmy roos wrote:Does anyone here grind their own flour in a diamant or a similar mill?? I wanted to know wwhat the results have been
Have not done this, but it's an interesting idea to try.

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#102 Post by JimmyGillingham » January 11th, 2014, 1:36 pm

This thread has inspired me to start making bread. I just bought the Baker's Apprentice and a kitchen scale. Are there any other pieces of "equiptment" that I should have on hand?

Also, for those of you in the Chicago area (Mel), are there any places you suggest to get quality flours?

Thanks in advance.

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#103 Post by Ken Rudman » January 11th, 2014, 3:03 pm

A few things that really help:

Parchment paper
A bench knife (metal)
A dough scraper (flexy plastic)
A thermometer (for checking water and dough temps)

Good luck and post your pictures here.

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#104 Post by Chris Freemott » January 11th, 2014, 7:36 pm

Ken you're killing it here. Well done.

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#105 Post by Robert Pollard-Smith » January 11th, 2014, 7:59 pm

Question for you brilliant bread makers— how in hell do you not just sit down and continuously rip off chunks, stuffing your maw and eating the whole loaf? Every picture makes me drooooool.
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#106 Post by N. Justl » January 11th, 2014, 9:37 pm

My first loaves, French from "Bread Bakers Apprentice". Tasted great. I was very happy with the results.

Washed some down with a NV Piper-Heidsieck Champagne Brut and 2010 Holdredge RRV Pinot Noir. Both were also very good wines.
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#107 Post by Ken Rudman » January 12th, 2014, 9:22 am

N. Justl wrote:My first loaves, French from "Bread Bakers Apprentice". Tasted great. I was very happy with the results.

Washed some down with a NV Piper-Heidsieck Champagne Brut and 2010 Holdredge RRV Pinot Noir. Both were also very good wines.
Looking good, Nick! I like my bread a bit darker, but I'll bet those tasted great. Is that the poolish method from BBA? If you are looking for a great recipe in there, try the Pain a l'Ancienne--super easy, too.

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#108 Post by Ken Rudman » January 12th, 2014, 9:25 am

Robert Pollard-Smith wrote:Question for you brilliant bread makers— how in hell do you not just sit down and continuously rip off chunks, stuffing your maw and eating the whole loaf? Every picture makes me drooooool.
The sad answer is that you cannot avoid this. Hence, my somewhat lower output recently--the wife threatened to hide the flour if I didn't stop baking 4 times a week.

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#109 Post by N. Justl » January 12th, 2014, 10:25 am

Ken Rudman wrote:Looking good, Nick! I like my bread a bit darker, but I'll bet those tasted great. Is that the poolish method from BBA? If you are looking for a great recipe in there, try the Pain a l'Ancienne--super easy, too.
Thanks! I made a Pate Fermentee the night before. Overall it was a bit easier than I expected, but it still took quite a bit of time and effort. I definitely am going to try the Pain a l'Ancienne soon.
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#110 Post by Ken Rudman » January 12th, 2014, 11:15 pm

The main thing to remember with everything is that all the rising times given in the recipes are just a guess. Things sometimes take a lot longer to get going and you just have to wait.

Find a spot where the temp stays close to 85 degrees and things will go easier.

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#111 Post by JimmyGillingham » January 26th, 2014, 12:30 pm

First try. Ciabatta.
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#112 Post by Ken Rudman » January 26th, 2014, 11:46 pm

Looks good. How'd it taste?

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#113 Post by JimmyGillingham » January 27th, 2014, 7:07 am

Ken, thanks! The bread tasted great and had a good texture. I think next time, I would use a touch more salt. But other than that I was very happy.

A question for your veterans -- is there a natural progression to learning to make breads? For example, should you start with french, move to rye, move to sourdough,e tc? I am not sure if there are some styles I should avoid until I get more practice.

Thanks!

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#114 Post by Ken Rudman » January 27th, 2014, 2:19 pm

Well, I'm still very much a beginner, but I have certainly found that breads made with natural starter take a bit more futzing around, and can be more challenging in that you really need to just go by feel

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#115 Post by JimmyGillingham » February 5th, 2014, 4:14 am

No knead style. 19 hour first rise. 2 hour second. Great flavor. Next time if let it bake a few more minutes uncovered.
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#116 Post by Ken Rudman » February 5th, 2014, 4:51 am

Gorgeous crumb!

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#117 Post by Casey Carmichael » February 6th, 2014, 5:33 pm

This is a terrible terrible thread for those of us who are living gluten free but who were former bread addicts. Damn you all! [head-bang.gif]
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#118 Post by collin wolfe » August 28th, 2014, 3:22 pm

Reviving this thread to share my recent demi-baguettes. This was my 3rd attempt at bread and these surprised me by being close to (though not quite) perfect, and needless to say miles better than my 1st two attempts (which bore no resemblance to baguettes in any way).
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#119 Post by Kenny H » August 28th, 2014, 9:25 pm

collin wolfe wrote:Reviving this thread to share my recent demi-baguettes. This was my 3rd attempt at bread and these surprised me by being close to (though not quite) perfect, and needless to say miles better than my 1st two attempts (which bore no resemblance to baguettes in any way).
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that crumb… mmmmm. baguette!
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#120 Post by Ken Rudman » August 29th, 2014, 5:56 am

collin wolfe wrote:Reviving this thread to share my recent demi-baguettes. This was my 3rd attempt at bread and these surprised me by being close to (though not quite) perfect, and needless to say miles better than my 1st two attempts (which bore no resemblance to baguettes in any way).
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Nicely done, Colin. Thread has been dormant for me due to the high heat of summer here in L.A. My family has banned bread-making until room temperature drops below 75 degrees.

Is this made with a pre-ferment or a poolish?

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#121 Post by collin wolfe » August 29th, 2014, 7:56 am

A poolish (100% hydration). Only about 13% of the flour was prefermented in the poolish. I think increasing that might help with the flavor (which was good, but not great). Final dough was 67% hydration; including the preferment about 57% of the flour was bread flour, 43% all purpose.

I want to play around with all of these variables to see if I can perfect this, but first step is to see if I can reproduce these baguettes or if this was just beginner's luck!

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#122 Post by Ken Rudman » August 29th, 2014, 8:48 am

Good info, thanks. I haven't used a poolish more than a couple of times, but have found that using (a la Reinhardt) a pre-ferment that is hydrated about the same as the final dough but left to retard for 18-24 hours in the fridge gives terrific flavor.

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#123 Post by collin wolfe » August 29th, 2014, 12:58 pm

Thanks Ken. I'm very curious what difference the various types of preferments have on the final bread- poolish @ 100% hydration; bigas at, say, 65% or 50% hydration; a pate fermentee, which includes the salt. I can't find much in the way of definitive explanations, so I guess lots of experimenting is in my future to figure out what I like best

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#124 Post by Ken Rudman » August 29th, 2014, 3:04 pm

Reinhardt likes the long retard for the pate fermantee, which definitely gives the dough some sweetness from the enzymatic action. But some of that may be coming from the flour that I use. I probably haven't done enough variations to be sure.

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#125 Post by collin wolfe » August 29th, 2014, 3:23 pm

Reinhardt does the same for a poolish for his poolish baguette recipe in the BBA- which was the start of this journey, but from which I've deviated significantly. In the poolish baguette recipe, he says that a traditional baguette is made with a poolish, which seems to be supported by what I can find on the internets. One of the frustrating things I've found w/ the BBA as an extreme novice is that he doesn't fully explain why, for example, he uses a poolish in his baguette recipe and calls it the traditional method, but uses a pate fermentee in his french bread recipe (another frustrating thing- lack of metric measurements). But I may be asking for too much- or this book may not be the right one for someone so inexperienced yet scientifically minded.

Regardless- I have another poolish in the fridge now to make baguettes tomorrow. This one aiming for 40% of the flour in the poolish. Trying to decide if I want to also add a touch of whole wheat flour like Reinhardt recommends or to keep everything else the same.

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#126 Post by RMolnar » August 29th, 2014, 6:10 pm

Ken Rudman wrote:First few loaves with the locally milled flour from Grist & Toll in Pasadena:
Those loaves are gorgeous! How do you like the product from Grist & Toll? I just read about them recently and since we'll be in Pasadena this weekend I'm planning to stop by. Any particular flour you'd recommend? I usually just do a no-knead, although I've experimented with doing part whole wheat and part rye with the basic recipe.
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#127 Post by Ken Rudman » August 29th, 2014, 7:57 pm

I like their Triple IV hard wheat, and have blended it well with both the whole spelt flour and the whole grain rye. It's a great shop and they sell some terrific bread on weekends, too.

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#128 Post by collin wolfe » September 4th, 2014, 9:09 pm

My most recent loaf- a sourdough miche, recipe mostly from BBA, but at a 68% hydration; turned out pretty awesome, though with a slightly burned crust (which I kinda like) and a not quite uniform crumb
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On the baguette front- I've made 2 more batches since my prior post. The 40% flour preferment had a much better flavor, but not quite as perfect a texture as the one I posted about; the other one I added my new sourdough starter and cut down the prefermented flour to ~30%- counterintuitively to me (as a novice baker) this had a very bland flavor and a generally crappy texture. I guess there's lots more to learn to get this right...

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#129 Post by Ken Rudman » September 21st, 2014, 6:34 am

The hot weather has finally broken and I have a friend recovering from surgery who is begging for fresh bread, so the starter is being nursed back to life. Excited to get a few loaves going this week.

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#130 Post by ybarselah » September 22nd, 2014, 6:33 am

Tartine recipe here. Natural starter...these come out really good in a dutch oven...

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#131 Post by Ken Rudman » September 22nd, 2014, 8:49 am

ybarselah wrote:Tartine recipe here. Natural starter...these come out really good in a dutch oven...

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Love that recipe. And I have started baking many of my loaves in the dutch oven--much easier for creating steam.

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#132 Post by Brian Zamkotowicz » September 26th, 2014, 10:07 am

First try at challah. Happy New Year to those celebrating.
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#133 Post by Ken Rudman » September 29th, 2014, 6:51 am

Nice looking challah. Seems like you combined braiding and the turban shape into something new? Bet it was delicious. And Happy New Year right back.

I baked six loaves this weekend and didn't take a single picture. (#breadpornfail).

But I made 2X
Pain au levain using 10% whole wheat Red Fife (from Grist and Toll)
Pain meteil using 30% whole grain rye from Grist and Toll
Flax & sunflower seeded whole grain (Tartine method) using 50% whole Spelt from G&T

Took most of it to a party and gave one away, so there's just a bit of the seeded bread left over. And it's going to get hot again late this week, so baking may have to wait a while to really get going.

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#134 Post by Brian Zamkotowicz » September 30th, 2014, 10:30 am

Thanks Ken, was just supposed to be round and braided, but I got a little sloppy putting the nds together.

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#135 Post by Brian Tuite » October 22nd, 2014, 8:43 pm

Sourdough. 2 Rye and 2 White.

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#136 Post by Ken Rudman » October 23rd, 2014, 8:56 pm

Nice one, Brian.

I had a big bake last weekend and took almost no pictures, but here is a barley porridge whole wheat sourdough (from the Tartine 3 book). Porridge breads are awesome, and incredibly moist.

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i was showing a friend a few different ways to make bread, so we also made a fig/anise/walnut sourdough and a hazelnut/current/sourdough. No pics, though.

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#137 Post by Brian Tuite » October 23rd, 2014, 9:13 pm

Ken Rudman wrote:Nice one, Brian.

I had a big bake last weekend and took almost no pictures, but here is a barley porridge whole wheat sourdough (from the Tartine 3 book). Porridge breads are awesome, and incredibly moist.

Image

i was showing a friend a few different ways to make bread, so we also made a fig/anise/walnut sourdough and a hazelnut/current/sourdough. No pics, though.
A this stage I am simply out to bake palatable bread. Liking the cell structure in that!
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#138 Post by MBerto » December 29th, 2014, 10:01 am

Pretty happy with the results after an early mishap - the organic "All Purpose Flour" I bought from Costco turned out to be 100% whole wheat flour, which I realized a little too late. No where on the package does it say "wheat flour", expect for the ingredients, and seriously who reads the ingredients list on a bag of flour?

After initially mixing a 78% hydration loaf, I realized the error and upped the yeast from 1% to 2.5% and hydration to nearly 90%. I then did a 5 hour autolyse, (really more of a pre-ferment at this point), 3 folds the next morning, and a 4 hour secondary ferment in the fridge. Proofed for 1.5 hours, then 30 min at 475 covered in my new stone baker, and 15 min uncovered at 400.

Crust is not as think as I would have expected, but crumb is very soft and moist, and fairly light for 100% whole wheat bread. Some of my best loaves have basically been "scramble to fix a mistake" loaves.

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#139 Post by Ken Rudman » December 29th, 2014, 10:40 am

Very nice. Tell me more about the stone baker...

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#140 Post by MBerto » December 29th, 2014, 11:07 am

It's just this thing:

http://sassafrasstore.com/shop/homeware ... VKGl9v8Pok

Has the same effect as a dutch oven, but produces a long, rather than circular loaf.
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#141 Post by Brian Tuite » February 9th, 2015, 2:39 pm

More Sourdough. This time I baked it on the BGE @ 450° dome temp.
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#142 Post by Rick Dalia » February 15th, 2015, 9:11 pm

Beer bread. Adapted for my sourdough starter.
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#143 Post by Ken Rudman » February 16th, 2015, 6:20 am

Nice one, Rick.

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#144 Post by Jorge Henriquez » February 16th, 2015, 7:33 am

Rick, beautiful loaves. How do you get those concentric rings????
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#145 Post by Craig G » February 16th, 2015, 8:14 am

Jorge Henriquez wrote:Rick, beautiful loaves. How do you get those concentric rings????
You need a Däniken.
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#146 Post by Rick Dalia » February 16th, 2015, 8:31 am

Jorge Henriquez wrote:Rick, beautiful loaves. How do you get those concentric rings????
Thanks for the compliments. The rings are from the banneton. The shaped loaf proofs in this for the final rise.

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#147 Post by Rick Dalia » February 27th, 2015, 7:11 pm

Challah, done from Rheinhart's BBA.
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#148 Post by Ken Rudman » February 28th, 2015, 6:10 am

Nice, Rick. I really like that recipe. I have gone more than a month without making a loaf of bread. Time to get off my ass...

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#149 Post by Rick Dalia » February 28th, 2015, 9:24 am

Ken Rudman wrote:Nice, Rick. I really like that recipe. I have gone more than a month without making a loaf of bread. Time to get off my ass...
Thanks Ken. This was the first recipe I've done from the book. Just got it a couple of weeks ago. I left off the egg glaze. I tried the ciabatta recipe and modified it for my SD starter. Came out just OK, but I need to work at improving the crumb and shape. I think I manhandled these loaves too much!

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#150 Post by T. Altmayer » February 28th, 2015, 12:16 pm

Brian Tuite wrote:More Sourdough. This time I baked it on the BGE @ 450° dome temp.
image.jpg

Brian, I have yet to use the BGE for bread, how did you like it? I was a little worried about too much of a smokey flavor.
Tom

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