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Brian Tuite
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Bread porn -- post yours

#151 Post by Brian Tuite » February 28th, 2015, 7:00 pm

T. Altmayer wrote:
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.
There was a smoky aroma but not flavor. I'm thinking that if I get the coals hot enough to where the smoke is gone and then control the heat properly I may get a cleaner loaf. I'll see what happens next time I try it.
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T. Altmayer
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Bread porn -- post yours

#152 Post by T. Altmayer » March 2nd, 2015, 9:56 am

Brian Tuite wrote:
T. Altmayer wrote:
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.
There was a smoky aroma but not flavor. I'm thinking that if I get the coals hot enough to where the smoke is gone and then control the heat properly I may get a cleaner loaf. I'll see what happens next time I try it.
Thanks, I'm going to try it in the near future. The smoke may not be a bad thing, I was just curious as to your thoughts.
Tom

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MBerto
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Bread porn -- post yours

#153 Post by MBerto » April 20th, 2015, 3:07 pm

Getting pretty good at my stone baking dish (the long loaf): 90% white, 10% wheat at 74% hydration, overnight poolish.
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Brian Tuite
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#154 Post by Brian Tuite » April 20th, 2015, 5:59 pm

Lookin good!
Bob Wood - 1949-2013 Berserker for eternity! RIP

"On self-reflection, I think a big part of it was me just being a PITA customer..." ~ Anonymous Berserker

"Something so subtle only I can detect it." ~ Randy Bowman

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Rick Dalia
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#155 Post by Rick Dalia » April 22nd, 2015, 6:04 pm

Yeah, those pics are making me hungry.

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#156 Post by AlexS » April 22nd, 2015, 8:58 pm

Matt, that's some beautiful bread.
s t e w @ r t

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Re: Bread porn -- post yours

#157 Post by stevetimko » May 30th, 2019, 4:03 pm

Pardon as I ask for some advice here. I want to try making no knead bread, although it's probably a couple of months away. I will be baking at 4,500 feet, if that makes a difference.
In reading about bagel recipes, some people are Red Star yeast fanatics. Does the brand of yeast make a difference here? I don't see any discussion in this thread. I intend to use quick rising yeast.
Also, any preferences in flour? I'm leaning towards King Arthur. I'm also considering Bob's Red Mill. White Lily is light and makes the best southern-style biscuits. How would it work for no-knead bread? Any especially good flour sold at Trader Joe's or Whole Paycheck?
The recipes talk about leaving the bread out for 8 to 16 hours at room temperature. What if I left it a refrigerator for a couple of days, since my schedule frequently changes and I can't predict when I'll have time to bake it.
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