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OT: Ok Bread Guru's, Now What OT
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And you know the breadnerds want to know your process/recipe...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:@lkapigian Whoa! Fine looking loaves
Have you cut into them yet? They look fabulous.Visalia, Ca @lkapigian -
So I've lowered my hydration to 72 from 77, I let the bread warm for a couple hours from the fridge ( don't think I was proofing all the way before) got the Ear I was looking for...not sure if its the tweaks or the Mother is Maturing or all...Thanks for all the help
Visalia, Ca @lkapigian -
That’s a nice loaf! Most excellent.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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lkapigian said:So I've lowered my hydration to 72 from 77, I let the bread warm for a couple hours from the fridge ( don't think I was proofing all the way before) got the Ear I was looking for...not sure if its the tweaks or the Mother is Maturing or all...Thanks for all the helpColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:lkapigian said:So I've lowered my hydration to 72 from 77, I let the bread warm for a couple hours from the fridge ( don't think I was proofing all the way before) got the Ear I was looking for...not sure if its the tweaks or the Mother is Maturing or all...Thanks for all the help
Visalia, Ca @lkapigian -
lkapigian said:
Are you using rice flour to coat the inside of your bannetons? If not, give that a try. You'll like it.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
lkapigian said:So I've lowered my hydration to 72 from 77, I let the bread warm for a couple hours from the fridge ( don't think I was proofing all the way before) got the Ear I was looking for...not sure if its the tweaks or the Mother is Maturing or all...Thanks for all the helpVisalia, Ca @lkapigian
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Visalia, Ca @lkapigian
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Happier by the loaf..its a journey ...think experience and a more happier starter help...thanks for looking
Visalia, Ca @lkapigian -
Yeah, you’re hooked now... Beautiful loaves.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
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