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Post by windyindy on Jan 11, 2016 10:32:11 GMT -5
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Post by windyindy on Jan 11, 2016 10:59:45 GMT -5
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Post by susieq on Jan 11, 2016 12:20:31 GMT -5
The links you posted look good. You should get good results with their products. Yes, that's right the dough consistency says it should be like oatmeal. Maybe you could place your dough in round pans, or a round casserole dish to fit your Dutch oven. The Desem bread I make is thicker and can hold a bit of shape while rising. There is a bread makers forum called The Fresh Loaf that I enjoy reading and learning from. Maybe you could get some answers over there as well. Yes, take a rest, put it in the fridge and the bread that doesn't have a great crumb might still give you excellent toast or grilled cheese. Of course it would be a crossover, but your family could enjoy it.
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Post by windyindy on Jan 11, 2016 12:40:26 GMT -5
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Post by susieq on Jan 11, 2016 13:41:02 GMT -5
Yes, I know this lady that owns that store! I live 3 hours away from her and that's where I shop for many of my THM products. If you live in Canada I encourage you to order from her.
You're very welcome! I'm happy to know that I've helped you.
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Post by susieq on Jan 12, 2016 13:48:25 GMT -5
Hi windyindy. I got all excited about making bread again (it's been about 3 weeks since the last time I made my Desem bread) so I decided it was time to study a bit more and check out what some recent recipes are on The Fresh Loaf forum. I saw that you posted and I read all the comments. Very interesting indeed! I also think that somehow the hydration is off in the recipe in the book. I like to get a bit more technical and weigh everything except the salt. The weighing part is a sort of guarantee that the bread will consistently turn out every time. I saw the recipe on the fresh loaf forum for a Rustic Loaf. This one uses a small amount of rye. I have a starter going for that one right now with plans to make it tomorrow. Instead of using bread flour I plan to use spelt. This recipe makes only 1 loaf so it will be more manageable and be one you can work with to tweak it to your liking. I probably should have PM'd you instead of posting here, but others may want to get going on the sourdough and might give it a try this way. Here's the link for the rustic loaf. www.thefreshloaf.com/node/39605/rustic-loaf?page=1
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queen
Junior Member
no more hunger-no more fear
Posts: 199
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Post by queen on Jan 12, 2016 17:17:11 GMT -5
I had a problem with my first try too because I also let it go too long and it collapsed during the night, so I'm not sure how long "too long" actually was. At 12 hours, mine wasn't up to the top of the pans yet, but overnight, it did get above the top because I found some dough on the plastic tent I had over it. I'm going to try again once I get some fresh flour. But I think the dough is supposed to be pretty soft, since you have to scoop it into the bread pans. But the final dough did seem too wet to me. I might cut the water a bit next time. sorry...I'm not sure why all that code is posting here. <mytubeelement data="{"bundle":{"label_delimitor":":","percentage":"%","smart_buffer":"Smart Buffer","start_playing_when_buffered":"Start playing when buffered","sound":"Sound","desktop_notification":"Desktop Notification","continuation_on_next_line":"-","loop":"Loop","only_notify":"Only Notify","estimated_time":"Estimated Time","global_preferences":"Global Preferences","no_notification_supported_on_your_browser":"No notification style supported on your browser version","video_buffered":"Video Buffered","buffered":"Buffered","hyphen":"-","buffered_message":"The video has been buffered as requested and is ready to play.","not_supported":"Not Supported","on":"On","off":"Off","click_to_enable_for_this_site":"Click to enable for this site","desktop_notification_denied":"You have denied permission for desktop notification for this site","notification_status_delimitor":";","error":"Error","adblock_interferance_message":"Adblock (or similar extension) is known to interfere with SmartVideo. Please add this url to adblock whitelist.","calculating":"Calculating","waiting":"Waiting","will_start_buffering_when_initialized":"Will start buffering when initialized","will_start_playing_when_initialized":"Will start playing when initialized","completed":"Completed","buffering_stalled":"Buffering is stalled. Will stop.","stopped":"Stopped","hr":"Hr","min":"Min","sec":"Sec","any_moment":"Any Moment","popup_donate_to":"Donate to","extension_id":null},"prefs":{"desktopNotification":true,"soundNotification":true,"logLevel":0,"enable":true,"loop":false,"hidePopup":true,"autoPlay":false,"autoBuffer":false,"autoPlayOnBuffer":false,"autoPlayOnBufferPercentage":42,"autoPlayOnSmartBuffer":true,"quality":"default","fshd":false,"onlyNotification":false,"enableFullScreen":true,"saveBandwidth":true,"hideAnnotations":false,"turnOffPagedBuffering":true}}" event="preferencesUpdated" id="myTubeRelayElementToPage"></mytubeelement><mytubeelement data="{"loadBundle":true}" event="relayPrefs" id="myTubeRelayElementToTab"></mytubeelement>
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Post by susieq on Jan 12, 2016 17:18:04 GMT -5
Yes, the dough is supposed to be soft and scoopable. It just seems it doesn't work for many people. I think if you get a good rise by the time 7 hours has past (I think that's the rule, let ferment at least 7 hours to make it on plan) then bake it. It will probably rise more during baking. If it collapses it has risen too long and the bread structure just cannot hold it anymore.
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queen
Junior Member
no more hunger-no more fear
Posts: 199
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Post by queen on Jan 12, 2016 17:21:03 GMT -5
I'm going to try the dutch oven method. I had mine on a radiator with a scarf wrapped around it to ward off the drafts. Dutch oven will be MUCH easier!
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Post by windyindy on Jan 12, 2016 19:53:50 GMT -5
Hi windyindy. I got all excited about making bread again (it's been about 3 weeks since the last time I made my Desem bread) so I decided it was time to study a bit more and check out what some recent recipes are on The Fresh Loaf forum. I saw that you posted and I read all the comments. Very interesting indeed! I also think that somehow the hydration is off in the recipe in the book. I like to get a bit more technical and weigh everything except the salt. The weighing part is a sort of guarantee that the bread will consistently turn out every time. I saw the recipe on the fresh loaf forum for a Rustic Loaf. This one uses a small amount of rye. I have a starter going for that one right now with plans to make it tomorrow. Instead of using bread flour I plan to use spelt. This recipe makes only 1 loaf so it will be more manageable and be one you can work with to tweak it to your liking. I probably should have PM'd you instead of posting here, but others may want to get going on the sourdough and might give it a try this way. Here's the link for the rustic loaf. www.thefreshloaf.com/node/39605/rustic-loaf?page=1Hi! Yes, interesting stuff indeed, me head is spinning! And I don't mind that you posted on here, it's nice knowing it might help someone else too Do you think I should make a new starter and throw out the THM one? I'm thinking that might be best, that way I can start out "the right way". Thank you for the recipe, but I don't have caraway can i leave that out? And what is tepid water?? What is Autolised and what do they mean by turning it? Sorry for all the questions, I'm just nervous about messing it up again
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Post by susieq on Jan 12, 2016 22:38:45 GMT -5
I think you might want to make a fresh starter. Maybe whole wheat would be easiest. I find that with my spelt starter I can use it for almost any kind of sourdough bread. I didn't know what autolysed meant until this morning! This is the link I read to find out. www.abreadaday.com/the-autolyse-method/Turning the bread means just folding the sides over, sort of like giving it a light kneading. I think you could leave out any extra flavourings and spices. Just get the hang of a simple sourdough and go from there. You'll find out what kind of hydration you prefer to work with and after that it should be real easy and a pleasant adventure.
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Post by susieq on Jan 12, 2016 22:40:11 GMT -5
Tepid water is the same as lukewarm.
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Post by susieq on Jan 12, 2016 22:41:03 GMT -5
Queen, please let us know how it turns out for you.
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Post by windyindy on Jan 13, 2016 8:49:38 GMT -5
I think you might want to make a fresh starter. Maybe whole wheat would be easiest. I find that with my spelt starter I can use it for almost any kind of sourdough bread. I didn't know what autolysed meant until this morning! This is the link I read to find out. www.abreadaday.com/the-autolyse-method/Turning the bread means just folding the sides over, sort of like giving it a light kneading. I think you could leave out any extra flavourings and spices. Just get the hang of a simple sourdough and go from there. You'll find out what kind of hydration you prefer to work with and after that it should be real easy and a pleasant adventure. Thank you. I know how to start a new starter (equal weights of four and water) but no one has told me just how much of each of those to start out with How much should I do? And just to make sure I got this right, After I make the starter and it grows/ferments over night (or longer?) I can then put it in the fridge as my "mother', and only take out the needed amount for a recipe? I have to feed it again though before putting it into the recipe though right? And feed the mother once a week? That's very interesting! I'm having a little trouble understanding it though. it creates more or less gluten in the bread? I thought it was saying more, but after reading 2-3 times I'm not so sure. Maybe my brain is still half asleep, lol! Gotcha! I'm surprised that doesn't result in a flat loaf! Perfect! You've been a really life savor, thank you for sticking with me and all my question asking, I hope it doesn't get annoying. Tepid water is the same as lukewarm. Cool, you learn something new everyday!
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Post by windyindy on Jan 13, 2016 8:50:09 GMT -5
Queen, please let us know how it turns out for you. Yes, please! I hope it all goes well for you!
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