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Old 01-20-2013, 07:12 PM   #781
BeeCeeGS
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Originally Posted by Commuter Boy View Post
Most of the store bought crap around here comes from Alberta it seems. Our homemade breads last much longer as well, especially the ones with a bit of oil/butter in them.

Today's baking for the week is crispy crust boules for soup bread bowls, a couple loaves of sandwich bread, and some non-yeast cinnamon rolls.

Hit up Anita's Mill in Chiliwack for bulk quantity of organic bread/WW/Spelt/pizza flours. Great stuff.
I need to get out to Anita's. My parents just gave me their old Bosch flour mill, so I might find some use for it.
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Old 01-20-2013, 07:50 PM   #782
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Made some sourdough baguettes. With seeds, I love seeds on my baguettes, and Acme doesn't make seeded baguettes. Semifreddi's does, but then they're not just a couple blocks from my house. . . . and it's been a couple years since I made baguettes. They turned out pretty well, though 4 baguettes is really pushing it on my oven's capacity, and I think I'd prefer it with a slightly wetter dough and longer fermentation, for a bit more tang.
Still, nothing like a fresh baguette with dinner.







Gave half of them away to neighbors, I think we'll eat the remaining two by tomorrow night, before they get too leathery.
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Old 01-21-2013, 09:19 AM   #783
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Made some sourdough baguettes. With seeds, I love seeds on my baguettes, and Acme doesn't make seeded baguettes. Semifreddi's does, but then they're not just a couple blocks from my house. . . . and it's been a couple years since I made baguettes. They turned out pretty well, though 4 baguettes is really pushing it on my oven's capacity, and I think I'd prefer it with a slightly wetter dough and longer fermentation, for a bit more tang.
Still, nothing like a fresh baguette with dinner.







Gave half of them away to neighbors, I think we'll eat the remaining two by tomorrow night, before they get too leathery.
Looks good Zac. Wanna explain the lame
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Old 01-21-2013, 09:38 AM   #784
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Looks good Zac. Wanna explain the lame
The lame is just something I made from a bit of apple wood with a strip of metal strapping (cut down in width) glued in the end of it. A bit of a curve keeps the double edge razor blade in place. It's really nothing fancy, I should make a nicer one now that I'm a sometimes professional woodworker. . . oh well.

As Jim knows, a lame is really nice to have for slashing bread before it goes in the oven, much nicer than a serrated knife.
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Old 01-21-2013, 10:13 PM   #785
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Home made Challah.

Next on the list Lefse and Sourdough from our scratch starter.
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Old 01-22-2013, 03:42 AM   #786
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Originally Posted by slackmeyer View Post
The lame is just something I made from a bit of apple wood with a strip of metal strapping (cut down in width) glued in the end of it. A bit of a curve keeps the double edge razor blade in place. It's really nothing fancy, I should make a nicer one now that I'm a sometimes professional woodworker. . . oh well.

As Jim knows, a lame is really nice to have for slashing bread before it goes in the oven, much nicer than a serrated knife.

One of the coffee specialty shops (Starbucks ? ) uses a wooden coffee stirrer which is perfect for this. Width and thickness is just right to fit through the slots in a double edge razor blade.
I picked up a small handful a few years ago, can't remember from which purveyor but one of the majors.

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Old 01-22-2013, 04:55 AM   #787
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i'm trying my first no-knead loaf. The dough is sitting at home in a bowl. Should be ready sometime tonight.
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Old 01-22-2013, 01:51 PM   #788
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I really hope I don't get home and find that it's eaten the kitchen.
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Old 01-22-2013, 01:54 PM   #789
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I really hope I don't get home and find that it's eaten the kitchen.
Nice to see you're thinking about your bread all day long
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Old 01-22-2013, 02:01 PM   #790
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Originally Posted by Bokrijder View Post
One of the coffee specialty shops (Starbucks ? ) uses a wooden coffee stirrer which is perfect for this. Width and thickness is just right to fit through the slots in a double edge razor blade.
I picked up a small handful a few years ago, can't remember from which purveyor but one of the majors.

Bokrijder
A couple well used Lames.


The lame is the holder for the double edged razor blade. Note the curve on the end. That helps bend the blade so that it slices just under the surface of the dough. They are just a thin strip of metal and wear out over time. We wrap ours in tape, because the thin metal can dig into your fingers scoring hundreds of a loaves a night.
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Old 01-22-2013, 02:23 PM   #791
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And with a blade
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Old 01-22-2013, 02:27 PM   #792
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Yes, the curve is important - threading the stick through the slot in one end of the blade and back through the slot in the opposite end throws a curve in the blade. The stick bends like a bow so the curve is mellow and the edges of the slot dig into the stick locking the blade in place. Goes without saying be damn careful putting these together and using them. If you're in a household with kiddies, double careful.
King A will sell you a flat one (wrong) for lots of $$

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Old 01-22-2013, 02:47 PM   #793
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Soughdough baguette?

I've been backing sourdough bread for a while -- big old Jaba the Loaf things . . . . . .how would I branch out into baguettes?
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Old 01-22-2013, 05:17 PM   #794
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Soughdough baguette?

I've been backing sourdough bread for a while -- big old Jaba the Loaf things . . . . . .how would I branch out into baguettes?
Just a shape, really- most artisan bakeries use the same dough for sour white/sour batard/country white, whatever you want to call your basic white sourdough, and their baguettes, as far as I know.

When your dough is ready to shape, envelope fold it and roll into a small torpedo (about the size of a hot dog bun) and pinch the seam closed. Let that torpedo rest for about 5 minutes, then roll it back and forth on your work surface moving your hands apart from each other, ending up with a 1.25-1.5" diameter snake only tapered at the ends. Let it (them) rise in a well floured piece of canvas or linen (a couche), with folds separating the loaves.

In that picture I took, I've taken them out of the couche and set them on parchment paper- the parchment slides onto the baking stone in the oven, and then I remove the parchment after 12-15 minutes, when I flip the loaves around to get them to bake evenly. The parchment really helps get the baguettes into the oven without ending up crooked or bunched up.

It's really nice to have a piece of thin plywood or plastic or something to flip the baguettes out of the couche onto, and then flip them back right side up on the parchment or peel. I use a piece of 1/4" plywood about 3" x 20".

Does that help? I'm sure there are videos out there that explain it better than I do.
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Old 01-23-2013, 07:59 AM   #795
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Slack-- that's great, thanks!

Other than pancakes and Curling Stone loaves, I've not made anything from my 30+ year old starter . . . . I'm looking forward to branching out a lil . . . . . .
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