Hi Susan
Hahahaha
Most of that is frozen down for Darcys breakfast (the loaves) and school
lunches (1/3rd of a baguette). The quality score from Mr DJ has now progressed
to 9 and is of a sufficient quality level to meet consumption approval.
We did down a baguette on the day with just EVOO and Dukkah, and some butter,
and also 1/3rd a loaf with butter.
The next day we also did some Bruschetta on a baguette.
Rest frozen down.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Susan Yuen
Sent: Tuesday, 25 May 2021 12:49 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Oh Hubert, you wonderful thing! Don't look if avoiding
carbs...
Oh my, that looks marvellous!
Do you freeze those that you do not finish at one sitting (or does it all go??)?
Susan
On Tue, 25 May 2021 at 08:47, Chilecayenne
<chilecayenne@xxxxxxxxx<mailto:chilecayenne@xxxxxxxxx>> wrote:
Oh cool.
You might look into that first book.
This guy took on some years of study in how to deal with more whole grain
breads, and the special treatments they need to make pleasurable textures.
First part is good history on the science of grains, and science behind what
he’s doing when you have have all the extra bits and proteins in the mix.
Neat stuff on different starters, etc
I’m guessing Hubert could play a fun part in it..
I’ll be anxious to hear your dive into the whole and all grain versions...
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On May 24, 2021, at 7:25 PM, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hey Kelly
I’ve got a rapidly growing 11 year old “boy” eating most of mine…He’s almost
taller than me already ( not hard but a good thing).
Now that I’ve sorted techniques, I want to step up the proportion of whole
stone ground rye and whole stoneground wheat. I just bought in a new stash of
the good organic stuff.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>] On
Behalf Of Chilecayenne
Sent: Tuesday, 25 May 2021 9:29 AM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Oh Hubert, you wonderful thing! Don't look if avoiding
carbs...
Wow, that looks amazing Steve!!!
Hmm, I gotta drop some weight so I can indulge in trying that myself!!!
I bought a new large kitchen aid stand mixer (still in box on floor), and these
two books I wanna try things out of:
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
https://www.amazon.com/dp/1580087590/ref=cm_sw_r_cp_api_glt_fabc_9AHPM2D3VD0JMEDPXYJQ<https://urldefense.com/v3/__https:/www.amazon.com/dp/1580087590/ref=cm_sw_r_cp_api_glt_fabc_9AHPM2D3VD0JMEDPXYJQ__;!!Nd8K6TfUt9jcQpcU_mCx!_8pGTCLDeQklqM5e1WncU8Kfe1f6l72fSNbeKcfOLDPquOGPigX88uEz8uKv1Dx1JdBC0N5Q$>
And
Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom
Flours, and Fresh Techniques
https://www.amazon.com/dp/1607746514/ref=cm_sw_r_cp_api_glt_fabc_WCRQ5J2JGD50V7ECHBYJ<https://urldefense.com/v3/__https:/www.amazon.com/dp/1607746514/ref=cm_sw_r_cp_api_glt_fabc_WCRQ5J2JGD50V7ECHBYJ__;!!Nd8K6TfUt9jcQpcU_mCx!_8pGTCLDeQklqM5e1WncU8Kfe1f6l72fSNbeKcfOLDPquOGPigX88uEz8uKv1Dx1JSADQ6Aj$>
You all are really inspiring me to give this all a try...
I gotta start back to the gym!!
:)
Need to work off the weight to make room for some quality breads!!!
K
———————————————-
I need a shot of salvation baby,
once in awhile...
On May 24, 2021, at 6:21 PM, Tilden, Steve ST
<Steve.Tilden@xxxxxxxxxxxxxxxxxx<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>> wrote:
Hi Everyone
My last results and first serious attempt at Baguettes. They were that good, I
think I need FIGJAM ;-)
I’m still coming to terms with temperatures in my oven – having a dual fan fan
forced gives me much faster coking than the perfect loaf suggests. So I’m
running 20C lower and 10% less time for this batch, using a steam bath rather
than covering the loaf for the first 20 minutes.
I’ve moved back to my Gerringong Hubert strain of sour dough yeast, as it is
giving me a better crumb, and a slightly more sour flavour
<image002.jpg>
Needless to say, they were awesome. Nice thick crust and an open crumb. These
are 100% white strong flour. Next time I want to slip in some stone ground
whole wheat.
<image004.jpg>
Cheers
Steve
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