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Dirtyhip

Allen and the bread makers

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@Allen

I am finding my rhythm with the mother.  I love, love, love your advice on feeding the waste product.  I have been successful in doing only one feeding, before I make our weekly loaf,  I feed the mother once a week, taking the discard out and feed the baby.  Then, the baby sits all day and doubles in volume.  That evening I start the no knead Bittman recipe with 1/3 of WW and one tbsp of vital gluten.  The next day I make the loaf.  This has been working perfectly.  I use 1 & 3/4 tsp of salt.  I do not weigh.  Life is too short to fret over a fraction of an ounce.  

So far so good.  The bread comes out great.  I will say that it probably is not as sour as you may like though.  It seems though, that I can get away with one feeding.  I assume that if the baby doubles, it has plenty of action.

🥰

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2 minutes ago, Dirtyhip said:

Allen and the bread makers

Would be a cool band name!

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What I like to add to my no-kneed rustic breads is about 2 feet of rosemary, chopped, and a handful of kalamata olives, also chopped.

 

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5 minutes ago, Razors Edge said:

Would be a cool band name!

 

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Just now, Mr. Silly said:

What I like to add to my no-kneed rustic breads is about 2 feet of rosemary, chopped, and a handful of kalamata olives, also chopped.

 

Have you ever chopped broccoli?

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Just now, jsharr said:

Have you ever chopped broccoli?

Is that even legal?

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2 minutes ago, Mr. Silly said:

Is that even legal?

Yes, except where it isn't.
 

 

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17 minutes ago, Mr. Silly said:

What I like to add to my no-kneed rustic breads is about 2 feet of rosemary, chopped, and a handful of kalamata olives, also chopped.

 

I have done this, and it is good, but I didn't add the olives.  that sounds so lovely.  

Do you reduce salt, because the olives are salty?

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Yes.  I reduce the salt for just that reason.  I can't tell you how much salt I put in.  Like you, I don't measure too carefully.  I give it two or three two turns of the salt grinder so whatever amount of salt that is.

I put the rosemary in right at the beginning so the oils have all the time to defuse into the dough.  I add the olives the last time I fold the dough over itself.

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25 minutes ago, Mr. Silly said:

What I like to add to my no-kneed rustic breads is about 2 feet of rosemary, chopped, and a handful of kalamata olives, also chopped.

 

That does sound good. I plan to try it this weekend.

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You can use the  no knead Bittman recipe Hip alluded to in the OP.  I'll post my full recipe when I get home.  It's a little more involved since it starts with a poolish. 

 

 

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I use the Artisan Bread in 5 minutes a day recipe.

 

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4 minutes ago, Mr. Silly said:

You can use the  no knead Bittman recipe Hip alluded to in the OP.  I'll post my full recipe when I get home.  It's a little more involved since it starts with a poolish. 

 

 

I start most mornings with a poolish.  Then I shower.

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I just bought a jar of lye. Bagels and pretzels are next for me.

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2 minutes ago, Allen said:

I just bought a jar of lye. Bagels and pretzels are next for me.

Dude! Now you are getting super weird on me. Wtf?

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2 minutes ago, Razors Edge said:

Oh fuck no. I am so grossed out on bagels right now. Fuck. 

No dude, No!

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2 minutes ago, Dirtyhip said:

Dude! Now you are getting super weird on me. Wtf?

Yeah, food grade poison. 
You dip pretzels in a lye solution and it increases the Maillard reaction (things brown faster). It’s the secret ingredient for bagels and pretzels. You can watch them brown in the oven. 

67D8FF61-FA3E-4F79-B016-5303DED75623.jpeg

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3 minutes ago, Allen said:

Yeah, food grade poison. 
You dip pretzels in a lye solution and it increases the Maillard reaction (things brown faster). It’s the secret ingredient for bagels and pretzels. You can watch them brown in the oven. 

67D8FF61-FA3E-4F79-B016-5303DED75623.jpeg

Is n't that what they use to make lutefisk?

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8 minutes ago, Dirtyhip said:
1 minute ago, dennis said:

Is n't that what they use to make lutefisk?

 

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2 minutes ago, dennis said:

Is n't that what they use to make lutefisk?

It is. That and some rot time. 

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2 minutes ago, Allen said:

It is. That and some rot time. 

I think the rot time is what makes it so delicious

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Ok. I am done with 🥯. Fuck. 

I don’t eat Lutefisk, thankfully. I am literally horrified here

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The lye cooks off. Bagels are good for you

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5 minutes ago, Allen said:

The lye cooks off. Bagels are good for you

The Norwegians soak and rinse the fish to get rid of the lye. It still scares me. I've never been brave enough to try it. But I will eat haggis.

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8 minutes ago, Allen said:

The lye cooks off. Bagels are good for you

Take your lye and walk the fuck out of my thread, lol. 

I used to admire you. I am crushed. My vision of you  is destroyed 

😉

 

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1 hour ago, Dirtyhip said:

Take your lye and walk the fuck out of my thread, lol. 

I used to admire you. I am crushed. My vision of you  is destroyed 

😉

 

No pretzels for you then. 
I’ll win you back when I make a strudel.

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Late to the party but tonight I used a cup of starter, three cups flour, and one.five cups water to get some dough started for weekend baking. Added a cup of flour and half a cup water to feed the starter jar. In the morning I’ll add two cups flour and salt to the dough. Plan to make two loaves on Sunday. This Is the dough 

 

image.jpg

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Saturday morning dough has bubble activity.

53E97FCC-9EE6-452D-84C8-E0D0C9FD36C0.jpeg

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Tangy sourdough loaves fresh from the oven.

0D24E75C-2820-48DE-8EDE-6D7A1B2BF859.jpeg

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On 11/8/2019 at 1:15 PM, Allen said:

No pretzels for you then. 
I’ll win you back when I make a strudel.

Do you put a bunch of fucked up scary chemicals in the strudel?

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20 minutes ago, Old#7 said:

Tangy sourdough loaves fresh from the oven.

0D24E75C-2820-48DE-8EDE-6D7A1B2BF859.jpeg

Loving this. I am preheating now. Although, I can barely move. I got the seat to the lower bottom of my back. Endo. Pedal striked a big ass rock. There is a couple of black diamonds on the top of our park. I think I had some irrational exuberation. I went over the bars and when I hit the ground the bike sorta fell on top of me. The seat is what hit, I think👎. I screamed on that one. I ripped my helmet off, took my pack off. Curled into a ball and about cried. I think it was more of a loud moaning sound. 

Fuck that trail. I hate it anyway. I’m done with it.

gonna make my husband lift the parchment paper into the pot and cover it.

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44 minutes ago, Dirtyhip said:

Loving this. I am preheating now. Although, I can barely move. I got the seat to the lower bottom of my back. Endo. Pedal striked a big ass rock. There is a couple of black diamonds on the top of our park. I think I had some irrational exuberation. I went over the bars and when I hit the ground the bike sorta fell on top of me. The seat is what hit, I think👎. I screamed on that one. I ripped my helmet off, took my pack off. Curled into a ball and about cried. I think it was more of a loud moaning sound. 

Fuck that trail. I hate it anyway. I’m done with it.

gonna make my husband lift the parchment paper into the pot and cover it.

Sorry to hear this, hope you’re feeling better in the morning. I’m sure the bread will be good.

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3 hours ago, Dirtyhip said:

Do you put a bunch of fucked up scary chemicals in the strudel?

Prosciutto, ricotta, spinach....

 

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Bread came out well. He did fine. Although he almost tipped it instead of lifting...,, Ahhhhh not like that.

I told him the story of how I changed the way I do it months back. I specially said right before he did it to gently lift the paper and loaf carefully into the Dutch and cover it. Luckily I was standing right there.  

Almost deflated the entire loaf. 

The bread came out great but he insisted on cutting it to eat before it cooled a little. It’s gonna be more dry now, for the week. 

I am kinda done with with Saturday. First bad day in at least two months. When I have a bad day, I guess I am making it count with this one. 

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