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I just took a challah out of the oven, the first I've ever made using bread flour. All these years, I've had the notion that bread flour would produce a heartier, heavier bread than I like, and I've

Best loaf yet!

Close your eyes and think of Tuscany. 

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I made Jerusalem Sesame Bread in lieu of challah for shabbat. They get brushed with an olive oil salt mixture when they come out of the oven which gives them a pretzel-ish quality. I need some work on proofing. I could see that it was a little under-proofed when I sliced into it. I'm not sure whether it I need to go longer with the first or second rise. Suggestions anyone?

 

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I want to try the sourdough coco bread from the recipe in the Times Magazine.  N has already ordered the "New World Sourdough" book it comes from.

In the meantime, we have a part rye/part WW bread (dense but tasty), the rest of the cinnamon-raisin bread, and English muffins, plus a good part of a sesame boule friends brought yesterday.

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I made a pair of rustic French boules. First time using a recipe that requires a poolish. They're not as big as I would like - not sure if they didn't rise enough or if it's because I made 2 boules instead of one. Since I don't have a spray bottle, I poured boiling water into a pan at the bottom of the oven to create a moist environment. We'll cut into one tonight with dinner - fingers crossed. At least it smell s right.😄

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On 8/21/2020 at 4:57 PM, bloviatrix said:

I made a pair of rustic French boules. First time using a recipe that requires a poolish. They're not as big as I would like - not sure if they didn't rise enough or if it's because I made 2 boules instead of one. Since I don't have a spray bottle, I poured boiling water into a pan at the bottom of the oven to create a moist environment. We'll cut into one tonight with dinner - fingers crossed. At least it smell s right.😄

They were hockey pucks. Any advice on what I'm doing wrong? 

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Tried to make baguettes in the CSO.    Meticulously followed King Arthur's recipe and instructions.    Except it says to make 2 "baguettes" and I knew that there was too much dough for that so I made three.    They still turned out to be "batards", not slender baguettes.    Worse, the texture is poor and flavor non-existent.   Really worse, we've three of these.    Husband said to chuck them, but there are always croutons...

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Back to 18-hour which is much less work, certainly less clean up (no food-processor to wash) and gives us reliable crumb and slight tang. 

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