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Breadmaking 101

Bread just finished it’s second rise and went into to hot dutch oven. :fingerscrossed
 
I’m using the slightly revised no knead recipe using weight measurements, 60/40 bread flour/whole wheat flour and a tad bit more salt and I may have shot myself in the foot this time but I added pepitos and dried cranberries.I’ll bake it tomorrow mid-day. :)

Sounds fun!


Pix of results when avail plz?
 
Finished bread :) Pretty happy with the taste versus last week’s effort. :)
 

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started a loaf yesterday morning, decided not to cook it. Tossed it in the fridge and will cook tonight.

Hopefully the yeasties are still hungry tonight
 
Making progress. 12 hour proof in the fridge really improved it. Could easily push the fermentation further.
 

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started a loaf yesterday morning, decided not to cook it. Tossed it in the fridge and will cook tonight.

Hopefully the yeasties are still hungry tonight

didn't plan accordingly. I should have pulled out the dough in the morning and let it come to room. I had to speed things up in a warming oven and it didn't develop the crumb preferred.

Sour flavor was on point
 
oatmeal porridge bread w/ too much hydration I couldn't shape it, so I threw it into a loaf pan and baked it.
 

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