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Friday fresh baked bread


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I had Friday off and wanted to practice making bread.  I’ve been basically following the Cook’s Illustrated baguette recipes, and using 2 cups of sour dough starter to jump start the taste/flavor of the finished bread.    This is the wettest and most slack dough I’ve worked with to date, basically 80% hydration.  This is the some fo the best irregular crumb i've made to date

 

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The bread taste great, and taste better with homemade herb-garlic-olive oil dip. All of the fresh herbs came from the garden. I forgot to take a picture of the finished dip.

 

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Add tortellini & grilled shrimp, tomatoes, and that’s a great Friday night meal.  My wife and daughter loved it.

 

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Really nice job on that!

 

I've been baking bread about 1x/week & have some mixed up now for an overnight ferment.  I've been experimenting with poolish & am really liking the results.  I haven't been posting them as most are oven cooks, although I have done a couple in the Kamado when the weather is hot.

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