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Rob_grill_apprentice

Rosemary roasted potato bread - Test run successful

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Rosemary roasted potato bread - test run successful.    Hydration 61%, fresh rosemary at 1 %, hard red spring whole wheat flour at 15%,  Hard white wheat artesian flour at 85%, roasted potatoes at 25%.  Taste is very nice, rosemary not overpowering,   Might try again at 2% later next year.    Still need to improve my shaping so line in bottom not visible.   If this was entered in to bread baking contest I would lose some points.  Everything else would score decently. This is another success as far as I am concerned for taste, crumb, texture and moisture.  
 

Temperature outside was -9C,   Made sure final dough temperature after final kneading at 75 F.

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1 hour ago, JeffieBoy said:

That looks like a good result!  I have never done bread in the Akorn because my wife “doesn't like everything with a smoky flavour”.  How does the wood smoke affect the flavour in this case?

I wouldn't imagine that bread to taste smokey.

When I bake in my Egg I use straight lump and do not put the dough on my stone until I have consistent thin blue grey smoke. I never get smokey tasting bread. Some of the best bread I ever tasted was made in a hot shepherds oven over oak wood,  out behind a winery in Healdsburg Calif. no smokey taste there either.  Fresh baked warm bread, a chunk of good cheese, and a glass of wine.  Good Stuff

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2 hours ago, JeffieBoy said:

That looks like a good result!  I have never done bread in the Akorn because my wife “doesn't like everything with a smoky flavour”.  How does the wood smoke affect the flavour in this case?

The is no Smokey flavour.  I light my Kamado up 1.2 to 1.5 hours before I plan to bake to ensure Kamado is heat soaked for my desired baking temperature.     
 

One year I put smoking wood on for smoke and I will never do bread that way again because smoke taste was so strong,   

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