Author Topic: Grouperman's bread thread  (Read 12443 times)

Offline OU812

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Re: Grouperman's bread thread
« Reply #15 on: March 29, 2013, 07:08:47 am »
Good lookin baked goods!!

Offline Grouperman941

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Re: Grouperman's bread thread
« Reply #16 on: March 30, 2013, 09:39:10 am »
Any tips for converting a yeast-based recipe to a starter recipe?

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Offline Grouperman941

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Re: Grouperman's bread thread
« Reply #17 on: March 31, 2013, 08:17:33 am »
Did some Easter morning baking.

Some 2 oz rolls:



First try at english muffins:



Focaccia:



Supposed to be hot crossed buns, but ran out of confectioners sugar:
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Offline iceman

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Re: Grouperman's bread thread
« Reply #18 on: March 31, 2013, 10:32:35 am »
Those English muffins look fantastic!

Offline anthony

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Grouperman's bread thread
« Reply #19 on: March 31, 2013, 12:20:38 pm »
Looks good, makes my tray of rolls only look sad.

You use the same bread recipe for al those? 


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Offline Grouperman941

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Re: Grouperman's bread thread
« Reply #20 on: March 31, 2013, 08:31:50 pm »
Looks good, makes my tray of rolls only look sad.

You use the same bread recipe for al those? 


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Just winging it, really. Same basic dough recipe from crg proofed overnight and altered in the AM.

For the sweet rolls, added the spice mixture from a hot crossed bun recipe.

For the focaccia, coated top with olive oil, added salt and dry herbs and poked them into the dough with my fingers.

For the muffins, tried to copy OU812. I overcooked a little but they are good.

The rolls are just rolls.
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Offline Grouperman941

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Re: Grouperman's bread thread
« Reply #21 on: April 07, 2013, 09:27:23 am »
Renewing today. It is a lot more active now -- bubbling as I was mixing it!

Trying to figure out what kind of breads to make tomorrow.

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Offline Grouperman941

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Re: Grouperman's bread thread
« Reply #22 on: April 07, 2013, 05:28:55 pm »
Starter pics today:






This is after 8 hours.
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Offline Grouperman941

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Re: Grouperman's bread thread
« Reply #23 on: April 13, 2013, 07:34:58 pm »
Last week's breads:

Broccoli bread:





The bread was good, but I slacked off on prepping the broccoli, so it was not great.


Broccoli rabe and sausage bread:




This one achieved greatness and lasted about 4 hours.


Raisin bread:

Very good, but next time I will double the spice and raisins. I made a Fluffernutter on toast with this one that was awesome!


1 oz rolls cooked in a muffin tin:

They tasted great, but I greased the tin with butter, and the bottoms were a little too crispy out of the oven. They softened up in storage.

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Offline iceman

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Re: Grouperman's bread thread
« Reply #24 on: April 16, 2013, 11:43:20 am »
All I can say is WOW!
Great looking breads.

Offline mikecorn.1

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Grouperman's bread thread
« Reply #25 on: April 17, 2013, 05:24:44 am »
Breads look good!


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Offline classicrockgriller

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Re: Grouperman's bread thread
« Reply #26 on: April 17, 2013, 06:49:12 pm »
Fantastic!

Some really nice looking Breads.

Offline Grouperman941

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Re: Grouperman's bread thread
« Reply #27 on: April 17, 2013, 07:05:30 pm »
Thanks. Back when I had more time on my hands, I did a lot of yeast bread. This recipe makes the best dough I've ever worked with.
« Last Edit: April 20, 2013, 06:18:02 pm by Grouperman941 »
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Offline Grouperman941

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Re: Grouperman's bread thread
« Reply #28 on: April 20, 2013, 06:19:07 pm »
Renewed about an hour ago, and this stuff is growing even faster than last time.
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Offline Grouperman941

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Re: Grouperman's bread thread
« Reply #29 on: April 23, 2013, 08:58:35 pm »
Renewed about an hour ago, and this stuff is growing even faster than last time.

This week's breads:

Blueberry Cream Cheese Braid Thanks, devo, it's even better than it looks!):





More broccoli rabe bread. It's my favorite:



I made two small loaves instead of one giant one this time.



And then a basic Italian loaf, but I painted with garlic-infused olive oil and covered in salt and parsley. I love it.



I have been baking at 400, and I like the thicker crust I am getting.
I just spent $12 K on this Honda Accord! Why can't it tow my boat?!?