Todays Bread

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Made these 2 smalls for a lady here. Used the new flour i got.

Ok now couple days off and ready to make a few for my son.

Anyways here is todays baked. Mixed the dough lastnight.

The chart from the mill. This is from their wheat, other may be different.
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14 hour overnight proof. This was covered. Its for i boule but i make 2 smalls. Folks here like em.
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First one.
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Using Bulka bannetons made in Germany. They are wood formed instead of the would cane style.
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Second.
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Same as above in the banneton (some call em baskets)
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Both covered for the final rise 1.5 hours.
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Now the first one in kettle, covered pan for 20 mins at 425*
Then lid off pot and same temp for 15 mins until you get a bread IT of between 200-211*
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Second at the same process above.
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They look different because of the way i scored em.
Now if the lady who wanted em was home i could deliver.
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Thanks

Huge difference in the different flours.
 
Your bread looks awesome! Fantastic color to the crust. I wish you could add 'Smell-a-vision' to the thread......I can only imagine how good it is.
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