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Old 01-03-2009, 03:31 PM   #1
Naked Camper
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Default BREAD REVOLUTION pic tutorial (pic heavy)

water, yeast, & salt


add flour


stir - looking rather unkept today


until it looks like this:


cover and let rise for 2 hours:


it'll look like this:


put cornmeal down on your pan (wishing here I had a baking stone, but the sheet worked just fine)


measure out a pound of dough:


shape your dough (I floured my hand before dipping into the dough and I floured my cutting board that I shaped the dough on):
video!
http://www.youtube.com/watch?v=3N8-3ezUBv0



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Old 01-03-2009, 03:37 PM   #2
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

Oooh! I'm bookmarking this.

So you went ahead and made a loaf the same day you made the dough?
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Old 01-03-2009, 03:40 PM   #3
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

COOL! Is there any way you can measure out the dough without a scale?

Also, what kind of bread did this make? Like bread for sandwiches, or more like, bread for spaghetti?
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Old 01-03-2009, 03:41 PM   #4
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

Quote:
Originally Posted by B Hope
Oooh! I'm bookmarking this.

So you went ahead and made a loaf the same day you made the dough?
yes, I made it after the 2 hours of rising. The rest is in the fridge.
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Old 01-03-2009, 03:42 PM   #5
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

Quote:
Originally Posted by APMamaCodi
COOL! Is there any way you can measure out the dough without a scale?

Also, what kind of bread did this make? Like bread for sandwiches, or more like, bread for spaghetti?
See this thread: http://www.gentlechristianmothers.co...topic=209698.0
AFA the scale, a large grapefruit size ball would do. (see the link in the OP of the above topic)
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Old 01-03-2009, 03:45 PM   #6
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

I don't understand... did you shape it right before you baked it?

This is what I do:

shape it
let it rest for 40 minutes
slash it
bake it


Is that what you did?

Quote:
Originally Posted by Kangababys Mom
Quote:
Originally Posted by B Hope
Oooh! I'm bookmarking this.

So you went ahead and made a loaf the same day you made the dough?
yes, I made it after the 2 hours of rising. The rest is in the fridge.
Oh...that is why your dough looks "different" ,... once refrigerated it is more "stretchable" and more easy to work with.

They recommend refrigerating it at least 3 hours before you do your first loaf but I am glad to see it still work and is still yummy...
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Old 01-03-2009, 03:48 PM   #7
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

yes, they say you can make it the same day (which I obviously did). I did not let it rest b/c there was no refrigeration today. The next time I make bread from this I'll need to let it rest for 40 min before slashing and baking

but the main goal was to show how to fold the edges under and shape the dough. Something I think some were having a hard time grasping the directions for.
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Old 01-03-2009, 03:51 PM   #8
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

Quote:
Originally Posted by Kangababys Mom
yes, they say you can make it the same day (which I obviously did). I did not let it rest b/c there was no refrigeration today. The next time I make bread from this I'll need to let it rest for 40 min before slashing and baking

but the main goal was to show how to fold the edges under and shape the dough. Something I think some were having a hard time grasping the directions for.

Oooohhh that makes sense!!
I am very glad you could upload a video, it really helps a lot to "see" what to do
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Old 01-03-2009, 03:57 PM   #9
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

Quote:
Originally Posted by Kangababys Mom
Quote:
Originally Posted by APMamaCodi
COOL! Is there any way you can measure out the dough without a scale?

Also, what kind of bread did this make? Like bread for sandwiches, or more like, bread for spaghetti?
See this thread: http://www.gentlechristianmothers.co...topic=209698.0
AFA the scale, a large grapefruit size ball would do. (see the link in the OP of the above topic)
Saw that thread right after this one!
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Old 01-06-2009, 02:12 PM   #10
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

thanks for making the video
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Old 01-06-2009, 03:13 PM   #11
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

So is this a pretty strict recipe? I'm so used to putting sugar in with the yeast. I don't get how it rises with no sugar to feed off of Can you use different flours, add in stuff like oatmeal, cranberries, nuts and seeds? Different herbs/flavors? Use milk instead of water?

(maybe I just need to read the book, huh?)

I'm going to try this soon. I have some yeast that needs to be used up.

Thanks for sharing!
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Old 01-06-2009, 06:31 PM   #12
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

it rose beautifully w/o adding sugar I was quite surprised. I'm not sure about adding extra grains, but I don't see why herbs would throw it off. guess you could experiment and see
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Old 01-06-2009, 07:39 PM   #13
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

Quote:
Originally Posted by kosmom
So is this a pretty strict recipe? I'm so used to putting sugar in with the yeast. I don't get how it rises with no sugar to feed off of Can you use different flours, add in stuff like oatmeal, cranberries, nuts and seeds? Different herbs/flavors? Use milk instead of water?

(maybe I just need to read the book, huh?)

I'm going to try this soon. I have some yeast that needs to be used up.

Thanks for sharing!
This is what I don't understand... In france, this is how we make bread. Salt-yeast-flour-water.
Here the recipes always say to add sugar so that the yeast can work and to never have the salt and the yeast touch because the salt will kill the yeast....

I don't get it!
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Old 01-06-2009, 09:24 PM   #14
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

Ah, so maybe it's the kind of salt you use. Maybe the iodized salt that many recipes call for is what kills the yeast. The directions for this bread were pretty specific that you need to use non-iodized coarse kosher salt. Maybe that's the difference? And maybe recipes that need sugar to "feed" the yeast do that only to counteract the effects of the iodized salt. Natalia, in your experience before you found this recipe, did it matter what kind of salt you used?

I'm all interested in the science behind it I really need to read that book.

I'm off to go mix up a batch and try baking some in the morning maybe.
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Old 01-06-2009, 09:58 PM   #15
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Default Re: BREAD REVOLUTION pic tutorial (pic heavy)

Quote:
Originally Posted by kosmom
Ah, so maybe it's the kind of salt you use. Maybe the iodized salt that many recipes call for is what kills the yeast. The directions for this bread were pretty specific that you need to use non-iodized coarse kosher salt. Maybe that's the difference? And maybe recipes that need sugar to "feed" the yeast do that only to counteract the effects of the iodized salt. Natalia, in your experience before you found this recipe, did it matter what kind of salt you used?

I'm all interested in the science behind it I really need to read that book.

I'm off to go mix up a batch and try baking some in the morning maybe.
All we ever used was sea salt... you might be onto something here...
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