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Thread: My first attempt at bread baking

  1. #11
    Quote Originally Posted by PierreRodrigue View Post
    I'm doing a multigrain artisan bread this evening, with honey for a different flavor. Going to have to try your recipe, I miss fresh ones!
    do you have a starter like a biga, or pate fermente?

  2. #12
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    Nice pics! I am not much of a bread eater, but I think I might try this just to shoot some nice pictures like these.

  3. #13
    Beautiful loaves and pictures, thanks for sharing.

  4. #14
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    Great looking bread! Nicely done, and like the choice of first consumption. What are you making next?

  5. #15
    Quote Originally Posted by pumbaa View Post
    do you have a starter like a biga, or pate fermente?
    I used a biga, started yesterday morning before I went to work, the loaves are proofing at the moment.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  6. #16
    Senior Member Deckhand's Avatar
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    Are people using cutting boards or marble to roll out their dough? Does it matter?

  7. #17
    I do it right on the counter. I am not a pro by any means, but I've had no issues.


    Feel free to visit my website, http://www.rodrigueknives.com
    Email pierre@rodrigueknives.com

  8. #18
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by PierreRodrigue View Post
    I do it right on the counter. I am not a pro by any means, but I've had no issues.
    Thanks!

  9. #19
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    Thanks all for the kind words.
    Quote Originally Posted by UCChemE05 View Post
    Have you ever checked out one of Peter Reinhardt's books? One of my coworkers swears by it.
    Not yet, on the book list, though.
    Quote Originally Posted by Deckhand View Post
    Are people using cutting boards or marble to roll out their dough? Does it matter?
    I usually roll pasta, biscuit, pie dough on the granite countertop, but for this I used a cutting board because there was only shaping to be done, and I know the cutting board is the same size as the interior of my oven.

  10. #20
    much more awesomer
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    I shape on a floured silicone mat. The quest for the perfect baguette becomes an obsession itself! I'm still a novice myself, having been reintroduced to yeast baking courtesy of the recent no-knead craze, but watching professional instructors like Ciril Hitz makes me want to try harder. http://www.youtube.com/user/breadhitz


    ETA: Thanks to Ciril, I now own a lame, a real couche, a flip board, and a bunch of other specialized bread stuff! LOL
    Francesco
    Unskilled flunky

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