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Flour, water, yeast, and steel

A Wood Fired Addiction

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Flour, water, yeast, and steel | kjmcquade.blogspot.com Reviews
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A Wood Fired Addiction
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1 bread recipe creator
2 water
3 ap or bread
4 spelt
5 posted by
6 kevin j
7 email this
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bread recipe creator,water,ap or bread,spelt,posted by,kevin j,email this,blogthis,share to twitter,share to facebook,share to pinterest,organic sourdough baquettes,toasted corn flour,more whole grains,download it here,chicken brazilian style,bialy's,atom
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Flour, water, yeast, and steel | kjmcquade.blogspot.com Reviews

https://kjmcquade.blogspot.com

A Wood Fired Addiction

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1

Flour, water, yeast, and steel: Wood fired oven bread at 600deg f (315c) !

http://kjmcquade.blogspot.com/2016/03/wood-fired-oven-bread-at-600deg-f-315c.html

Flour, water, yeast, and steel. A Wood Fired Addiction. Saturday, March 19, 2016. Wood fired oven bread at 600deg f (315c)! After baking a couple pizzas at 750 deg. I waited another hours then baked these rustic sour dough Baguettes made with a combination of organic AP, Spelt, Whole Wheat, and Rye Flours. They Cooked in 12 minutes! I admit the scoring went a little wild , but boy, a great crust and chewy crumb. Formula is below. In the oven with my flashlight (torch). Total desired Bread Weight (gm) -.

2

Flour, water, yeast, and steel: Corn flour and spelt Baguette

http://kjmcquade.blogspot.com/2015/10/corn-flour-and-spelt-baguette.html

Flour, water, yeast, and steel. A Wood Fired Addiction. Thursday, October 29, 2015. Corn flour and spelt Baguette. I made these using about 10% Masa Harina and about 10% Spelt. 25% of the total dough weight was Sourdough. They had a great chew an not a strong corn taste. Subscribe to: Post Comments (Atom). Excel bread and pizza calculator. View my complete profile. Corn flour and spelt Baguette. Starter, Poolish, Biga, oh my. There was an error in this gadget.

3

Flour, water, yeast, and steel: Millet Bread

http://kjmcquade.blogspot.com/2015/05/millet-bread.html

Flour, water, yeast, and steel. A Wood Fired Addiction. Monday, May 11, 2015. This bread used the Tartine method for a #Porridge bread with one modification. I doubled the amount of levain from 15% to 30%. It was so wet that it I could not really score it. I am not sure why he suggests soaking the millet overnight and then cooking it? Maybe it starts some fermentation, but would't cooking it then just kill and cancel out any benefit from the soaking? Subscribe to: Post Comments (Atom).

4

Flour, water, yeast, and steel: March 2016

http://kjmcquade.blogspot.com/2016_03_01_archive.html

Flour, water, yeast, and steel. A Wood Fired Addiction. Saturday, March 19, 2016. Wood fired oven bread at 600deg f (315c)! After baking a couple pizzas at 750 deg. I waited another hours then baked these rustic sour dough Baguettes made with a combination of organic AP, Spelt, Whole Wheat, and Rye Flours. They Cooked in 12 minutes! I admit the scoring went a little wild , but boy, a great crust and chewy crumb. Formula is below. In the oven with my flashlight (torch). Total desired Bread Weight (gm) -.

5

Flour, water, yeast, and steel: December 2015

http://kjmcquade.blogspot.com/2015_12_01_archive.html

Flour, water, yeast, and steel. A Wood Fired Addiction. Thursday, December 31, 2015. To go with our new years eve dinner, I came up with this sourdough using two different starters. A stiffer AP starter , and a whole wheat poolish starter. I used an overnight bulk fermentation, then shaped and proofed them in the morning for a couple of hours. Total desired Bread Weight (gm) -. Desired Bread Hydration %. Desired % of Starter you want in the dough. Does not include pollish. Add 250 gm poolish. I am happy ...

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Flour, water, yeast, and steel

Flour, water, yeast, and steel. A Wood Fired Addiction. Saturday, March 19, 2016. Wood fired oven bread at 600deg f (315c)! After baking a couple pizzas at 750 deg. I waited another hours then baked these rustic sour dough Baguettes made with a combination of organic AP, Spelt, Whole Wheat, and Rye Flours. They Cooked in 12 minutes! I admit the scoring went a little wild , but boy, a great crust and chewy crumb. Formula is below. In the oven with my flashlight (torch). Total desired Bread Weight (gm) -.

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