Today's Dill Bread

Discussion in 'Pastries & Baking' started by kokopuffs, May 13, 2014.

  1. kokopuffs

    kokopuffs

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    starting with a 1.6kg dough, a thirteen hour ferment, developing into a 1.45kg bread.   (EDIT) 60% hydration using just a pinch (scant 1/8 tsp) of yeast.  Hope you like.







     
    Last edited: May 14, 2014
  2. petalsandcoco

    petalsandcoco

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    It looks like a winning bread Koko , the kind I like ! 
     
  3. pollopicu

    pollopicu

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    That bread looks fantastic.
     
  4. durangojo

    durangojo

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    My husband just underwent a total knee replacement and with all the pre op stress, the surgery, and now the begining of the real work(the rehab), i have not had much interest in cooking or eating complete meals,lately. Just quick,easy, grabby kinds of things...yogurt, fruit, salad and some treasure soups that i made and froze just for this time. When i saw your bread however my body with all its senses came out of its coma and i just wanted to gobble that loaf of deliciousness right up....oh my koko, serious delight for sure. Bless your hands! :)

    joey:)
     
  5. kokopuffs

    kokopuffs

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    Well THANK YOU and THANKS to all for the fine complements.  And my first post has been edited to include the hydration factor at 60%.

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