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Thread: Wys jou brood!

  1. #61
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    Default Re: Wys jou brood!

    Quote Originally Posted by Emmie L View Post
    Bertus, kyk net hierdie lieflike deeg.

    https://youtu.be/MkJPVjGPEDU

    Wat my opgeval het is hulle hoŽ hidrasie en lang rys periodes. Kyk hoe mooi sny die deeg.
    Vir 'n brood liefhebber soos ek is dit die verkeerde tyd van die dag om na so 'n video te kyk!
    There is never a right time to do the wrong thing and never a wrong time to do the right thing!

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  3. #62
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    Default Re: Wys jou brood!

    Quote Originally Posted by Francois Theron View Post
    Vir 'n brood liefhebber soos ek is dit die verkeerde tyd van die dag om na so 'n video te kyk!
    Veral as mens daardie boulangerie spesifieke reuk in jou neus kan voel hier teen die einde waar hulle gereed maak vir die dag se verkope.
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

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  5. #63
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    Default Re: Wys jou brood!

    Dit is die magic van autolise/soaking die deeg raak iets anders. n Selfde dag slap deeg is taai en plak aan alles vas.
    https://bakerpedia.com/processes/autolyse/
    Dit is hoekom ek die ander links geplaas het, dit is n mind changer. Lees die ander thread se links baie leer saam.

  6. #64
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    Default Re: Wys jou brood!

    i have left my sourdough autolyse in the fridge overnight and usually leave the bulk rise overnight.

    but i have not noticed much flavor difference with a short autolyse and about a 5 hour bulk rise.

    i'm doing about 80% hydration and contrary to the vids i watched mine is VERY sticky and doesnt hold a shape at all.

    cc
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  7. #65
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    Default Re: Wys jou brood!

    Yesterday's bread that didn't see today...
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  9. #66
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    Default Re: Wys jou brood!

    Quote Originally Posted by A_dam10 View Post
    Yesterday's bread that didn't see today...
    I'm not surprised.
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

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  11. #67
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    Default Re: Wys jou brood!

    Quote Originally Posted by Capt Chaos View Post

    i'm doing about 80% hydration and contrary to the vids i watched mine is VERY sticky and doesnt hold a shape at all.

    cc
    80% is very high especially for SA flours which mostly have only 11.4 % protein (Eureka /Gideon Mills) rather than the minimum 12-15% recommended for gluten development, unless you have found a high protein flour? If so please share!

    I'm a beginner, this my first loaf baked in January. 70% hydration and it was very soft and sticky. Wetting hands before folding and stretching helps a lot. Basically I picked it up and quickly dropped into the Dutch oven.
    My second didn't rise quite as much, third was on a very hot day and over proofed - I think.
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  13. #68
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    Default Re: Wys jou brood!

    I work on 77% hydration. Seems to be the middle ground for me.

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  15. #69
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    Default Re: Wys jou brood!

    My klein bydrae tot hierdie thread. My tuisgebakte brioche. Ek gebruik 'n broodmasjien as ek by die huis is.

    Eenvoudige resep met net 7 bestandele. Ek sal die resep ook hier onder sit, wat ek al vantevore op die forum geplaas het.

    By verre my gunsteling resep/brood om te bak. Dit het nou al standaard geraak dat ek brood bak as ek by mense gaan braai.

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    Beste manier om dit te eet is om dit te toast, verkieslik op die vuur.

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    My variation on a recipe I found on the net:

    350ml 2% milk
    1 large egg
    3 Tbsp butter
    2 tsp salt
    5 Tbsp sugar
    4 cups White Bread Flour
    2 tsp dry yeast (I prefer the purple packets of Anchor Dry Yeast)


    All of the wet ingredients go in first, then the flour and the rest of the dry ingredients, yeast going in last on top. Breadmaker on the "Sweet" option, the smallest loaf setting (900g), light crust setting.
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  17. #70
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    Default Re: Wys jou brood!

    Melkbrood bly maar 'n lekker ding. Vir diť wat nie van brood hou wat met broodmeel gemaak is nie en wat meer van brood hou wat soos winkelbrood is, is hierdie 'n uitstekende punt om by te begin.
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

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  19. #71
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    Default Re: Wys jou brood!

    Not all flours are equal. The best flour is ground slowly so that heat does not develop, it damage the flour. Commercial Flour mills are usually high speed. Protein, gluten percentage is a problem our wheat are low in protein which affect hydration and rise. Bread flour is suppose to be around 13% I think. Cake flower much lower, so don't bake bread with cake flour if you don't want to run into problems. The wheat are sprayed with water to correct the hydration and to keep dust down before milling. Not one flours hydration are the same and where do you stay, in a humid area, inland where the air is dry or close to the sea? Your flour is different. Decide on your brand and stick to it. Test your flour, take a 100g and calculate the supposed hydration weight of the water. Add slowly with a syringe and knead it till you are happy this is your safe hydration because when salt are added after gluten strands developed and you add salt you have a dough of a different consistency try it. The dough stiffens up. Height above sea level is also a factor. If you want to raise the gluten level add semolina or gluten powder. Everything that are wet add to your hydration. My recipe, especially high hydration wont necessarily work for you. Dont use cake flour for bread. If you want a soft bread google Tangzong milk bread.

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  21. #72
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    Default Re: Wys jou brood!

    Vir die aand se burgers.


    Uitgerys



    Gebak

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    Kobus

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  23. #73
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    Default Re: Wys jou brood!

    After not having made bread for close on 3 months... Baked some more this morning! Damn it's yummy!

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  25. #74
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    Default Re: Wys jou brood!

    Bread baking fans, did you see Le Creuset's new bread baking dome pot thingy?
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

  26. #75
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    Default Re: Wys jou brood!

    Quote Originally Posted by Emmie L View Post
    Bread baking fans, did you see Le Creuset's new bread baking dome pot thingy?
    Yup... Did you see the price?

    Just taken a fresh loaf out to go with the soup...

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  28. #76
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    Default Re: Wys jou brood!

    No, I have been careful not to. I want to keep my illusions for a while longer.
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

  29. #77
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    Default Wys jou brood!

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    A friend gave me a starter, and the rest is historyÖ
    Luckily we have solar to power the oven

    Next test is some fancy pizza dough
    Last edited by MrTolbos; 2022/05/18 at 09:00 PM.

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  31. #78
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    Default Re: Wys jou brood!

    Good job Mr Tolbos. You are going to have a lot of fun with this.
    Aristotle wrote; ''Excellence is never an accident. It is always the result of high intention, sincere effort, and intelligent execution. It represents the wise choice of many alternatives. Choice, not chance, determines your destiny''

  32. #79
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    Default Re: Wys jou brood!

    Oondgebakte potbrood met olywe binne-in en kaas bo-op.
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  34. #80
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    Default Re: Wys jou brood!

    N roosterbroodjie tel seker ook?
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