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Posted: 29 April 2010 02:53 AM   [ Ignore ]
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I suggest, and i love to start Arisan Bread making forum, and i do not want to put it under other home stuff..

recently i am doing such a very nice bread which involve a lot of expertise, see some of my pictures

lot of fermentation and time, and technics, i think we gonna have a lot to share and enjoy

what do u think?

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Posted: 29 April 2010 03:09 AM   [ Ignore ]   [ # 1 ]
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I guess I’m a seasonal bread maker.  I like to make bread; but I only do it in the cooler months.  Anyway, I’d be quite happy to glean some knowledge about bread making techniques and varieties.  Maybe we could convince Rick to add a new category to the home page.

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Posted: 29 April 2010 03:39 AM   [ Ignore ]   [ # 2 ]
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RICK ARE THERE?

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Posted: 29 April 2010 03:41 AM   [ Ignore ]   [ # 3 ]
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really it is so much fun, and as much fun as cheese, kneading, gluten, window test, hydration, fermentation, biga, poolish, sponge .... all this lovely terms and technics ... I will have a lot to share

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Posted: 29 April 2010 09:27 AM   [ Ignore ]   [ # 4 ]
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Nabil, your breads are very impressive. Our ways cross again and it seems we are on the same track. I am also a big enthusiast of bread baking, “sitting” on a pile of bread baking books. I’ll be glad to share my experience with others. Here are some pictures of my breads and a proofing basket I made by myself:

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Posted: 29 April 2010 09:40 AM   [ Ignore ]   [ # 5 ]
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u always impress me Alex, my favorite bread are Ciabatta and buagette, of course we must mention here Bagels , ur bred wink

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Posted: 29 April 2010 09:42 AM   [ Ignore ]   [ # 6 ]
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which books u recommend the most ? i heard that peter reinhart books are the best?

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Posted: 29 April 2010 09:46 AM   [ Ignore ]   [ # 7 ]
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any good resources on the net?

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Posted: 29 April 2010 12:37 PM   [ Ignore ]   [ # 8 ]
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Love making bread. Got some poppy seeds recently so im going to make one of those. I also love using yogurt in the bread and leave it for 4-5 hours to live it up, makes a smoother bread and easier in the digestive system.

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Posted: 30 April 2010 10:47 AM   [ Ignore ]   [ # 9 ]
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Neil - 29 April 2010 05:37 PM

Love making bread. Got some poppy seeds recently so im going to make one of those. I also love using yogurt in the bread and leave it for 4-5 hours to live it up, makes a smoother bread and easier in the digestive system.

I’ve heard that whey may be integrated in bread dough making. I never tried yet.

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Posted: 30 April 2010 11:00 AM   [ Ignore ]   [ # 10 ]
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Nabil - 29 April 2010 02:40 PM

u always impress me Alex, my favorite bread are Ciabatta and buagette, of course we must mention here Bagels , ur bred wink

Bagles? I mostly like the Romanian ones (pic attached). The second pic from the right on my previous post is an “epi” baguette. It resembles a wheat stalk.
It’s made as an ordinary baguette and then cut with scisors at 45 deg and the pieces pulled to left and right alternately.

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Posted: 30 April 2010 11:15 AM   [ Ignore ]   [ # 11 ]
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Nabil - 29 April 2010 02:42 PM

which books u recommend the most ? i heard that peter reinhart books are the best?

Books I own and recommend:

The baker’s apprentice - Peter Reinhart
Crust - Richard Bertinet
The handmade loaf - Dan Lepard
Bread - Jeffrey Hamelman
The baking book - Lloyd Moxon (not recommended)
A book in hebrew - not rellevant tongue wink

Richard Bertinet has a unique way for handling very wet and sticky dough.

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Posted: 01 May 2010 03:44 AM   [ Ignore ]   [ # 12 ]
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that’s a very very good video, thanks a lot

which one is of these the best book to buy

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Posted: 01 May 2010 09:22 AM   [ Ignore ]   [ # 13 ]
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I have the one Crust - Richard Bertinet and its nice for traditional breads.

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Posted: 01 May 2010 10:49 AM   [ Ignore ]   [ # 14 ]
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Nabil - 01 May 2010 08:44 AM

that’s a very very good video, thanks a lot

which one is of these the best book to buy

The baker’s apprentice - Peter Reinhart, was my first and I would start with it again.
I would also repeat the buying sequence as listed.

Enjoy and have fun!!!

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Posted: 01 May 2010 10:50 AM   [ Ignore ]   [ # 15 ]
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Neil - 01 May 2010 02:22 PM

I have the one Crust - Richard Bertinet and its nice for traditional breads.

Agree, good book.

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