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Everyday Misc Cooking Photos w/ details

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After a disastrous try of making bread in the KK last week, I decided to jump back on thehorse this week with a batch of Pain de campagne and Pain au Bacon from the book Flour Water Salt Yeast. 

It actually turned out tasty and not black.  I decreased my temp from last weeks 500 to 450 and once I dropped the bread on stone I closed the top hat.  Also decreased my times from 35 or 40 to about half.

Here is my Hybrid dough proofing.

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So I tried 25 minutes gave the bread a rotation and another 10.  A little too long for the rectangle loaf.

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Ok onto the straight leaving Bacon bread

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tried 20 minutes with a rotation and another 10 minutes

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and the money shot!

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Next week I am thinking a merlot rosemary with cracked pepper sourdough... maybe

 

Edited by Chanly1983
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