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....and more Sour Dough, courtesy of the Bassman

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  • ....and more Sour Dough, courtesy of the Bassman

    The bread postings here had me in the mood for some, so, last night I made the sponge. Early this morning, made the dough and set in the porch (around 40 degrees) for a cool rise. 8 hours later, punched down, separated into the 2 pans and let the second rise take place in the laundry room.

    On edit, I forgot to mention that when I did the egg wash prior to putting in the oven, I sprinkled about 1/4 tsp of Kosher salt over the tops.

    Fresh out of the oven. This stuff just keeps getting better and better



    Last edited by Meat Hunter; 11-22-2010, 12:16 AM.
    https://youtu.be/ZcqprrIlbcIli

  • #2
    OMG..... Bread Porn!.... You guys are rockin the bread world!
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    • #3
      OK doughboy...keep this up and yer gonna have to change yer handle ;{)

      Wow.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Todd you suck...
        just a little...

        I cant make bread to save my butt.......
        Craig
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        • #5
          Awesome bread my friend - Thans again Keith
          Scarbelly

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          • #6
            love the cuts!
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            it's all good my friend..........

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            • #7
              Those are some beautiful loaves, Todd! Keep 'em coming.
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              Smoke Vault 24

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