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This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the sand badge in Food Prep and Preservation

For this badge bit, you will make two loaves bread. They can be "normal", paleo, vegan, gluten free (here's my favorite recipe for gluten-free peasant bread), a "quick bread" like banana bread, or a Paul's "polydough"

Here's a picture of Paul's Polydough



Here's a picture of gluten-free peasant bread


To complete this BB, the minimum requirements are:
  - two loaves of bread.
  - the bread must be slice-able and not crumble to pieces.
  - It shouldn't be  burnt.
  - Not using a bread machine
  - the two loaves can be the same or different (cinnnamon raisin, jalapeno, herb, etc.)
  - can be combined with rocket.sand.oven BB for a twofer

To show you've completed this Badge Bit, you must:
  - Link to/post the recipe you used
  - post picture of the ingredients getting mixed
  - post a picture of the completed loafs and a slice of each of them
          o showing that the loaves are not burnt, cooked all the way through and slice well
COMMENTS:
 
gardener
Posts: 2224
Location: Central Texas zone 8a
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First one is plain. Second one i added rosemary sprigs. Its an almost no knead bread. Mix all ingediants into ball. Cover for 8 to 18 hours. Knead it ten times. Oil it,set on parchment. Wait 2 hours. Place in cast iron.Heat at 425 with lid on for 20 minutes then 25 minutes with lid off.

3 cups ap flour, 1.5 tablespoon salt. 1/4 teaspoon rapid rise yeast. 1 cup water. 1 tablespoon vinegar. 6 tablespoons lager beer.
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Staff note (Nicole Alderman):

I certify that this Badge Bit is complete!

 
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I hope I selected the right pictures. I made an oatmeal pumpkin bread that came out nice and moist and was delicious with homemade apple butter. The other one was just an artisan loaf that I make all the time. It is no knead and super easy and everyone raves about it.
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Vera Vil
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This is the artisan bread.
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Staff note (Mike Barkley):

It's a little hard to see the oats clearly. Looks like great homemade breads though & it meets the requirements so I certify this BB is complete.

 
gardener
Posts: 1071
Location: mountains of Tennessee
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My bad. Would you mind posting a pic of the first loaf sliced?

 
Vera Vil
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Sure!
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Here's one loaf.

Sourdough from home ground rye berries.

Recipe: mix 85 grams of starter, 359 grams of water and 520 grams of flour with 1 3/4 tsp salt. Let stand, covered 18 hours. Fold 15 times and shape into loaf. Let rise covered in oven with pot of 3 cups boiling water. Cook at 425 for 60 min covered, starting with loaf in Dutch oven in cold oven. Cook uncovered for 10 min. Let cool before cut.
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Starter
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Flour water Starter and salt
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Mixed dough
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Risen dough
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Baked bread
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Cut loaf
Staff note (paul wheaton):

Is the second loaf coming soon?

 
Penny McLoughlin
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Second loaf - sorry for the delay. Forgot to take pictures during the making of the second one so is actually the 3rd.

Same recipe as above.
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Starter
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Water added
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Flour added
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Mixed and ready to rise
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After rising
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Baked
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And sliced !
Staff note (Nicole Alderman):

I certify that this Badge Bit is complete!

 
pollinator
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I based these breads off of Pauls polydough recipe from this thread
Poly-Dough Pizza/Bread/Fry

I made 2 cinnamon raisin breads and a big loaf with lemon, rosemary, thyme, and black olive in it. I based the ratio of sugar, spice, and everything nice added into the dough from these websites.
Cinnamon Raisin Bread
Savory Quickbread
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Adding whole wheat flour to the liquid slurry
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transfered to a greased bowl
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covered with a kitchen towel to rise
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It's alive!
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2 sweets and a savory
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savory cut
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sweet cut
Staff note (Mike Barkley):

I certify that this badge bit is complete.

 
Yeast devil! Back to the oven that baked you! And take this tiny ad too:
Rocket Oven plan download
https://permies.com/t/rocket-oven-plans
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