Dusty da baker wrote:

FWIW; I too have made Dickey's bread. It is indeed a light, fluffy loaf,
and a joy to make. I made a copy of his recipe...just in case...(:-o)!
http://www.innerlodge.com/Recipes/Br...rdough/BSD.htm


Oh, I just noticed, that is 'not' the recipe I used. The one Dick
recently posted is much different.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

Oh? Sorry 'bout that...and my apologies to 'Dickey' too. I've had that one
a while, so it's possible that Dick changed something and I didn't keep up.
I'll check it out in the next little while...


L8r all,
Dusty

"Mike Romain" wrote in message
ng.com...
Dusty da baker wrote:

FWIW; I too have made Dickey's bread. It is indeed a light, fluffy loaf,
and a joy to make. I made a copy of his recipe...just in case...(:-o)!
http://www.innerlodge.com/Recipes/Br...rdough/BSD.htm


Oh, I just noticed, that is 'not' the recipe I used. The one Dick
recently posted is much different.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

"Dusty da baker" wrote in message ...

so it's possible that Dick changed something and I didn't keep up.
I'll check it out in the next little while...

Just so yez knows it, I am not the sort of person that goes sneakin' around
changing things while nobody is lookin'.

There are two very similar versions of the authentic Billowy Bread Recipe,
whose main purpose is to try to fit on one typewritten page. The main change
is to subsitute eliminate one stage of preferment ("sponge"). Basically, like
all bread recipes, it is about a way to convert salt, water, flour, and
leavening into bread. The page could be called Dicky's (not Dickey's nor
Dickie's) recipe or Dicky's Instructions. Dicky makes no claim on any bread
made according to these instructions, nor any variant thereof, and he cannot
be held responsible for it, either.

Like the famous semanticist sez, "The map is not the territory!".

I, myself, have been taking liberties with it, of late. I have been extending the
duration of the final rise to as long as 10 hours at room- and setback temperature
and reducing the flour to achieve ~ 65"per cent hydration", measured as described.
The bread thus achieved is quite sour and flavorful, and almost indescribably
vacuous.

Please see http://home.att.net/~carlsfriends/di...ctions_Rev.doc
and Cf. http://home.att.net/~carlsfriends/di...structions.doc

--
Dicky

Dick Adams wrote:

The main change is to subsitute eliminate one stage of preferment ("sponge").
Dicky


I was more than a bit skeptical of that stage and read it three or four
times to be sure I wasn't missing something. To my amazement, I got a
second 3X grow after the stir down in the time stated.

Which version of your bread do you like best?

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

"Mike Romain" wrote in message ng.com...

Which version of your bread do you like best?

I will give you a hint: If I liked the recipe better as it was, I would
not have made the revision ( now linked to the Billowy page at
http://home.att.net/~carlsfriends/photos.html ).

As far as version of the bread is concerned, every time I make it
I get a different version, on account of the fact that one cannot completely
control the totality of everything. The version of the recipe, on the other hand, is
forever -- unless, of course, I revise it again, which is a thing that cannot be
positively prevented.

--
Dicky

G'day "Dicky" & all;

My apologies my friend, I didn't mean to suggest that you surreptitiously
went sneaking around changing your recipes in the dark of night. I know
that you're wa-a-ay too much a man of honor for any of that kind of
hanky-panky...(:-o)!

I have admonished my 'spel cequer' to take greater care with the proper
rendition of your (slightly) sainted name...(:-o)!

I'll also be reviewing your latest changes to see what I can learn...

L8r all,
Dusty

"Dick Adams" wrote in message
news
"Dusty da baker" wrote in message
...

so it's possible that Dick changed something and I didn't keep up.
I'll check it out in the next little while...

Just so yez knows it, I am not the sort of person that goes sneakin' around
changing things while nobody is lookin'.

There are two very similar versions of the authentic Billowy Bread Recipe,
whose main purpose is to try to fit on one typewritten page. The main
change
is to subsitute eliminate one stage of preferment ("sponge"). Basically,
like
all bread recipes, it is about a way to convert salt, water, flour, and
leavening into bread. The page could be called Dicky's (not Dickey's nor
Dickie's) recipe or Dicky's Instructions. Dicky makes no claim on any bread
made according to these instructions, nor any variant thereof, and he cannot
be held responsible for it, either.

Like the famous semanticist sez, "The map is not the territory!".

I, myself, have been taking liberties with it, of late. I have been
extending the
duration of the final rise to as long as 10 hours at room- and setback
temperature
and reducing the flour to achieve ~ 65"per cent hydration", measured as
described.
The bread thus achieved is quite sour and flavorful, and almost
indescribably
vacuous.

Please see http://home.att.net/~carlsfriends/di...ctions_Rev.doc
and Cf. http://home.att.net/~carlsfriends/di...structions.doc

--
Dicky

Dick Adams wrote:

I will give you a hint: If I liked the recipe better as it was, I would
not have made the revision ( now linked to the Billowy page at
http://home.att.net/~carlsfriends/photos.html ).


Fair enough. Some folks make 'revisions' to get a different product,
not necessarily a 'better' product.

Your 'revision' also seems to have decent holding power. It doesn't go
'stale and dry' fast.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com

"Mike Romain" wrote in message g.com...

Your 'revision' also seems to have decent holding power. It doesn't go
'stale and dry' fast.

Of course the revision does not go 'stale and dry'. It is a cyberspace thing,
and does not have any properties of matter. As a printed paper document,
it might yellow and fade and desiccate and crumble, if that could be considered
staling and drying.

What you are trying to say, I presume, is that the bread that you have made
using my revised instructions seems to you to not stale and dry rapidly,
notwithstanding that you have avoided mentioning what the bread, which
you made according to your understanding of my revised instructions,
should be compared to with respect to its antistaling and antidrying properties.

I have located the following document which I should like to recommend to
in hopes that there may be some way for you to improve your skill of thought
and language: http://www.doyletics.com/art/thinkabi.htm

--
Dicky

My market liked my interpretation of Dick Adam's Billowy Sourdough loaf
recipe so well they asked for the same again so I did.

I hand mixed it up and again stayed a little wetter than Dick calls for
with his machine arm so expected a little spreading like last time. I
must have a good eye/feel for the dough mix, because I can usually
duplicate what I did last time with success, or I am just plain lucky
because the bread turned out pretty much exact to the last batch for
texture, spread and rise.

I got around this by using a pie pan, a Pyrex glass bowl and a coffee
can to contain the bases and bottom sides so I would get 'taller'
loaves. It worked well. Even the one in the pie pan held it's shape as
it went up.

No 'fancy top pancakes' in this batch. LOL!

The coffee can got a dough ball 1/4 of it's depth and rose almost to a
1/4 above the can! That is a serious boost and a measurable 5 volume
expansion because it is a full cylinder.

My mom used to make the coffee can shape for burgers and Sloppy Joe
sandwiches and we are having Sloppy Joes so I went for it.

The other loaves did the same rise volume, very nicely too.

I also put up 3 French Stick shapes that worked very well.

This bread is very hard to cut it is so soft, even today, super soft. I
find bread from this recipe seems to stay 'first day soft and fresh' for
a lot longer than one day, at least 3 on the last batch, so that 'day
old' bread saying doesn't come into play. I doubt this batch will last
more than 3 days either, but will pay attention.

I went for a 2 hour set, then a few folds and a 6 hour final rise and
still got oven bounce again.

I put 7 new photos up he http://www.mikeromain.shutterfly.com

Mike


What have you folks baked lately?

Mike

"Dick Adams" wrote in message
...

"Mike Romain" wrote in message
g.com...

Your 'revision' also seems to have decent holding power. It doesn't go
'stale and dry' fast.

Of course the revision does not go 'stale and dry'. It is a cyberspace
thing,
and does not have any properties of matter. As a printed paper document,
it might yellow and fade and desiccate and crumble, if that could be
considered
staling and drying.

....

I have located the following document which I should like to recommend to
in hopes that there may be some way for you to improve your skill of thought
and language:

"... -It is a cyberspace thing, ... " is hardly a recommendation for skill
of thought and language ...

Mary

I have been having some decent results lately with 'plain' 3 ingredient
sourdough thanks to ideas planted in my head by Dick Adams. My market
likes it also.

I needed to do a refresh on my starter yesterday so just made up a small
SD loaf using unbleached flour that turned out nice. I got a nice rise
out of it.

I also made a few Baguettes and a 'French loaf' out of SD the other day.

I made a 70/30% by volume Dark Rye to Unbleached flour '4' ingredient SD
rye loaf that well... it was late and I was almost asleep and I put it
in too big a pan and didn't cut the top so it grew outward instead of
upward in it's 8 hour rise. I knew better because it was fairly 'wet'
so needed containment. It still came out with a nice crumb and taste.
The crust is crisp and it has a really nice sour kick to it. The shape,
well... Can't always have 'pretty' bread or just show off the 'pretty'
loaves. I guess you could call it a blowout. LOL!

I have 11 new photos up he http://www.mikeromain.shutterfly.com

What have you folks baked lately?

Mike