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Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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![]() Every year the local newspaper has a recipe contest. Finally my wife tells me to send in a recipe. I sent in Sourdough Kalamata Olive Pepper Jack bread recipe. Then I get a call and am told I am a finalist... Bring your food to the mall on Saturday. I've never done this. It certainly was a case of the Heisenberg uncertainty principal that they picked this recipe, (maybe they are tired of banana nut breads). So.., What do I do? Does one cut the bread in advance, or bring a bread knife and hope the judge doesn't hit a major artery? Should one include a spread like cream cheese to mask the otherwise bizarre flavor of rosemary and jalepeno? Seriously. Any advice is welcome. I don't want to look like I'm not a professional contest entrant! Ed Bechtel |
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![]() "Ed Bechtel" wrote in message = ... ... recipe contest ... I sent in Sourdough Kalamata Olive Pepper=20 Jack bread recipe ... I am a finalist... Does one cut the bread in=20 advance? I never entered a contest, but every now and then I take in a couple of loaves to the folks where I used to work. It is quite amazing to see=20 how they will butcher and/or tear up an uncut loaf, even though I have left cheap serrated knives and bread boards there from time to time. My recommendation: cut several slices in advance, maybe up to half the loaf. Package the bread, particularly the slices, so drying out does not occur. Bring an attractive bread board. (An electric knife can, in the right hands, cut quite beautiful slices, = even if the loaf is still a bit soft, which I think it should be, though = perhaps not everybody would agree.) Should one include a spread? A bit of butter with a cheap spreader might be good. It should be attractively packaged in a disposable container. Like the bread board,=20 it might or might not be put into play. So I guess you will post a picture of your entry/presentation before it is ravaged by the judges? --- DickA |
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![]() "Dick Adams" wrote in message ... "Ed Bechtel" wrote in message ... ... recipe contest ... I sent in Sourdough Kalamata Olive Pepper Jack bread recipe ... I am a finalist... Does one cut the bread in advance? I never entered a contest, but every now and then I take in a couple of loaves to the folks where I used to work. It is quite amazing to see how they will butcher and/or tear up an uncut loaf, even though I have left cheap serrated knives and bread boards there from time to time. My recommendation: cut several slices in advance, maybe up to half the loaf. Package the bread, particularly the slices, so drying out does not occur. Bring an attractive bread board. Why not take two loaves? One for display and one cut. Graham |
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Well done, Ed,
I bake for local village fete competitions, nothing too serious but I have learned a few pointers. An excellent presentation, that looks good and is very convenient for the judges, is to make both a big loaf and a batch of little rolls from the same dough. That way bread is available for tasting without having to cut the loaf. Pay special attention to the visual aspect. If the loaf or rolls are slashed, be extra precise in your slashing. Take great pains to ensure even glaze, if used. If you're scattering seeeds onto the bread make them as even as possible.The best (if a little messy) way to obtain an even spread is to sprinkle the seeds from about 3 feet above the bread. I just put them on the kitchen floor and the scattered seeds that bounce are easy to sweep up. If you're really serious about this, bake 2 loaves and 2 batches of rolls and take the best looking with you. You can eat the restg If you can, bake the bread on the morning of the competition, freshly baked bread has a much better appearnce and taste. Whatever you do, don't let the bread look underbaked, pale bread is not appetising to most people. If your local competitive bakers are anything like the ones in these here parts, be prepared for petty jealousies, snide comments and backstabbing character assassination and, if you think you have a chance of winning as a newbie, park your car, with the engine running, close to the car park exit in case a quick escape is needed.g Don't assume that the judges know anything about the finer points of bread. If the rules allow it, I normally have a small dish of butter and a little bowl of EVOO for the judges and a dish of cream cheese would be a good idea. Don't pack your bread in plastic bags or wrap, for transport, they can destroy a crust's crispness in an hour or 2. Use towels. HTH Love John |
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Ed Bechtel wrote:
Seriously. Any advice is welcome. I don't want to look like I'm not a professional contest entrant! Ask in rec.food.preserving. Many of those folks are fair contest entrants and may have seen breads, even though bread is kinda OT for them. B/ |
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Ed Bechtel wrote:
Seriously. Any advice is welcome. I don't want to look like I'm not a professional contest entrant! Ask in rec.food.preserving. Many of those folks are fair contest entrants and may have seen breads, even though bread is kinda OT for them. B/ |
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![]() "Ed Bechtel" wrote in message ... Every year the local newspaper has a recipe contest. Finally my wife tells me to send in a recipe. I sent in Sourdough Kalamata Olive Pepper Jack bread recipe. Then I get a call and am told I am a finalist... Bring your food to the mall on Saturday. I've never done this. It certainly was a case of the Heisenberg uncertainty principal that they picked this recipe, (maybe they are tired of banana nut breads). So.., What do I do? Does one cut the bread in advance, or bring a bread knife and hope the judge doesn't hit a major artery? Should one include a spread like cream cheese to mask the otherwise bizarre flavor of rosemary and jalepeno? Seriously. Any advice is welcome. I don't want to look like I'm not a professional contest entrant! Congratulations! I suppose I would bake 2 loaves and then slice several slices or half the loaf that looks the worst :-) And bring a knife to slice more if they want more. You can arrange it all on a suitable plate. Actually I might bake 2 on Friday and then get up at the crack of dawn and bake 2 more on Saturday -- just in case there is a crisis Sat morning you will have backup bread. If you think that cream cheese enhances the flavor of the bread then I would bring it. So do the rest of us get the recipe so we can contemplate rosemary and jalapeno together :-) You need to tell us all where the mall is so anyone local can wander over, stand in front of your bread and make suitable complimentary comments about it ... Ellen |
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![]() "Ed Bechtel" wrote in message ... Every year the local newspaper has a recipe contest. Finally my wife tells me to send in a recipe. I sent in Sourdough Kalamata Olive Pepper Jack bread recipe. Then I get a call and am told I am a finalist... Bring your food to the mall on Saturday. I've never done this. It certainly was a case of the Heisenberg uncertainty principal that they picked this recipe, (maybe they are tired of banana nut breads). So.., What do I do? Does one cut the bread in advance, or bring a bread knife and hope the judge doesn't hit a major artery? Should one include a spread like cream cheese to mask the otherwise bizarre flavor of rosemary and jalepeno? Seriously. Any advice is welcome. I don't want to look like I'm not a professional contest entrant! Congratulations! I suppose I would bake 2 loaves and then slice several slices or half the loaf that looks the worst :-) And bring a knife to slice more if they want more. You can arrange it all on a suitable plate. Actually I might bake 2 on Friday and then get up at the crack of dawn and bake 2 more on Saturday -- just in case there is a crisis Sat morning you will have backup bread. If you think that cream cheese enhances the flavor of the bread then I would bring it. So do the rest of us get the recipe so we can contemplate rosemary and jalapeno together :-) You need to tell us all where the mall is so anyone local can wander over, stand in front of your bread and make suitable complimentary comments about it ... Ellen |
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![]() "Ed Bechtel" wrote in message ... Every year the local newspaper has a recipe contest. Finally my wife tells me to send in a recipe. I sent in Sourdough Kalamata Olive Pepper Jack bread recipe. Then I get a call and am told I am a finalist... Bring your food to the mall on Saturday. I've never done this. It certainly was a case of the Heisenberg uncertainty principal that they picked this recipe, (maybe they are tired of banana nut breads). So.., What do I do? Does one cut the bread in advance, or bring a bread knife and hope the judge doesn't hit a major artery? Should one include a spread like cream cheese to mask the otherwise bizarre flavor of rosemary and jalepeno? Seriously. Any advice is welcome. I don't want to look like I'm not a professional contest entrant! Congratulations! I suppose I would bake 2 loaves and then slice several slices or half the loaf that looks the worst :-) And bring a knife to slice more if they want more. You can arrange it all on a suitable plate. Actually I might bake 2 on Friday and then get up at the crack of dawn and bake 2 more on Saturday -- just in case there is a crisis Sat morning you will have backup bread. If you think that cream cheese enhances the flavor of the bread then I would bring it. So do the rest of us get the recipe so we can contemplate rosemary and jalapeno together :-) You need to tell us all where the mall is so anyone local can wander over, stand in front of your bread and make suitable complimentary comments about it ... Ellen |
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![]() Hi John, With respect, I do not agree... Many breads taste best a few days after they are baked. All the best, -- Kenneth You are of course perfectly correct. The breads I bake for competion are all high rise, commercial yeast breads, Chollah, Brioche, Cheese Breads which are best when not long cooled down. I'm afraid I just wrote my post with that mindset. That plus a truly dreadful short-term memory that had me forgetting in which forum I was.g John "Why did I come into the Kitchen?" Wright. |
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![]() Hi John, With respect, I do not agree... Many breads taste best a few days after they are baked. All the best, -- Kenneth You are of course perfectly correct. The breads I bake for competion are all high rise, commercial yeast breads, Chollah, Brioche, Cheese Breads which are best when not long cooled down. I'm afraid I just wrote my post with that mindset. That plus a truly dreadful short-term memory that had me forgetting in which forum I was.g John "Why did I come into the Kitchen?" Wright. |
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