Date: Sun, 18 Apr 1999 10:58:29 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n021 -------------- 001 - Fennel28@aol.com - Part missing ? 002 - Reggie and Jeff Dwork Subject: SF Sourdough Date: Sun, 18 Apr 1999 00:11:09 -0700 (PDT) Recently we attended a class "San Francisco Sourdough vs. the French Levain", given by Chef Kurtis Baguley. It was an incredible class!! He has graciously given permission for us to post the recipes from the class. If you ever have the opportunity to take a class from Kurtis, don't pass up the chance. Here are the recipes for the San Francisco sourdough and the barm and firm starter. The recipe for the French levain will follow next week. Since the barm will take you a week to make, you don't really need either of the bread recipes until then, but here is one anyway. Kurtis is a subscriber to Bread Bakers Digest and will answer questions when he can, so please feel free to ask. Jeff & Reggie * Exported from MasterCook * Barm Sourdough Starter Recipe By : Kurtis Baguley Serving Size : 1 Preparation Time :0:00 Categories : Bread Bakers Mailing List Breads Hand Made Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Day 1: 1 C whole wheat flour, organic if possible 1 Tbsp diastatic malt 1 tsp honey 1 C raisin water (To make raisin water, soak raisins 15 to 20 minutes in 1 1/2 C water, then discard raisins.) Mix all ingredients until they form a smooth sponge. Cover loosely and allow to ferment at room temperature (65 to 75 F) for 24 hours. Do not cover too tightly as it will form lactic acid. Also do not cover too loosely. Day 2: 1 C unbleached bread flour, organic if possible 1/2 tsp diastatic malt 1 tsp honey 3/4 C water Add day 2 ingredients and mix well, making certain that all the flour is wet. Cover again and allow to ferment at room temperature for another 24 hours. Day 3: 2 C unbleached bread flour, organic if possible 1 tsp diastatic malt 1 1/2 C water You should be seeing some signs of activity by the third day. Add the day 3 ingredients and mix well. Don't worry if the previous day's sponge has separated. Cover again and allow to ferment at room temperature for another 24 hours. Day 4: 2 C unbleached bread flour, organic if possible 1 1/2 C water There should be definite signs of fermentation in the form of bubbling and a faint smell of vinegar. Discard half the starter. Refresh with the day 4 ingredients as on the previous days. Cover again and allow to ferment at room temperature for another 24 hours. Day 5: 2 C unbleached bread flour, organic if possible 1 1/2 C water Discard half the barm. Repeat the day 4 refreshment instructions. You may begin building a sourdough loaf on day 6. The next day (of the rest of your life): Follow the basic refreshment pattern of one cup flour to 3/4 cups water for every two cups of barm. You always want to approximately double the barm to ensure that the yeast has plenty on which to feed. After a refreshment, allow the barm to remain at room temperature for 4 to 6 hours, and then refrigerate until the next refreshment. Refresh the barm every day or every other day, whichever pattern you find works best. Some claim that better, more complex flavors come from a two day refreshment cycle. You will have to refresh the barm on any day that you make bread in order to rebuild your maintenance volume. You should keep enough barm to be able to make bread and have two cups left over. When building a dough, it is recommended to remove the barm from the refrigerator one to two hours before you begin to allow the yeast to reawaken. Catch the barm before it falls to make tomorrow's starter. Never try building a dough from a barm that has just been refreshed. Always allow the barm to ferment four to six hours (and preferably refrigerate it overnight) before beginning. On a day when you are not building a dough, but need to refresh the barm, discard to about half of your maintenance level and refresh as usual. On a day when you begin to build a loaf, the discard goes toward the build (firm starter). If you neglect the barm for four or five days to a week, discard all but a cup of barm and rebuild over two to three days of refreshment. The barm may be considered neglected if there is a greyish liquor (known as "hooch") floating on top. A healthy barm will have a definite feeling of life when you put your hand in it; a neglected barm will not. It will feel like a flat pancake batter. You may freeze barm for up to six months and refresh it (at least) three feedings to bring it back up to strength. If you want to leave the barm unattended for a period of time, feed it and leave it for three hours at room temperature, then refigerate it. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Firm Starter For Sourdough Recipe By : Kurtis Baguley Serving Size : 1 Preparation Time :0:00 Categories : Bread Bakers Mailing List Breads Hand Made Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 Oz Bread Flour -- (1 C) 8 Oz Barm -- (1 C) Water As Needed, Not Too Warm Yields 12.5 oz of firm starter. Hand method: 1) Stir together the barm and flour in a mixing bowl until it forms a ball. 2) Turn dough onto a lightly floured surface and kneed for about 4 minutes or until all the flour is incorporated and you have a smooth, sticky dough. 3) Place the dough, covered, in a clean, non-reactive bowl and allow to ferment at room temperature for about 4 hours. The dough should show definite signs of rising. Allow it to rise about 50% and then refrigerate it, well covered, overnight. Mixer method: 1) Combine barm and flour in a mixing bowl and mix on low speed with a dough hook until it forms a ball. Add a few drops of water if necessary to make it come together. The dough should clean the bowl while the mixer is on, and the dough ball should sag off the hook when the mixer is turned off. 2) Mix on high speed for two to three minutes, until the dough appears smooth and homogenous. 3) Place the dough, covered, in a clean, non-reactive bowl and allow to ferment at room temperature for about 4 hours. The dough should show definite signs of rising. Allow it to rise about 50% and then refrigerate it, well covered, overnight. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * San Francisco Sourdough Recipe By : Kurtis Baguley Serving Size : 30 Preparation Time :0:00 Categories : Bread Bakers Mailing List Breads Hand Made Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 Oz Bread Flour -- (3 C) 8 Oz Water -- (1 C) 12 1/2 Oz Firm Starter 1/2 Oz Diastatic Malt -- (1 Tsp) 3/8 Oz Salt -- (0.4 Oz, 2 1/4 Tsp) Yields 35 oz loaf. Day 1: Make the firm starter. Day 2: 1) Remove firm starter from refrigerator and allow to warm one to two hours. 2) Mix water, flour and malt on low speed and adjust water to get a shaggy dough. This fully hydrates the flour. Allow mixture to rest 15 minutes. 3) Add starter and mix with bowl lowered some to get better mixing. Then mix at high speed (4.5 on Kitchen Aid mixer) while slowly adding salt. Trickle in water from fingers if necessary. Mix about four minutes. Salt is table grind. The equivalent volume of kosher salt is twice the table grind volume. The weights of the two are the same. 4) Bulk ferment approximately 3 hours, reforming after about 1.5 hours. 5) Scale: cut to size and form into round loaf. 6) Bench: lightly spray with oil and cover with plastic wrap, allow to stand 30 minutes. 7) Shape: sprinkle flour on couch (linen cloth or towel - embed flour into nap of cloth if it is not smooth). Form loaf on couch and sprinkle with flour. Cover with couch and plastic. 8) Proof: allow to rise 1.5 times. 9) Refrigerate overnight. Day 3: 1) Remove from refrigerator and continue to proof until ready. 2) Score and bake in a 450 F oven with steam. Start baking at 475 F for 15 minutes. Steam with two big spoons of boiling water. Lower temperature to 400 F and continue baking for a total oven time of 40 minutes. - - - - - - - - - - - - - - - - - - -- Reggie Dwork | Om Mani Padme Hung reggie@jeff-and-reggie.com | Owner eat-lf, bread-bakers, otbf mailing lists --------------- MESSAGE bread-bakers.v099.n021.3 --------------- From: BillyFish@aol.com Subject: Re: Tile baking stones Date: Sat, 17 Apr 1999 00:22:36 EDT Last time I was at my local nursery, I was amazed at the prices charged for terra-cotta pottery. I did see some terra-cotta in the form of a large pie plate. It is designed for use with pots, and I presume to hold water. These may be suitable as a baking stone but I do not know advantages and disadvantages of doing so. Nevertheless, for those desparage for a stone, look in at such a place. William Buchman --------------- MESSAGE bread-bakers.v099.n021.4 --------------- From: MPCUMMINGS@aol.com Subject: Rye Bread Date: Thu, 15 Apr 1999 13:26:35 EDT Thanks to suggestions from Greg, Andrea and Fred, I made a beautiful loaf of rye bread, at long last. Adding 4 tsp. of vital wheat gluten and reducing the yeast by 1/2 tsp. seemed to make all the difference in the recipe I happened to be using. My appreciation to all for their help. --------------- MESSAGE bread-bakers.v099.n021.5 --------------- From: "Michael C. Zusman" Subject: Summer Loaf '99 Date: Mon, 12 Apr 1999 08:52:17 -0700 Dear Fellow Bread Bakers: Mark your calendars! I am pleased to announce that the 3rd annual "Summer Loaf: A Celebration of Bread" will be taking place in Portland, Oregon on Saturday, August 7, 1999. As in past years, the event will be held in conjunction with the weekly Portland Farmers' Market and will feature artisan bakers from throughout the Portland area (there are many); we also hope to have some bakers from Seattle, Eugene and possibly San Francisco. Free samples as well as loaves to buy will be available. Fresh seasonal produce in abundance will also be sold. As in the past, there will be no admission charge. We are tentatively planning an oven building workshop, bread baking classes, a series of speakers on bread baking related topics, book signings by one or more well known baker-authors and an amateur bread baking contest for the locals. Hope you can make it. --------------- MESSAGE bread-bakers.v099.n021.6 --------------- From: Karen Wheless Subject: Freezing Bread Dough Date: Mon, 12 Apr 1999 23:49:44 -0400 Has anyone had any experience in freezing bread dough? I have a bread machine, but I've never had the timer work properly, I always have to adjust the recipe with a little extra flour or a little extra water, and when I use the timer it never comes out right. But I'd love to be able to have fresh warm bread at dinner after work - and not have to wait until 10 pm to get it! I'd like to be able to mix up the dough on the dough cycle, remove it after the appropriate time, and then freeze. And then take it out of the freezer, defrost while I'm at work or asleep, and then just bake in the oven when I get home. I know it may not be quite as good as unfrozen dough, but I'm sure it would be better than store bought. It would especially be nice to be able to defrost in the refrigerator, since my house varies widely in temperature - very cold in the winter and hot in the summer. I had moderate success with the frozen bread dough you buy at the store, but I'd like to make my own - and have a better idea of how long to leave it to defrost before baking. I had some loaves either overrise and others not rise much at all (one refused to rise, I finally threw it away thinking the yeast was bad, and then it rose like crazy and overflowed in my trash!) Thanks, Karen Wheless --------------- MESSAGE bread-bakers.v099.n021.7 --------------- From: JPellegrino Subject: Ficatolla del Chianti Date: Tue, 13 Apr 1999 15:32:40 -0400 Here is a different foccacia...from Carol Field's book. X-posted to Veg-Recipe list JoAnn * Exported from MasterCook * Ficatolla del Chianti - Sweet Fig Foccacia Recipe By : Italy in Small Bites - Carol Field Serving Size : 8 Preparation Time :0:00 Categories : Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Sponge** 2 teaspoons active dry yeast 3 tablespoons sugar 1 cup warm water -- 105-115 F 2 large eggs -- room temperature 1 3/4 cups all-purpose flour -- unbleached plus 2 tablespoons all-purpose flour -- unbleached **Dough** 1 3/4 cups all-purpose flour -- unbleached 1 teaspoon sea salt 6 tablespoons unsalted butter -- room temperature **Topping** 1 pound fresh figs (or dried-soaked) -- sliced 1/3 cup turbinado sugar plus 1 tablespoon turbinado sugar Stir the yeast and sugar into the warm water in a large mixing or mixer bowl; let stand until foamy, 5 to 10 minutes. Beat in the eggs with a wooden spoon or mixer paddle, and stir in the flour in two or three additions by hand or all at once in the mixer. Cover tightly with plastic wrap and let stand until bubbly, about 30 minutes. Stir the flour and salt into the sponge. Then beat in the butter, 1 tablespoon at a time by hand, or all at once with the mixer paddle. Knead the dough by hand for 6 to 7 minutes on a lightly floured surface or for 3 minutes with the dough hook of the mixer. The dough should be sturdy enough to hold a peak if you pinch it. First Rise: Place the dough in an oiled bowl, cover it well with plastic wrap, and let it rise until doubled, about 1 1/2 hours. If you are using dried figs, cover them with warm water and soak them for 30 minutes. Drain and pat them dry before using. Shaping and Second Rise: Stretch the soft, slightly sticky dough out to fit a 10 1/2 x 15 1/2 inch oiled baking sheet. Cover it with a towel, and let it relax for 10 minutes. Then stretch it again so that it truly covers the sheet. Strew the top with the figs and the turbinado sugar, cover with a towel, and leave to rise until not entirely doubled, about 1 hour. Baking: Preheat the oven to 400 F. If you are using baking stones, preheat them for 30 minutes. Bake the foccacia for 15 minutes. Reduce the temperature to 375 F and continue baking for another 15 minutes, until the top is golden. Cool for a few minutes in the pan, then remove and cool on a rack. Serves 8 to 10. Recipe from "Italy in Small Bites" by Carol Field, author of The Italian Baker and Celebrating Italy ISBN 0-688-11197-1 Posted to Veg-Recipe and Bread-Bakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n021.8 --------------- From: "hensley@columbus.rr.com" Subject: Amish Friendship Bread Date: Sun, 11 Apr 1999 22:10:28 -0400 (EDT) Usually in spring many new families move..this Friendship Bread makes enought for the outgoing neighbors and the incoming ones..I've made many times in the last 5 years..My kids love it too!! The Gingerbread..well, we all know how good it smells to bake..Enjoy and open those windows.. * Exported from MasterCook * Amish Friendship Bread Recipe By : Jenny Hensley Serving Size : 24 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Milk 4 C Flour 3 C Sugar 1 C Oil 1/2 C Brown Sugar 4 Eggs 2 Tsp Vanilla 1 Tsp Baking Soda 1/2 Tsp Salt 2 Tsp Cinnamon 1 Pkg Vanilla Pudding Mix -- Instant Raisins, Nuts, Apples -- Optional Do not refrigerate starter at any time, cover with a cloth and stir only with plastic or wooden spoon. Day 1: Receive Starter (if you don't have starter, combine 1 cup each of milk, flour and sugar) Day 2, 3, 4: Stir Day 5: Add: 1 Cup each of flour, milk and sugar Day 6, 7: Stir Day 8, 9: Do nothing Day 10: Add: 1 Cup each of flour, milk and sugar Put 1 cup of starter in 3 containers to share with friends or keep 1 for yourself. Add remaining ingredients (oil, 1 c sugar, brown sugar, eggs, vanilla, soda, salt, 2 c flour, cinnamon, and pudding). Beat by hand, and bake in greased loaf pans (2 large or 4 mini) at 325 for about 1 hour. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Water Gingerbread Recipe By : Longaberger Serving Size : 9 Preparation Time :0:30 Categories : Bread Recipes - Sweet Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 C Molasses 1/2 C Water -- Boiling 1/2 C Sugar 1 1/2 C Flour 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Ginger 1/4 Tsp Salt 4 Tbsp Butter -- Melted Add water to molasses and then add dry ingredients. Add butter and beat well. Fill 8x8 pan and bake 325 for 25-35 minutes. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n021.9 --------------- From: Neal Yonover Subject: Tile baking stones Date: Sun, 11 Apr 1999 14:35:42 -0500 Charel Scheele's "Old World Breads" ((c) 1997, Crossing Press) has a very practical solution for baking stones: giant flower pot saucers. Granted, it may not be as elegant as a custom-cut tile or a stone from some glam baking outfitter, but it is simple and effective. The saucer should be big enough so that the sides of the dough do not touch the sides of the saucer, only the bottom. A 12" diameter saucer will be big enough for any recipe using 6 cups of flour or less. He advises against using glazed clay dishes because that loses the brick oven effect. It's a golden crust thing. To prepare your saucer: 1.) wash it and let it dry thoroughly. 2.) grease the inside with vegetable shortening (it spreads and is absorbed more easily than oil). 3.) place the saucer in a cold oven and turn the oven to 250-degrees and bake for 20 minutes. 4.) then increase the temperature to 350 and bake for another 20 minutes. 5.) increase the temp. to 450 and bake for another 20 minutes. 6.) turn the oven off and let the saucer cool in the oven for 2 hours. 7.) after the saucer's cooled, scrub it with hot water -- do not use soap. Do not grease it again or it will lose its porosity. Before each baking use, put the saucer in the cold oven 10 minutes before use. Preheat the oven to 400. When it reaches 400, *carefully* remove the saucer, sprinkle it liberally with cornmeal and place your round loaf in it. Return saucer and dough to oven and bake until golden brown. Pot's all, folks (pun intended). Neal ******************************************************** Cogito, ergo inscriptorum cursualem electronicam. (I think, therefore I e-mail.) --------------- MESSAGE bread-bakers.v099.n021.10 --------------- From: CHAMBERS Subject: bread baking tiles Date: Sun, 11 Apr 1999 20:13:47 -0500 (CDT) I found a tile I use for baking bread at, guess where, KMart. The price was attractive: maybe $6.95 or something. Way better than the tiles at the fancy kitchen stores. It's labelled as a pizza tile. It's round and I'm not crazy about that preferring a square shape. I'd guess it's about 14" in diameter and about a half inch thick and a sort of egg shell color. It'll accomodate two loaves but not two real big ones of course. Don Chambers --------------- MESSAGE bread-bakers.v099.n021.11 --------------- From: Vernon Webster Subject: Garlic Date: Sun, 11 Apr 99 17:17:54 +0000 Dear Martha, in your recipe, TRUE Garlic Bread, you put down 1 garlic,puree, roasted For those garlic lovers who have not encountered it yet; look out for new season 'wet garlic'. I am not sure exactly when the season is but this will probably vary as to whether it is imported or not. In England we probably get it from France which has a warmer climate. The bulbs are much larger than 'nomal' garlic and I can't wait to get hold of some to roast and use for garlic bread. Vernon --------------- MESSAGE bread-bakers.v099.n021.12 --------------- From: jeanie.callaghan@writeme.com Subject: More About Unglazed Tiles Date: Sun, 11 Apr 1999 10:07:02 -0400 The reasons suggested in letters posted in this week's Bread Digest are correct. There can be unpleasant elements in the glaze. And also, the non-porous nature of these tiles defeats the purpose. Try a large, warehouse-type hardware store such as HQ to buy them or a tile-only store like Color Tile. I see them in these stores. Also, yesterday I saw a lovely, large rectangular baking stone in my local Target store for juft $16. Jeanie Visit "The Treehouse": http://www.jps.net/callaghan/jean/treehouse.html and "As the Universe Turns": http://www.jps.net/callaghan/jean/universe.html Get on the list at http://www.jps.net/callaghan/jean/ --------------- MESSAGE bread-bakers.v099.n021.13 --------------- From: Ian Duff Subject: Re: Digest bread-bakers.v099.n020 Date: Sun, 11 Apr 1999 07:21:21 -0500 For Karin Title: Whole Wheat Bagel Bread 1 1/2 lb loaf 1 1/2 ts Active dry yeast 1 1/2 ts Gluten 3 c Whole wheat flour 2 ts Salt 3 tb Honey 1 c Warm water Add ingredients according to the directions in your machine's manual. Either let the machine do all the work or set bread machine to dough setting. At the end of the dough cycle shape the bread into a round loaf. Let rise until double in bulk. Brush with an egg white wash and sprinkle with poppy or sesame seeds. Bake at 375 F for 25 to 30 minutes. Note: In Canada we don't usually have to add gluten to recipes..... I made this using 2 cups whole wheat flour & 1 cup all purpose flour with good success. --------------- MESSAGE bread-bakers.v099.n021.14 --------------- From: "M. Smith" Subject: Unglazed tiles Date: Sun, 11 Apr 1999 10:14:16 -0500 > Everyone always specifies "unglazed" tiles for baking purpose. Those are > hard to find unless you strike a well-stocked place. So after asking a > couple of tile people about it in the badly-stocked local places, I fell > back on big ordinary-tile glazed ones from the odds and ends box. Only a > quarter apiece, but you have to get the glue off the back yourself. I have > been assured -- by store people who don't necessarily know what they're > doing -- that there is nothing in the glaze to harm anybody. > > Has anyone any authoritative information about why "unglazed" is such a > fabulous key word? Actually, the primary reason behind this is moisture absorption. A glazed tile is impervious to moisture. Instead of absorbing the water exuded by the dough, it'd remain in the dough in the same way as if a metal pan were used. An unglazed tile will absorb the moisture into the tile which gives a much better bottom crust to pizza, breads and similar items. The most important key when using tiles is to allow adequate time for the tiles to fully pre-heat. --------------- END bread-bakers.v099.n021 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved