Date: Sat, 5 Jun 1999 07:08:55 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n028 -------------- 001 - "Mark Graham" Subject: re: beginner recipes Date: Mon, 31 May 1999 13:46:47 +0700 I'm new to bread making (by hand - not machine) and was wondering if anyone has some bread recipes for a beginner. Thanks Mark --------------- MESSAGE bread-bakers.v099.n028.2 --------------- From: Samantha Lane Subject: Evening Primrose Seed? Date: Mon, 31 May 1999 18:45:25 +1000 Hi, I went a bit mad at the bulk store in Friday and bought (amongst other things) some evening primrose seed. Has anyone used this in bread? Any hints or recipes? Thank you so much Samantha samantha@senet.com.au --------------- MESSAGE bread-bakers.v099.n028.3 --------------- From: Reggie Dwork Subject: sprouted breads Date: Sat, 29 May 1999 13:06:01 -0700 Do you have a good recipe for sprouted grain breads?? How about unusual flours like garbanzo, barley, quinoa etc?? I wanted to try some unusual flour recipes and maybe incorporate some sprouts into the loaf ... anyone have a recipe or ideas for this?? Thanks, Reggie --------------- MESSAGE bread-bakers.v099.n028.4 --------------- From: glezer@mindspring.com (Maggie Glezer) Subject: shaping pizza dough Date: Tue, 1 Jun 1999 10:58:41 -0400 (EDT) Hi everyone, This is my first time jumping into the list, but pizza making is a subject I know a little about, so I couldn't resist. Most people go wrong in shaping pizza dough by not making a wet-enough dough (it should be really sticky) and by not letting it rest for a long enough time before shaping it. (I should add that I come by this advice from learning about pizza-making from Neapolitan pizzaiolo for my upcoming book on artisan bread baking.) After making the dough, immediately cut it into pizza-sized portions (about 7 ounces or 200 grams each), and tightly roll them up into smooth rounds. Flour them, and place them to proof in a well-floured pan, covering them with plastic wrap so they do not crust over. While they are proofing, make your sauce, prepare all the topping ingredients, and get your pizza stone as hot as your oven will allow on the second-to-top rack (true Neapolitan pizza is baked for no more than 4 minutes at 750F, so there is no way to get the oven too hot). If your dough is puffy and soft and has risen for at least one hour (most great pizza makers prefer to use very little yeast and let the dough proof for 5 to 6 hours), it is ready to shape. DO NOT PUNCH THE DOUGH DOWN. Pat the dough between your hands until it is a thin disk, then gently pull it out into a circle, stretching it with your hands and leaving the edge just slightly thicker. The pizza should be about 1/4 inch thick. Rolling pins are not allowed for Neapolitan pizza: it ruins the air cells in the dough. This will be very simple to do if your dough is fully proofed and your dough was wet enough. Now top it and peel it into the oven. Let me know if this works for you all. Best, Maggie Glezer --------------- MESSAGE bread-bakers.v099.n028.5 --------------- From: John Levin Subject: Re: Digest bread-bakers.v099.n026 Date: Tue, 01 Jun 1999 21:54:51 -0400 At 10:51 PM 5/22/99 -0700, Al Lee wrote: >I have what I think is a great recipe for pizza dough, at least it makes >excellent pizza shells. > >Now, I need to know how to get these uniform round, and thin, I think I >need to toss or spin them. But, there is something I'm missing, either my >dough is too tough, or I don't let it "rest" enough. When I try to toss it, >it tends to tear! Any suggestions? My dough is fairly tough, or stiff! > >I wonder if I can get apprenticed somewhere to pick up this skill? You don't need to become apprenticed, you just need to let the dough rise again. After letting your pizza dough rise the first time, punch it down, then divide into however many pizzas you want to make from the batch. Form into round 'boules' being careful to maintain a nice skin (I form these by carefully pushing the dough up through the bottom until I'm satisfied with the shape), then COVER and let double in size. I find that an inverted bowl works fine, although you might want to try the floured cloth technique. When the dough has risen again, it will be gassy. DON'T roll it out. Use your fingers to poke it into an approximate round shape, deflating all the major gas bubbles. It's reasonably easy to then stretch the round disk with your knuckles, then to throw the slack dough with a spinning motion in the air, further stretching it and catching it on your bent knuckles, and yes, this is exactly how the 'experts' do it. It helps if you say, repeatedly, "Mamma mia, atsa spicy meatball!" for verisimilitude. It will take you approximately three times to become a veteran at this. Most people have problems with pizza dough because they 1) roll out the dough, squishing all the little bubbles that make good pizza and 2) try to work with freshly kneaded dough, instead of letting it rise and become slack. It is also worth noting that it is better to have a less sticky dough. Pizza dough needs to have a higher flour/liquid ratio than many breads, and also benefits from high gluten, the higher the better, as long as it is thoroughly kneaded. You should be able to stretch good pizza dough so thin it's translucent, although you don't have to bake it that way. --------------- MESSAGE bread-bakers.v099.n028.6 --------------- From: Reggie Dwork Subject: grill breads Date: Thu, 03 Jun 1999 20:00:50 -0700 Here are a couple of bbq/grill breads that I located.... Whole Wheat Trail Bread Sturdy Graham Rounds * Exported from MasterCook * Whole Wheat Trail Bread Recipe By : "Backpacker's Cookbook", Margaret Cross and Jean Fiske Serving Size : 6 Preparation Time :0:00 Categories : Breads Bbq/Grilling/Camping Whole Grain & Cereal Breads Bread Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 C Warm Water -- about 155 degrees F 1 Tbsp Active Yeast 2 Tsp Salt 1/2 C Dry Milk 2 Tbsp Honey 2 Tbsp Molasses 1/4 C Sugar 1/2 C Vegetable Shortening 2 Eggs 3 C Flour, All-Purpose 2 C Whole-Wheat Flour 1/2 C Wheat Germ 1. Combine water and yeast and let set for about 5 minutes. 2. Mix in salt, milk, honey, molasses, sugar, shortening and eggs. 3. Add the white flour and blend in well. 4. In another large bowl add the whole-wheat flour and wheat germ. Pour the yeast mixture over this flour and blend very thoroughly. Cover and let rise in a warm place for about an hour. 5. Turn dough out onto a well-floured surface and knead vigorously. Divide dough into 6 equal portions and shape into loaves. 6. Grease 6 small bread pans (3 x 5 in.) and place dough into them. Brush tops of loaves with oil and let rise for about an hour. 7. Bake in a pre-heated oven at 375° F. for about 30 minutes. Turn loaves out onto a rack to cool. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sturdy Graham Rounds Recipe By : "Backpacker's Cookbook" by Margaret Cross and Jean Fiske Serving Size : 48 Preparation Time :0:00 Categories : Breads Grill/Camping Recipes Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Whole-Wheat Flour -- unsifted Or Graham Flour 2 Tbsp Sugar 1/4 C Warm Water 1 Tbsp Dry Yeast 3 Tbsp Vegetable Oil 2 1/2 C All-Purpose Flour -- as needed Enriched 2 C Warm Water 2 Tsp Salt 2 Tbsp Minced Onion -- Note 1 Note 1: May substitute grated orange peel and 1/2 tsp cumin. 1. Disolve yeast and sugar in 1/4 cup warm water and let sit for several minutes. 2. Add graham flour, 1/2 c unbleached flour, salt, onion to a large mixing bowl. 3. Add yeast, oil and 2 cups water to bowl. Mix very thoroughly. 4. Add 1 1/2 c unbleached flour more, mixing with heavy spoon. 5. Turn out dough onto floured surface, knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking. 6. Put dough in an oiled bowl, cover, and let rie until doubled in size. 7. Punch dough down, divide into 24 equal parts. Shape each into a ball, then flatten to 1/2 inch thick. 8. Place onto a greased cookie sheet and let rise until doubled, about 30 minutes. Bake at 425F until lightly browned. Remove and cool on a rack. 9. Split each like an English muffin, return halves to oven, split side up, and bake at 150-200F until crisp and dry throughout, about 2-3 hours. - - - - - - - - - - - - - - - - - - NOTES : Use with cheese spreads, peanut butter, jam or hunks of salami. --------------- MESSAGE bread-bakers.v099.n028.7 --------------- From: "Mary E. Hosier" Subject: Freezing bread dough Date: Sun, 30 May 1999 07:44:09 -0500 Can you freeze bread dough made in a bread machine? How do you use it, just let it defrost and use it like commercially available frozen bread dough? Are here some doughs that cannot be frozen? Thanks for the help. Mary --------------- END bread-bakers.v099.n028 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved