Date: Sat, 20 Nov 1999 01:52:58 -0800 (PST) -------------- BEGIN bread-bakers.v099.n061 -------------- 001 - "Jazzbel" - Re: bread in Germany 004 - Joni Repasch Subject: Granary Bread-Flour Date: Sun, 14 Nov 1999 07:26:43 -0500 | From: Kenneth Larsen | | During our visit to England we were served regular Super-market "Granary | Bread", or I guess that's what it was. With lemon curd spread on it it was | divine, and I'm afraid I made a pig of myself. Our hosts thought I was a | little off, I guess, as this wasn't special to them. In any event, they | never needed to know the "receipt (as they call a receipe), as the bread | was so readily available, so here I am. | | Thanks in advance. | Ken Larsen | Granary Flour is a whole-wheat flour with added malt wheat flakes. AFAIK, it is only produced in England. I have the following recipe for a substitute:mix 1 lb whole wheat flour, 6 oz bread flour and 6 oz cracked wheat. It's a straight dough bread with the following recipe: 1 lb granary flour substitute 6 oz bread flour 2 tsp salt 400 ml water 1 oz butter 1 tbsp dried yeast 1 tsp sugar 1 tbsp malt extract ___ If you get real granary flour reduce the salt to 1.5 tsp. Source: Good Housekeeping Later, Jazzbel >>>>> Bread Baking is lot like married love. The first loaves of bread you make are not the best you'll ever make, but they are better than any you've ever bought. --Anonymous. --------------- MESSAGE bread-bakers.v099.n061.2 --------------- From: "Willie J. Prejean" Subject: Bread Tunnels Date: Mon, 15 Nov 1999 20:07:26 -0600 I read the comments about bread tunnels in bread in an E-Mail from bread-bakers@lists.best.com. I did not know how to respond to this comment., so I wrote to . He answered my mail and advised me to respond to bread-bakers@lists.best.com so everyone would get it. Folowing is what I wrote to Mark Judman: One major cause of tunnels or large holes in bread is a hot dough which was allowed to age excessively. Excessive yeast in the dough will also cause the dough to age excessively. Someone said overproofing will also cause that problem which is true.. A bread dough should come out of the mixer between 78-82F. to produce bread with the best interior qualities and aroma and taste. The most desirable acids (Mainly Acedic Acid and a small amount of Lactic Acid plus Ethyl Alcohol) are produced in the range of 78 and 90F. There are chemical changes constantly taking place in a fermenting dough. Even though 90 degree F.and above are a little high while in the proof box, it won't remain at that temperature long enough to effect the flavor and other loaf characteristics. The unique Bread Flavors are produced when Ethyl Alcohol and Lactic Acid and other acids react chemically together to form Esters. The undesirable flavors produced at high temperatures are Lactic Acid and Butyric Acid plus many other types of acids all of which produce strong odors and sour taste. Bakers who produce French Breads and Rye Breads mix their doughs even lower than those mentioned above and allow the dough to ferment slowly for a day or in some cases 2 or 3 days. The cooler the dough and the longer the fermentation period, the better the taste and flavor. The information above can be found in my Web Site titled "Willie Prejean's Baking and Baking Science" The URL is: http://users.accesscomm.net/prejean Willie from Spring, Texas a suburb of Houston --------------- MESSAGE bread-bakers.v099.n061.3 --------------- From: john Subject: Re: bread in Germany Date: Mon, 15 Nov 1999 09:54:27 -0600 >From: Marseas@aol.com >Subject: Bread in Germany >I bought some German bread baking books and they >mention "Dinkel" flower. Does anybody know what that is? The breads were all >baked in pans. Do they get this fantastic quality due to their ovens or what? >Does anybody have an idea what they do to make such good bread??? > I don't know what "Dinkel" would mean but Dunkle means dark. Could this be it? I recently returned from a trip to Orlando where I got a tour of an authentic German bakery in Yalaha, FL, complete with steam injection ovens imported from Germany. Of course, the bread was autoloaded and baked on tile surfaces. I haven't been to their website yet but it's . The bread was excellent and keeps very well without the addition of preservatives, just like in Germany. There must be something about using natural yeasts or partial sourdough that retards the growth of mold. When I lived in Germany, I was amazed at the variety of rye flours that they have. All that I have available is dark rye or pumpernickel. There was at least six varieties of rye at the local Markthof. --------------- MESSAGE bread-bakers.v099.n061.4 --------------- From: Joni Repasch Subject: Potato Bread/Roll Recipe Date: Sun, 14 Nov 1999 20:49:20 -0500 This is my second attempt corresponding with the BBD. The first time I tried this I sent my e-mail to the errors.list and don't think it ever made it to the right people. [Editor's Note: errors is just the name of the machine that processes the list. It doesn't know that this is it's name ... so if you address something to 'errors' it will just dump it in the trash. Please send all posts to ... thanks, Reggie] Anyway, I think this is a great newsgroup. People are so willing to help others in their search for the perfect 'loaf.' You're a nice bunch of people. Some weeks ago Sheila Logan requested a potato bread/roll recipe. Because she needed it by Nov 1, I sent a bread recipe directly to her. However, I was not able to help her with the twofold request of bread/roll recipe. In the meantime I tried one of the Betty Crocker recipes sent in by readers. Because I love bread using potatoes my first choice was the Refrigerator Roll Dough which called for potatoes as an ingredient. I found this recipe excellent. The recipe calls for using 1/4 of the recipe to make about 6-8 rolls. Remainder of the dough can be kept up to five days. After the 2nd day of making rolls thought I'd try making the last half as a loaf bread. What a wonderful surprise. Delicious. Here is the method I used. Used KitchenAid for mixing and kneading. Bread loaf was made 3 days after preparing the dough. Removed 1/2 of the total dough from the refrigerator and allowed to come to room temperature about 1 1/2 hours. Turned the dough out on a floured board and punched down. Allowed to rest several minutes then kneaded it for another few minutes. Placed the dough in an 8 1/2 x 4 1/2 x 3 inch loaf pan which had been well greased with Crisco. Sprayed the top with olive oil, covered and allowed to rise about 1 1/2 hours. In my case the dough did not rise above the rim of the pan. Brushed the top with melted butter and baked in a preheated oven about 40 minutes at 365F (that's correct, 365F). Tested with instant read thermometer. It reached the required 190F in the 40 minutes baking time. Brushed top of loaf as soon as it came out of the oven. The aroma of this bread baking was so seductive that as soon as I removed it from the pan I just had to taste it, despite all the rules that say "allow to come to room temperature." The first two slices cut very easily while still hot and what a delightful taste: very yeasty and extremely light. I'd like to thank Bruce Edwards for submitting this recipe to the Bread-Bakers-Digest and just maybe Shelia now has a two-in-one recipe. Sorry 3 weeks late, Shelia. In this, my first attempt to make these rolls......I was looking for a very rich dough....so I cut back on the amount of water called for to 3/4 cup and used about 6 cups of flour including that needed for the kneading process. I also used the water in which the potatoes were cooked as the "water ingredients." Next time I might cut back even more on the water to 2/3 cup as the dough was very slack and a little difficult to work with, particularly in forming the roll recipe. Happy baking, folks, Joni Repasch "Save a tree/irk the postal service: DO IT in e-mail." --------------- MESSAGE bread-bakers.v099.n061.5 --------------- From: ChiefNew1@aol.com Subject: Proof baskets Date: Tue, 16 Nov 1999 17:34:13 EST Any one know the source for linen lined baskets to proof bread in. If not what type of linen and its source you need to line the baskets with? Raymond New --------------- MESSAGE bread-bakers.v099.n061.6 --------------- From: "Jerry Knox" Subject: 'dough relaxer' and 'dough enhancer' Date: Tue, 16 Nov 1999 11:55:43 -0800 Some time back I remember seeing the ingredients for a "dough relaxer" and a "dough enhancer". Since I enjoy cooking and baking from ‘scratch’ I’m wondering if anyone has information on the ingredients of these two items. thanks Jerry jbknox@premier1.net --------------- MESSAGE bread-bakers.v099.n061.7 --------------- From: "Scullery Maid" Subject: La Cloche Date: Tue, 16 Nov 1999 17:17:28 CST Has anyone tried La Cloche for baking bread? It is a stoneware dish with a dome cover, and is supposed to make a really crunch crust. They say it absorbs moisture from the bread, but I thought French bakers inject steam into their ovens for a crunchy crust. It's expensive (about 50 dollars) and I wouldn't buy it unless someone says it really works. Thanks! ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v099.n061.8 --------------- From: Swade38@aol.com Subject: ABM gasket Date: Thu, 18 Nov 1999 10:53:54 EST Hi everyone, This is my first post to the list. I am hoping someone may find, in their box of spare bread machine parts, an orange rubber seal/gasket for a Welbilt purchased in Feb. of 1994. Model # ABM350-3. My mother has gone around and around with the company to get a replacement for hers, as the original was gobbled up by the garbage disposal. It is apparently on national backorder - translation - she'll not ever get one. If not able to find one, I guess I'll get her one for Christmas, but she dearly loves the machine she has. Any help would be so appreciated! Sherry in NY Swade38@aol.com --------------- MESSAGE bread-bakers.v099.n061.9 --------------- From: "Gregory Ross" Subject: Re: Bread in Germany Date: Fri, 19 Nov 1999 19:36:48 -0800 At first, I thought you had made a typo. I had never heard of Dinkel flour. I thought maybe you meant dunkel which means dark. But, sure enough, my German dictionary says Dinkel is Spelt (Triticum Spelta). Gregory Ross > --------------- MESSAGE bread-bakers.v099.n059.3 --------------- > > From: Marseas@aol.com > Subject: Bread in Germany > Date: Mon, 8 Nov 1999 17:38:23 EST > > > I recently returned from a trip to Germany. The breads displayed in the > bakeries were amazing, especialy the rye breads, some of them containing > whole rye cernels. The astounding thing was that they were all very moist and > had a beautiful crust. I bought some German bread baking books and they > mention "Dinkel" flower. Does anybody know what that is? The breads were all > baked in pans. Do they get this fantastic quality due to their ovens or what? > Does anybody have an idea what they do to make such good bread??? > > > --------------- MESSAGE bread-bakers.v099.n061.10 --------------- From: BogusFam@aol.com Subject: Re: Granary Bread Digest bread-bakers.v099.n059 Date: Wed, 17 Nov 1999 10:59:50 EST Dear Kenneth, I use this recipe for granary bread from King Arthur Flour. It calls for malted wheat flakes, which are available through their catalog, and barley malt syrup, which is available in health food departments of grocery stores and also through KA. Elizabeth David discusses Granary bread in her classic book, English Bread & Yeast Cookery. She says that the loaf has some rye meal in it, too, although this recipe doesn't call for it. "Granary" Loaf from King Arthur 2 cups lukewarm water 1 to 2 tablespoons barley malt extract 1 cup malted wheat flakes 2 cups whole wheat flour (they recommend their white whole wheat) 1 scant tablespoon instant yeast 2 tablespoons melted butter or oil 2 teaspoons salt 3 to 4 cups unbleached all-purpose flour or bread flour Pour the 2 cups of water into a mixing bowl. Stir in the barley malt, wheat flakes and wheat flour. Mix in the yeast and allow this sponge to work for 15 to 20 minutes. Stir in the butter or oil, salt and about 2-1/2 cups of the unbleached flour. Add flour slowly until you have a shaggy mass that begins to hold together and pull away from the sides of the bowl. Turn the dough out onto a floured kneading surface and knead until it's cohesive. Give it a rest while you clean out and lightly oil the bowl. Continue kneading for several minutes, adding only enough flour to keep the dough from sticking to you or the board. Return the dough to the bowl, turning it so the top of the dough has a thin film of oil on it. Cover with a damp towel or plastic wrap...and let the dough rise until it has doubled in bulk... Punch the dough down, cut it in half and shape it to fit two 8-1/2 by 4-1/2-inch bread pans. Allow to rise until the dough is about 3/4 risen, full but so a fingerprint still bounces back. Bake the bread in a preheated 350F oven for 35 to 40 minutes, or till it tests done. Remove and cool on a rack. I agree, it's good stuff. Deborah Boguszewski Roseville, MN --------------- MESSAGE bread-bakers.v099.n061.11 --------------- From: Janis Gill Subject: Patterns Date: Mon, 15 Nov 1999 19:41:17 -0600 ="4D4F5353" I'm Janis in Louisiana I'm looking for 'things' that will make patterns on the top of my bread. While I am not looking for religious symbols, I would like a source for the patterns that you press into the bread to make impressions. I saw a picture of a leaf on the top of a picture of some bread featured in the Baker's Catalogue but can't seem to find a source for the things you imprint them with. What are they called and where can I find them? Thanks for any help you can provide. --------------- MESSAGE bread-bakers.v099.n061.12 --------------- From: Pat_H Subject: panettone ww Date: Sun, 14 Nov 1999 09:31:12 -0800 Panettone (Italian Fruitcake) Ingredients (4 servings) 1 c All-purpose flour (PLUS 2 TBL) 1/8 tsp Salt 1 Pkt fast-rising active dry yeast 2 Tbsp Warm water (see yeast package for temperature) 3 Tbsp Granulated sugar, divided 2 Eggs 8 tsp Reduced-calorie margarine 1/2 tsp Each grated orange peel and brandy extract 3 oz Mixed dried fruit, coarsely chopped Instructions: Sift together flour and salt onto sheet of wax paper; set aside. In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes. In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined. Continue to beat while adding orange peel and brandy extract. Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes. Add dried fruit, beating until thoroughly combined. Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes. Preheat oven to 400F. Spray 3-cup fluted mold with nonstick cooking spray. Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 minutes. Reduce oven temperature to 325F and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly). Unmold onto wire rack and let cool. Makes 4 servings. (WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK) Posted by Fred Peters. http://sunsite.auc.dk/recipes/english/o0340758.html -:- Pat Hanneman (Kitchen Path recipes: http://home.earthlink.net/~kitpath/) New Recipes ~ Weekly Food Links McRn : MasterCook Resource Network --------------- END bread-bakers.v099.n061 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved