Date: Sat, 2 Sep 2000 08:48:03 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n059 -------------- 001 - ImHam@aol.com - Re: Baking Stones 002 - "Jazzbel" > --------------- MESSAGE bread-bakers.v100.n059.2 --------------- From: "Jazzbel" Subject: substitution for basket Date: Sun, 27 Aug 2000 07:52:22 -0400 From: Susan Newman >I am dying to make nice round, fat loaves of bread but don't want to pop >for KA's expensive coiled baskets. Any suggestions on what I can use >rather than just forming the loaf and having it spread out while rising? How about a greased ring from a springform pan??? Later, Jazzbel >>>>> Some friend have a habit of wearing these big time shirt. The other night a fella come and tell me "I wearing a $25 custom-made shirt". I look at him and laugh 'cause I remember when all of we used to "Thank God for Robin Hood Flour". That's right, Flour Bag... --Ronnie butler "Goin' down Burma Road". >>>>> --------------- MESSAGE bread-bakers.v100.n059.3 --------------- From: Andie Paysinger Subject: Copernic Date: Sat, 26 Aug 2000 18:45:30 -0700 I just read the digest and for some reason the URL was stripped out of my message. It was the line just before my message began and is in the "message sent" copy that came back to me. Odd things are happening - a message I sent to another list arrived with one sentence repeated 4 times, staggered down the page. Not at all like the original. Anyway, here is the Copernic URL hope it gets through. http://www.copernic.com/products/free/ -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v100.n059.4 --------------- From: ssmaust@juno.com Subject: Oiled Stoneware Date: Sun, 27 Aug 2000 00:21:07 -0400 Yvonne, I don't know what kind of baking stones you are using but when I worked with Pampered Chef they said that we could remove some grease problems by a paste of baking soda. Let it set awhile first before you remove it. We also could put the stone in a self-cleaning oven to take it back to its original pre-seasoned state if we wanted to start all over again. They have a 10 inch round baker that would work well for the round loaves someone was asking about. It has about a 1 inch side. They always said that their unglazed stoneware absorbed out the extra moisture for nice crusty bread. Sharon ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- MESSAGE bread-bakers.v100.n059.5 --------------- From: Andie Paysinger Subject: cleaning stoneware baking "stone" Date: Sat, 26 Aug 2000 18:38:50 -0700 For Yvonne, Take your stone - get a very stiff brush - I use a nail brush but one of the small scrub brushes will work. Cover the stone with a layer of dry baking soda. barely dampen the brush - that is, dip it in water then blot it on a cloth so just a little moisture remains. Scrub the stone using small circular motions so the circles overlap and go over the entire surface at least 3 times in this manner. Brush the soda off onto a paper towel or sheet of newspaper - so you can use it again if need be. Check the surface and if some spots still remain, repeat the process. Incidentally, this is a great way to clean old, baked-on grease from waffle irons. Dry baking soda and a barely damp cloth or paper towel will remove the baked-on grease spots from chrome, from the outside of stainless steel pans, from the inside of your oven door glass, etc. etc. I collect antique electric appliances, waffles and toasters, sandwich bakers from the 20s and 30s. This is the way I polish the chrome so they look nearly new. -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v100.n059.6 --------------- From: BILLPOTE@aol.com Subject: Maggie Glezer's Book Date: Sun, 27 Aug 2000 12:17:35 EDT For Tarheal Bob: Maggie Glezer's new book is due out soon and I think it's called "Artisan Baking Across America" Digger --------------- MESSAGE bread-bakers.v100.n059.7 --------------- From: "Doug Weller" Subject: Recipes from the Panasonic Bread Bakery cookbook needed Date: Sun, 27 Aug 2000 14:49:50 +0100 Does anyone have the recipes for gingerbread and banana bread found in the Panasonic cookbook? THANKS DOUG -- Doug Weller Moderator, sci.archaeology.moderated Submissions to:sci-archaeology-moderated@medieval.org Doug's Archaeology Site: http://www.ramtops.demon.co.uk Co-owner UK-Schools mailing list: email me for details --------------- MESSAGE bread-bakers.v100.n059.8 --------------- From: Nancy Silver Subject: KA Special For Machines Flour Date: Sun, 27 Aug 2000 11:44:14 -0400 Sherri wrote: "Trader Joe's moved to my area last year, and I finally have a reliable, local, and very inexpensive source for KA's regular and white-wheat flours (Trader's also stocks Bread Machine flour, but as I don't have a bread machine, I don't buy it)." I'm a big fan of King Arthur's flours and, as I live in MA, the shipping isn't too bad, so I mail order the Sir Lancelot flour for pizza dough and purchase the Special for Machines flour at my local supermarket for bread. Please note that King Arthur for Machines flour is not just for Bread Machines (which I do not own). It's appropriate for any mechanical way of kneading dough such as the standing mixer or food processor (which I now use almost exclusively). You do not knead, whoops, NEED to own a bread machine to use this wonderful flour. However it is not suitable for hand kneading, as I understand it. - Nancy --------------- MESSAGE bread-bakers.v100.n059.9 --------------- From: Haacknjack@aol.com Subject: vacuum bread storage Date: Sun, 27 Aug 2000 08:45:08 EDT to: "Cindy" Subject: Vacuumware Gosh, Cindy, for the price let me suggest a fine alternative which is in use every day here in Milwaukee. Put your bread in a zipper plastic bag. Close the zipper almost completely (leave 1.5 - 2" open). Pucker up and suck the air out of the bag so it's snug around the contents. Close the remainder of the zipper (right up there around those ruby lips ... but DON'T catch your lips in the zip!) and -- PRESTO -- vacuum storage for free. The virtue of vacuum storage appears to me to be that the moisture in the item is maintained at the original level, and doesn't normalize with the humidity in the air. If you leave something out, it will attempt to achieve parity with the existing humidity in the atmosphere... leading to dry bread and limp crackers. But I'd sure think a long time about spending $80 plus ongoing battery investment for one small container. Good luck! --------------- MESSAGE bread-bakers.v100.n059.10 --------------- From: Nifcon@aol.com Subject: Proving in bowls Date: Sun, 27 Aug 2000 11:58:15 EDT Susan Newman wrote about using an oiled mixing bowl instead of a coiled basket for proving bread doughs. I have successfully used large and small mixing bowls for proving breads prior to baking but the bowl must be oiled AND floured for this to work. Just pour a little oil into the bowl and use a brush to coat the inside of the bowl in oil. Then add a tablespoonful (approx) of white flour to the bowl and tip the bowl about so that the flour sticks to the oil and forms an even coating on the inside of the bowl ( if you've ever baked sponge cakes you will be familiar with buttering and flouring the tins). Lightly flour the top (i.e. what will become the top when the loaf is turned out to bake) of the loaf and settle the dough in the bowl floured side down to prove. The proved bread will turn out onto a baking sheet or stone very easily since the oil and flour combine to form a release agent. Of course you won't get the rustic pattern of a coiled basket from a smooth mixing bowl. John Wright Yorkshire, England --------------- MESSAGE bread-bakers.v100.n059.11 --------------- From: Nifcon@aol.com Subject: artisan bakers in Vancouver Date: Mon, 28 Aug 2000 15:16:13 EDT A plea for help to all you bakers out there Some friends of mine are visiting Vancouver very soon. They are connoisseurs of good bread. Can any member of the list recommend good, preferably artisan, commercial bakers in the area. Please reply direct to my e-mail address if you can since time is short. Look forward to hearing from you. John Wright Yorkshire, England. --------------- MESSAGE bread-bakers.v100.n059.12 --------------- From: "Joni Repasch" Subject: Pane Pugliese Date: Tue, 29 Aug 2000 21:22:19 -0700 This is an update on the Pane Pugliese recipe I submitted a few weeks ago. The Tower Family the angel@ttlc.net wrote 100-058 to thank me for the recipe. As I remember, the recipe said that because the dough was so very slack, using a bread machine was the ideal mixer and kneader. I was able to get pretty good results using my KitchenAid, but if I had a bread machine, it might have been my tool of choice. Here's a tip for those who might want to try the recipe and make it even better. I got a personal email from Max Prola of Cheshire, England and here's his post ...."I agree. It is a wonderful bread, my favourite, and I have been baking it for many ears. To improve the flavour even further, you might try combining the biga with half the water and half the flour and letting it ferment for another 3-4 hours. Then add the remaining ingredients and proceed as usual." Thanks again, Max. I sure will give this a try next time --------------- MESSAGE bread-bakers.v100.n059.13 --------------- From: Maggie Glezer Subject: Bread Basket Replacements Date: Sun, 27 Aug 2000 12:40:12 -0400 > From: Susan Newman > Subject: Round loaves > Date: Mon, 21 Aug 2000 20:58:49 -0400 > I am dying to make nice round, fat loaves of bread but don't want to pop > for KA's expensive coiled baskets. Any suggestions on what I can use > rather than just forming the loaf and having it spread out while rising? > I've never tried anything like a greased mixing bowl, but somehow feel that > just wouldn't work. > > I would love any ideas...along with a nice, crusty bread recipe! > > Susie in Atlanta Hi Susie, I have two good suggestions for you. The simplest solution is to use an ordinary kitchen colander, and line it with a tea towel (the flat woven kind, without loops). This toweling is not non-stick, unlike the raw linen used to line the imported baskets, but Peter Reinhart has suggested spraying the toweling lightly with a release spray first to make them non-stick, and then sifting flour into them (if you want a floured crust). The holes in the colander will help with moisture build up from the proofing bread. Kathleen Weber, an artisan baker in Petaluma, California, uses chip baskets, the woven plastic type used for chips at Mexican restaurants, available at restaurant supply houses, for proofing her breads. These are very inexpensive, and she claims that they work even better than the imported banneton. Maggie Glezer (also from Atlanta!) --------------- MESSAGE bread-bakers.v100.n059.14 --------------- From: "Joni Repasch" Subject: Vaccumwave & Air Around Bread Date: Tue, 29 Aug 2000 21:22:28 -0700 Cindy wrote in 100-058 concerning a new item to retard the mold in bread ... a real problem I've been having this summer. No Cindy, I've never heard of this bread keeper.....At $79.00 it better be darm good. Where can one do research on this product? As to air around bread, I bought a bread keeper from King Arthur Flours (KAF) some months ago. It's plastic and it expands to place several small loaves or one really big loaf within it's body. It also has holes in it to allow air to circulate. However, my breads have been molding very quickly this summer. It's been so cool in the DC area that I've had my A/C off more than on. The down side to the cool weather is it's been raining almost every few days and even when it isn't the humidity is extremely high, thus the mold on the bread. However, even when I turn the A/C on the bread seems to go bad quickly. And yes, for those who have asked, you do need more flour on these humid days when preparing bread. A friend of mine was telling me about a Tupperware bread keeper that is supposed to be air-tight and good for keeping bread fresh for a long period. I haven't seen this product but plan to attend my first Tupperware party in 20 years. Will let you know what I think of this gadget. May buy one just for the heck of it. It's got to be cheaper than $79.00. LOL. joni --------------- MESSAGE bread-bakers.v100.n059.15 --------------- From: "Joni Repasch" Subject: Local Sources for Bread Ingredients Date: Tue, 29 Aug 2000 21:21:20 -0700 Several people have written in lately asking where certain ingredients for bread baking can be found locally, specifically, First Clear Flour. I have never seen this particular flour at Whole Foods, Trader Joe's or any health food store. Sherri suggested one try his local baker. That's a good idea. Recently I visited our local Great Harvest Bread Company. I didn't ask about clear flour at the time but they were most interested in my buying any ingredients I might want. Will call them or visit them soon and see if they have this flour. Like many of you I use it all the time for my rye and pumpernickel breads and I just love it. I did check the bag from King Arthur Flours.....the only place I can find this flour.....It lists "wheat flour" (doesn't say what kind....whole wheat or white) but it looks like white flour to me. The other flour is "malted barley flour." If you can find a source for malted barley flour perhaps you can try mixing it in 3/4 to 1/4 and see how that works. Yes, Sherri, Trader Joe's is a great source for KAF's regular flours, stoned ground whole wheat, 100% white whole wheat, all-purpose unbleached white flour, and their bread flour. Incidentally, I don't have a bread machine, but do buy their White Bread Flour because it's higher in protein and I like it for loaf breads and hearth-style breads. For those of you have access to Whole Foods, they are now selling the bread flour in their bulk food section (the price is good) as well as the other regular flours in their bagged-food section. Recently I was disappointed to find Whole Foods no is no longer carrying non-fat, non-instant dried milk. And also discovered they aren't carrying Lora Brody's products, either. This is so frustrating. Once we had true "Health Food Stores" in the DC area, but most now are Nutritional Stores which don't carry baking products. What a shame. Guess many people today think one is going to live forever on vitamin pills, supplements, herbal teas and crystals (the kind you wear around your neck). More's the pity. --------------- MESSAGE bread-bakers.v100.n059.16 --------------- From: "Greg and Heather Reseck" Subject: milk powder in bread Date: Fri, 1 Sep 2000 08:46:21 -0700 I find that 1 1/2 tablespoons of nonfat dry milk powder improves the results (better rise and texture) when I bake whole wheat bread in my bread machine. Can you help me understand what the mechanism is? Because of health issues, I'm trying to avoid milk products. Are there non-dairy alternatives? Thanks, Heather Reseck Carnation, WA --------------- MESSAGE bread-bakers.v100.n059.17 --------------- From: "Schmitt, Barbara E." Subject: Waffle Iron recommendation Date: Thu, 31 Aug 2000 15:05:14 -0400 Has anyone out there bought a waffle iron recently? I am looking for a recommendation for a standard waffle iron (not a belgian waffler) that is reliable and FAST. I usually wind up making waffles for 6-8 people at once, so I need an iron that will cook waffles as quickly as possible. All feedback greatly appreciated! Thanks! Barbara --------------- MESSAGE bread-bakers.v100.n059.18 --------------- From: TheGuamTarheels@webtv.net Subject: Coiled Bread Baskets Date: Wed, 30 Aug 2000 20:00:21 -0400 (EDT) This is for Susie in Atlanta who was asking about a suitable substitute for expensive coiled baskets. I happen to be a basket maker so I just made my own baskets and lined them with linen dish towels. If you don't make baskets, find someone who does, or simply buy some. Don't get a "cheapo" that is too flimsy to carry the weight of the dough, but there is no reason to pay a lot of money for these baskets. Mine are not even coiled, but simply woven of sturdy reed aka rattan. I allow my dough to rise in the baskets, and then flip them over on my peel to slide them onto my baking stone. The use of baskets depends upon the dough. Many recipes for rounds or boules are strong enough to hold their shape without the support of a basket. I'll send you a recipe if you tell me what kind of bread you are interested in; i.e sourdough, rye, etc. I've got a terrific recipe for a bread called Oreganato that was originally developed by Brother Juniper's Bakery. Let me know. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v100.n059.19 --------------- From: Bob dempsey Subject: clean pizza stones Date: Wed, 30 Aug 2000 19:31:50 -0500 Try putting it in your oven and run the oven clean cycle. Know at least one case where it cleaned the thing like new. And if it works, tell your friend you spent days cleaning it!!! Sadly, my aunt just threw out a very nice one because it had gotten some black marks on it! Ugh! ---------------- I'm hoping someone out there will have a way to help with this: The father of a good friend of mine used one of my stoneware pizza rounds, and unfortunately he sprayed it with oil (I guess to help the dough not stick). Does anyone have a way I can get the oil off? He also put it in a dishwasher. The stoneware looks glazed now. It still bakes ok, I just don't get the same results I did pre-greasing. Any help or ideas? Many thanks! ------------------------------------------------------------------------ Robert Dempsey Home: RDEMPSEY@DIALACCESS.COM Work: ROBERT.C.DEMPSEY1@JSC.NASA.GOV The pure and simple truth is rarely pure and never simple. - Oscar Wilde Check me out on: http://www.dialaccess.com/rdempsey/bob_main.html and at: http://quest.nasa.gov/space (Space Team Online) ------------------------------------------------------------------------ ----------------------------------------------------- --------------- END bread-bakers.v100.n059 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved