Date: Sat, 10 Feb 2001 01:42:36 -0800 (PST) -------------- BEGIN bread-bakers.v101.n008 -------------- 001 - "Shapiro, Vicki MD" Subject: 007 jack elliot Date: Sat, 3 Feb 2001 07:24:24 -0500 I have a rubbermaid bread keeper, and found the slicing rack useless. I keep bread in the tub, it doe fit a store bought or homemade loaf nicely. --------------- MESSAGE bread-bakers.v101.n008.2 --------------- From: "Nora Rubinoff" Subject: Sourdough Date: Sat, 3 Feb 2001 10:36:10 -0500 For some time, I've been lurking on the list, helped and encouraged by the info shared and just generally big fan. Recently, I've decided to become more active in my sourdough baking and I'm looking for some suggestions. I am looking for a recipe for a good Sourdough Challah. I am sure I've seen one in my travels on the net, but it is now escaping me. I'm also looking for a recipe for a good and easy sourdough pizza crust. Finally, a more general question, and one for which I'm not sure there is an easy answer: is there a general formula to use when adapting traditional bread recipes for use with sourdough? For example, by how much do I reduce the liquid and flour I add? I'd deeply appreciate any recommendations from all you experts. Thanks! Sincerely, Nora --------------- MESSAGE bread-bakers.v101.n008.3 --------------- From: Tower Family Subject: Wolferman's English Muffins Date: Sun, 04 Feb 2001 15:09:06 -0500 Does anyone have a recipe for Wolferman's English Muffins. A co-worker had them but I was to late to get one and they smelled wonderful. They were a dark muffin and smell something like maple and had some chips in them. If anyone can help I'd appreciate it as I don't live near a store. Thanks, Debbie theangel@ttlc.net --------------- MESSAGE bread-bakers.v101.n008.4 --------------- From: "Scullery Maid" Subject: Update on salt in bread Date: Thu, 08 Feb 2001 11:59:22 -0600 Thanks, Terry, for providing Joe Ortiz's 2% formula for salt in bread. So, for my experiment, (I'll spare you the math) that would be about 1 and 1/3 tsp. salt, which is between the medium and high amounts. Sounds good! Mary B. _________________________________________________________________ Get your FREE download of MSN Explorer at http://explorer.msn.com --------------- MESSAGE bread-bakers.v101.n008.5 --------------- From: "Dawn Jackson" Subject: re: Apply Egg Wash? Date: Sat, 3 Feb 2001 10:30:59 -0600 Tom, I always apply my egg wash immediately after I have shaped my dough....before it starts to rise. Then just sprinkle your sauteed onions, sesame seeds, or what have you on your bread and you shouldn't have to worry about deflated buns anymore. -Dawn --------------- MESSAGE bread-bakers.v101.n008.6 --------------- From: Reggie Dwork Subject: replacement Breadman dispenser Date: Tue, 06 Feb 2001 23:53:51 -0800 I received the replacement nut and fruit dispenser from Breadman. I want to mention that after I notified them of the problem they were very responsive. They promptly sent me a replacent lid and it works absolutely fine. I made a french bread with almonds ..... tasted very good. The nuts were dropped properly and mixed nicely into the dough. I think that their response time was very good .... now if mine were as quick I would be happy!! Reggie --------------- MESSAGE bread-bakers.v101.n008.7 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Baguette Tins... Date: Sat, 3 Feb 2001 09:02:29 -0500 (EST) This is for Vikki Haffenden. I don't know about the UK, but I got my baguette tins from King Arthur Flour in Vermont. The shipping might be high, but the tins really do a good job for me. Have you tried Lionel Poilane's website in Paris? Bonne chance, ma cher. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v101.n008.8 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: The Great Salt Test Date: Sat, 3 Feb 2001 11:48:52 -0500 (EST) Mary B. wrote: "Meanwhile, I've got an awful lot of French bread in my freezer..." Thanks for all of the information on salt, Mary. I found it really informative. Now, since you have all of that French bread in your freezer, just post your address on the BBD and we will all be over. Make sure that you have plenty of good olive oil on hand. BYOB Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v101.n008.9 --------------- From: "Ivana Bjelac" Subject: Re: baguette tins Date: Sat, 3 Feb 2001 11:40:57 +0100 On 2 Feb 01, at 22:13, "Vikki Haffenden" wrote: > Subject: baguette tins > Date: Sun, 28 Jan 2001 11:38:44 -0000 > > Does anyone know where I can buy baguette tins in the UK? Even in France I > did not find them. I would love to try and make my own baguettes...I so > enjoy playing with my bread machine. > > Vikki My experience, is to prepare the baguette dough in a bread machine, but to bake the loaves separated on a flat long tin, in order to make them crusty rather than soggy. Ivana -- ** GROWING OLD IS MANDATORY, GROWING UP IS OPTIONAL ** ivana.bjelac@zg.tel.hr croatian.translations@inet.hr http://www.geocities.com/croatiantranslations/ --------------- MESSAGE bread-bakers.v101.n008.10 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Egg Wash Date: Sat, 3 Feb 2001 08:53:45 -0500 (EST) Tom the Wisconsin Badger wrote: "What is best method to apply egg wash, for example to put seeds on top of rolls before backing? Many times I end up with punched down rolls while trying to apply the egg wash!" I don't mean to be a smart aleck, Tom, but I think the best way to apply egg wash is VERY GENTLY. Just run your brush over the tops of the rolls. Once you get the hang of it, your brush will contain just enough of the wash so that it will sort of run down the sides of the rolls. Just be gentle. Sprinkle the seeds on the wet wash and, once again, be VERY GENTLE in pressing the seeds into the dough. I've found that trying to keep seeds on the dough is often more trouble than it is worth, so I've taken to mixing seeds into the dough as I knead it. This provides the taste of the seeds as well as a crunchy surprise. I used to be a Badger, by the way. Bob the gentle Tarheel Baker --------------- MESSAGE bread-bakers.v101.n008.11 --------------- From: EHarbison@aol.com Subject: misters and sticky bun recipe Date: Sat, 3 Feb 2001 11:26:55 EST The Pampered Chef mister must be a good one because I bought mine 2-1/2 years ago and decided I liked using butter-flavored Pam instead and forgot about the mister. Yesterday I saw it in the back of the cabinet (which is tightly squeezed between the fridge and top oven, potentially making the oil gummy), took it out and tried it. It misted perfectly. Think I'll start using it again! Also, I have a wonderful, easy sticky bun recipe from "Eat, Drink, and be Chinaberry" (the best cookbook I own, and I own hundreds...you can buy it from chinaberry.com, I think). Ben's Buns: 1/2 c chopped nuts (I use pecans) 2 loaves frozen bread dough, slightly thawed 1 4.6 oz. box "cook and serve" vanilla pudding mix (not instant) 1/2 c butter, softened 1 c brown sugar 1 t cinnamon 2 T milk Grease a 9 x 13 pan. Spread chopped nuts on the bottom of the pan. Slice bread dough in half lengthwise, and then chop into pieces about 1 inch thick. Lay pieces of dough on top of nuts in single layer (remember the dough will rise and fill in the gaps). In a bowl, mix the pudding mix, butter, brown sugar, cinnamon and milk. Spread mixture over bread. Allow bread to rise overnight on the kitchen counter (or even in a cold oven that you'll just turn on in the morning). In the morning bake for 20-30 minutes at 350 degrees. Yum! Beth elizabethharbison.com --------------- MESSAGE bread-bakers.v101.n008.12 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: MISTO MAGIC!!! Date: Sat, 3 Feb 2001 10:18:56 -0500 (EST) I would like to thank all of the bakers in the world for responding to my query about Misto sprayer maintenance. I know that all of the bakers in the world didn't reply, but, boy howdy, it sure seems as if they did. I received several good tips on how to keep my Mistos working, and they ARE working. Recently, a very astute member of this list gave me another good idea; to release the pressure in the sprayer after using so that oil does not stay in the sprayer mechanism. So, my fellow bakers, here is what I have learned from you: 1. Periodically wash the Mistos as instructed in the directions. 2. Hold the Misto as erect as possible when spraying (no more than a 45 degree angle). 3. Tilt whatever you are spraying (if possible) rather than the Misto. 4. Make sure that the Misto is pumped up enough (I average about 20 pumps). 5. Release the pressure after using and before storing by loosening the top and then tightening it again. 6. Do not store your Misto near a heat source as this may cause the oil to get "gummy." My two Mistos now work very well (no, I do not work for Misto! Thanks to all...Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v101.n008.13 --------------- From: Andie Paysinger Subject: Bakery Keeper Date: Sat, 03 Feb 2001 08:13:41 -0800 I mentioned in an earlier digest that I had purchased this gadget.. I have had the vacuum "Bakery Keeper" for a couple of weeks and have given it a real workout. It operates on 4 "D" cell batteries to evacuate the air from the storage chamber. Naturally it does not take as much time if you have it nearly full. I have tried various types of bread in it and the amazing thing is, without wrapping them individually, the flavors have not been exchanged. I tried putting onion bagels and a fruited bread in the Keeper at the same time, set the vacuum process going and then left the house, was gone for the entire day. That evening I released the vacuum, took our the fruited bread tried a slice plain and a slice toasted and there is not even a hint of onion flavor. Amazing! I am so pleased with this gadget that I have already ordered another for myself and one for a friend who lives down by the beach and has a huge problem with mold and mildew. The usual disclaimer, I have nothing to do with this company except as a customer. -- 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.v101.n008.14 --------------- From: Kathleen Subject: Country Hearth Bread Date: Wed, 07 Feb 2001 20:13:42 -0600 Recently someone asked how to keep their bread from deflating when they carefully brush the top. I don't know the answer, but this bread deflated at that point. Then it didn't rise as much as expected in the oven. Note that molasses is in the ingredients, but the directions refer to honey. I used molasses. This bread was tasty and easy to make. I liked the fact that it made just one loaf. Kathleen * Exported from MasterCook * Country Hearth Bread Recipe By : Great Whole Grain Breads by Beatrice Ojakangas, page 55 Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 cup warm water -- 105F -115 F. 2 tablespoons light molasses -- (unsulphured) 1 tablespoon melted butter or vegetable oil 1 teaspoon salt 1/4 cup nonfat dry milk 2 tablespoons wheat germ 2 cups whole wheat -- up to 2 1/2 cups Milk to brush over top Rolled oats to sprinkle over top MAKES 1 LOAF In the old days, bread such as this was baked in quantity on flat stones in an open fire or in a wood-fired brick oven. Although our baking methods today are more streamlined and bread baking is as easy as mixing up a cake, the goodness of this earthy bread remains the same. This bread has no white flour in it at all. NOTE: Ingredients list molasses but directions indicate honey. Use molasses. In large mixing bowl, dissolve yeast in warm water; add honey and let rest 5 minutes until yeast foams. Stir in butter, salt, dry milk, wheat germ, and half the flour. Add remaining flour slowly to keep dough smooth. Let rest 15 minutes. Turn dough out onto lightly floured board and knead for 5 minutes until smooth and elastic. Wash bowl, grease it; add dough to bowl, turn over to grease top, cover, and let rise until doubled, about 1 hour. Cover a baking sheet with parchment or lightly grease it. Punch dough down and shape into a ball. Place ball on prepared sheet and roll or pat into a circle about 8 inches in diameter. Let rise in a warm place until doubled, about 45 minutes. Brush top of loaf with milk and sprinkle generously with oats. Preheat oven to 375F. Bake for 25 to 30 minutes, or until loaf sounds hollow when tapped. Remove from oven and cool on wire rack. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n008.15 --------------- From: "Joni Repasch" Subject: Bread Baking Questions to the BBD Date: Sat, 3 Feb 2001 15:40:40 -0800 >From: "betty hodge" >Subject: Two new bread baker questions >Date: Sun, 28 Jan 2001 > >I have two questions as a new bread baker. l. What is "A-P" flour? and 2. >What is meant by refreshing a sourdough starter? I really do enjoy this >bread-bakers list. Everyone that posts is so helpful and so friendly. Feels >like a family out there. Hoping you can answer these two question..... Have >a good day, Betty Hodge Hi Betty, You'll no doubt get lots of answers to your two questions re: bread baking. 1. a-p flour means all-purpose flour. All purpose flour is white flour that is usually sold two ways: (1) all purpose unbleached -- good for most bread baking (2) all purpose bleached -- good for cookies (according to Cooks Illustrated of some years ago. Although you didn't ask, most bread bakers like to use what is called "bread flour" for most of their bread baking because the protein content is higher. If you can't find it in your local grocery, all-purpose unbleached flour is okay 2. Refresh a sourdough starter. A sourdough starter needs to be "fed every so often.....at the least every two weeks........and must be fed the day before preparing a batch of sourdough bread. The starter itself is usually kept in the refrigerator between use. The day before you want to make a loaf of bread, remove the starter from the refrigerator and allow it to come to room temp. Remove, say, 1 1/2 cups of starter from the jar, place it in a non-metallic bowl, add 1 1/2 cups white flour (unbleached all-purpose) and about 1 cup 85 degree water.....best to use filtered or spring water. Mix this all together very well. Cover with plastic wrap and place the mixture in a warm place to "refresh" overnight. I place my "hungry" starter in my electric oven with the light turned on. Ideal temp is about 85-90 degrees. Don't allow starter to be exposed to a higher heat source, it may kill it. Return the remaining starter not used back into the refrigerator. Next morning remove amount of starter called for in the recipe (usually 1 cup) and pour the remaining "refreshed" starter back into the starter that you keep in refrigerator. Don't get too confused if you get other messages suggesting you treat your starter differently from the way I have suggested. Everyone has his favorite way of "caring" for his starter.............it's sort of like a pet, you know :) So glad you like our BBD list. I, too, think it's a great way to learn about breads and such. Happy baking --------------- MESSAGE bread-bakers.v101.n008.16 --------------- From: "Janis Test" Subject: pullman pans or "pain de me" :-0 Date: Mon, 5 Feb 2001 19:13:35 -0600 I too got a Pullman Pan from King Arthur for Christmas, thanks to my wonderful husband. The lid on mine is a little stiff, but nowhere near the problem Judy apparently had. My problem is the bread itself. I used the recipe provided with the pan from King Arthur, and it turned out very heavy, to my way of thinking. My husband loved it, which is good, but he likes almost doughy bread, where as I want mine to turn out moist, but done. I would appreciate any tip's anyone has for refining this recipe (I am experimenting even as I type). Thanks Janis Test Abilene, TX --------------- MESSAGE bread-bakers.v101.n008.17 --------------- From: "herblady" Subject: High-Protein Soy Bread Date: Sun, 4 Feb 2001 04:55:22 -0800 High-Protein Soy Bread (2 loaves) 3 cups soy milk, scalded 2 packages dry yeast 1/4 cup oil 1 tablespoon salt 2 tablespoons honey 7 cups unbleached white flour 2 cups soy flour oil Scald the soy milk and then cool to warm. Sprinkle over the lukewarm soy milk the yeast, oil, salt, and honey and let sit for 10 minutes until the yeast foams. Beat in 4 cups of the white flour and then the soy flour. Knead in the remaining 3 cups of white flour, turn out onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. Place in a greased bowl and let rise, covered, until the dough doubles in size. Punch down and shape into 2 loaves. Place in 2 well-greased, 9 x 5-inch loaf pans, brush tops with oil, cover and place in a warm spot to rise to double. Bake at 350F. for about 45 minutes or until golden brown. Cool on wire racks. I cannot hand knead anymore, had a time before, but last summer I broke my shoulder and it's still healing. Can anyone convert this to a bread machine recipe? I have a West Bend 1 1/2 lb. machine, that I now can get my arm up enough to put pan inside machine. I've rally missed my homemade bread. Thanks, gramma/ruth --------------- END bread-bakers.v101.n008 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved