Date: Sat, 7 Jul 2001 19:01:16 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n033 -------------- 001 - Reggie Dwork Subject: fresh fig bread? Date: Sat, 07 Jul 2001 16:32:57 -0700 We just got some beautiful fresh figs. Does anyone have a recipe for fresh fig bread? Jeff & Reggie --------------- MESSAGE bread-bakers.v101.n033.2 --------------- From: Reggie Dwork Subject: Looking for books, classes, etc. Date: Sat, 07 Jul 2001 15:43:08 -0700 If you have any announcements of new books, book tours or classes or if you have discovered a new bread related book, baking tool, method or recipe please send a message to the list and share it with everyone. Jeff & Reggie --------------- MESSAGE bread-bakers.v101.n033.3 --------------- From: Reggie Dwork Subject: Summer Loaf Date: Sat, 07 Jul 2001 15:34:20 -0700 Just a reminder that Summer Loaf will be happening in Portland, OR, USA on Aug 4, 2001. Reggie & Jeff >We will be holding Summer Loaf: An Artisan Food Festival on August 4th, >the first Saturday in August. It will once again be in the park blocks, >with some similar activities as well as some new activities. The time >will be from 8 am - 2 pm, as in past years. We welcome you and any and >all friends of bread you can muster up. > >Thank you for your interest and support, > >Jana McLellan --------------- MESSAGE bread-bakers.v101.n033.4 --------------- From: Bob dempsey Subject: puffy pizza dough Date: Mon, 2 Jul 2001 21:03:08 -0500 We make our own pizza dough, and use a variety of recipes - foccia style, thin crust, and most recently, a very yummy one from the KA catalog. Now, long ago, we learned it was better to bake the dough for a few minutes, take out and then top. But usually, when we do this, the dough puffs up quite a bit. The last one we did basically came out like a basketball! Normally, in the past, I have sliced open the dough to make it go flat, then top and bake. Now I realize that is probably letting in some of the moisture that effects the dough when we bake it, somewhat defeating the pre-bake. Is there some trick to baking it so that it doesn't puff up? Any suggestions appreciated! --------------- MESSAGE bread-bakers.v101.n033.5 --------------- From: John01943@cs.com Subject: Recipes for Zojirushi BBCC-V-20 Date: Fri, 6 Jul 2001 12:19:22 EDT I have had two Zojirushi BBCC-V-20 bread machines in the past month and they both make bread that is extremely firm all the way through even though I weigh my flours on a digital scale (5oz/cup of flour). I measure the liquids very carefully and I check the dough often at the initial kneading. It only kneads for 13 minutes which I feel is not nearly long enough (my Westbend kneads 25 minutes for a 2lb white loaf and 29 minutes for a 2lb whole wheat loaf and the bread is always absolutely perfect every time)! The flour and liquid soesn't seem to be mixed thoroughly at the end of 13 minutes and I sometimes have to try and knead it by hand inside the pan which is most difficult and not very effective. Can you tell me if there is a bread machine recipe book that is specific for Zojirushi machines? The company wants me to use the recipes in their instruction book that comes with the machine, but I like to make more interesting recipes than what they show. I would appreciate your help as soon as you possibly can. I'm getting desperate!! Thank you, Dolores Chairez --------------- MESSAGE bread-bakers.v101.n033.6 --------------- From: Paula Countryman Subject: Re: Digest bread-bakers.v101.n031 Date: Wed, 4 Jul 2001 11:30:26 -0700 >Our local bakery has had a request for bread that is yeast-free, not >sourdough, and not leavened by baking powder or soda and have asked my help >in finding such an item. The customer who has requested this bread claims >she can buy it back East someplace, Please, if anyone has some ideas along >this line let me know. > >Dick Carlton, Brookings, OR You can check out this website for Desem Bread in Boston: http://www.baldwinhill.com/ Though they do call it a sourdough, I personally make this bread at home (from instructions in Laurel's Kitchen Bread Book) and I do not find it "sour." LKBB has wonderful complete instructions for home bakers to replicate the desem bread, and I imagine it could be taken on by a bakery. Perhaps the bakery can determine if this is the bread of which the person was speaking. hth, paula countryman --------------- MESSAGE bread-bakers.v101.n033.7 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v101.n033.8 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v101.n033.9 --------------- From: Reggie Dwork Subject: Classes by John Nemerovski Date: Sat, 07 Jul 2001 15:50:54 -0700 There is still room in both these classes given by fellow list member, John Nemerovski. These are at Ramekins in Sonoma, CA. We will be at the Sunday class and hope to see some other list members. You can sign up at http://www.ramekins.com/ Jeff & Reggie Bread Workshop: Pizza and Focaccia (Hands-on) with John Nemerovski Saturday, July 21st, 9:00 AM $85.00 John Nemerovski teaches bread baking workshops in Tucson, Arizona, for the University of Arizona. John has been baking for pleasure and profit for over 30 years, has conducted dozens of bread classes over the years. He is also a member of the Bread Bakers Guild of America. John understands the miracle of yeast, the mystery of a sponge, the yoga of kneading, and the "hollow thwump" sound of a perfectly baked artisan loaf. He specializes in stone-baked breads and hearty whole grain loaves. After spending a day with John, you too will be able to create such a loaf. His high-energy hands-on workshops are informative, enjoyable, and full of great bread. Students will learn to prepare great breads from starter to finish, sampling the delicious results in class then heading home to bake what was begun in the workshops. These classes are open to new and experienced bakers with a sense of humor and an appreciation for method, flexibility, and teamwork. In this Italian-bread focused workshop, you will make versatile focaccia and pizza doughs, which utilize the aromatic and textural qualities of extra virgin olive oil to enhance the resilient doughs. Once you have created pizza and focaccia from scratch at home, you will never again accept anything but the very finest, made by you! The class will make use of a variety of fresh ingredients to stud and top the pizza and focaccia, including kalamata olives, local-made cheeses, prosciutto, sausage, vine-ripened tomatoes, and other seasonal produce. Bread Workshop: Baguettes/Boules/Batards (Hands-on) with John Nemerovski Sunday, July 22nd, 9:00 AM $85.00 In this session, students will learn to make three fabulous rustic "leather crust" country French loaves: baguettes, boules, and batards. With multiple sponges and risings, these dense "poolish" breads are great both for special occasions and everyday eating. No bakery in the country offers better rustic bread than you will learn to create yourself. A light lunch will be served during class. --------------- MESSAGE bread-bakers.v101.n033.10 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Kimelweck Rolls Date: Thu, 5 Jul 2001 13:18:27 -0400 (EDT) Wasn't someone looking for a kimelweck recipe a few months ago? I found this at kichenlink.com or maybe was it kitchenlinks.com The Tarheel Baker What exactly is a Kimelweck Roll? It's a hard roll, more specifically a crusty kaiser roll, sprinkled with caraway and coarse salt instead of the more familiar poppy seed topping. Shape the dough into a loaf to bake Vienna bread or shape it into thin ropes for salt and pepper sticks, a great snack in lieu or pretzels. I still remember my first taste of "beef on weck." It was lunchtime in a very crowded Buffalo, New York, tavern. As instructed by a local, I ordered the specialty of the house: a stein of beer on tap and beef on weck with hot horseradish. I watched the carver shave fine slices of rare roasted beef from an enormous steamship round, pile it onto the bottom of a kimelweck roll, and spoon with beef juices that soaked into the soft insides of the roll. At the table, I applied horseradish and covered my sandwich with the top of the hard-crusted roll, which was amply sprinkled with coarse salt and caraway seeds. It was love at first bite. Kaufman's is the biggest of the bakeries in Buffalo that still make kimelweck rolls. The owner, Jay Freedman, can personally recall at least forty years of baking "wecks" for the hardy beef on weck lunch so favored by generations of the town's German and Polish communities. It's never faded as a lunchtime tradition. Yield: 8 sandwich rolls 2 1/2 teaspoons (1 envelope) active dry yeast 1 cup lukewarm water (95 to 110 F) 2 tablespoons vegetable oil 1 tablespoon sugar 1/2 tablespoon salt 1 teaspoon barley malt syrup or honey 2 large egg whites 3 to 3 1/4 cups bread flour (preferably high-gluten) 1 tablespoon water Coarse sea salt crystals for sprinkling Caraway seeds, for sprinkling Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl. Set aside to proof until bubbly, about 5 minutes. Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl. Stir to dissolve the sugar. Add 1 1/2 cups of the flour and mix until smooth. Add the yeast solution and slowly stir in an additional 1 1/2 cups of the flour. Turn the dough out onto a lightly floured work surface. Knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking. Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled, about 1 hour. Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes. Return the dough to the work surface and divide it into 8 equal pieces. Shape each piece into a smooth round, then flatten the rounds slightly. Place on a parchment-lined or greased baking sheet, well spaced to allow spreading. Cover loosely with a towel and set aside at room temperature for 30 minutes. Preheat the oven to 425 F. Combine the remaining egg white and the 1 tablespoon water in a small dish and blend. Brush the rolls lightly with the egg white wash. Using the tip of a sharp knife or a razor, cut 4 crescent-shaped slits into each roll, radiating out from the center. Sprinkle the rolls with the coarse salt and caraway seeds and spritz, with water. Bake for 5 minutes. Quickly open the oven door, spritz the rolls again with water, and close the oven. Bake the rolls for about 20 minutes more, until browned and crisp. Cool the rolls on wire racks. --------------- MESSAGE bread-bakers.v101.n033.11 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v101.n033.12 --------------- This message removed by editor. --------------- END bread-bakers.v101.n033 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved