Date: Sat, 13 Jul 2002 02:08:31 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n030 -------------- 001 - pancioli@online.emich.edu - Re: book sources & cracker recipes 002 - "Szafran" - Italian 'OO' Flour 003 - "Joan and Larry Ross" Subject: Italian 'OO' Flour Date: Sat, 6 Jul 2002 09:35:59 -0700 Shirley, King Arthur Flour carries that flour and many others. You can order from them online at www.kingarthurflour.com. I would also request a catalog, it's fun to look through. Nancie --------------- MESSAGE bread-bakers.v102.n030.3 --------------- From: "Joan and Larry Ross" Subject: re hearthstone oven Date: Sun, 7 Jul 2002 15:29:03 -0400 Hi to the readers with comments/questions about the Hearthstone oven insert: I have a electric stove ( Sears 30 years old! ) and have had the Hearthstone oven insert for 2 months ( well, since Mother's day ). I make primarily pizza and artisan breads. It makes the best pizza crusts I have ever baked. I too am an experienced baker. My electric oven only heats up to 550 F and after 1/2 hr I decrease the heat to 450 since the hearthstone oven thermometer registers at least 500+ F. My pizza takes about 15 to 20 minutes ( more time for thicker dough crust ). I have also made some basic white flour( French/Italian ) and white flour sourdough breads and the oven spring is phenomenal plus with bakery texture & appearance. The baking time also about 20 to 25 minutes per loaf. I have not tried cakes/quickbreads, cookies or pies or main dish foods since I primarily use the Hearthstone only for bread products. I bought it primarily for bread baking thinking most stone ovens are used for that kind of baking and not other kind of food baking or cooking. Now on the topic of new things-- Has anyone tired the new silicone baking sheets? I own several brands and they are great for cookie baking. regards Joan Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/ --------------- MESSAGE bread-bakers.v102.n030.4 --------------- From: "Mike Avery" Subject: Re: Italian flour Date: Sun, 7 Jul 2002 13:30:55 -0600 On 24 Jun 2002 at 11:29, "Shirley Lipscomb" wrote: > I have just returned from a week long cooking class in Tuscany. It > was a wonderful experience and the instructor was a great baker. We > made a yeast dough daily using a variety of flours. One flour in > particular was a flour with two 00 (zeros) and I have been unable to > find it here. Does anyone know a source in the San Francisco bay area > where I might be able to purchase Italian flour? Not quite... however, there is an excellent article at The Artisan about different flours, check out http://www.theartisan.net/Flours_One.htm Here's a comment from a recent discussion in alt.bread.recipes, a usenet news group: "According to Carol Field in 'The Italian Baker,' 'The Italian baker had five grades of grano tereno to choose from, although they are classified not by strength and protein content like ours but by how much of the husk and whole grain have been sifted away. The whitest flour has the least fiber; the lower the number, the more refined and whiter the flour, so that of the five categories, "00" is the whitest and silkiest flour, "0" a bit darker and less fine, since it contains about 70 percent of the grain, "1" even darker; "2", darker and coarser yet yet, has almost disapeared from Italy. Integrale, ... contains the whole wheat berry...' 'If you were intent on reproducing Italian "00" flour, you could mix one part pastry flour with three parts all-purpose, to make "0" flour, mix one part cake flour with four parts all-purpose.' 'She says of bread flour, "Please do not substitute (bread flour) for all-putpose flour, even if you are tempted by the promise of its more expansive doughs, because it is much too powerful for traditional Italian breads.' "This book was published in 1985, so things may have changed a bit, but probably not that much." Hope this helps, Mike -- Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v102.n030.5 --------------- From: Ritterhaus@aol.com Subject: Rosemary Bread Date: Sun, 7 Jul 2002 18:20:45 EDT While down with bronchitis I sent my husband around the corner to the deli for some bread and he bought some "Rosemary Olive" bread. It was especially fragrant and great tasting! Now I'm looking for a recipe to make it in my bread machine. I assume the "olive" part was olive oil as there were no signs of, or taste of, any kind of olives. The bread was rather coarse textured, not like a white bread, but was white in color, no sign of wheat flour. If anyone has a recipe for rosemary bread I would appreciate your sending it to me. Thanks in advance........ Jean - Ritterhaus@aol.com --------------- MESSAGE bread-bakers.v102.n030.6 --------------- From: "Dick Carlton" Subject: Swedish Molassas Date: Sat, 6 Jul 2002 10:29:37 -0700 About a year ago some friends returning from Sweden brought me back some bread-making articles. One item was a Swedish molassas called 'Ljus Sirap, which came in a 750g plastic container. One day I had run out of my usual domestic molassas so I tried it and was extremely pleased with the flavor and the boost it gave to my bread. When some friends complimented me, saying the bread was even better than usual I decided to find a source where I could buy it. Entering "Swedish Groceries" on the net resulted in an extensive list of choices. The one closest to my home was the Marina Market in Paulsbo, WA (www.marinamarket.com or 1-888-728-0837) They had just what I wanted and promptly shipped me three containers. Life is wonderful; even at my age I learn something new every day. Dick Carlton, Brookings, OR --------------- MESSAGE bread-bakers.v102.n030.7 --------------- From: "Merv Slobodin" Subject: Baking Stones Date: Thu, 11 Jul 2002 8:15:59 -0700 Hi, there! My husband and I are dipping our collective big toes in the Sea of Artisanry and need your advice: We are in the market for a baking stone and have come to a choice between two: Both are approximately the same size (14" x 16") but there is a difference in weight and price. The more expensive of the two, and the heaviest, advertises that the stone may stay in the oven where it can be cleaned during the oven cleaning cyle. The other stone doesn't speak to this point. There is about $10-15 difference in the price. Which one should we be looking at from the standpoint of durability and effectiveness -- outside, of course -- spending a fortune remaking the oven? Hm-m-m-? Thanks, Pat --- Merv Slobodin --- patmerv@earthlink.net --------------- MESSAGE bread-bakers.v102.n030.8 --------------- From: Sandy Greathouse Subject: Sheepherder's Bread Date: Sat, 06 Jul 2002 09:12:07 -0400 I've not tried this recipe yet....someone requested it on another recipe list I'm on, and I posted it. It sounds absolutely delicious!! Sheepherder's Bread Basque shepherds who tended flocks on remote Western rangelands baked their bread in Dutch ovens buried in pits. Few follow this routine today. Now updated versions of the dome-shaped loaf are baked in conventional ovens with much more predictable results. This recipe came from Anita Mitchell, Elko, Nevada; it won her the bread-baking championship at the 1975 National Basque Festival. We published it the following year.....Sunset 1988 3 cups very hot tap water 1/2 cup (1/4-lb.) butter or margarine 1/2 cup sugar 2 1/2 teaspoons salt 2 packages active dry yeast About 9 1/2 cups all-purpose flour Salad oil In a large bowl, combine hot water, butter, sugar, and salt. Stir until butter is melted; let cool to about 110 F. Stir in the yeast; cover and set in a warm place until bubbly, about 15 minutes. Beat in about 5 cups of the flour to make a thick batter. Stir in about 3 1/2 cups more flour to make a stiff dough. Scrape dough onto a floured board; knead until smooth and satiny, 10 to 20 minutes, adding as little flour as possible to prevent sticking. Place dough in a greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down and knead briefly on a floured board to release air; shape intoa smooth ball. With a circle of foil, cover the entire bottom of a 5-quart cast iron or cast aluminum Dutch oven. Grease foil, inside of Dutch oven, and lid with oil. Place dough in Dutch oven and cover with a lid. Let rise in a warm place until dough pushes up lid by about 1/2-inch, about 1 hour (watch closely.) Bake, covered, with lid, in 375 F oven for 12 minutes. Remove lid and continue to bake until loaf is golden brown, 30 to 35 minutes. Remove bread from oven and turn out onto a rack to cool (you'll need a helper). Peel off foil and turn upright. Slice loaf in large slabs, or cut in wedges. Makes 1 very large loaf. Note: This looks absolutely delicious! I wonder if you could bake it in a different type of baking pan? I don't have any cast iron or aluminum Dutch ovens.....but, I'm ready to go buy one after seeing the picture of this bread and reading the recipe! Sandy G. --------------- MESSAGE bread-bakers.v102.n030.9 --------------- From: "Marcy Goldman" Subject: Re: Romertof Date: Sat, 6 Jul 2002 10:20:41 -0400 for Romertof Try: RECO INTERNATIONAL CORPORATION 800-221-5356 marcy goldman betterbaking.com --------------- MESSAGE bread-bakers.v102.n030.10 --------------- From: Barbara Ross Subject: NEEDED: VERY high protein bread for a diabetic Date: Sat, 06 Jul 2002 12:05:06 -0400 Does anyone have any recipes for very high protein bread? I'm diabetic and have to cut carbs, but I'm a baker and carboholic! I made up one with soy flour(high protein), wheat germ, ground flax seed, etc. It's good but didn't rise very high. Perhaps someone has a recipe that uses some of that new protein powder that's available. If so, I'd REALLY appreciate it. It may LITERALLY save my life!!! Barbara Ross --------------- MESSAGE bread-bakers.v102.n030.11 --------------- From: "Chris Dalrymple" Subject: RE: Cookbooks Date: Sat, 6 Jul 2002 11:29:38 -0500 You might find what you need at http://www.alibris.com/home.cfm. They carry books that are used, rare and out of print. I've never bought anything from them, so can't vouch for them. Chris Dalrymple > Have you any good source for out of print cook books? E-bay doesn't > have the one I am looking for, nor does addall.com. I am looking > for a particular book about baking crackers. --------------- MESSAGE bread-bakers.v102.n030.12 --------------- From: "P. McCracken & N. Sims" Subject: Re: Hearthkit Date: Sat, 06 Jul 2002 13:43:15 -0700 Hi, Pat, I have had the same experience as you. Another problem I've noticed is that it cuts down a bit on the overall useful size of the oven, so I have to adjust my dishes accordingly. I've also had the same thought as you: should I remove it to cook things other than bread? I haven't yet, since that would present the old storage question, so I set up everything I cook up there's no chance of spilling or dripping on the HearthKit floor, since that could affect the success of future breads placed directly on the brick. I've tried using parchment paper on the stone, but that hasn't been very acceptable, as the breads always seem to steam a little underneath instead of crisping and browning. Having said all that, I still love my HearthKit and, so far, I'm willing to accept these inconveniences for the joy it brings to my breadbaking. Anyone else have any thoughts? portia on whidbey At 12:10 AM 7/6/2002, Pat wrote: >I notice that Marcy Goldman is testing the Hearthkit in her ovens and >promises a review. I have had mine in my gas oven about 2 months now, and >find each baking experience a new challenge. The instructions tell you to >set the thermostat very high and then turn it down when the oven >thermometer (which is included) reaches the desired setting I have >discovered that I need to keep the temperature at least 25 degrees higher >than called for in recipes, and it takes things much longer to bake. A >fresh berry pie was in the oven for an hour and a half before I was >satisfied that it was done. The finished product was delicious. A >frequently baked cookie recipe, which bakes at 300 for 30 minutes, took 45 >minutes to reach the desired shade of brown. Loaves of bread in pans all >come out perfectly, but they are baked at a higher temperature and for a >longer period of time. I consider myself an experienced baker and can tell >by smell and sight if something is almost done. Maybe it's just hard to >teach an old dog new tricks, but I am determined to make this work. I >would be most grateful to hear from anyone else who would share their >experience with this. Are you only using it for pizza and artisan loaves? >Should I remove it for pies, cakes and cookies? Any advice or suggestions >would be appreciated. > >Thanks, >Pat --------------- MESSAGE bread-bakers.v102.n030.13 --------------- From: "Susannah Ayres-Thomas" Subject: Re: Good place to buy out-of-print cookbooks Date: Sat, 6 Jul 2002 15:45:54 -0500 There are two places I use to find out-of-print books of all sorts, not just cookbooks; both are excellent sources. The first is: http://www.alibris.com And they can find you just about anything (their catchphrase is "Books you never thought you'd find", and they really live up to it). The second is not only online, but also has stores in several states. I'm fortunate in that two of those stores are very near where I live, and I'd say more than half of my cookbook library, I purchased from them. They carry not only publishers' overstocks and out-of-print books, but they also buy and sell used books, music (tapes, records, and CDs), computer software,and some collectibles and odds and ends. They are: http://www.halfpricebooks.com And their name explains their pricing policy. Enjoy! Susannah --------------- MESSAGE bread-bakers.v102.n030.14 --------------- From: Brown_D@pcfnotes1.wustl.edu Subject: Re: machines for kneading AND booksources Date: Sat, 6 Jul 2002 16:24:37 -0500 Sources for out of print books: try mxbf.com or alibris.com for online used booksellers. I've been following with interest the discussion on kneading and different mixers. I adore my Kitchen Aid, particularly after I bought their redesigned dough hook 5 or 6 years ago. However, it no longer does my breads, because I do them in my cuisinart (which is cheaper than either the Kitchen Aid or most of its competitiors). The technique is explained at length in "the Best Bread Ever" by Charles van Over. Basically, if you're using instant yeast, you mix the dry ingredients in the cuisinart using the regular metal blade (not the plastic "dough' blade), then pour in the liquids and let it mix. When the dough starts to come together, I stop it and let rest for about 5-15 minutes, to let the flour hydrate, then complete the mixing with about 45 seconds on full power. This method is quick, easy, very reliable with white or whole wheat doughs. Its only real drawback is that you are limited in the recipe size (I use a 14C cuisinart bowl for 300-500 gm flour (essentially a single loaf's worth)). I would urge anyone who is interested to check out the book. I am not quite sure of the spelling of the author's name because I haven't kept the book--his recipes are ok, but not outstanding, but the technique was a real find. Diane Brown --------------- MESSAGE bread-bakers.v102.n030.15 --------------- From: "Olga Leonenko" Subject: Cookbooks Date: Sat, 06 Jul 2002 20:09:34 -0400 I think the very best website for used books is www.abe.com Try it, you will love it!!! Olga Leonenko --------------- END bread-bakers.v102.n030 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved