Date: Sat, 20 Jul 2002 18:39:21 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n031 -------------- 001 - "Renzo64" Subject: Re: Hearthkit Date: Sat, 13 Jul 2002 08:09:57 -0400 portia on whidbey wrote: > 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. I use the parchment as an easy way of transferring from peel to quarry tiles, but found the same problem you have with the bottom crust, plus the parchment started browning almost to a burn. I read somewhere on some list that the parchment can be removed as soon as the loaf sets up. I tried it and it has solved both problems for me. I just grab an edge of the parchment and use the peel to hold the loaf gently in place as I remove the paper. renzo in ri --------------- MESSAGE bread-bakers.v102.n031.2 --------------- From: "Joan Mathew" Subject: Magic Mill Date: Sat, 13 Jul 2002 08:42:13 -0500 Hi folks, Just wanted to share my excitement with you. Last weekend, after reading numerous positive reviews for the machine, I finally ordered the Magic Mill mixer that I've been wanting for the last year or so. It arrived on my doorstep yesterday (Friday), and it certainly is impressive now that I've got it all unpacked. I love my KitchenAid 5-quart Proline for bread-making (and lots of other things), but I think I've just found the machine that's gonna do my bread from now on... I went to the grocery and stocked up on flour this morning, and I'm all ready to go.....can't wait! Joan --------------- MESSAGE bread-bakers.v102.n031.3 --------------- From: Ian Macmillan Subject: baking stones Date: Sat, 13 Jul 2002 20:23:53 -0400 Pat, Commercial baking stones are very expensive, but need not be. I and others have successfully used kiln shelves. Find a pottery supply store and get a round shelf that fits your oven. It is designed to fire in a kiln to 1250 deg C or higher and will certainly withstand cleaning. I clean mine in the kiln when firing some pots. They are much cheaper than stones sold for oven use, and probably more durable. Good luck, Ian --------------- MESSAGE bread-bakers.v102.n031.4 --------------- From: "Sheila Lanthier" Subject: silicone Date: Sun, 14 Jul 2002 14:14:00 -0400 Hi, Joan, I bought 6 silicone muffin pans recently and they are beautiful. I was afraid, at first, that if I let things cool completely in them, the cakes would be soggy, but they weren't. If the silicone things weren't so expensive, I'd gladly buy more. Paddy Lanthier. --------------- MESSAGE bread-bakers.v102.n031.5 --------------- From: "Frederick J. Krall" Subject: Baking Stones Date: Mon, 15 Jul 2002 08:08:17 -0400 Perhaps I'm old fashioned, but rather than a new-fangled baking stone, I simply use quarry tiles, which any good tile store will carry. 6 of them are sufficient for a standard oven. I use cornmeal to prevent sticking. I'd let you know the price, but since I've had mine for 20 years, I can't remember! Using these tiles, I get great crust on artisan breads thusly: Beneath the tiles, I include a dry baking pan containing gas-grill briquettes (don't crowd them) as I preheat the oven to 50 F above baking temp. When the oven's preheated, I pour one cup of boiling water into the pan, close the door, and drop the temp to the baking target. I don't touch it thereafter, no spritz, no sprays, like I mean, nada. This holds the oven to temp and contains the steam. I've read separately that oven temp drops 50 F every time you open the door. (Cover the oven-door glass with a dry towel to prevent spills from cracking it. Remove the towel before closing the door!) Separately, thanks to all who provided Lebkuchen recipes and their perspective on the Magic Mill mixer. I'm awash in info and will have a ball sorting it all out! Rick Krall --------------- MESSAGE bread-bakers.v102.n031.6 --------------- From: "Linda Garber" Subject: Sheepherders Bread for the ABM Date: Mon, 15 Jul 2002 09:31:33 -0300 My son's favourite bread is Sheepherder's Bread, from one of the Norman Garret books. I make the 1 pound loaf in my 10 year old Panasonic. I don't have the amounts for the 1 1/2 lb recipe with me but will post next week if anyone would like it. Sheepherder's Bread 2 cups all-purpose flour* 4 tsp sugar 1/2 tsp salt 1 1/2 Tbsp butter 5 1/2 ounces water 1 tsp yeast * The recipe calls for all-purpose rather than bread flour. I use Canadian all-purpose which is similar to bread flour. --------------- MESSAGE bread-bakers.v102.n031.7 --------------- From: Brown_D@pcfnotes1.wustl.edu Subject: HearthKit Date: Mon, 15 Jul 2002 11:25:54 -0500 While reading these posts for the HearthKit, I'm wondering how this compares to a brick baking system I already have. It was called "bread from the hearth" and consists of a think aluminum pan with raised edges that holds 8 1/4 inch thick bricks. To the best of my knowledge the "bread from the hearth" kits are no longer available. The tray makes it easy to slide it in and out of the oven like a baking sheet, although it's quite a bit heavier than the average baking tray. I have two sets and move them around the oven as needed--two stacked for one hearth loaf, two separately for two batches of cookies at once, etc. I will use them for flatbreads which are thin and soft by taking the hot trays out of the oven and putting the breads on, then putting all back in--it takes longer to write or read that than to do it. Is the HearthKit too heavy to slide in and out for easier loading/unloading of multiple soft loaves? Does it give a better performance than this kind of multiple-brick setup? Any thoughts? Thanks, diane brown --------------- MESSAGE bread-bakers.v102.n031.8 --------------- From: Walter Johnson Subject: Re: Sheepherder's Bread (What fun!) Date: Tue, 16 Jul 2002 13:26:59 -0600 > 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 My father in law pointed this recipe out to me when it was published in Sunset and I have been having fun with it ever since. I mix it up in a new wimpy Kitchen Aid until it starts crawling up the dough hook and then turn it out and mix in the remaining flour by hand. I don't do a lot of dutch oven cooking, so I have been working on baking this recipe on a flat baking stone. When all goes well it produces a HUGE_ fluffy round loaf that barely fits in my oven. When I'm not as careful or lucky I get a heavier loaf that is flatter. I believe that the key is in the shaping. After the first rise, I shape it into a ball by stretching the outside down and under, pushing it into the middle of the bottom. I do this a little at a time rotating the dough as I go. If I stop just as I feel the dough tighten up, I get a tall fluffy round loaf. After shaping, I let it rise again on a round baking stone sprinkled with cornmeal. I shaped one for too long (I could feel the gluten strands breaking) and during the second rise the loaf split into 4 wedge shaped pieces. I baked it anyway, and it tasted good although it looked like a disaster. I give the best loaves away as gifts, and people are always amazed at the size and appearance of the loaf. --------------- MESSAGE bread-bakers.v102.n031.9 --------------- From: "Carolyn Ranker" Subject: Magic Mill Vs. Bosch Mixers Date: Wed, 17 Jul 2002 19:48:50 +0100 Hello, From all of the rave reviews about the Magic Mill, I'm wondering whether the Magic Mill or the Bosch mixer is the best to buy for large batches of bread dough and/or cakes/cookies? Thanks so much. Carolyn in WV --------------- MESSAGE bread-bakers.v102.n031.10 --------------- From: Reggie Dwork Subject: Zucchini Focaccia Date: Wed, 17 Jul 2002 17:40:54 -0700 With the abundance of zucchini now and coming up, here is a recipe to use up some ... * Exported from MasterCook * Zucchini Focaccia Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Food Processor/Blender Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Grated Zucchini 1 Tbsp Salt 3 3/4 C All-Purpose Flour -- Unbleached Divided Use 1 C Whole Wheat Flour 1 1/2 C Warm Water -- (110-115F) 1 Tbsp Active Dry Yeast -- Or 1 Packet (1/4 Oz) Active Dry Yeast 3 Tbsp Olive Oil -- Plus Additional For Brushing Kosher Salt -- Or Coarse Sea Salt Combine zucchini and salt in a colander. Set aside for 30 minutes to drain. Squeeze out excess moisture. In a food processor or large bowl, combine zucchini, 3 1/4 cups white flour and all whole-wheat flour. Pulse, or toss to mix. Measure warm water into a glass measure; add yeast and stir until foamy. Make sure yeast is completely dissolved. Stir in 3 tablespoons olive oil. In food processor with motor running, pour water mixture through feed tube and process until dough forms into a ball. Continue processing 1 minute to knead dough. Turn dough onto a lightly floured surface and knead until springy and elastic, about 5 minutes. As you knead, add as little of remaining 1/2 cup unbleached flour as possible; dough should be easily handled and slightly sticky, not dry. Place dough ball in a well-oiled large bowl and turn to coat. Cover and let rise until doubled in bulk, about 1 hour. Preheat oven to 500 F. Brush 2 pizza pans with oil. Stretch dough to fit pans. Dimple surface of dough with fingertips. Cover and set aside to rise in a warm place about 30 minutes. Generously brush top of one of the focaccia with oil so it pools in the dimples. Sprinkle with sea salt. Bake 12 to 15 minutes, until top and bottom crusts are golden. Repeat with second focaccia. Serve warm or cooled. -------------------------------------------------------------------------------- © 2001 mercurynews and wire service sources. All Rights Reserved. Posted with permission. Posted on Wed, Jul. 17, 2002 http://www.bayarea.com - - - - - - - - - - - - - - - - - - NOTES : Cal 159.9 Total Fat 3g Sat Fat 0.4g Carb 28.8g Fiber 1.4g Pro 4.6g Sod 402mg CFF 16.9% --------------- MESSAGE bread-bakers.v102.n031.11 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Unofficial Global Internet Bread Recipe Archive Date: Thu, 18 Jul 2002 00:00:14 -0400 (EDT) http://breadnet.net/ From Cindy and Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v102.n031.12 --------------- From: "Gene" Subject: Bread texture Date: Sat, 20 Jul 2002 17:12:31 -0400 I would like to know how to make the texture of my sourdough bread more open or as also refered to as "open crumb". Has this anything to do with type of flour or perhaps the starter or the amount of yeast used? Any suggestions would be appreciated. --------------- MESSAGE bread-bakers.v102.n031.13 --------------- From: Reggie Dwork Subject: Summer Loaf & BBGA activities Date: Sat, 20 Jul 2002 16:54:15 -0700 Summer Loaf 2002 and the Portland Guildhall Gathering of the Bread Bakers Guild of America August 2 - 4, 2002 Summer Loaf 2002: An Artisan Food Festival in Portland, OR, will take place on Saturday, August 4, on the Portland State University campus. This is the sixth year for Summer Loaf, and the second for its expanded format that includes other artisan food products, including chocolates, cheeses, butters, pastas, olive oils and wines. Of course, freshly harvested fruits and vegetables traditionally found at the Portland Farmer's Market will be available as well! General bread events will include hourly demonstrations on constructing a backyard brick oven for under $100; an amateur baking contest and Hearthside Chats that will take place on the market's center stage and feature live baking demonstrations and how-to information on popular baking topics. Additionally, Summer Loaf visitors will be among the first to sample the delectable result of collaboration between two Washington wheat farmers, Grand Central Baking Company, Pearl Bakery and The Food Alliance. Together, they are testing and identifying varieties of wheat that promise bakers a consistently high-quality flour from an identifiable source, crucial to artisan bread making. Guild events and activities will include: * A master class titled Understanding Flour Quality: Getting the Best Results From Your Flour . Didier Rosada, Baking Instructor of the San Francisco Baking Institute, will share his passion and expertise during a master baking class for professional bakers. Didier is internationally heralded as an expert authority in European-style bread baking, and is considered one of the best baker in-residence among culinary professionals and critics. The class begins at 1:30 p.m. in Portland State s Smith Center. Advance registration is required. The fee is $25, and checks can be made payable to The Bread Bakers Guild of America. * Guild members staffing the "Ask the Baker" corner. This booth will be found behind the wood-fired oven a favorite meeting place for the bakers! Seeking Volunteers As in previous years, The Guild will have a booth at Summer Loaf. If you are planning to go to the festival, please consider volunteering some time at The Guild booth or for the Ask the Baker corner. Contact Gina at 412-823-2080 or gina@bbga.org if you are willing to give an hour of your time. Guildhall Gathering The Guild is proud to announce that it will hold its Fifth Summer Loaf Festival Guildhall Gathering on August 2, 2002. Guildhall Gatherings are events for Guild members and guests to meet in a casual setting for the purposes of education and just having a good time! Hors d oeuvres, local wines, microbrews, and non-alcoholic beverages are included. Place: Pearl Bakery, 102 NW 9th Street, Portland Date: Saturday, August 3 2002 Time: 4:30 - 6:30 p.m. Price: No charge, although donations to The Guild will be gratefully accepted! To Register: E-mail: info@bbga.org; Call: 412-823-2080 or Fax: 412-823-3495 Seminar Payment Methods: Visa, Mastercard or check made payable to The Bread Bakers Guild of America. Registration Deadline: August 1, 2002 --------------- MESSAGE bread-bakers.v102.n031.14 --------------- From: Barbara Ross Subject: My high protein bread Date: Sun, 14 Jul 2002 22:24:37 -0400 I've made this bread several times. This makes one very large bread, oval shape like a rye bread. You could also make two small ones. Since I do freeform, I'm not sure but it might make two breads in a bread pan. It's slightly sweet with raisins, but you could make it savory my omitting the raisins and TB of sugar (although it helps the yeast) and add minced onion, onion powder, something like that. It's dense but MUCH better than Gabi's bread, which barely rises. I don't know the carbs, but maybe someone knows how to figure it out. I do know it's = high protein BARB'S HIGH PROTEIN BREAD 1 Tbsp yeast 1/2 c water 1/4 c white flour 1 c wheat flour 1/2 c soy flour 1/2 c hi gluten flour 1/4 c wheat germ 1/4 c oats 1 egg 1/4 c flax seed 1/2 c oat bran 2 Tbsp oil 1 tsp salt 1 Tbsp sugar 1 Tbsp soy lecithin 1/8 tsp ascorbic acid 1 1/2 TB vital wheat gluten 1 Tbsp diastic malt powder 2 Tbsp+ each: flax seeds, sesame seeds, sunflower seeds, pumpkin seeds, whatever you want 1/2 c raisins (optional) 1 c + approx 1 Tbsp water (as needed while kneeding) Knead using dough hook, speed 2, for about 15 minutes. Let rise once in oiled bowl until double. Punch down. Knead and put in baskets to rise to get freeform round loaves. Let rise again til double. Turn onto HOT bakers stone in 375 - 400 F oven. Spray water or throw cup of water into hot oven to create steam. Spray again every 5-10 mins for first 15 mins. Each oven is different, so bake until sounds hollow when tapping on bottom. Turn down to 350 F after about 15 mins. --------------- MESSAGE bread-bakers.v102.n031.15 --------------- From: Nifcon@aol.com Subject: For Merv Slobodin - baking stones Date: Sat, 13 Jul 2002 15:30:54 EDT When I went looking for bakestones 2 years ago a local department store was selling "pizza stones" at half price ($15 or so - not cheap). I bought two and embarked on a journey through Carol Fields "The Italian Baker" and those 2 stones have stayed in my oven since I bought them. They are made in China, fired to a very high temperature so at least partially vitrified unglazed and made from a fine grained clay about 1/4 inch thick. The blurb that came with the stones made no mention of leaving them in the oven but I'm lazy and when I found the stones didn't suffer I just left them in. Any unglazed, stone or vitrified ware bakestone should not be affected by the relatively low speed thermal cycling involved in an oven's clean cycle. John John Wright Yorkshire, England "That which does not kill us makes us stronger" --------------- END bread-bakers.v102.n031 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved