Date: Sun, 4 Aug 2002 01:33:52 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n033 -------------- 001 - "Jordan and Ann Baumel" < - Mister Loaf 002 - "Ben McGehee" Subject: Mister Loaf Date: Wed, 31 Jul 2002 20:10:19 -0500 I have a mister loaf break maker and I have lost the instructions to it. Can anyone tell me what order the yeast goes in when using a box mix? --------------- MESSAGE bread-bakers.v102.n033.2 --------------- From: "Ben McGehee" Subject: Re: overnight rise Date: Sat, 27 Jul 2002 09:28:02 -0400 Lobo writes: > >I didn't make the overnight one ... it seemed silly to me. Does anyone >know what the point is? Have you tested such a recipe, and is it any >better than a recipe you can complete in one morning or evening? Don't call something silly if you've never tried it. I much prefer longer rising times for my breads, buns, etc. The longer rising times brings out more flavors in the dough because the bacteria have a longer time to work. This recipe is a little different, though, since it calls for an overnight rise at room temperature with (a lot of) regular yeast. I would think that the yeast would rise and then deflate in that time. I have only let sourdough rise overnight, and even then I usually have to be careful. I typically let my buns rise for an hour or two and then put them in the fridge overnight to let the flavors develop. I can tell a huge difference in those and the ones that are made the same day. I'd suggest you try it and just see if you like it - you may discover that it's not worth the trouble, but for me, it would be. Ben McGehee --------------- MESSAGE bread-bakers.v102.n033.3 --------------- From: POACHER2@aol.com Subject: Re: simulating hearth baking? Date: Sat, 27 Jul 2002 10:08:51 EDT >The primary factor in getting an open crumb is high hydration of the dough. >If you run your bread at 75 - 80% hydration and use your oven to simulate >hearth baking (I'll explain that if you need it) then you will get a much >more open crumb. > >John John, I would be interested in an explanation. Victor --------------- MESSAGE bread-bakers.v102.n033.4 --------------- From: Gonzo White Subject: malt powder Date: Sat, 27 Jul 2002 11:36:57 -0500 For Malt Powder.. Go to your local grocery store and buy a bottle of Carnation Malt powder. It's the same stuff and costs much much less. It's usually with the ice cream toppings. --------------- MESSAGE bread-bakers.v102.n033.5 --------------- From: "Raymond Kenyon" Subject: Re: Digest bread-bakers.v102.n032 Date: Sun, 17 Feb 2002 23:37:34 -0600 Since the introduction of steam into an oven enhances the bread crust, are there any bread machines that can induce steam? --------------- MESSAGE bread-bakers.v102.n033.6 --------------- From: "MGB" Subject: Overnight buns & bread Date: Sat, 27 Jul 2002 14:53:30 -0700 The overnight bread and buns are very helpful for the cook who needs to serve hot bread early in the morning. Methinks that is why the recipes were developed, perhaps in the days before "store-bought sliced bread" was common. When I cooked on a cattle ranch and sugar beet farm in Wyoming (seems like a lifetime ago), having this type of recipe was a sanity saver. Feeding 20 ranch hands...whoo hooo, that was an experience. I was desperate for a job and 'padded' my cooking experience. I'd only cooked for that many for holiday single meals. Learned fast lol Gwen btw..they liked my cooking --------------- MESSAGE bread-bakers.v102.n033.7 --------------- From: "Woofus" Subject: Malt Syrup Date: Sat, 27 Jul 2002 23:17:57 -0400 Hello Russell, Inresponse to your request for a local supply of diastatic malt powder, I did quick search through Google turned up the following which I've abbreviated a bit from it's original posting currently located at: with full credit given to the original author, "George". ************************************************************** ... "Diastatic malt powder is available in some health food stores as well as homebrew supply shops. You can make your own: sprout a cup of wheat berries by covering them with water in a jar for 12 or so hours, dump out the water & rinse with clean water, and place the jar in a darkish, warmish, place. Rinse the berries every day with clean water and return to their place. In 2-3 days they will begin to sprout. When the sprout is as long as the berries themselves, dump them out on paper towels, dry them off, and set on a cookie sheet in the sun for a day or so to dry out. Then put the cookiesheet in a 100F oven for an hour or three. Do not let the temp get above 130F or the enzymes will be destroyed. Then grind the dried malted berries into flour, and use it in your favorite recipe at a rate of approx. 1t. per loaf. I did this for the first time last week, and the bread made with is has a lovely wheaty note that was not produced in the past when I used brewer's (barley) malt." -George *********************************************************** Hope this helps. Tom --------------- MESSAGE bread-bakers.v102.n033.8 --------------- From: Walter Johnson Subject: Re: Sheepherder's Bread - What Fun! Date: Mon, 29 Jul 2002 12:17:39 -0600 Let us know how it comes out! > Subject: Re: Sheepherder's Bread - What Fun! > Date: Wed, 24 Jul 2002 19:29:26 -0400 > > Thank you so much, Walter.....I am going to try > your method and I'm sure it will be wonderful! > I have a Kitchenaid mixer also, and baking > stones....I don't care how it looks.....I can't > wait to taste it!!!! > > Regards, Sandy G. --------------- MESSAGE bread-bakers.v102.n033.9 --------------- From: Dave & Catherine Subject: Looking for multigrain flour mix recipe Date: Mon, 29 Jul 2002 16:02:41 -0400 I'd like to make my own multigrain flour, rather than buying it prepackaged. Does anyone have a recipe they'd like to share? A mixture of flours and other grains, or a mixture for 7 -12 grain cereal to keep on hand would be great. Thanks in advance, Catherine --------------- MESSAGE bread-bakers.v102.n033.10 --------------- From: "Becky" Subject: Unglazed Tiles vs. Standard Baking Stones Date: Tue, 30 Jul 2002 21:28:04 -0700 I have been a member for several months, and have always enjoyed reading the digests, but this is the first time I've posted. I figured that I would ask the experts on this list for the info that I need - I'm always amazed at the wealth of knowledge you all have! I have finally made an excellent pizza in my home oven by preheating my Pampered Chef baking stone on the bottom rack (about 2" above the floor) at 550 F for 30 minutes. I transferred the pizza to the stone with a pizza peel dusted with semolina, and in 5 minutes we had awesome pizza :-) Now that I think I have the technique down, I'm looking to expand a little, and I'm wondering what the best way to do that is. I can buy another rectangular stone and put them side by side in the oven, but I was wondering about unglazed tiles. I know there must be more than one person out there who uses them, but I'm a little leery about lead in the clay and so forth. Is there a source out there for food-grade bricks or tiles? Or is there some way to determine the lead content of tiles that are purchased from the local tile store? I'm thinking that if I can get the right size ones, I can just leave them on the bottom rack all the time - anybody ever run into any problems doing this? I would think that it would be fine, and in fact might help retain heat. Any help, hints or tips would be appreciated - TIA Becky Windsor, CA --------------- MESSAGE bread-bakers.v102.n033.11 --------------- From: "melissa milos" Subject: Magic Mill Date: Fri, 2 Aug 2002 15:24:42 -0400 Hi all I've been away in Romania for quite some time and boy did I miss this Digest. Thank you all for your efforts to improve the skills and interest of fellow bread bakers. I have to say that the revolution did not improve the bread in Romania much except it is fresher. The people there seem to only bake bread when it's a special occasion. The rest is cooked in bakeries - not that that's bad - just that I didn't get my hands in bread dough much. I really am responding to the comments on the Magic Mill. It took me quite some time to learn mine but once I did I fell in love. It is absolutely fantastic. The only thing I have found that makes bread better are my own hands and that's a lot of work and time that I don't seem to have now that I work as well as try to be Martha Stewart. --------------- MESSAGE bread-bakers.v102.n033.12 --------------- From: Reggie Dwork Subject: Review: Doughmakers Loaf Pan Date: Sat, 03 Aug 2002 15:35:14 -0700 I recently acquired a loaf pan "8.5" X 4.5" made by Doughmakers. The first thing you notice is the appearance - it is very different then any pan I've seen before. It is very shiny and it has a pebbled surface. This surface is to promote even browning. The pan also releases your baked product very easily. I made a quick bread in it and it turned out beautifully. Evenly browned and there were no damp spots (as I've had in some other pans). Since I chose not to sprinkle the bottom with flour I thought there would "in reality" be a fight getting the quick bread out in one piece - but it released the bread by just turning it over. Cleaned up easily with soap and water. The pan is made of solid aluminum and guaranteed not to rust. I was very pleased with it and look forward to trying more items from their expanding product line. I don't think you will be disappointed if you purchase any of their products ... they are GREAT!!! You can find them at www.doughmakers.com The loaf pans are at www.theBakersPlace.com Reggie --------------- MESSAGE bread-bakers.v102.n033.13 --------------- From: Reggie Dwork Subject: Challah class in Tucson, Az Date: Sat, 03 Aug 2002 23:00:52 -0700 Ellen Fenster, a fellow bread-bakers subscriber and talented serious home baker, will be doing a series of three demonstration style classes on baking challah. Challah to Kvell (Gush) Over Aug 11: The "Ultimate" Challah (basic sweet egg bread) Aug 18: Two Whole Wheat Challahs (whole wheat and white whole wheat) Aug 25: "Flavorful" Challahs (apple, cranberry and chocolate) Classes are in Tucson, Az at 10:00 am. Cost is $20/class or $50 for all three. Class size is limited. This is a fund raiser for Ellen's congregation. To register or for more information, email Ellen at --------------- MESSAGE bread-bakers.v102.n033.14 --------------- From: "Jayne Stoll" Subject: Carrot-Thyme bread question Date: Sat, 27 Jul 2002 22:32:47 -0400 (Eastern Daylight Time) HI - I was dying to try your Carrot-Thyme bread recipe..... Got a new machine and tried to follow instructions.... Rose nicely, but then started baking, and the middle sunk in. When was I supposed to add the carrots?? I heard a beep beep, but carrots were put in with liquid. Also, I used Heart salt, not regular salt... Will that affect the loaf?.... 20 min. to go and loaf still sunk in middle and looks like it will finish this way. Sure hope there is "something" to taste! Just want the 2nd load to come out perfect! Any suggestions appreciated. thanks Jayne --------------- END bread-bakers.v102.n033 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved