Date: Sat, 9 Nov 2002 00:01:50 -0700 (MST) -------------- BEGIN bread-bakers.v102.n052 -------------- 001 - "Charlotte Barlow" <103do - corn meal 002 - LCHANLON@aol.com - User's manual needed 003 - Laura Locklin Subject: corn meal Date: Wed, 6 Nov 2002 23:37:21 -0600 What is the best brand of corn meal? We can't find any fresh meal where we live in La. Found Honeysuckle meal once in Mississippi and it was great but can't find anymore. Any suggestions? I know corn meal has nothing to do with making bread but we love corn bread. Need all the help you can give me. Thanks Charlotte Barlow --------------- MESSAGE bread-bakers.v102.n052.2 --------------- From: LCHANLON@aol.com Subject: User's manual needed Date: Thu, 7 Nov 2002 00:52:47 EST Hi : ) Would you know where I could get a user's manual for a Sanyo Bread Factory Plus? Any info. much appreciated Lisa --------------- MESSAGE bread-bakers.v102.n052.3 --------------- From: Laura Locklin Subject: Ammonium Carbonate Date: Sun, 3 Nov 2002 03:16:50 -0800 (PST) I recall King Arthur's catalogue selling it and explaining that it had a very strong odor while baking with it. Laura --------------- MESSAGE bread-bakers.v102.n052.4 --------------- From: Laura Locklin Subject: Lionel Poilane Date: Sun, 3 Nov 2002 03:28:20 -0800 (PST) I was so sorry to hear about his death. This August while in Paris I introduced my 12 year old granddaughter to his wonderful breads. We brought back some cookies for Bob, the Tarheel Baker. Laura --------------- MESSAGE bread-bakers.v102.n052.5 --------------- From: "RMHI" Subject: Oregon Herb Bread Date: Sun, 3 Nov 2002 12:58:50 -0700 A Colorado chain bakery makes a great bread called Oregon Herb, does anyone have the recipe or where it can be found? thanks Brad --------------- MESSAGE bread-bakers.v102.n052.6 --------------- From: "Gloria J. Martin" Subject: Holiday Bread: Panettone Date: Sun, 3 Nov 2002 15:30:27 -0600 This is a good Holiday Bread I taught one year. I always used the Cuisinart brand food processor to make it. If you wish to use a processor, please check instruction book to make sure it will be safe to do in yours. PANETTONE 1 package or 1 Tablespoon yeast 1/4 cup warm water 1 Tablespoon sugar 2 eggs plus milk to equal 1 cup liquid total 1 1/2 teaspoons anise extract 1/3 cup sugar 3 1/2 cups (17 1/2 ounces) bread flour 1 teaspoon salt 4 Tablespoons butter 2/3 cup golden raisins 1/2 cup pine nuts 1/3 cup candied lemon peel, finely diced 1/2 cup citron, finely diced 1 1/2 Tablespoons orange zest (1 large orange) Dissolve yeast in warm water with pinch of sugar. Let proof. Break the 2 eggs into a glass 1-cup measure. Add milk to make 1 cup of liquid. Add anise extract to milk mixture. Food Processor directions: Put dough blade in workbowl. Add sugar, flour, salt and butter. Turn machine on and pour in the yeast mixture, then the egg/milk mixture in a slow but steady stream. After all liquid is added watch the dough form a ball and then revolve around the workbowl about 35-40 times. Remove dough from workbowl and transfer to sprayed counter top to work in fruit. See Completion Directions. Hand directions: Use a large mixing bowl. Pour in egg/milk mixture and whisk. Add sugar, salt and butter. Whisk. Add about 1 cup of the flour and beat in thoroughly. Add yeast mixture and beat. Slowly add remaining flour. Work in the best you can, then empty onto a lightly floured counter and knead about 8 minutes. Follow Completion Directions. Completion Directions: Spray countertop. Pat dough out to about a 15" circle. Sprinkle all the fruit/nut mixture listed above over the dough. Roll up and knead together until you believe the fruit is evenly distributed throughout the dough. Place dough in a 1 gallon zip-type bag or an oiled bowl to rise. Cover the bowl with oiled plastic wrap or zip the bag shut. Set in a warm place to rise. This may take 1-1 1/2 hours as sweet, rich doughs rise slower. When dough has doubled in size transfer to pan of choice*, cover and set in warm place until dough almost fills the pan (about 45 minutes). While dough is rising preheat oven to 375F. When risen, bake for 45-50 minutes or until instant read thermometer inserted in bottom of loaf reads 190F. Cover loaf with square of foil, shiny side up about half way through baking to prevent top from becoming too brown. Remove bread from pan and set on rack to cool. Sprinkle with powdered sugar when cool. *You may use a Pandoro pan, a Brioche pan or a Kugelhopf pan. Pan must hold 10 cups, minimum, to hold all of the dough when risen and baked. Measure pan by pouring in cups of water if you are not sure of size. If desired, serve with spread made from 1 stick unsalted butter, softened, with 2 Tablespoons powdered sugar beat in. --------------- MESSAGE bread-bakers.v102.n052.7 --------------- From: "Tom Cannon" Subject: Ugly Crackers Date: Mon, 4 Nov 2002 16:53:16 -0800 Ugly Crackers 3/4 cup crumbled blue cheese 6 cups all-purpose flour 2 cups milk 1 cup sesame seeds 1 Tablespoon salt 1 Tablespoon baking powder Mix all the ingredients together until thoroughly distributed in the dough. Wrap the dough in plastic and chill at least 60 minutes. Preheat oven to 350F then roll out the dough as thin as it will go. Place large sheets of dough onto parchment-lined cookie sheets and cut across and down, into squares. Bake for 8 to 10 minutes. These crackers will turn golden around the edges of the pan, or anywhere that you have a significantly thinner place in the dough. This formula is from The Harlow's Bread & Cracker Cookbook written by Joan S. Harlow, a wonderful woman from Epping, NH. Cheers, Boston Crusty --------------- MESSAGE bread-bakers.v102.n052.8 --------------- From: "Steven Leof" Subject: Diastatic or non-diastatic barley malt Date: Fri, 8 Nov 2002 14:31:19 -0000 Marcy Goldman writes on 23 June that for the home baker it makes no difference whether diastatic or non-diastatic barley malt is used. This implies that for the professional baker there is a difference; what might that be? I am looking not for flavour but for colour enhancement in my breads... Thanks Steven Leof --------------- MESSAGE bread-bakers.v102.n052.9 --------------- From: Reggie Dwork Subject: bitter almond sources Date: Fri, 08 Nov 2002 14:27:58 -0800 Does anyone know of sources for bitter almonds?? I have been asked by someone else about this and I have no idea. Thanks, Reggie --------------- MESSAGE bread-bakers.v102.n052.10 --------------- From: Reggie Dwork Subject: HearthKit Raffle Date: Fri, 08 Nov 2002 14:56:10 -0800 Well, we are going into week 2 for the HearthKit Oven Insert raffle. Remember for just a small $2 donation for each number you have a chance of winning a wonderful HearthKit Oven Insert and possibly enhance and improve your bread culinary experience. Wouldn't it be a very satisfying moment for you to see the look on your spouses or children's faces when you bring out an incredible and possibly intricately designed and baked to perfection hearth bread?? So, PLEASE send in your money for tickets to win this great item. We are going to raffle off two on December 14. The Hearth Kitchen Company has generously donated two to us to make this raffle possible. The money collected will be put toward the bread-bakers and daily-bread web sites and mailing list maintenance charges. When I receive the money I will e-mail you a number. The more numbers you purchase the better your chances to win. Two winners will be chosen by random picking of the numbers. Please don't hesitate to enter frequently!! Please see the bread-bakers web site raffle page: http://www.bread-bakers.com/raffle.html for details and payment options. (You can send me a check or money order. I also accept PayPal but not credit cards.) Here is some information about the amazing HearthKit Oven Insert: Whether you have a gas or electric home oven, HearthKit will help you to improve the quality of all foods you bake and roast. With HearthKit in your oven, you can: ROAST MEATS, Poultry, Vegetables, and Casseroles at higher temperatures for succulence of taste, color, and texture. BAKE European Style Artisan Breads with chewy, crisp crusts and deep color like those found in commercial bakeries. BAKE Professional Style Pizza at Home as if it came from a brick beehive oven. SLOW COOK Stews and Baked Beans to add a rich depth and fullness to your dinner menu. BAKE Pan Breads, Muffins, Cookies, and Pies, like those you've found in the best bakeries. LONG SIMMER Dishes for maximum flavor release. The key to a hearth oven's great results is its unique ability to absorb heat and redistribute it evenly. Once HearthKit is heated to the desired temperature, it tends to remain at that level creating a highly stable heat platform. Thus, three types of heat - conductive, radiant and ambient - work together allowing you to cook your usual dishes with superior results; meats and poultry cook evenly and quickly, retaining their juiciness while breads with fabulous crusts rise to their fullest volume. Who knows ... it might bring out a part of you that you didn't know existed. Maybe the next book on hearth breads could be yours!! So, enter early, enter often and good luck to you!! Reggie --------------- MESSAGE bread-bakers.v102.n052.11 --------------- From: "Peter and Susan Reinhart" Subject: Lionel Poilane: R.I.P. Date: Sun, 3 Nov 2002 17:22:27 -0500 Friends, This is a piece I just submitted to the Prov. Journal op-ed page about Lionel Poilane, who was tragically killed recently. Thought you might like to see it and say a prayer or take a moment of silence. Peter Lionel Poilane: R.I.P. By Peter Reinhart I just tearfully spent the last half hour reading tributes on the Bread Baker's Guild of America website (www.bbga.org). They were written by bakers across America for the Parisian bread baker Lionel Poilane, who died on October 31, along with his wife Irena. He was flying a helicopter to a small island that he owned, Ile de Rimians, off the coast of Breton where he often retreated during holidays. Apparently, inclement weather and thick fog caused the crash as he tried to land. The loss of _Monsieur Poilane_, who was only 57, is tragic for the culinary community, as he was considered the single most influential bread baker in the world. My wife and I had the privilege of meeting Poilane in 1996 while in Paris where I was researching a bread book. His _boulangerie_, founded by his grandfather in an old convent on the street known as Rue de Cherche Midi, in the Latin Quarter, has for many years been a pilgrimage point for food lovers from all over the world. Unlike most Parisian bakeries that make dozens of bread and pastry variations, _Boulangerie Poilane_ featured only a few products, most notably an apple tart and a two kilo sourdough bread that Lionel referred to as a _miche_ (round country loaf), but that everyone else called _Pain Poilane_. He was gentlemanly and generous to us the day we visited, giving us a lengthy tour and interview as well as two loaves (they sold for about $14 each in American currency - ahh, such beautiful beautiful bread). He delighted in showing us a chandelier he had made from bread dough for his friend, Salvadore Dali, thirty years before. When Dali died it was returned to Poilane where it was wired and outfitted with bulbs that lit his office, shining on walls covered with dozens of oil paintings of bread, of _Pain Poilane_. Over a number of years these paintings had been traded to Poilane for bread by hungry artists, some of whom are now quite famous. He was a shrewd businessman. His Paris bakery was far too small to meet the ever-growing demand for his bread so he opened a larger facility about 20 kilometers outside of Paris in _Bievre'_. When we arrived I was immediately impressed with the concept of the place. Poilane has always been known as unbendingly traditional in his methods and values ("Using old ways is a glorious way to make new things. The man with the best future is the one with the longest memory."). This, more even than the bread, is what made him such an iconic figure in the food world. He believed that the craft of artisan bread depended on the two most important tools ever devised, the hands. For that reason he called his facility a _manufactore'_, which literally means "made by hand." He firmly believed that a loaf of bread, being a work of art, ought to be made from start to finish by one baker, not a team. Because he believed more in hand work than on mechanical devises, the only power tool that his apprentice bakers had was an electric mixer, large enough to mix one big batch per baker. Everything else was pretty basic: an old fashioned balance scale, wooden workbench, wood-fired oven, bentwood baskets for raising the dough before baking, and a razor blade for slashing, or scoring the loaves just before they went into the oven. His challenge was to figure out how to replicate the quality and processes of his 80 year old bakeshop on _Cherche Midi_, with its 300 loaf capacity, in a new facility that needed to produce up to 15,000 loaves a day. To stay true to his baking philosophy he had to do this without compromising the craft values that he held dear and upon which he had built his reputation. Here was the genius in his concept: he built a round building that looked like a large doughnut (or bagel). It was open in the center but with 24 small bakeshop stalls along the inside of the hub. Each stall had its own wood burning oven just like the one in Paris and each was turned over to one baker who, during his half day shift, was responsible for producing 300 loaves per day, just as in Paris. Every day the bakers sent one of their loaves to Poilane for critique and then he would make regular site visits to work with them on their technique. The open center of the building, the "doughnut hole", was a huge warehouse where trucks drove in to regularly deliver loads of small hardwood logs, more than I'd ever seen piled in one place. A large metal claw was mounted on a track above the woodpile, like a big version of one of those amusement games where you try to grab a prize with a claw to send down a chute. There were twelve chutes along the curved wall separating logs in the inner warehouse from the bakeshops on the other side. The claw dropped the wood through the chute where it tumbled out on the bakeshop side, there to be gathered by the bakers, stacked, and _voila!_ He had created a replica of Cherche Midi, 24 times over, twice a day, assuring any consumer of _Pain Poilane_ a product equal in quality and integrity to the Paris version. _Pain Poilane_ made Lionel Poilane a rich man, but he in turn enriched the lives not only of his customers but also of the artisan baking community everywhere, especially in the United States. A few years ago the Bread Baker's Guild of America brought him to Philadelphia for its annual awards dinner and honored him for setting the standard to which the entire bread movement strived. He was both a bread baker and also a writer and bread philosopher; he had wheat grown to his exacting specifications by personally chosen farmers; he insisted on using expensive Brittany sea salt when others insisted that no one could tell the difference; he revitalized in France the use of natural, wild yeast starters and whole wheat flour when everyone else in the mainstream had switched to commercial yeast and white flour. He brought back nobility to a once honored national craft that had become, over time, simply a national business. Lionel Poilane taught us many life and baking lessons. One of his most repeated quotes has served as a kind of spiritual direction for the artisan bakers in America. He said, "What many bakers don't realize is that good wheat can make bad bread. The magic of bread baking is in the manipulation and the fermentation. What has been lost is this method." Rest in peace. --------------- MESSAGE bread-bakers.v102.n052.12 --------------- From: Paige_Everhart@rge.com Subject: Ammonium carbonate Date: Thu, 7 Nov 2002 11:01:12 -0500 At http://www.foodsubs.com/Leaven.html, I found this exhaustive name list: baker's ammonia = ammonium carbonate = carbonate of ammonia = baking ammonia = bicarbonate of ammonia = ammonium bicarbonate = powdered baking ammonia = triebsalz = hartshorn = salt of hartshorn = hirschhornsalz = hjorthornssalt = hartzhorn I haven't seen bread recipes per se, but I did find an oatcake recipe: http://members.tripod.com/milwburnsclub/bsupper/oatcake.htm Just about everything else I found using it was cookie recipes, usually Scandinavian or German. Sweet Celebrations recipes: http://www.sweetc.com/Recipes/bakeramm.htm (5 recipes) kingarthurflour.com recipes: cookie cut-outs princess melt-aways Allrecipes.com: ammonia cookies lemonia cookies Norwegian pfeffernerse peppermint ammonia cookies springerle IV Swedish dream cookies Happy baking! Paige Everhart paige_everhart@rge.com --------------- END bread-bakers.v102.n052 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved