Date: Fri, 31 Jan 2003 23:37:10 -0700 (MST)

-------------- BEGIN bread-bakers.v103.n006 --------------

    001 - "Silke Hartmann" <silke@k - Bread with hop yeast
    002 - "thelma gunter" <gunterw@ - bread making
    003 - Rootbeercake@aol.com      - dough risers
    004 - Reggie Dwork <reggie@regg - Coupe de la Boulangerie: The Best Bread in the World
    005 - Carolyn Schaffner <drsnoo - units of measurement
    006 - Carolyn Schaffner <drsnoo - Knives
    007 - DRogers248@aol.com        - Re: salt sticks
    008 - "Steven Leof" <leof@compu - FW: Flour in the UK
    009 - "s.reinhart" <s.reinhart@ - Pain a la ancienne--as originally shown to me
    010 - "Herman Reinhart" <reinha - Flour in the UK
    011 - Mary <smile@iwvisp.com>   - A comment on SAF yeast
    012 - "Jazzbell" <jazzbell@cora - Crumpets Recipe
    013 - "Joyce Bennis" <Joyce@Bee - Pasta in the bread machine
    014 - uma iyer <uma_iyer2001@ya - Pain a L'ancienne
    015 - DCEgelston@aol.com        - proof boxes
    016 - "Deb Strong-Napple" <debd - Re: Baking in a gas oven
    017 - "David A Barrett" <Dave.B - Re: Pain a L'ancienne
    018 - "Givens, Debee" <DebeeG@n - RE: 7 grain or 10 grain breads
    019 - Sandy <sandykrause@comcas - German breads

--------------- MESSAGE bread-bakers.v103.n006.1 ---------------

From: "Silke Hartmann" <silke@kavenga.com>
Subject: Bread with hop yeast
Date: Mon, 27 Jan 2003 21:39:25 +1000


I am looking for information regarding the practice of making bread with 
Hop Yeast. I have a couple of recipes but I can't find any information 
about the role of the hops. As far as I understand it, the actual leavening 
process comes from the reaction of the potatoes and sugar, so why add hops?

Best wishes from Australia,
Silke Hartmann
  



--------------- MESSAGE bread-bakers.v103.n006.2 ---------------

From: "thelma gunter" <gunterw@ebtech.net>
Subject: bread making
Date: Tue, 28 Jan 2003 13:17:41 -0500


My REGAL breadmaker sometimes has a wettish hole in the middle of the loaf 
although the loaf has risen well and looks lovely.  Can you help?

Thelma Gunter
gunterw@ebtech.net



--------------- MESSAGE bread-bakers.v103.n006.3 ---------------

From: Rootbeercake@aol.com
Subject: dough risers
Date: Wed, 29 Jan 2003 18:33:51 EST


Hi,

I am trying to locate a source for a dough rising bucket. Many of the 
recipes refer to using these, but where can I get one? None of our local 
stores have even heard of such a thing. Can you help? I live in the 
Syracuse, New York area.

Thanks.
Jean
rootbeercake@aol.com 



--------------- MESSAGE bread-bakers.v103.n006.4 ---------------

From: Reggie Dwork <reggie@jeff-and-reggie.com>
Subject: Coupe de la Boulangerie: The Best Bread in the World
Date: Thu, 30 Jan 2003 16:09:02 -0800


If you get the Food Network on cable or satellite tv, make sure you tune in 
to the Food Network on Saturday, February 1, at 9:00pm EST, for the premier 
of a documentary on the Coupe du Monde and the defending of the World 
Baking Cup by Bread Bakers Guild Team USA 2002! The show will run again at 
Midnight EST.

Reggie



--------------- MESSAGE bread-bakers.v103.n006.5 ---------------

From: Carolyn Schaffner <drsnooks@buffnet.net>
Subject: units of measurement
Date: Sat, 25 Jan 2003 07:01:32 -0500


Thanks so much Reggie & Jeff for repeating the gory details of units of 
measurement.

I recently bought (at Target) a heavy-duty stainless steel refrigerator 
magnet "Liquid Measure Magnet" (AMCO Houseworks, model 8337, Amco 
Houseworks, Vernon Hills, Illinois). Now I can try to figure out 
conversions of liquids.

AND I noticed elsewhere that KitchenAid has such a magnet but I didn't pay 
enuf attention to whether it offers dry weight conversions.

I use a lot of recipes in UK publications by guessing but can't try the 
baking --> YET!!! I'll get there...

Carolyn Schaffner in dangerously frigid Buffalo, NY



--------------- MESSAGE bread-bakers.v103.n006.6 ---------------

From: Carolyn Schaffner <drsnooks@buffnet.net>
Subject: Knives
Date: Sat, 25 Jan 2003 07:17:07 -0500


You guys are ruining my budget!!!!  You forced me to buy a breadknife!

I've been using a "never needs sharpening, cuts a tomato or cement building 
block, don't try this on yer mother-in-law" bread knife for a long time. 
Cost (including another free bread/etc knife AND a paring knife for the low 
price of... (use yer VISA))

The new knife is made by LEIFHEIT (Germany, website - www.leifheit.com ) 
and is heavy but enormously comfortable in the hand, and made of solid 
stainless steel. Balances just as "they" say it should, and cuts thru the 
bread EFFORTLESSLY! I put the knife on the loaf, drag it, without pressure, 
backward and forward and there it is!!

Cost, on sale, $17.00 (originally an extremely prohibitive $34.00+)

Now, about sharpening..... A tv cooking show suggested that knifes should 
ALWAYS be sharpened professionally.... comments, anyone??

Carolyn Schaffner, still in frigid Buffalo, NY



--------------- MESSAGE bread-bakers.v103.n006.7 ---------------

From: DRogers248@aol.com
Subject: Re: salt sticks
Date: Sat, 25 Jan 2003 07:49:32 EST


 > SALT STICKS
 >
 > The recent post to the listserv from "linda grande" for Crusty French Rolls
 > (v102.n058.6) also makes terrific salt sticks, the kind I remember from
 > Kohn's bakery in Trenton.

Dorie,  Thank you so much for this tip.  I am going to try them as I have 
also been searching for a salt stick recipe like we used to get at Koch's 
Bakery in Chattanooga, TN.  Nothing like them!  Thanks again.

deb*



--------------- MESSAGE bread-bakers.v103.n006.8 ---------------

From: "Steven Leof" <leof@compuserve.com>
Subject: FW: Flour in the UK
Date: Sat, 25 Jan 2003 13:20:23 -0000


An excellent source of flour (and advice) in the UK is: -

Shipton Mill
Long Newnton
Tetbury
Gloucestershire GL8 8RP
Tel: 01666 505050
Fax: 01666 504666
Email: inquiries@shipton-mill.com.

Mail order is available.

Regards
Steven Leof



--------------- MESSAGE bread-bakers.v103.n006.9 ---------------

From: "s.reinhart" <s.reinhart@prodigy.net>
Subject: Pain a la ancienne--as originally shown to me
Date: Sat, 25 Jan 2003 08:48:36 -0500


Dear List Members,

Here is what Philippe Gosselin showed me, though others who have met him 
said that he did it differently for them. First, he mixes a dough of about 
65% water to flour, with no yeast or salt, using very cold water. This is 
held overnight in the refrigerator, or what the French might call a long 
"autolyse."  The next day he remixes the dough, adding 1% fresh yeast, 
approx. 1.75% salt, and another 5% cold water. He suggested that with 
American flour it would be best to use 75% water, or maybe even more, 
depending on the flour. It makes a ciabatta-like dough, wetter than regular 
baguette dough (but not unlike the "Retrodor" baguette that is becoming 
popular in Paris these days--see the new Jeffrey Steingarten book, "It Must 
Have Been Something I Ate," for more on that excellent method). Gosselin 
mixes this until thorougly incorporated, about 4 to 6 minutes or so. This 
dough is allowed to ferment for 6 hours at room temperature, during which 
time it awakens and doubles in size (This is a big batch, so a small batch 
might awaken faster). The dough is then divided into baguette size (about 
12 ounces), formed into a six inch torpedoes, rested for about ten minutes, 
in a bed of flour, then gently pulled, not rolled, to baguette length, 
placed on a baking cloth (couche) until enough are shaped to fill the oven. 
They are immediately taken to the oven, scored with a blade just as any 
baguette, and baked like other baguettes (about 460 F., equivelent). They 
nearly double in size in the oven, resulting in a crumb with holes 
somewhere between a regular baguette and a ciabatta.

My version is designed to make it more user friendly for non-professionals 
who don't have the luxury of baking shifts, waiting for 6 hours, etc. I 
think the results are fairly comparable, though a home oven can only take 
small lengths, not full baguette, so I advise making the pieces about 6 
ounces for mini-baguettes. Of course, I also use the dough for ciabatta, 
pizza, and focaccia, though Gosselin doesn't use it for those purposes.

If anyone tries the more difficult method described above, I'd love to hear 
how it turns out for you. Good luck!

     Best Regards,
     Peter



--------------- MESSAGE bread-bakers.v103.n006.10 ---------------

From: "Herman Reinhart" <reinhart@bigvalley.net>
Subject: Flour in the UK
Date: Sat, 25 Jan 2003 08:33:33 -0800 (Pacific Standard Time)


Judith,

You may want to contact Allinson Baking club in the UK.
    www.allinsonbaking.com
or the parent company
    http://www.allied-mills.co.uk/

one other web site to try is
   www.degustibus.co.uk
for recipes.

They sell flour and have recipes in grams cups and oz. I have 2 of their 
recipe books and find them to be very good.

Happy baking!
Herman Reinhart
reinhart@bigvalley.net



--------------- MESSAGE bread-bakers.v103.n006.11 ---------------

From: Mary <smile@iwvisp.com>
Subject: A comment on SAF yeast
Date: Sat, 25 Jan 2003 11:47:23 -0500


I love using SAF yeast and made the switch about 5 years ago. Almost 
everything I bake using SAF yeast rises well and has a nice "grain". The 
only place I can find SAF yeast is through The Baker's Catalouge and I 
order their large package yearly. I keep the yeast in the freezer and only 
use what I need. When I was working, I didn't bake as much and the yeast 
was just fine even after it was frozen for almost two years.

Mary



--------------- MESSAGE bread-bakers.v103.n006.12 ---------------

From: "Jazzbell" <jazzbell@coralwave.com>
Subject: Crumpets Recipe
Date: Sat, 25 Jan 2003 12:56:43 -0500


I have used the following one for years.  I use a hot cast iron griddle to 
cook them.

 >From the British edition of the Good Housekeeping cookbook:

Crumpets

350g (12 oz) strong white flour
1 1/2 tsp yeast and a pinch of sugar
300 ml (1/2 pint) water
1/2 level teaspoon salt
1/2 level teaspoon bicarbonate of soda
225 ml (8 fl oz) milk
vegetable oil

Sprinkle yeast into the water with the pinch of sugar and leave in a warm 
place for 15 min. until frothy.

Mix flour, salt, bicarbonate of soda in a bowl, make a well in the center 
and mix in the yeast mixture and the milk.  Mix to a thick batter consistency.

Using a wooden spoon, vigorously beat the better for 5 minutes to 
incorporate air.  Cover and leave in a warm place for about an hour, until 
sponge-like in texture.  Beat the batter for a further 2 minutes to 
incorporate more air.

Place a large, preferably non-stick frying pan to a high heat, and rub a 
little oil over the surface.  Grease the inside of three crumpet 
rings.  Place the rings blunt edges down on to the hot surface and leave 
for about two minutes,

Pour the batter into a large measuring jug.  Pour the batter into each ring 
to a depth of 1 cm (1/2 in). cook the crumpets for 5-7 minutes until the 
surface of each appears dry and is honey-combed with holes.

When the batter has set, carefully remove each metal ring.  Flip the 
crumpet over and cook the second side for 1 minute only.

Continue until all batter is used.

It is important that the pan and rings are well-oiled each time, and heated 
before the batter is poured in.  When required, toast the crumpets on each 
side and serve hot.



--------------- MESSAGE bread-bakers.v103.n006.13 ---------------

From: "Joyce Bennis" <Joyce@Beedie.com>
Subject: Pasta in the bread machine
Date: Sat, 25 Jan 2003 11:14:50 -0700


My husband loves whole-grain foods and whole grain pastas are hard to find 
where we live.  I've been told that it is possible to make fresh pasta 
dough in my bread machine.  Does anyone know if that works?  Or have some 
recipes for whole grain pastas in the bread machine?  



--------------- MESSAGE bread-bakers.v103.n006.14 ---------------

From: uma iyer <uma_iyer2001@yahoo.com>
Subject: Pain a L'ancienne
Date: Sun, 26 Jan 2003 05:15:17 -0800 (PST)


Hi,
I seem to hit a hurdle everytime I make Peter Reinhart's Pain a L'ancienne. 
The dough does not rise, even if left at room temperature for 6 hrs after 
refrigeration. It seems fine if I use cool water instead of ice cold water.

What could I be doing wrong?

Uma



--------------- MESSAGE bread-bakers.v103.n006.15 ---------------

From: DCEgelston@aol.com
Subject: proof boxes
Date: Sun, 26 Jan 2003 11:26:09 EST



In bread-bakers.v103.n004.17, David writes:

<< "For bread dough to develop well, it is important that it be left to 
rise in an area that is not only fairly warm but also draft-free and moist."

I used to think this too, and I would turn my oven on for a few minutes and 
then off again and use it as a proof box.

Peter Reinhart has changed my opinion on this, and I now prefer long cool 
rises to fast warm rises. >>

Although I too am partial to bread made using long, cool rises, sometimes 
I'm in a hurry (usually not thinking far enough ahead). For quick dinner 
bread, I'll make rolls, breadsticks, or focaccia, and all rise quickly when 
shoved into the dishwasher at the end of its cycle, or the dryer, when 
things are still moist.

Of course either appliance is "off" and, with the dryer, the bread and the 
wash are protected from each other.

-Diane (who is a lurker, extraordinaire)



--------------- MESSAGE bread-bakers.v103.n006.16 ---------------

From: "Deb Strong-Napple" <debdesigns@hotmail.com>
Subject: Re: Baking in a gas oven
Date: Sun, 26 Jan 2003 16:56:44 +0000


I recently rennovated my kitchen, and had a DCS gas range installed. The 
oven has a "fan assist" convection feature--not a true convection oven, but 
the fan circulates air through the oven as it bakes. I love this range. The 
burners on top go from a low simmer to what we call blowtorch mode, and the 
oven bakes evenly.  Good luck with your choice, it is a big investment!

Deb



--------------- MESSAGE bread-bakers.v103.n006.17 ---------------

From: "David A Barrett" <Dave.Barrett@lawpro.ca>
Subject: Re: Pain a L'ancienne
Date: Mon, 27 Jan 2003 11:05:12 -0500



Lissa,

 >What I would love to see is the recipe for Pain a L'ancienne exactly as it
 >is made by the baker in Paris, not Reinhart's adaptation. Do you know if
 >this is available anywhere?

I'm assuming that your issue with his adaptation is the hydration level 
that he uses.  I have the same problem with it, and I asked him about 
producing a stiffer loaf.  He pointed out that with the hydration dropped 
to the same level as a regular baguette, you'd need a second rise after 
forming the loaves since the oven spring by itself would not be enough.  I 
tried it and like the results, although my wife prefers the rustic loaf better.

Beyond that, I should point out that Peter is a member of this list, and he 
might be willing to hop in and and say a few words himself on the subject. 
You might try emailing him directly.  For myself, I'm now a little 
intrigued about how much this recipe has been "adapted" by Peter.

One thing I did try over the weekend was to make small square loaves with 
the dough, to yield pannini like buns which can be used for sandwiches.  It 
worked fairly well.

The last thing I should point out is that this recipe is perfect for bakers 
with real jobs.  I mixed the dough on Saturday night, then took it out of 
the fridge the next morning.  It hadn't risen to double until about 5:00 
that afternoon.  This is perfect timing for weekday baking since the recipe 
has only a single rise.  Mix the dough in the evening, and it's ready to go 
in the oven the next day at 5:00 PM, out of the oven and cooled by 6:00. 
Fresh baked bread for dinner on a weekday without a bread machine!

Dave Barrett,



--------------- MESSAGE bread-bakers.v103.n006.18 ---------------

From: "Givens, Debee" <DebeeG@npuc.org>
Subject: RE: 7 grain or 10 grain breads
Date: Mon, 27 Jan 2003 09:12:26 -0800


Fellow bakers:

I have been looking for a good 7 grain or 8,9,10 grain bread recipe. I have 
not been successful with the one I have found so far.

Thanks, Debee Givens
DebeeG@npuc.org 



--------------- MESSAGE bread-bakers.v103.n006.19 ---------------

From: Sandy <sandykrause@comcast.net>
Subject: German breads
Date: Tue, 28 Jan 2003 09:20:40 -0500


I need help finding a few recipes.  My sister-in-law has an exchange 
student living with her for this school year.  She is from southern Germany 
and is such a sweet girl.  She was just telling me that the thing she 
misses the most are the breakfasts and the breads.

For breakfasts she used to have "little breads".  At least that's how she 
described them.  She speaks very good English, but some things aren't 
easily translated.  She said they are not muffins or danishes, she could 
only describe them as little breads.  Does anyone have any ideas?

She also said she misses the breads.  Her favorites were "black bread" and 
something with sunflowers.

This girl is such a sweetheart, I would love to make this for her.  She is 
so willing to share her culture with us that it has been a great learning 
experience for all of us.  As a funny side thought, the things she sends 
home to her family the most are Mountain Dew, Pop Tarts, and Twizzlers!

Thanks,
Sandy in Maryland  



--------------- END bread-bakers.v103.n006 ---------------



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All Rights Reserved