Date: Sat, 10 May 2003 00:46:19 -0600 (MDT) -------------- BEGIN bread-bakers.v103.n023 -------------- 001 - "Allen Cohn" Subject: Re: Dough Cycle Date: Sun, 4 May 2003 10:05:48 -0700 I've been using my Panasonic SD-YD205 bread machine for precisely this purpose. I've noticed that bread machines have a complex kneed-rest pattern that I suspect is very effective in developing the structure (much like autolyze). The recipe that works for me is: 15.5 oz bread flour 10.5 oz water 2 T instant non-fat dry milk 1 T sugar 2 T butter 1.5 t salt 1.25 t active dry yeast Shape into loaf; try not to deflate too many gas pockets. Place in single loaf pan (dark enamel promotes best browning). Let rise till it comes over the lip of the pan (I place the loaf pan in a shoe-box-sized Tupperware thing to avoid too much moisture loss). After rise, use cold start method to bake: Place 1/2 of water on the oven floor. Slit the top of the loaf--an electric knife works great! Place the loaf in the oven on lower middle rack. Start oven heating to 375 F. Bake till internal temp = 195-200 F (about 28 minutes in my oven). Cool thoroughly. Slice (again, can't recommend the electric knife enough!). I usually freeze the bread after slicing, and remove slices as I need them. The texture changes slightly after freezing...I may like it even better post-thaw. Hope this helps. Allen --------------- MESSAGE bread-bakers.v103.n023.2 --------------- From: Brown_D@kids.wustl.edu Subject: Re: Durum vs. Semolina Date: Mon, 5 May 2003 19:20:19 -0500 I was unable to post to the list for a while, and got tired of trying to repost this reply to the original enquirer regarding semolina vs durum flour, but here goes another try--supposedly my e-mail to the list should now be acceptable again! Semolina is a coarser grind of flour made from the durum wheat berry; it is not necessarily a whole grain flour. It's used for pastas and for dusting things when baking bread, eg, to keep loaves from sticking to baking bricks. Durum flour is a flour made from the same durum berry, and probably can be had as whole grain flour or white flour. Durum wheat berries have a higher protein content than regular wheat, but it's not supposed to be as good for making bread because the gluten is different (I presume that means the protein has a distinct amino acid sequence?). However, for years I've ground durum wheat berries in my grain mill to make fresh durum flour and used it to make fine breads with a nutty flavor. However, without lot of special handling, it makes heavy breads when I use it by itself. I mostly use it in flatbreads where a chewy bread with a little less rise is acceptable, and typically as a 50-50 mix with soft wheat berries (the equivalent of 50-50 durum flour-whole wheat pastry flour), or occasionally 50-50 with unbleached all purpose flour. I'd never substitute semolina for durum flour in bread, although I do use my fresh-ground durum flour for pasta. Diane Brown in St. Louis (unrepentant fan of chewy durum flour breads) brown_d@kids.wustl.edu --------------- MESSAGE bread-bakers.v103.n023.3 --------------- From: Brown_D@kids.wustl.edu Subject: Re: About grain mills (for Uma) Date: Mon, 5 May 2003 19:46:56 -0500 Unfortunately, I've zapped the older digest with Uma's original question, but would just like to add to Dale's response by singing the praises of my 20-years-young Kitchenetics Grain Mill. It is a micronizer mill which can make much finer whole grain flours than most of those on the market, but although it does have an adjustable fineness setting, its coarsest grind is still quite fine--it will only pulverize to slightly varying fineness, never crack or roll the grain. It does heat the flour a bit; after grinding a few batches in a row, it may get up to 140-150 Fs. It has a hopper holding 3 cups of grain at a time, but you can mill up to 4-5 cups at a time if you refill while it's milling (more than that and the base unit fills up). I love to tailor my flours to each recipe, so usually set it up and mill flour for a batch of cookies, then some muffins, perhaps some cornbread, then maybe a batch or two of bread, varying the proportion of soft, hard, and durum wheat berries, and including 10-20% rice for crisper cookies or a 25-30% oats for more delicate cakes (including chiffon and angelfood types). I mostly use white wheats and the durum, and most people who eat my baked treats don't know they're whole wheat unless I tell them. The mill accepts all grains and most beans, and does wonderfully with most spices when added as a small amount to season the grain (e.g., a teaspoon of pepper to 300 grams of durum for a savory flatbread, or a tablespoon of anise seeds to a 300 grams of wheat and oats for anise cake). I keep mostly whole spices and when freshly ground with the flour, the flavor is much better than powdered spices in the tins. (Can you tell I love love love this mill?) It's only fault, and it is significant, is that it is loud: the blades rotate at 28,000 rpm and I call it my "baby jet plane" for obvious reasons. But I just keep a set of ear plugs handy, and am careful not to mill before 9am and after 9pm because I live in an apartment and don't want to be evicted for milling after midnight! I paid $200 for it 20 years ago, and I've had to had it repaired only once. The manufacturer changed hands but as recently as 3-4 years ago I saw the same basic mill advertised by King Arthur Flour, so although they no longer carry it, I think it's still available somewhere. Otherwise I'm going to be utterly bereft when it eventually dies. Diane Brown in St. Louis --------------- MESSAGE bread-bakers.v103.n023.4 --------------- From: "Jazzbel" Subject: Hamberuger Buns (Bernard Clayton) Date: Sat, 3 May 2003 19:42:35 -0400 (Eastern Daylight Time) I made the most beutiful Hamburger Buns. The recipe was from Bernard Clayton's book of Small Breads. These are the best results for burger buns I had ever. They looked much prettier than the ones at the foodstore. He started with a sponge which ferments for one hour. I think I will make some of these buns tomorrow so I can make some round sandwiches to take for lunch throughout the week. My questions is: Could this same reciep be used successfully for Hot Dog Rolls? Thanks, Jazzbel "...I once ate a dishonest loaf. It was good, but afterward I felt so used." ..Thomas Pickett --------------- MESSAGE bread-bakers.v103.n023.5 --------------- From: FREDERICKA COHEN Subject: sliding machines Date: Sat, 3 May 2003 19:55:17 -0700 (PDT) I don't remember how much my short-lived bread machine weighed, but I do know that my KitchenAid weighs 30lbs. My oldest child didn't weigh that until she was four! I have discovered something called Magic Sliders.( You may have seen them advertised on TV. I bought them at Organized Living. They are made of some kind of plastic (nylon?). I didn't believe what they can do until I tried them! The 10mm size (your little fingernail) attaches with KrazyGlue to the "feet" of countertop appliances so they slide with ease. It doesn't make them walk,just move more easily. You make have to search because the 10mm size is not the easiest to find. They are well worth the time. Fredericka --------------- MESSAGE bread-bakers.v103.n023.6 --------------- From: "Max Prola" Subject: Re: all crust no middle Date: Sun, 4 May 2003 09:57:59 +0100 "evelyngreco@onebox.com" wrote: >In Italy I ran into a roll that was all crust and nothing in the middle. These rolls are called "rosette" and are delightful to eat, light as an empty cream puff. They do require a machine, a kind of press which shapes the dough into rosette. Have never seen the machine for sale anywhere. Max Prola Cheshire, England --------------- MESSAGE bread-bakers.v103.n023.7 --------------- From: "Leigh Davisson" Subject: Re: dough cycle to oven Date: Sun, 4 May 2003 07:47:31 -0700 Yolanda asked: >I would like to make the bread dough in my bread machine, and bake it in >my oven. Can you please tell me what degree do you bake the bread, and >for how long? Also, when you make a 1 1/2 lb. loaf, how many loaf pans do >you use? Hi Yolanda - I generally make roughly two pound loaves; there are five of us and they go quickly. For French style breads (baguettes, batard, focaccia) the oven should be at 500 F. For everything else, I use 350 F. Most breads take about 45 minutes. With a 1.5 pound loaf, I would check after 35 to 40 minutes. Either knock on the bottom, listening for that hollow sound, or buy one of those bread thermometers. It should be 190 to 200 F. A 1.5 pound loaf would make one loaf pan of bread. Leigh --------------- MESSAGE bread-bakers.v103.n023.8 --------------- From: "Leigh Davisson" Subject: To Margaret Date: Sun, 4 May 2003 07:47:35 -0700 Margaret asked: >Does anyone know where one can have a 25 year old Kitchen Aid >refurbished? It is a work horse of a machine and is OK but it no longer >works at low speed and needs a bit of tuning. Hi Margaret - Go to the Kitchen Aid website, and on it you can find the geographically nearest repair site. Mine had to be recently 'refurbished' as I was rushing to get ready to go on vacation, and tried to knead five pounds of bread dough in it. Stripped something that wasn't meant to be stripped. (The one bit of good fortune is that the only repair center in San Jose CA is six blocks from my house.) Leigh --------------- MESSAGE bread-bakers.v103.n023.9 --------------- From: "Maureen Riley" Subject: Variable oven rise Date: Sun, 4 May 2003 11:40:14 -0400 Bakers: Though I've been making bread for twenty years, I have yet to figure out why some loaves rise quite a bit as they bake, and some hardly at all. I can't find a pattern to this; all have been allowed to rise to the subjective point of being "light" before being baked. The flour doesn't seem to make a difference, either. Any ideas? - Maureen --------------- END bread-bakers.v103.n023 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved