Date: Sun, 13 Jul 2003 02:42:10 -0600 (MDT) -------------- BEGIN bread-bakers.v103.n030 -------------- 001 - Tarheel_Boy@webtv.net (Sk - Slashing 002 - "Shauna S. Roberts" Subject: Re: slashing the bread Date: Mon, 07 Jul 2003 15:02:00 -0500 Cindy HK wrote: >Please comment on the best time to slash the bread and is it functionally >necessary or is it for cosmectic reason? I always have a fear of >deflating the bread after slashing it. Recipes generally call for slashing the bread right before it goes in the oven. Yes, this does usually deflate the dough (at least when I do it). I've tried slashing fast vs. slow, straight up and down vs. at a 45-degree angle, and shallowly vs. deeply, and nothing seems to make a difference. If this is not what's supposed to happen, I'd appreciate any hints for keeping the bread nice and full. -- Shauna S. Roberts http://www.nasw.org/users/ShaunaRoberts/ --------------- MESSAGE bread-bakers.v103.n030.3 --------------- From: "Matt" Subject: Hobart dough hook Date: Mon, 7 Jul 2003 09:55:02 -0400 Bonni Brown wrote: >I recently did the somewhat insane thing of buying a 20 qt used Hobart >mixer without really knowing what I'm going to do with it. It comes with a >paddle and whisk but no bread hook. I know there are two types of hooks: >the standard J hook or a more curvaceous Spiral hook. I'll probably be >making bread dough. Does anyone have any recommendations? For bread get the Spiral Hook definitely. We replaced our spiral hook with a J-hook at the bakery I work at and the J-hook doesn't do a good job with the bread. Regards, Matt --------------- MESSAGE bread-bakers.v103.n030.4 --------------- From: "Richard Casey" Subject: Electric ovens Date: Wed, 9 Jul 2003 09:03:40 -0700 I recently renovated my kitchen and installed a top of the line Thermador electric oven. The old one had worked fine, but it had given 25 years of service, so why not get one with the latest gizmos, like a meat probe, proofing mode, etc.? Well, I found out why not. The Thermador takes twice as long (20 minutes) to reach 450 degrees. Further, if I open the oven door thereby causing the temperature inside to drop, it takes twice as long to heat up back to where it was. This effect is accentuated if I spritz water in, as some bread recipes require. Finally, if I change temperature to something higher than the current internal temp, the oven goes into preheat mode, where it turns on the broiler since the baking element does not have sufficient poop. This often happens even if the change is to a lower temperature, since opening of the door or spritzing may have dropped the measurement below what I am resetting to. I end up broiling my bread, which provides a set of lovely rustic black burn spots on top. I am told all this is due to a change in oven design. Slow preheating is needed to prevent cracking of the enamel surfaces. Thermador has been unsympathetic to my problem, though they promised to put their baking experts in touch with me. That was two months ago. Can any of you comment on this? Are all ovens nowadays subject to the same problem? Should I have gotten a gas unit instead of electric? We've discussed mixers from time to time in this forum, but I don't recall seeing info about this most critical tool, the oven. I may end up junking the Thermador if I can find a clearly superior unit. Feedback appreciated, Richard Casey --------------- MESSAGE bread-bakers.v103.n030.5 --------------- From: ATroi37324@aol.com Subject: Recipe: Lemon Crescents Date: Thu, 10 Jul 2003 21:23:12 EDT Lemon Crescents www.bayou.com/~suelynn/Recipe Recipe By: Bread Machine VI, Donna German Dough 1 cup water 2 tbs. lemon juice 2 tbs. butter or margarine 1 egg 1/4 cup sugar 1 teaspoon salt 1 teaspoon lemon peel fresh or dried 4 cups bread flour 4 tsp. yeast Filling 3 oz cream cheese softened 1/4 cup confectioners' sugar 1 teaspoon lemon peel fresh or dried Glaze 1/2 cup confectioners' sugar 1 tbs. lemon juice 1 teaspoon almond extract lemon peel fresh to taste Place all ingredients except filling and glaze in bread machine on dough cycle. Remove dough from machine. Roll into large circle, spread outside half of dough with filling. Cut with pizza wheel or knife into 12 sections. Roll each piece from the wide end to the point of the rectangle, pressing tightly together as you roll, to form a crescent shape. Place rolls on a lightly greased baking pan. Cover and let rise in a warm, draft-free location for 30 to 40 minutes. Bake in a preheated 350 F oven for 20 to 25 minutes or until golden brown. Glaze while crescents are still hot. ----- Per serving (excluding unknown items): 248 Calories; 6g Fat (20% calories from fat); 7g Protein; 43g Carbohydrate; 28mg Cholesterol; 225mg Sodium Rosemary --------------- MESSAGE bread-bakers.v103.n030.6 --------------- From: ATroi37324@aol.com Subject: Recipe: Pineapple Cheese Coffee Cake Date: Thu, 10 Jul 2003 21:24:40 EDT Pineapple Cheese Coffee cake www.pipeline.com/~rosskat/wizzah.html Makes 1 coffee cake 1/2 c Sour cream 3 Tbs. Butter, room temperature 2 Eggs, room temperature 1 tsp Vanilla 3 Tbs. Sugar 3 cups Bread flour 2 1/4 tsp Active Dry Yeast Pineapple Cheese Filling 8 1/2 oz. (1 can) Crushed pineapple, drained reserved juice 8 oz. (1 pkg) Cream cheese, at room temp 1 Egg, room temperature 1 Tbs Sugar 1/8 tsp Salt Pineapple Icing: 1 1/4 cups powdered sugar 3 tbs reserved paineapple juice To prepare filling, cream all ingredients together. Icing: Add pineapple juice to powdered sugar and stir together until smooth. If the icing is too thin, add more powdered sugar; too thick, add more pineapple juice. Bread Machine Method: Have liquid ingredients at 80 F and all others at room temperature. Place ingredients in pan in the order specified in your owner's manual. Select dough/manual cycle. Do not use the delay timer. Check dough consistency after 5 minutes of kneading, making adjustments if necessary. Rising, Shaping, and Baking: Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into two unequal pieces (one containing 1/3 of the dough and the other 2/3 of dough). Roll out larger piece on a floured surface to a 10- x 14-inch rectangle. Place in greased 9- x 13-inch pan; pressing up sides. Spread with Pineapple Cheese Filling. Roll out remaining dough to a 5- x 12-inch strip. Cut into five 1- x 12-inch strips. Lay strips lengthwise over filling. Fold down sides of dough to hold strips in place. Cover; let rise until indentation remains when touched. Bake in preheated 350 F oven 30 to 35 minutes. Cool in pan. Drizzle with Pineapple Icing. Rosemary --------------- MESSAGE bread-bakers.v103.n030.7 --------------- From: ATroi37324@aol.com Subject: Recipe: Italian Cheese Bread Date: Thu, 10 Jul 2003 21:25:48 EDT Italian Cheese Bread for ABM Breadnet.net - Tim Culey 1 cup plus 2 tablespoons water 4 tablespoons buttermilk powder 1 1/2 tablespoons vegetable oil 3 cups bread flour 1 1/2 teaspoons salt 1 tablespoon sugar 1/2 cups grated (fresh) Parmesan cheese 1/4 teaspoon dried basil leaves, crumbled 1/4 teaspoon dried oregano leaves, crumbled 1 1/2 teaspoons active dry yeast Follow your ABM mfg.'s directions for preparation of this type of bread. Rosemary --------------- MESSAGE bread-bakers.v103.n030.8 --------------- From: ATroi37324@aol.com Subject: Recipe: True Garlic Bread Date: Thu, 10 Jul 2003 21:28:27 EDT True Garlic Bread 2 garlic cloves, crushed 1/2 cup (1 stick) butter, softened 2 (1/4-ounce) packages active dry yeast or 5 teaspoons 1/2 cup warm water 2 1/2 cups water 2 tablespoons salt 3 1/4 cups whole wheat flour 3 1/4 cups all-purpose or bread flour 2 teaspoons white cornmeal In a small bowl cream together crushed garlic cloves and softened butter. Set aside to use later. Dissolve yeast with 1/2 cup warm water in a large bowl. Add an additional 2 1/2 cups water and salt. Stir in whole wheat flour, 1 cup at a time, then flour; mixing until the dough becomes stiff. Turn the dough out onto a well floured surface. Knead for 10 to 15 minutes, or until the dough is smooth and elastic. Cover the dough with a cloth and let rest 10 minutes. Dry and butter the bowl, knead the dough a few more turns, then form into a ball, place in the bowl, turning to coat. Cover the bowl and allow to rise until the dough has doubled in bulk, about 1 1/2 hours. When doubled punch down and knead a few times. Sprinkle a baking sheet with 2 teaspoons cornmeal. Divide the dough into thirds. On a floured surface, roll each piece into a rectangle approximately 14 x 7-inches wide. Spread each rectangle with part of the garlic butter. Roll the long edge toward the opposite long edge and pinch the ends closed. Place the loaves on the baking sheet and with a sharp knife, slash at 2" intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile, preheat the oven to 400 F. Bake the bread for 35 to 40 minutes with a pan of water in the oven. Spray the loaves with water several times to form a thick, crusty shell. Cool on wire racks. Makes 2 loaves. Rosemary --------------- MESSAGE bread-bakers.v103.n030.9 --------------- From: Reggie Dwork Subject: Summer Loaf 2003 Date: Sun, 13 Jul 2003 01:04:28 -0700 Summer Loaf 2003 An Artisan Food Festival in Portland, OR, will take place on Saturday, August 2, on the Portland State University campus. This is the seventh year for Summer Loaf, and the third 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! The FOODday stage will once again be the bread market's center point and will feature Guild members conducting live baking demonstrations and how-to information on popular baking topics, including: Tim Healea (head baker at Pearl Bakery and the Bread Bakers Guild Team USA 2002 Viennoiserie competitor will demonstrate dough shaping techniques. Brian Spangler (owner of Olive Mountain Baking Co) and Craig Ponsford owner of Artisan Bakers in Sonoma, CA, and current Chairman of The Bread Bakers Guild of America) will discuss Baker's Math and its important role for both professional and home bakers. Julie Richardson (owner of Baker and Spice) will demonstrate "Blitz" pastry dough. Quick and tasty puff pastry dough that can be used from sweet to savory pastry applications. Peter Reinhart (Professor at Johnson and Wales University in RI, and famed author of books, such as Crust and Crumb and The Bread Baker's Apprentice will discuss "The Leaven Factor". It will be a discussion on the 12-stages of bread making and how fermentation (stage 3) is the key to flavor and also represents the first literal and metaphorical "transformation," turning dead clay into live dough. Jesse Dodson (Delphina's Bakery) will speak about the production of Italian flatbreads. The wood-fired oven will be back and located adjacent to the FOODday booth. Each hour, from 9 a.m. to 2 p.m., a different baker will man the oven to bake bread and/or talk about brick ovens and baking in them. --------------- END bread-bakers.v103.n030 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved