Date: Fri, 22 Aug 2003 21:58:02 -0600 (MDT) -------------- BEGIN bread-bakers.v103.n036 -------------- 001 - "Barda" - Re: Bosch mixers 003 - "Lynn Duff" Subject: Re - My name is John and I'm a lazy baker... Date: Sun, 17 Aug 2003 15:02:18 -0500 Islander John, should you grow weary of lazy baking, please consider writing more for us colonists. I realize it may seem too much like work, but you do it so well. Please elaborate on your method of stretch and fold. I reach to the sky and then touch my toes, but this method of stretch and fold has no appreciable effect on my bread dough. Perhaps I'm not breathing properly? Should I consult my yoga instructor? Seriously, how do you go about stretching and folding? Joe Barda --------------- MESSAGE bread-bakers.v103.n036.2 --------------- From: AH Subject: Re: Bosch mixers Date: Sun, 17 Aug 2003 13:22:23 -1000 We recently bought a Bosch Universal mixer and LOVE it! I make all my bread doughs, 6 loaves a week all on one day, 2 batches at a time. 100% whole wheat, rye breads, pizza doughs. My bowl is plastic and I whip cream in under a minute, mix batters, etc. We also love the blender that came with it, everything is done really fast compared to my old blender, no stirring ingredients down or anything. It was a long thought about and researched purchase (1 year) and we have no regrets. Aloha, Audrey in HI ----------- >I am very curious about the Bosch Mixers. Can someone help? They all seems >to have a 700 Watt Motor. Some are plastic, some metal. What is the >difference? And please: Does anyone own the machine and how does it >compare to a Kitchen Aid quality wise. Any info would be greatly appreciated! > >Thanks ....Erika Newman --------------- MESSAGE bread-bakers.v103.n036.3 --------------- From: "Lynn Duff" Subject: focaccia Date: Mon, 18 Aug 2003 05:50:30 -0500 Does anyone have a really good recipe for focaccia? I am looking for the chewy texture with pockets of nice airy holes like I get at our local Italian grocery store. I would appreciate any help I can get. Have tried the recipe from Baking With Julia with success, but the process was 2 days long. Thanks in advance! Lynn Duff --------------- MESSAGE bread-bakers.v103.n036.4 --------------- From: ab730@freenet.carleton.ca (Peter Latocki) Subject: Philips Breadmaker/Oven Date: Mon, 18 Aug 2003 08:48:50 -0400 (EDT) My wife has a Philips Breadmaker/Oven that she makes excellent bread with. It appears, however, that the seal at the bottom inside the breadpan is disintegrating. Does anyone know where to get replacement seals or where we can get a new breadpan? Thanks. Peter -- Peter Latocki ab730@freenet.carlton.ca CompuServe 72330,2152 --------------- MESSAGE bread-bakers.v103.n036.5 --------------- From: Christopher Subject: To Bosch or not to Bosch... Date: Mon, 18 Aug 2003 08:11:37 -0500 Erika, 10 years ago I was a fortunate soul the day my neighbour got divorced after 6 months of marriage to be the recipient of this "monster" that neither the bride nor groom had any clue how to use. This monster has become my best baking secret in the kitchen. I can't tell you how it compares to a Kitchen Aid, as I have never owned one, but I can tell you that it would take a small army to take it away now that I have it. I use it for most everything. I am currently using a plastic bowl, which I thought may cause problems with heavier doughs but no problems yet!! If you haven't already been to your local Bosch retailer for a demonstration I would highly recommend it. With the right attachments the Bosch can even be used to mill your own custom flour in seconds. Good luck in your selection!! Chris --------------- MESSAGE bread-bakers.v103.n036.6 --------------- From: Nancy Silver Subject: Food Processor Method Date: Mon, 18 Aug 2003 12:07:41 -0400 I, also, read The Best Bread Ever, by Charles Van Over, a number of years back and I've never turned back from using my Food Processor for all my bread and pizza. This book is out of print and I recently contacted the publisher who told me they have no plans for a reprint. Hopefully they will change their mind as it is very pricy on the used book market. It was a favorite of mine for gift-giving. I found these web sites: http://www.gardenguides.com/recipes/basicpizzadough.htm http://www.gardenguides.com/recipes/thebestbreadever.htm which are helpful excerpts from the book. This method has been describe well by Diane Brown in the last posting. The only deviation I make from her method is I hold back the salt in the initial mixing/resting as I understand that this will help with gluten development. After about 20 minutes of resting I add the salt while processessing the dough for the final 45 seconds of kneading. Also, I agree that King Arthur has the "Best FLOUR Ever"....I particularly like the hi gluten Sir Lancelot for pizza. A lot of recipes call for a lower gluten All Purpose type flour, but I have a long fan list...it makes delicious pizza. --------------- MESSAGE bread-bakers.v103.n036.7 --------------- From: Brown_D@kids.wustl.edu Subject: Re: window pane test Date: Mon, 18 Aug 2003 12:16:34 -0500 The window pane test doesn't seem to work for whole wheat doughs, at least not in my hands. My father theorized that the bran will tend to "cut" the gluten strands as you stretch it out for the test. I don't know if that really makes sense or not, but it seemed a reasonable enough explanation that I stopped worrying about the windowpane test and went back to baking bread. But out of curiousity, since this thread popped up and reminded me about it......what do my fellow whole-wheat bread bakers use in place of the windowpane test? I don't consciously try to compare it with anything, but just stop the processor and check that it feels "right", which varies by whether I'm making a slack flatbread dough or a stiffer sandwich loaf. But that doesn't help at all if I'm trying to tell someone else what I do. Diane Brown in St. Louis --------------- MESSAGE bread-bakers.v103.n036.8 --------------- From: Yvonne58@aol.com Subject: Re: "Moral" dilemma over flour Date: Mon, 18 Aug 2003 22:02:37 EDT Hello, all, I'm having a struggle about the kind of flour I use. I hear so much about KA flour, and have used it myself in the past, but I live in the middle of America's wheat-producing country and am having a problem justifying the expense of KA when theoretically there should be plenty of good local flour straight from the source that is nowhere near as expensive as KA (not to mention shipping!). There are mills within 100 miles of me that sell in local grocery stores, in fact. So, I'm looking for either 1) justification for using KA, or 2) tips on how to find just as good a flour locally (that would be Kansas). I kinda hope it's not just a case of trying them all to find what I like, although that seems the obvious solution. Any help or opinions or tips or whatever appreciated! Yvonne in Kansas (who has personally encountered a Dilemma and is amazed by the size of its horns!!) --------------- MESSAGE bread-bakers.v103.n036.9 --------------- From: Tarheel_Boy@webtv.net (Skallywagg) Subject: Bob the Tarheel Baker needs help... Date: Tue, 19 Aug 2003 00:04:28 -0400 (EDT) I have a recipe that I have been unable to convert to Ed Okie's cold start method and wondered if he or his bone-idle Yorkshire buddy might give me some help. I just can't figure out how to start this one in a cold oven. Here's the recipe: Afghan Tread Bread One generous handful of baking soda 2.2 pounds of salt 88 pounds of flour 35.2 pounds of water (Afghan bakers measure by weight, not volume) Mix all ingredients in a standard-size washtub. Knead with hands until it forms a stiff dough. Cover. Let rise one hour. Punch down and shape into squares, roughly the size of hamburger buns. Smooth dough into a flat shape, and punch with fingers to form waves in the dough. Spread dough on any flat surface covered with water and flour. Slap the bread on inner wall (here's where I have problems, Ed and John) of open pit oven that is heated to about 400 F for 4-5 minutes. Remove from the heat and let cool for 5 minutes or more. Serves 200 (Servings not reflective of troop strength in the Orgun-E Valley; the figure is classified by the U.S. Department of Defense. If you have fewer troops, adjust amounts accordingly. Source: Nik Ziaman, baker at the U.S. Army Base in the Orgun-E Valley of southeastern Afghanistan. Thanks in advance, guys. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v103.n036.10 --------------- From: "Steven Leof" Subject: Sea salt Date: Tue, 19 Aug 2003 14:45:17 +0100 Can I use coarse sea salt when making bread and sweet doughs? Will it dissolve properly? Or is a more fine grind preferred? Many thanks Regards, Steven Leof Because e-mail can be altered electronically, the integrity of this communication cannot be guaranteed. It is however confidential and may contain privileged, proprietary, or otherwise private information for the sole use of the recipient(s) named in the header. If you have received this email in error, please notify us immediately and delete it from your computer systems. Do not copy, distribute or disclose its contents. --------------- MESSAGE bread-bakers.v103.n036.11 --------------- From: "Steven Leof" Subject: French-style Sourdough Starter from Artisan Baking Across America Date: Thu, 21 Aug 2003 20:28:34 +0100 Maggie Glezer I wonder if anyone is able to help me. Two days ago I decided to take the plunge and make the French-style Sourdough Starter from Artisan Baking Across America by Maggie Glezer. I used dark rye flour rather than the whole rye flour specified because I had some to hand. The mixture bubbled up, more than doubled in size, and smelled and looked awful. It subsided and I fed it. The recipe indicates not to expect the chef to have risen very much, if at all by the end of the next day or two. It's now three and a half hours after feeding time and the chef has almost tripled! At the moment there is a slight aroma. The surface of the dough has a few cracks and it's tacky but not sticky. It isn't riddled with tiny bubbles but there are some. Should I be patient or will the chef require feeding soon? I've not done this before and I'm not sure what to expect.... Thanks Regards, Steven Leof --------------- MESSAGE bread-bakers.v103.n036.12 --------------- From: Jeff Dwork Subject: Welbilt questions Date: Fri, 22 Aug 2003 20:34:04 -0700 This week we have two requests for help with Welbilt bread machines. >From: Sunpalominoregon@aol.com >Date: Mon, 18 Aug 2003 11:14:55 EDT >Subject: welbilt bread maker # ABM 8200 > >I have a bread maker and cannot find my owner's manuel can you help me? I >haven't used it for A WHILE, I forgot how. >thank you > >Sylvia Froylan >From: LYNNE1250@aol.com >Date: Tue, 19 Aug 2003 00:15:59 EDT >Subject: welbilt > >Please help--we are looking for instructions on our used mach. >Thanks, MI Here is the source for Welbilt parts: For Welbilt small appliance PARTS and LITERATURE, and MANUALS contact: Tritronics Inc. 1306 Continental Dr. Abingdon, MD. 21009 1-410-676-7300 (extension "6" for parts) (Monday through Friday, 8:30AM to 5:00PM EST) Fax 1-800-888-3293 ONLINE PARTS ORDERING: http://www.tritronicsinc.com/aca.html But perhaps someone could email some quick-start directions directly to these people while they wait for their manuals. Jeff --------------- END bread-bakers.v103.n036 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved