Date: Sun, 31 Aug 2003 01:15:21 -0600 (MDT) -------------- BEGIN bread-bakers.v103.n037 -------------- 001 - Reggie Dwork Subject: The Bread Bible from Rose Levy Beranbaum Date: Wed, 27 Aug 2003 10:28:53 EDT Rose has a bread book! _The Bread Bible_ is available now for advance order - publication date is Oct 27. There will be a book tour - the schedule is below. Rose also has a new web site which will be up in mid September: . It will have Q & A updated regularly and schedules of Rose's public appearances. To order the book, go to Rose's site , click to enter the site, then click on the "books" link and then on the picture of _The Cake Bible_. This will take you to Amazon.com where you will see _The Bread Bible_ listed as book #2. Going through Rose's site gives her a little extra - if you go directly to Amazon, they keep all your money. Here's what Rose has to say: I've been working on _The Bread Bible_ forever but the final concentrated effort has been the past 5 years since the pie and pastry bible. It comes out exactly 15 years after the cake bible which recently hit the 30th printing (a miracle if ever there was one). Of course the wonderful bread-bakers digest is listed in the book. Here's the schedule: NORTHHAMPTON, MA. VENUE: Northampton Book & Cook DATE: Monday, October 27 TIME: 6:30 Main Event Doors Open LOCATION: Clarion Hotel and Conference Center SEATTLE VENUE: Third Place Books demo, tasting, signing DATE: Wednesday, November 5, 2003 LOCATION: 17171 Bothell Way NE, Lake Forest Park, WA 98155 LOS ANGELES VENUE: Vromans Event demo, tasting, signing DATE: Thursday, November 6, 2003 LOCATION: Euro Pane Bakery, 950 E. Colorado Blvd. in Pasadena Contact Vroman's: 626-449-5320 VENUE: Book signing and samples DATE: Saturday, November 8, 2003 LOCATION: Cook's Library SAN FRANCISCO VENUE: Lecture and book signing DATE: Sunday, November 9, 2003 1:00 - 2:30 p.m. Rose lectures on "The Basics of Bread" 2:30 - 3:30 Book signing LOCATION: Copia: The American Center for Wine, Food & the Arts 500 First Street NAPA Contact: www.copia.org, 888-51-copia or 707-259-1600 VENUE: A Tasting and Book Signing with Rose Levy Beranbaum DATE: Monday, 10 November 2003 TIME: 7:00 P.M. TO 9:00 P.M. LOCATION: Sur La Table Store, San Francisco (Location TBA, either Maiden Lane or newest Ferry Building location) This event is open to the public. It is being sponsored by The American Institute of Wine & Food/NorCal Chapter, in association with Sur La Table San Francisco. For complete details and reservation, CONTACT event chair Syndi Seid at 415-928-1912 or at syndiseid@att.net. NEW YORK CITY VENUE: Lecture/Booksigning DATE: Thursday, November 20, 2003, 7:00 p.m. LOCATION: Barnes and Noble, 1972 Broadway VENUE: DeGustibus DATE: Wednesday, December 3, 2003 LOCATION: Macy's, 34th Street bewteen 7th Avenue and B'way CONTACT: Arlene Feltman Saillac 212- 439-1714 BOSTON VENUE: Lecture/Cooking Demo and Book signing DATE: Tuesday, December 9, 2003, 6:00 to 9:00 p.m. LOCATION: Boston University Seminars in the Culinary Arts ATLANTA VENUE: Book signing DATE: Wednesday, December 10, 2003 LOCATION: Border's in Buckhead VENUE: Demo/Booksigning DATE: Thursday, December 11, 2003 LOCATION: The Cook's Warehouse CONTACT: www.cookswarehouse.com WASHINGTON. D.C. VENUE: Lecture/Panel Discussion and tasting with Peter Reinhart and Mark Furstenberg DATE: Sunday, February 8, 2004 LOCATION: To be announced MIAMI VENUE: Demos at The Miami Wine & Food Festival DATE: Friday, March 5 through Sunday March 7, 2004 PHILADELPHIA VENUE: The Book and The Cook DATE: Saturday, March 20, 2004 LOCATION: To be announced WILLIAMSBURG VENUE: Book signing and dinner at the Trellis: Rose will be guest of honor at Marcel Desaulnier's Spring preview dinner. They will serve bread from "The Bread Bible." DATE: Monday, March 23, 2004 LOCATION: Book signing: Barnes & Noble (next to the Trellis Restaurant) Dinner: The Trellis Restaurant, Duke of Gloucester Street CONTACT: Shila Butkus: 757-229-8610 DALLAS VENUE: Breakfast with Rose-a book-signing and meet-Rose Levy Beranbaum event - Friday, April 16 - 9:30 - 11:00 a.m. Cocktails with Rose Levy Beranbaum - a book-signing and meet-the author event - Friday, April 16, 2004 - 7:00 - 9:00 p.m. The Bread Bible with Rose Levy Beranbaum - a cooking class - Saturday, April 17 - 1:00 - 4:00 p.m. TELEVISION APPEARANCES VENUE: NBC Weekend Today DATE: Saturday, November 1, 2003 --------------- MESSAGE bread-bakers.v103.n037.2 --------------- From: anfuj@earthlink.net Subject: Gluten Free Dough Enhancer Date: Thu, 28 Aug 2003 15:13:33 -0600 (MDT) Hello, I saw on your web site some recipes that include using a gluten free dough enhancer. Besides xanthum gum, do you know where I can buy a gluten free dough enhancer? Thank you for any feedback. Andy Fujaros --------------- MESSAGE bread-bakers.v103.n037.3 --------------- From: "Allen Cohn" Subject: RE: Sea salt Date: Fri, 22 Aug 2003 21:55:18 -0700 Blind taste testing in 9/2002 Cook's Illustrated says that most tasters can't tell the difference between expensive gourmet salts and table salt--especially in baking. Furthermore, yes, smaller crystals dissolve more easily and so are better for cooking and baking. The only consistent exception was a benefit in using larger crystal forms for seasoning steaks, etc. since the shape was fun on the tongue and provides a little burst of saltiness. But if you're going to dissolve the salt, such as in baking, use the cheap stuff. Allen Cohn allen@cohnzone.com --------------- MESSAGE bread-bakers.v103.n037.4 --------------- From: Epwerth15@aol.com Subject: Re: KA flour "moral" dilemma Date: Sat, 23 Aug 2003 09:33:13 EDT > Re: "Moral" dilemma over flour KA flour is available nationwide, so you shouldn't have to pay shipping costs. Give them a call (800)8276836 or Subject: RE: Sea salt and bread baking Date: Sat, 23 Aug 2003 07:18:54 -0700 Steven - for over a year now I have used nothing except sea salt when baking bread (and I bake several loaves a week). It works beautifully. You have to be aware of two things. You use more coarse sea salt than fine salt. I use 1/3 to 1/2 more coarse sea salt than fine salt called out in the recipe. You also have to make sure to knead it long enough that the salt is well distributed. If it is not mixed enough, you can get pockets of salty bread. I use a Kitchen Aid mixer, and as long as you mix on medium for at least four minutes, it will integrate fully. Leigh --------------- MESSAGE bread-bakers.v103.n037.6 --------------- From: Nifcon@aol.com Subject: For Lynn Duff & Joe Barda re focaccia & folding Date: Sat, 23 Aug 2003 12:56:34 EDT Lynn: All the really successful focaccia I've baked have taken 2 days - the extra flavour and elasticity added by an overnight rise or preferment are, or seem to be, necessary for the finset flavour and texture. That said, the focaccia recipe I use myself gives 90-95% of 2 day quality in one day and, if you start the dough in the morning you can be eating extremely good Focaccia for dinner. Other members of the list, forgive the repost. Joe: This contains a description of The Stretch 'n' Fold or "Striking Mongoose Shakes his Leg" as my Martial Origami instructor called it. Love John "Autumn Zephyrs Ripple the Maple Leaves - How Charming!" Wright Focaccia after (and greatly indebted to) Peter Reinhart. This bread requires an overnight rest in the fridge for full flavour though a very fine bread can be made easily in one day. Makes 2 X 25 centimetre round Focaccia. INGREDIENTS 500 grams of the highest protein content white flour you can find. 350 grams warm water 70 grams good olive oil 2 teaspoons salt 2 teaspoons instant (sometimes called fast-action) dried yeast More olive oil for the tins and the proving dough - to taste - see later. Salt for the tops of the loaves - to taste. EQUIPMENT A large mixing bowl, you want room to sweep the spoon under the dough. A chopstick A large metal spoon. A small bowl or jug containig cold water to wet the spoon 2 X 25 cm round shallow, metal, pans. A dough scraper often called a "bench knife". A flour shaker A pastry brush Clingfilm A food-grade plastic bag large enough to contain the dough. A water spray mister Bakestones - optional, they don't make that much difference in this bread. A cooling rack. MIXING Put the flour salt and yeast into the bowl and mix. Add the water and oil and stir with the chopstick (You wondered about that didn't you? Sounds crazy but for initial rough mixing a chopstick is perfect.) to roughly combine. Dip the spoon in the cold water and get under the roughly mixed dough in the bowl stirring and scooping, 3 or 4 times. Wet the spoon again and scoop and stir the dough. Repeat until the dough shows a little cohesion and forms a sticky mass that balls when you scoop the spoon under it. Takes about about 2 minutes or less for me. Leave the dough to relax for 10 minutes then dip and mix another minute. Flour the counter well, wet the spoon again and use it to scrape the wet glop in the bowl onto the counter. STRETCH AND FOLD 1 Flour the scraper and glop (Don't worry - it doesn't stay that sticky), and shape it into a rough square cover with clingfilm and leave for 10 minutes. Flour your hands, grip one side of the dough and pull it sideways until 3 X original length and repeat for the other side, forming a rectangle. Fold one third of the rectangle into the middle and then fold the remaining third over the top of the first fold. Rotate the dough, horizontally through 90 degrees, flour lightly, brush off excess flour, cover with clingfilm and leave in a warm place for 20 minutes. Repeat the stretching, folding and turning 3 times. The dough will be more elastic and easier to handle after each fold. If the dough sticks to the counter (it often does in the early stages), flour the scraper and slide it under t he dough to release it. For best flavour you now need to slow down the fermentation by chilling the dough overnight but if you don't want to wait you can proceed to stretch and fold 2. OVERNIGHT Wrap the dough loosely in clingfilm, put into a plastic bag, seal with a tie and place in the fridge. STRETCH AND FOLD 2 Take the dough out of it's wrappings, place on the floured counter, cover and allow to start rising again (1 1/2 hours or so, lots of variables here) then stretch, fold and turn twice more. The dough should now be very elastic SHAPING AND PROVING Leave to rest for 10 minutes, cut into 2 pieces and shape each piece into a ball. Rest for 10 minutes. Oil the pans to taste. I like olive oil so I use 2 tablespoons per pan but it's up to you. Place the balls of dough in the centre of the pans and brush the tops generously with oil. Using your fingertips dimple and spread the dough to the edge of the pans, this may take up to an hour of repeated small spreadings interspersed with rests. When the dough is out to the edges of the pans, brush with more oil, sprinkle with salt to taste, I like lots, cover with film and leave for round about 1 1/2 hours (many variables here also) until soft puffy and bubbly - you will be able to see the bubbles under the top of the dough. The pans should feel light. BAKING The oven will have been preheated to 230 C, bakestones optional, while the dough proves. Mist the tops of the bread with water, sprinkle a few drops of oil over and place in the heated oven and leave for 15 minutes. After 15 minutes test the dough by tappping the base (tricky with flat bread like this) or measuring the internal temp (95 C) - as a guide mine normally take 20 minutes. Slide out of the pans onto racks, brush the edges and rim with oil and let cool for 40 minutes. Eat. "Your mouth will love you for the rest of your life." John --------------- MESSAGE bread-bakers.v103.n037.7 --------------- From: "Regina Rectanus" Subject: Mixing dough in a Cuisinart Date: Sat, 23 Aug 2003 15:03:07 -0400 After reading several postings regarding making bread in a food processor, I got out my recipe books on using a food processor for mixing bread and decided to try that method. I have a Cuisinart, 12 cup capacity bowl, so decided it would be adequate. I used a recipe from a book entitled "Food Processor Cooking Quick & Easy" by Greg Patent and published by Ten Speed Press. The recipe I chose was for 43% Whole Wheat Bread. It was simple, and easiy and it was a huge success which hasn't always been true when trying to get a tender loaf using whole wheat flour and bread flour. The only change in the recipe was the addition of 1 T. of Vital Wheat Gluten which I always use when making bread with whole wheat flour. Recipe follows: 1 tablespoon active dry yeast l/2 teaspoon sugar 3 Tablespoons warm water 105 to 115 F. 2 cups bread flour (10 ounces). (I always use King Arthur Flour) 1 1/2 cups whole wheat flour (7 1/2 ounces) 1 1/2 teaspoons salt 2 tablespoons firmly packed light-brown sugar 1 tablespoon of Vital Wheat Gluten 2 tablespoons butter, chilled and cut into 2 pieces 1 cup of ice water. (I added one or two ice cubes and let them almost melt before pouring the water into the flour) Method: Sprinkle yeast and sugar over warm water in 1-cup glass measure. Stir and let stand until yeast is dissolved and mixture is foamy, about 10 minutes. Insert dough blade (I used the dough blade and not the metal blade). Put flours, salt, brown sugar, vital wheat gluten and butter into work bowl and process for 20 seconds. Add yeast mixture, start machine and add water through feed tube in steady stream only as fast as the flour absorbs it. When dough forms ball, process for 1-1/2 minutes to knead. Dough should clean sides and bottom of work bowl. If dough is too dry, add water by teaspoons, with machine running; if it is too wet, add bread flour by tablespoons. Dough should be slightly sticky and very elastic when kneading is complete. Pull and stretch dough between your hands to test consistency; if necessary, return dough to work bowl to process a few seconds more. (The dough was just the right consistency and came free from the work bowl when emptying it into the plastic bag). Transfer dough to a lightly floured 1-gallon plastic bag. (I like this part; no extra bowls to wash, no special covering for the rising dough). Squeeze out air and seal bag tightly. (I used a large 3 cup Pyrex measuring cup and set the plastic bag inside and turned the edges of the Ziploc baggie outward which made the bag stay open, making it easier to scoop all the dough from the processor bowl into the baggie). Set aside to rise at room temperature until dough has almost tripled in volume, 1 1/2 to 2 hours. (Alternatively, place dough in refrigerator for several hours or overnight; it will rise slowly in the cold.) Punch down risen dough and shape into loaf. Place in a greased 9 x 5 x 3 inch loaf pan. Cover loosely with lightly oiled plastic wrap and towel and let rise in warm place until dough is light and almost tripled in size. Center of loaf should be about 2 inches above rim. Adjust oven rack to lower third position and preheat over to 400 F. (I like to start all my breads out at 400 deg. to "set the bread" for 10 to 12 minutes and then reduce the temperature to 375 deg. for an additional 35 minutes. Total baking time - 45 minutes.) Turn loaf out onto rack to cool. Makes one 1 1/2 pound loaf. Note: 1) Timing is crucial when using a food processor. The seconds turn into minutes in a blink of an eye and the dough will heat up quickly and 'cook' the yeast, negating its ability to rise. I have a timer on my overhead microwave which can be set to seconds and I feel that I owe the success of this loaf due to the precise timing called for in mixing the dough. Note: 2) There are pros and cons about weighing flour vs. using measuring cups. I decided to go with weighing. I live in Florida where the humidity adds extra moisture to the flour, so weighing worked out well for me. Note: 3) Much has been said pro and con about King Arthur Flour. I discontinued using other popular brands since my grocery chain started carrying their Flour and use it exclusively because of superior results that I can count on, both the bread flour and the flour for general baking. Several months ago, the Smithsonian Magazine did an article about the King Arthur Flour Company and its history. One part of the article cited the company's rejection of an entire carload of flour because it was not up to their specifications and the difference between what was shipped and KA Flour specifications seemed so small a tolerance as to fall into the 'pickey' range, but King Arthur would not accept the shipment. For those whose stores don't carry King Arthur, a request to the manager to order a trial shipment might be helpful. --------------- MESSAGE bread-bakers.v103.n037.8 --------------- From: Bettyho33@aol.com Subject: Re: Philips Breadmaker/Oven problems Date: Sat, 23 Aug 2003 20:08:59 EDT Go to www.google.com and put in Philips electronics and search from there. I got telephone numbers to call from doing this for a CD player. --------------- MESSAGE bread-bakers.v103.n037.9 --------------- From: Jhawkblu@aol.com Subject: Kansas Flour Date: Sun, 24 Aug 2003 10:14:14 EDT Yvonne: Hudson Creme flours are as good as KA. Their whole wheat is excellent, all purpose is the same. The bread flours are good. From Hudson, Kansas, just south of Great Bend. I get mine at Dillions. Ivan(Wichita) --------------- MESSAGE bread-bakers.v103.n037.10 --------------- From: lfc@juno.com Subject: Re: window pane test Date: Sun, 24 Aug 2003 00:21:19 -0500 In response to: Brown_D@kids.wustl.edu >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. I make whole wheat and wondered why I could knead and knead and not get a window pane! Hallelujah for that explanation. My bread turns out fine when it is even textured, a little less sticky and I can make a nice ball out of it. It just 'feels right.' So why did I chastise myself for not kneading long enough to get a good window pane? Oh well, thanks so much for your info. Linda --------------- MESSAGE bread-bakers.v103.n037.11 --------------- From: Nifcon@aol.com Subject: Bob - Afghan bread and a cold start. Date: Tue, 26 Aug 2003 08:22:04 EDT Bob I'm assuming that your tongue was firmly in your cheek (Which cheek I am not going to specify) when requesting a cold start method for the Afghan bread. I will however answer the serious point that the post raises. Cold start methods are not ever going to be suitable for breads that are produced in bulk, nor for those that rely on the "taste of the fire" that slight scorching you get with contact betwen dough and a really hot surface. You could cook a naan bread cold start and it would rise well and fully bit it would not be charred in palces like a real naan should. Ed and, to a lesser extent, myself, have encountered a lot of resistance from the "Windowpane Whiners" about any baking technique that doesn't square with "tradition" (a dangerously over used excuse for avoiding thought) and this has resulted in us becoming needlessly Messianic from time to time. But the technique is viable and produces excellent bread and the only thing that winds me up are those who won't even try it (I know that doesn't apply to you) because "It can't possibly work". But as Mo says about such closed minds "F**k 'em, plenty more where they came from!". Love John --------------- MESSAGE bread-bakers.v103.n037.12 --------------- From: Nifcon@aol.com Subject: A variation on Ciabatta. Date: Wed, 27 Aug 2003 15:53:03 EDT I posted this receipt to a Brit forum but it's good enough to be posted here (only the best for Reggie!). I've been experimenting with small (ca. 5%) rye in all sorts of bread that are normally made with wheat flour alone and the results have been at least good, mostly excellent and, in this case, to fall seriously ill for. Lean, rustic dough. Indirect method. Yield 4 medium loaves. 2 days to make. POOLISH 50 gm rye flour 450 gm high-protein white flour 850 gm water 1/2 tsp instant yeast DOUGH The Poolish 100 gm wholewheat "bread" flour 400 gm high-protein white flour 20 gm salt 1 tsp instant yeast METHOD Mix the Poolish ingredients to a smooth batter and leave AT ROOM TEMPERATURE overnight. The resultant goo will smell strongly of sour rye and yeast by-products. Add the dough's dry ingedients to the Poolish and mix roughly until just hydrated. Leave for 20 minutes. Mix with a wet spoon or hand (Thanks to my American lady baking correspondent for pointing out that a cupped hand is more effective than a spoon in doughs like this.) for 2 minutes or so, until fairly smooth. Flour your counter, generously, and scrape the very wet dough onto the flour, dust all over with more flour and use a scraper to help you roll the dough in the flour until it's coated all over. Leave for 10 minutes, sprinkle more flour around the dough and use your scraper under the dough to release it. With floured hands perform a stretch and fold. Leaving to relax as necessary, repeat the stretch and fold 3 more times, then leave to rise for about an hour - 1.5 - 2 times growth. Degassing as little as possible, cut the dough into 4 rectangles and shape them gently into oval loaves, tucking the sides under to produce tension on the, upper surface of the loaves. Proof to at least 1.5 times increase with whatever arrangement you favour for proofing and moving very fragile loaves. (Magic Carpet circles and a SuperPeel in my case) Bake at max, on stones, steam optional, can't say it made a difference in my bakes, for 1/2 hour, or 40 minutes if you like dark tasty crusts - I do. Cool on racks for at least 1 hour before eating. NOTES The dough is a bit of a bugger to handle but the elastic crumb produced, in part, by the high hydration is magnificent. Although this is a Ciabatta variant, it is a lean dough so will not keep as long as a typical Ciabatta made with oil and milk. --------------- MESSAGE bread-bakers.v103.n037.13 --------------- From: Reggie Dwork Subject: soft breadsticks Date: Wed, 27 Aug 2003 22:49:00 -0700 These are from another list I am on ... thought you might enjoy them ... they are very easy. * Exported from MasterCook * Soft Breadsticks Recipe By : Nancy Johnson, Connersville, IN Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups all-purpose flour 2 Teaspoons sugar 1 1/2 Teaspoons baking powder 1/2 Teaspoon salt 2/3 Cup milk 3 Tablespoons butter or margarine -- melted 2 Teaspoons sesame seeds In a small bowl, combine flour, sugar, baking powder and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10 x 5 x 1/2-inch rectangle; cut into 12 breadsticks. Place butter in a 13x9x2-inch baking pan. Place breadsticks in the butter and turn to coat. Sprinkle with sesame seeds. Bake at 450F. for 14-18 minutes or until golden brown. Serve warm. Makes 12 breadsticks. Source : "Taste Of Home Magazine, June-July '96, p. 32" S(mastercook formatting by): "bobbi744@comcast.net" NOTES : "I've been making these tasty breadsticks that go with almost any meal for years," relates Nancy. "Since they use ingredients like flour, sugar, baking powder and milk, it's convenient and inexpensive to mix up a batch." Bobbie's Note: These were delicious. They got quite crispy when cooked for about 16 minutes, the time it took for them to get light brown. Next time, I would cut them into only 10 breadsticks as they tend to stretch and get quite thin when transferred to the pan. --------------- MESSAGE bread-bakers.v103.n037.14 --------------- From: Reggie Dwork Subject: gluten free flour mix Date: Wed, 27 Aug 2003 23:00:43 -0700 I have not made this. * Exported from MasterCook * Gluten Free Flour Mix Recipe By : The Gluten-free Gourmet Cooks Fast and Healthy Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Gluten Free Hand Made Homemade Mix Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Cups white rice flour 2 Cups potato starch flour 1 Cup tapioca flour This is the mix called for in many recipes. The formula is 2 parts white rice flour, 2/3 part potato starch flour and 1/3 part tapioca flour. Source - The Gluten-free Gourmet Cooks Fast and Healthy by Bette Hagman; 1996; ISBN 0-8050-3980-5. --------------- MESSAGE bread-bakers.v103.n037.15 --------------- From: Cathy Sears Subject: Tibetan Barley Bread Date: Sat, 30 Aug 2003 11:46:52 -0400 Hi everyone, Has anyone ever tried to make the Tibetan Barley Bread from the Tassajara Bread Book? It's an unyeasted bread. I've never made unyeasted bread before, and am not sure if my results are "normal". I expect this bread to be quite heavy since there's nothing to cause it to rise, but would appreciate any feedback anyone might have. Thanks! Cathy --------------- MESSAGE bread-bakers.v103.n037.16 --------------- From: Ed Okie Subject: bread making - willing to fail Date: Sat, 30 Aug 2003 15:21:17 -0400 The number of responses appearing from several recent posts on the bread-list is delightful. Keep it up. For those walking the path toward artisan bread baking, wisdom from that grand ol' lady of cooking, Julia Child, forerunner of all wannabe "experts" now on TV and in print. Julia said it eloquently: "Bread making is for those who love to cook and to work with their hands. There is a deep satisfaction to be gained from the feel and smell of the dough as it is kneaded and formed, from that wonderful warm aroma of its baking, and finally from the pride of authorship. The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn." Let me add another bit of wisdom: Don't be afraid to fail. Think of it this way: a less than perfect baking result... provides an opportunity to learn. Consider the cost of ingredients for basic bread, flour maybe 30 cents (for three baguettes, only about a dime each! "Oh, but the time involved..." Learning, skill and technique take time - a very worthy investment. Weeks previous I mentioned the BIL club (Bone Idle Lazy charter members). A few people (with too must flour dust on their glasses) missed the metaphor. The BIL club is mythical, comparable to Garrison Keiller's Lake Wobegone where the men are good looking, the women hard working, and all the children are above average). Make no mistake: the Bone Idle Lazy cast of characters is anything BUT lazy! Only in name. We are very, very passionate about our bread baking. Willing to go to any length - and repeated bakes - seeking perfection. We never reach perfection, but along the way we achieve excellence. We do possess an annoyance, though, with the many ol' wives' tales that continue to exist. Baking traditions and lore (books, magazines, gurus, etc.) fundamentally saying "because that's the way we've always done it." Reminds me of an archaic term used to describe attorneys and what they sometimes apply to their arguments: Petty foggery. Ed Okie --------------- END bread-bakers.v103.n037 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved