Date: Sat, 1 Nov 2003 20:59:11 -0700 (MST) -------------- BEGIN bread-bakers.v103.n047 -------------- 001 - Nifcon@aol.com - Lisa - The "feel" of bread dough. 002 - "Peter & Helen Frati" and I had to write because I have never felt a dough that felt so good in >my hands. It was breathtaking... so soft, pliable, and yet strong! I make many high-hydration doughs and, when I send a recipe to a correspondent I often recieve a reply a few days later rhapsodising over the incredible tactile pleasure from handling the very soft yet very elastic and perfectly manageable dough. It is all but impossible to convey in words the "feel" of bread dough especially the apparently contradictory qualities of elasticity, strength and softness produced by high hydration and stretching and folding. In truth it must be experienced to be believed. Love John --------------- MESSAGE bread-bakers.v103.n047.2 --------------- From: "Peter & Helen Frati" Subject: Cinnamon Scones Date: Sun, 26 Oct 2003 08:38:18 -0500 Harold Chapman, check out: www.bakerscatalogue.com it is the web site for King Arthur Flour. #1604 is their mini Cinnamon chips, I have used these to make delicious Cinnamon scones. I used the scone pan # 5451 with excellent results. I have also used the Cinnamon Flav-R-Bites, but did not like them. Helen --------------- MESSAGE bread-bakers.v103.n047.3 --------------- From: RosesCakeBible@aol.com Subject: wheat bread Date: Sun, 26 Oct 2003 08:54:20 EST I am sitting here this sunday morning reading the bread bakers digest as I usually do first thing and am in tears to see the wonderful posting re my signature recipe. I held my breath as I scrolled down because no one but me has ever made this bread before. I am overjoyed that you have had the same reaction to this amazing dough as I had. In fact, I just returned from europe last week with some fantastic raw milk cheese and though time is short before starting on my book tour, had to make just one bread to go with it. My choice was the heart of wheat bread. just touching that dough helped to "ground" me and push aside jet-lag. To think that other people out there are having the same pleasure as I is indescribably delicious. Thanks for sharing the joy. rose levy beranbaum --------------- MESSAGE bread-bakers.v103.n047.4 --------------- From: "J. Mathew" Subject: Re: cinnamon pellets Date: Sun, 26 Oct 2003 08:17:54 -0600 (GMT-06:00) I'm guessing the "pellets" that your friend tasted were actually cinnamon chips, which are like chocolate chips but flavored with cinnamon. I've purchased these at my local supermarket here in the U.S. -- they're usually kept with the other baking chips. You can also order these through King Arthur Flour, I believe (http://www.kingarthurflour.com). Joan Harold Chapman wrote: Harold Chapman Subject: cinnamon pellets Date: Sun, 19 Oct 2003 20:40:25 -0400 A friend of mine makes a variety of scones and bannocks. I am not sure why he is not a bread baker but we are offering a joint class so maybe I will convert him. He told me that he had once tasted a baked scone that had cinnamon incorporated in tiny pellets (about BB size he said) and would like to use the technique. Does anyone have any ideas about how this could be done or where I could refer him for help? --------------- MESSAGE bread-bakers.v103.n047.5 --------------- From: Erika816@webtv.net (Erika Newman) Subject: Pain L'Americain Date: Sun, 26 Oct 2003 10:49:22 -0500 (EST) Reading the list I have read so many wonderful things about this simple bread. A friend makes it and promised me the recipe months ago and in the recent past unfortunately he never came through. Can anyone be so kind as to send it to me? I would be very grateful. Thanks in advance....Erika Newman --------------- MESSAGE bread-bakers.v103.n047.6 --------------- From: dontactlikejunome@juno.com Subject: Ash content Date: Sun, 26 Oct 2003 16:19:52 GMT Ash is what you thought it was. Lots of flour are tested for consistency so that the milling companies can give consumers something consistent. They undergo farinographs and other tests to determine protein content, stability, and peak kneading time. A small portion of flour is burned, and whatever remains in referred to as ash. It is a measurement of the mineral content of the flour. The ash that remains is minerals, which in turn are good food for yeast, especially wild yeasts for sourdough. They also detract from that brilliant white color that the public demands from their flour. - Randy Clemens - --------------- MESSAGE bread-bakers.v103.n047.7 --------------- From: "Joyce Bennis" Subject: Cinnamon pellets for Harold Chapman... Date: Sun, 26 Oct 2003 09:21:10 -0700 King Arthur Flour has a product called cinnamon chips, used like chocolate chips, but smaller, that sound like what you described. I've only had them in coffee cake, but they are like tiny pellets.and taste and smell wonderful. Check Joyce@Beedie.com --------------- MESSAGE bread-bakers.v103.n047.8 --------------- From: "Pioneer Woman" Subject: RE: Cinnamon Pellets Date: Sun, 26 Oct 2003 09:22:51 -0700 To: Harold Chapman Re: Cinnamon Pellets Harold - the cinnamon pellets sounded interesting so I tried to find some. Of course I didn't find a source to order from but did find a company that puts them in ice cream. Perhaps you could ask them where to purchase the pellets: Hot Lips: Cinnamon pellets in cinnamon-flavored ice cream. A .pdf file... http://www.pecandeluxe.com/pdf/Kids_Flavors_1_new.pdf You could probably order these cinnamon chuncks and reduce them in size perhaps with a cloth and a hammer - resulting in pellets. Cassia Cinnamon Chunks A blend of 1 /4 "-1 /2 " Chinese and Korintje cassia chunks. Great for coffee, add 1 TB. to the filter per pot. Nice for mulled wine or cider. Scent the home by simmering a bit in water. Chunks stay fresh indefinitely. 4 oz bag 4.49 http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscassiachunks.html Pioneer Woman --------------- MESSAGE bread-bakers.v103.n047.9 --------------- From: "Joy Alexander" Subject: Gonzo White's Cranberry Orange Loaf and Recipe Date: Sun, 26 Oct 2003 11:54:34 -0500 The Cranberry Orange Loaf recipe submitted by Gonzo White sounds wonderful; however, I would like clarification regarding the "1 can whole berry cranberries" called for in the recipe. Is this a can of whole cranberries or a can of whole berry cranberry sauce? Thanks, Gonzo, for your help. I'd like to bake this for Thanksgiving. I have intended for some time to submit this recipe for Stickie Buns, which is my variation of a recipe that used to be on each bag of Rich's frozen rolls. STICKIE BUNS 1 small package pecans (or 1/3 to 1/2 cup, chopped) 1 recipe bread dough (using 3 cups flour) 1/2 cup brown sugar 1 package Cook & Serve vanilla pudding and pie mix (NOT intant) 1 stick Fleischmann's margarine (or other brand without water) Using a large non-stick bundt pan, spray with PAM; spread pecans in bottom. Pinch dough off in golf ball size pieces and arrange on top of pecans, squeezing to make single layer. Sprinkle brown sugar over dough, then sprinkle pudding and pie mix over sugar. Melt margarine and pour on top of pudding mix. Cover with wax paper and allow to rise for approximately one hour, or until pan is about 3/4 full. Preheat oven to 350 F, place pan on next to lowest oven rack and bake for 30 minutes. Remove from oven and let stand 5 minutes. Turn out onto large plate to serve. NOTE: I use the delay feature on my bread machine and have the dough ready when I get up the next morning. It takes about 20 minutes to get the buns into the pan, another hour for rising and another 30 minutes to the table. They truly are worth having a late breakfast. Joy --------------- MESSAGE bread-bakers.v103.n047.10 --------------- From: Tarheel_Boy@webtv.net (Skallywagg) Subject: Cinnamon scones... Date: Sun, 26 Oct 2003 13:02:52 -0500 (EST) Harold Chapman, who lives in Gwelf, Ontario (pronounce it Guelph) ;-) writes: >A friend of mine makes a variety of scones and bannocks. I am not sure why >he is not a bread baker but we are offering a joint class so maybe I will >convert him. He told me that he had once tasted a baked scone that had >cinnamon incorporated in tiny pellets (about BB size he said) and would >like to use the technique. Does anyone have any ideas about how this could >be done or where I could refer him for help? >Harold Chapman >Guelph, Ontario (pronounce it gwelf) As I read Harold's post, I wondered if the tin pellets of cinnamon were nothing more than cinnamon candies broken up into small bits. Whaddaya think? Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v103.n047.11 --------------- From: Tarheel_Boy@webtv.net (Skallywagg) Subject: Ash content... Date: Sun, 26 Oct 2003 13:12:36 -0500 (EST) Gonzo writes: The only ash I know are what you get after a fire and I don't think they are talking about that. Well, yeah, Gonzo. They are talking about that. Go to google and type "flour ash content" in the search box. Lotsa stuff there. Maggie Glezer has a good definition in her Artisan Bread book, too. I'm sure you will receive more learned answers to your question, and while you are reading them, I'll be baking bread. ;-) Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v103.n047.12 --------------- From: Tarheel_Boy@webtv.net (Skallywagg) Subject: To Lisa - the "breadhead" Date: Sun, 26 Oct 2003 13:17:29 -0500 (EST) Lisa writes: >I had to write because I have never felt a dough that felt so good in my >hands. It was breathtaking... so soft, pliable, and yet strong! My husband >and friends think I'm crazy. I loved your "dough moment," Lisa. In a few words, you have captured what, to many of us, bread baking is all about. They may think you're crazy, but I bet they love your bread. Thanks for the "moment." Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v103.n047.13 --------------- From: Bettyho33@aol.com Subject: Re: cinnamon chips Date: Sun, 26 Oct 2003 13:25:25 EST Harold, You might try Cinnamon chips from Nestle or Hershey. Just like Chocolate Chips. If they are not in the oven too long they don't completely melt. --------------- MESSAGE bread-bakers.v103.n047.14 --------------- From: "Randy Clemens" Subject: Stout and Oat Bread Date: Sun, 26 Oct 2003 18:21:28 -0800 This is a formula I've been meaning to try forever, simply because I love Murphy's Irish Stout so much. If you give it a try, please tell me how it is. This is from Collister & Blake's "Country Breads of the World" and is courtesy of Maurice Chaplais from "The Flour Bag" in Glouchestershire, England. Stout and Oat Bread ---------------------- 5 g fresh yeast (or 1/4 t instant yeast) 30 g dark brown sugar 325 mL Murphy's Irish Stout 400 g unbleached white bread flour 100 g steel-cut oats, coarsely ground, or oat flour 100 g toasted oat flakes 1 t fine sea salt 1 T lard or shortening oat flakes to finish Crumble the yeast into a bowl, add the sugar and stout, and stir well. Combine the flour, ground oats, toasted oat flakes, and salt in a large mixing bowl. Rub in the fat with your fingertips, then make a well in the center of the mixture, and pour in the stout mixture. Work all the ingredients together to make a slightly soft dough. Knead thoroughly. Cover bowl tightly and allow to rise in a cool place until doubled in size, around 8 hours, or overnight. Punch down the dough and divide into two equal pieces. Knead each piece for one minute to disperse the bubbles of air, then shape into a boule. Dip the top side of each boule into the oat flakes, then place on a greased baking sheet. Cover and allow to proof until doubled in size, about 1-2 hours. Preheat oven to 400F. Bake 25 minutes or until hollow when tapped underneath. The bread can be stored for one week. (Said to make great toast!) --------------- MESSAGE bread-bakers.v103.n047.15 --------------- From: "Mike Avery" Subject: Re: ash question Date: Sun, 26 Oct 2003 22:11:05 -0700 Not long ago, Gonzo White asked: >They listed for each bread its protein content and the ash content. (12.7% >+/- .2% Protein .60 +/- .02 Ash) What is the ash they are talking >about? The only ash I know are what you get after a fire and I don't >think they are talking about that. Yup, that's EXACTLY what they are talking about. If you look at dog food, and several other food products, you'll find mention of ash. Ash is what's left over after the product is burned under controlled circumstances. While some people aren't fond of ash, it is a measure of minerals. This is very important to the taste of bread, especially sourdough breads. How important? Well, the German flour rating system is strictly a measure of the ash content of the flour. Higher ash flours are more whole grain flours. Flours with more taste. And more nutrition. There are many differences in flours, and that is one of them. An important one, but just one. Look at the Artisan's treatise on flours and their test of flours (http://www.theartisan.net/Flour_Suite_Frameset.htm and http://www.theartisan.net/bredfrm.htm), or look at my own home page for a test of different flours with sourdough breads http://www.sourdoughhome.com/flourtest.html). Good luck, Mike -- Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v103.n047.16 --------------- From: lfc@juno.com Subject: about the feel of dough Date: Sun, 26 Oct 2003 22:45:56 -0600 Lisa, I too consider myself a beginner, though I have been baking bread on and off for about 20 years. I keep learning new things like now I am using 100 percent whole wheat that I grind myself. I just finished two loaves with what had been a good recipe, but for the last 3 or 4 batches, I can't seem to get it right. I just cut the poorly risen loaf in half, then slice it the 'other way' into bread slices and say "oh, well, maybe next time". Though I have some flops, I get a lot of good bread and my family loves the fresh baked smell and warm slices with agave nectar or all-fruit. It is such a great feeling to bake a healthy loaf of tasty bread and feed my family with it. I love the texture and feel of kneading the dough. I enjoy the yeasty smell when I deflate it to let it rise again. I understand what you mean. It is funny to lots of people, but it is so satisfying to some of us. Linda --------------- MESSAGE bread-bakers.v103.n047.17 --------------- From: "Allen Cohn" Subject: RE: ash question Date: Mon, 27 Oct 2003 07:26:46 -0800 Hi Gonzo, In fact, it *is* what they are talking about. Ash is measured by burning the flour and measuring how much stuff remains. An interesting related article can be found at http://www.sfbi.com/news.shtml, click on the Fall 2002 newsletter and read the article "How Different Flours Perform." Allen ---------------------------------- Allen Cohn allen@cohnzone.com --------------- MESSAGE bread-bakers.v103.n047.18 --------------- From: Harold Chapman Subject: cinnamon pellets Date: Mon, 27 Oct 2003 11:19:58 -0500 Thanks for all who told me to look in the King Arthur catalogue - why didn't I think of that - duh Harold Chapman --------------- MESSAGE bread-bakers.v103.n047.19 --------------- From: Pete Solis Subject: Re: Ash Date: Mon, 27 Oct 2003 12:17:06 -0500 They are indeed talking about what's left over from a fire. Ash is a measure of the mineral content in the flour. The best way to measure it is to burn it. The resultant ash is the leftover minerals. The minerals vary depending on the soil the wheat was grown in. So, wheat from Italy will have a very different ash content than stuff from Quebec, or Vermont. Many professional bakers like to have flours within a certain ash range as one gets different flavors from different ash levels. If you're baking at home, honestly, I wouldn't worry about ash. -Pete --------------- MESSAGE bread-bakers.v103.n047.20 --------------- From: "Steven Leof" Subject: Clear flour Date: Tue, 28 Oct 2003 09:32:46 -0000 I've been having trouble finding Clear Flour (for rye bread) in the UK. Can anyone recommend a source? Also, what's the minimum protein level that should be used with rye flour (where I use approx. 1/3 rye and 2/3 wheat)? Thanks Steven Leof --------------- MESSAGE bread-bakers.v103.n047.21 --------------- From: Nifcon@aol.com Subject: "E for effort" Bread Date: Tue, 28 Oct 2003 14:33:40 EST You will recognise the elements in this recipe as a "mix 'n' match" assortment of generic "Italian" breadmaking techniques and my own minimal effort methods - it is a high-hydration bread but not impossibly so. The rye in the Poolish is essential. Short Poolish 50 grams rye flour 450 grams white flour - protein 12% or more 1/2 teaspoon instant yeast 700 grams warm water. Main Dough The Poolish 150 grams olive oil 500 grams white flour, as above 1 teaspoon instant yeast 20 grams salt Mix all the Poolish ingredients into a batter, a whisk is the best tool for this. Cover loosely and leave for 3 hours at room temperature. Whisk the oil into the Poolish and keep whisking until it's all absorbed - less than a minute. Add the remaining ingredients and mix roughly, using a chopstick or fork until you have a lumpy mass that you would now normally leave for a 20 minute autolyse rest - about a minute. Cover tightly and leave at room temperature overnight. The next day, mix and deflate the evil-looking goo with a wet spoon, it will rapidly, at most 10 strokes of the spoon, form a fairly smooth dough with elasticity already apparent. Scrape it out onto the floured counter and leave for 10 minutes. Perform 3 or 4 Stretch 'n' Folds, the dough should be easy to handle and very elastic after 3 cycles but if in doubt do the 4th s+f. Rest for 20 minutes. Cut the dough into 4 strips and fold each strip, stretching not necessary, into a short baton and dimple the loaf with your fingertips to flatten slightly. Proof until doubled and wobbly. Bake at max for 30 minutes then test for internal temperature at least 95C. Cool for at least an hour before eating. John --------------- MESSAGE bread-bakers.v103.n047.22 --------------- From: Nifcon@aol.com Subject: John's Mushroom Ciabatta Date: Tue, 28 Oct 2003 14:33:41 EST JOHN'S MUSHROOM CIABATTA This is a long, quite complex recipe, it's a bit labour intensive and the bread is a challenge if you're not used to dealing with hydration levels in the 80%+ range. But, I kid you not, it's a stunner. The two sets of measurements are NOT Mix 'n' Match, they are in the same ratio but not direct conversions. Use one set or the other and "Don't mess with Mr Inbetween" POOLISH 50 gm (2 oz) rye flour 450 gm (1 lb 2 oz) high-protein white flour 850 gm (2 lb 2 oz) water 1/2 tsp instant yeast DOUGH The Poolish 200 gm (8 oz) sieved ( coarse bran removed - see notes) wholewheat "bread" flour 300 gm (12 oz)high-protein white flour 20 gm (3/4 oz) salt 1 tsp instant yeast MUSHROOMS 20 grams (3/4 oz) dried porcini 2 heads (yes, heads) of garlic, at least 20 cloves, peeled and thickly sliced, 4 - 5 slices per clove 1 kilo (2 1/2 pounds) cultivated mushrooms (Agaricus Bisporus) sliced 5mm (1/4") thick 1 teaspoon salt 1/2 teaspoon black pepper, coarsely ground Juice of 1 lemon 4 tablespoons olive oil Salt, pepper and lemon juice to adjust seasoning 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, covered with whatever you normally use, in my case, floured tea-towels. While the dough is rising, prepare the mushrooms. Just cover the porcini with very hot water and leave to soak. Heat the oil on low heat in a large, deep sided skillet or a Wok, which is what I use. Add the garlic and fry gently, without browning, until soft. Add the mushrooms to the pan with the salt and pepper, turn the heat up and fry the mushrooms until they give out their liquid, there will be a lot of it. Turn the heat to max and, stirring occasionally, cook the mushrooms until the juice has almost disappeared and the oil is starting to separate at the edges of the mixture. Drain the porcini through a fine sieve into the pan, add the lemon juice, chop the porcini, roughly, and add to the pan. Cook fast until the added liquid is gone and the mushrooms are beginning to show a few touches of brown. Leave to cool and adjust the seasoning when at room temperature. They should be as highly seasoned as you find acceptable. Flatten and spread the dough out to as large a rectangle as you can, before the dough becomes too elastic, by dimpling the dough with floured fingertips. Spread as much of the mushroom mixture on the top of the dough as will completely cover 2/3 of the rectangle at least one musroom slice thick. Don't be too fanatical about it. Fold the dough like a letter, trapping the mushrooms between layers of dough. If you haven't incorporatedall the mushrooms ( it always takes me at least two foldings.), leave the dough to relax for about 15 minutes and repeat the dimpling/spreading/folding. Repeat, if necessary, to use all the mushrooms. Leave 15 minutes and dimple and fold again to distribute the mushrooms. Flour the top of the dough and cut into 4 rectangles and, with floured hands, tuck the exposed mushrooms under the sides of each piece. There will still be exposed mushrooms, dont worry, they crisp in the baking and are delicious. Proof the loaves until doubled. Use whatever method you favour for moving fragile proofed dough into the oven. Magic Carpet and a Superpeel for me. Bake at max, on stones, steam optional, can't say it made a difference in my bakes, for about 1/2 hour, minimum internal temperature of 90C (195F). Cool on racks for at least 1 hour before eating unless you intend to consume the bread warm with Tahini, which is a magnificent combination, if a little powerful in flavour for those with delicate palates. NOTES Sieved wholewheat is just wholewheat flour passed through a kitchen sieve and the coarse bran that remains in the sieve discarded. The dough is a bit of a bugger to handle but the elastic crumb produced, in part, by the high hydration is magnificent. The bread is obviously a Ciabatta variant but it is a lean dough so should not keep as long as a typical Ciabatta made with oil and milk but the mushrooms keep the bread moist for a couple of days and there's never any left by then anyway The rye in the poolish is absolutely necessary. John --------------- MESSAGE bread-bakers.v103.n047.23 --------------- From: Nifcon@aol.com Subject: Another technique for the idlers amongst us. Date: Tue, 28 Oct 2003 14:33:39 EST Hi All Today's lesson is all about extended room-temperature autolyse rests (Snappy title, don't you think?). The method is something I stumbled upon purely by chance and I don't know, and, frankly, can't be bothered to find out where, if anywhere, this technique has been or is being used so please don't tell me that Marcel Topinambour makes this bread in his Boulangerie in Tours where it's called Pain Sauvage. This technique does not reduce the elapsed time required to make a bread, it just reduces the effort and baker's time input during the making. The background. A few weeks ago I was making a batch of my standard, light, soft(ish) crust daily "workhorse" bread and had just roughly mixed the main dough, after a short poolish, when I was called away by a friend's sudden illness. The roughly mixed dough was just covered tightly on the way out and, by the time we'd sorted out our friend's problems and driven home, it was 1 am and I thought "Sod it, the bread can take its chances!", too tired even to put the mix in the fridge, and went to bed. I got up next morning and found a bubbly, sour smelling, ooze which mixed relatively smoothly, certainly smoother than I usually consider ready to go into Stretch 'n' Fold, with elasticity already present, after just a half dozen strokes of the spoon. So I just carried on as if I had mixed the dough for a few minutes, after a normal, 20 minutes or so, autolyse rest, and the result was a superb, light, elastic, holey crumb with a thin crust and more flavour than usual, all of it good. More elasticity than usual as well which made the first, tricky, Stretch 'n' Fold piss easy. I've since run the bread 3 more times with excellent results. I've posted the recipe separately but the method has obvious applications for many high hydration doughs. Love John --------------- MESSAGE bread-bakers.v103.n047.24 --------------- From: Nifcon@aol.com Subject: PINEAPPLE WARNING Date: Thu, 30 Oct 2003 14:04:08 EST Today I made a batch of Pan Tramvai, a fruit bread from Italy, everything went beautifully - 6 focaccia-style flat loaves looking very nice. And then...... I had a pineapple that had to be used up - a fresh one, so I peeled and cubed it and topped each of the 6 Focaccia-shaped loves with a layer of the pineapple chunks, covered and left the confection to proof, intending to put brown sugar and butter on top just before baking. 30 minutes later I removed the cover and the bread had disintegrated into mush and the pineapple had sunk through the bread like Alien's saliva. What the...................? Oh God, memories surfacing suddenly, Pineapple, just like Papaya, has a protein degrading enzyme, you can't set fresh pineapple juice with gelatine. And what other protein molecule do we all know about Boys and Girls? GLUTEN!!!. The gluten structure in the proofing bread had been broken down by the enzyme and the result was starch. Sound of John indulging in kicking himself. Well, the bread's been baked, and I'm waiting for it to cool down - doesn't look too good though - I'll just call it raisin and pineapple pudding You have to admit it friends - I do find interesting mistakes to make Love John --------------- MESSAGE bread-bakers.v103.n047.25 --------------- From: Ed Okie Subject: Pesky flours and the baguette Date: Sat, 01 Nov 2003 12:14:42 -0500 Had an opportunity to "go to school" last month while on vacation in Vermont, a French baguette (hands-on) class taught at King Arthur's facility. The instructor was from the Johnson & Wales Culinary School, works under chief baking guru Peter Reinhart. Flour used was, no surprise, KA all-purpose. Striking, though, was the flour's fineness and lightness. . . compared to the very same flour purchased 1200 miles away here in Florida. Apparently significant compacting occurs during shipping, plus a climate humidity change (weighing ingredients is the sole salvation to this dilemma, the "cup" method an invitation to disaster). Though I have appreciable baking experience, the texture-difference of the same flour, Vermont-to-Florida, if I didn't know better I'd suggest the two flours were entirely different brands or types. Net, net, flour variations remain problematic nationwide as evidenced by numerous discussions and gripes heard through the years; no one brand name is "the magic bullet," and price apparently has little correlation. Eye-catching at the KA facility was their large commercial gas-fired oven: a 3-foot high oven with three separate "floors" (each about 12" high), roughly 6' wide with individual left-right door-slots (per floor), the oven about 10' deep. (A brick exterior added another several feet to these dimensions). Striking was the temperature setting: 226C or 439F. A far cry from the always-advised 500F setting touted by media and gurus. Despite the (relatively) low temperature setting our 60-70 baguettes came out nicely browned! One instructor-tip worth passing along: minimize the use of raw flour dusted on the countertop (particularly in the baguette's final preparation stage). He said that baking students are often surprised to learn that minimal flour dusting is advised (likely a direct reason for the better-browned crust). Back home in Florida I applied the minimal-flour-dust method, along with a lower oven temperature, from a "normal" 475F setting, lowered to 440F. Much to my surprise: baguette crusts are more brown! - Ed Okie --------------- END bread-bakers.v103.n047 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved