Date: Mon, 21 Jun 2004 06:01:35 GMT -------------- BEGIN bread-bakers.v104.n028 -------------- 001 - Ark1411@aol.com - Re: Zucchini Cake 002 - RosesCakeBible@aol.com - Re: Lots of diastatic malt powder 003 - Marcel Blanchaer From: "Schmitt, Barbara E." > Subject: When is a mistake not a mistake? > Date: Tue, 8 Jun 2004 11:01:11 -0400 > > > This weekend, I decided to make the basic (not sourdough) pumpernickel > raisin bread recipe from Rose Levy Berenbaum's Bread Bible. I made the > sponge, and sprinkled the flour mixture over it as directed. As I was > putting away the ingredients, I realized that I had used 2T of diastatic > malt powder instead of 2T of gluten. ... > The "original recipe" bread was very good -- nice flavor, beautiful color, > great chewy texture. But the "mistake" was even better -- in short, it was > fantastic. It was sweeter than the original recipe, and the flavor is out > of this world. It is even light enough in texture that I think I will try > adding a bit of first clear flour in place of some of the white flour next > time. barbara, i am torn between regretting that i recently threw out all my diastatic malt and being skeptical that 2 tablespoons (yikes!) would not make the dough gummy as even far less did to the bagels. are you sure it was diastatic and not non-diastatic? i fully agree with you that experimentation and "doing it your own way" is the joy of bread baking. i've been continuing my own experimentations and have found all sorts of things such as: 100% buttermilk in my potato bread vs. part water is not a good flavor or texture but that old sour dough starter added to bread dough is so wonderful i rarely make bread with it. When I feed my starter, if I know i'm going to bake a hearth bread within the next 3 days, instead of throwing out the excess, without refreshing or feeding it I simply refrigerate up to 1/3 cup starter (about 2.75 ounces / 75 grams) per loaf. (you can freeze it too for several months.) remove the starter to room temperature well before using it as cold starter doesn't integrate as easily into the dough. Just before adding the salt to the dough, I tear the starter into about 8 pieces and knead it into the dough. The starter dough adds extra depth of flavor and moisture, and also speeds the fermentation (rising) slightly even in a dough using the usual amount of instant yeast. (You should also add an extra 1/8 teaspoon plus 1/16th teaspoon of salt to balance this extra amount of dough--less if using less starter dough.) The starter dough serves as a "preferment" making it possible to use the quicker "direct" method of mixing the dough. Simply combine the flour and yeast from the sponge or biga in the recipe with the flour and yeast for the dough. my best tip for those of you with a day job is that bread is even more delicious when you refrigerate the dough after the first rise and then bake it the next day or evening. let it sit at room temperature for one hour before shaping and final rise. best, rose p.s. for the list: my new pbs series "baking magic with rose" will begin airing around the country in july. check your local pbs affiliate! --------------- MESSAGE bread-bakers.v104.n028.3 --------------- From: Marcel Blanchaer Subject: Have you tried baguette recipe on p.335 of "The Bread Bible"? Date: Sun, 13 Jun 2004 10:00:44 -0500 This was my first use of "The Bread Bible" and I was disappointed because the baguettes failed to rise enough and when baked were what you might call mini-baguettes. One possible source of my problem is that I used a Canadian high-gluten bread flour instead of the specific brands of unbleached all-purpose flour insisted upon on p.338 of "The Bread Bible". WHAT WAS YOU EXPERIENCE WITH THIS RECIPE & OTHERS IN THE BREAD BIBLE? ANY SUGGESTIONS? Thanks.... --------------- MESSAGE bread-bakers.v104.n028.4 --------------- From: FPodlecki@aol.com Subject: Re: Slitting bread Date: Sun, 13 Jun 2004 13:23:50 EDT I always slit my bread with a razor blade which works nicely. Fran Podlecki, fpodlecki@aol.com --------------- MESSAGE bread-bakers.v104.n028.5 --------------- From: RosesCakeBible@aol.com Subject: Bosch ultramill for sale Date: Mon, 14 Jun 2004 16:24:04 EDT 3 years ago, while testing equipment for the bread bible, i acquired a bosch ultramill. it has only been used twice and is in perfect condition still in its box. it weighs about 9 pounds. i will accept best offer plus shipping. rose levy beranbaum --------------- MESSAGE bread-bakers.v104.n028.6 --------------- From: BLONDEMOMLADY@aol.com Subject: Zucchini bread recipe Date: Tue, 15 Jun 2004 22:25:10 EDT Barbara, Please try my zucchini bread recipe, that my family has used for years. I always use all brown sugar, and prefer to use bread flour, for a lighter texture. Also, remove 1/4 cup white flour, and sub wheat. Let me know what you think, I know nothing about Warburton's, but this sounds like what you are describing. 3 large eggs 2 cups sugar (brown or white) 2 cups grated zucchini 3 teaspoons vanilla extract 1 cup vegetable oil 3 cups flour (or 2 3/4 c bread flour + 1/4 c wheat flour) 1 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon baking powder 3 teaspoons cinnamon 1 teaspoon allspice 1 cup walnuts Beat eggs until foamy. Add sugar, oil, zucchini, and vanilla. Combine flour, salt, baking soda, baking powder, cinnamon, and allspice, and add to egg mixture. Stir well, and add walnuts. Spray 2 medium loaf pans with non-stick spray. Split evenly between pans, bake at 350 F for one hour, or until toothpick inserted in center comes out clean. Notes: when grating zucchini, grate extra and freeze in 2-cup portions. This is the most time-consuming part of the recipe. If using zucchini that you have frozen, use all liquid when thawed, or you will have dry bread. This is grandma's recipe...the only complaint I have ever gotten was "why isn't there more???" I hope this works for you, I have been able to get people to try zucchini for the first time by making this bread! And of course, there must be some nutritional value, there is zucchini in it, right? Cyndi --------------- MESSAGE bread-bakers.v104.n028.7 --------------- From: Marcel Blanchaer Subject: Re: The "lame" with extra blades sold by King Arthur Flour Date: Wed, 16 Jun 2004 08:33:37 -0500 Looking at "Lame Bread Slashing Tool - Refillable" at: http://shop.bakerscatalogue.com/ It appears that the handle appears to bend the blade, curving it slightly. Is that what makes this lame actually work correctly? Does anyone have the real "Lame Bread Slashing Tool - Refillable" from bakers' catalogue? Does the handle actually bend the blade? If so, is that what makes it work correctly? --------------- END bread-bakers.v104.n028 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved