Date: Wed, 4 Aug 2004 04:23:44 GMT -------------- BEGIN bread-bakers.v104.n035 -------------- 001 - "Barrie J. Lax" Subject: Re: Mixer walking ... Date: Sun, 1 Aug 2004 12:56:29 -0400 On Sunday Jul 25 MAXPROLA had this to say. >You can very easily prevent it from happening again by tying a length of >string to the mixer and looping the other end around something nearby. I >attach mine to a cup hook on the bottom of a shelf. > >Happy baking Bad Max !! Now Mixer and Shelf both gone ... cups as well. bar. --------------- MESSAGE bread-bakers.v104.n035.2 --------------- From: Reggie Dwork Subject: See you at Summer Loaf Date: Tue, 03 Aug 2004 21:00:02 -0700 Bread-bakers digest is early this week. See you at Summer Loaf. Reggie & Jeff --------------- MESSAGE bread-bakers.v104.n035.3 --------------- From: "Susie" Subject: Re: Low-Carb Bread Recipes Date: Sat, 31 Jul 2004 15:59:52 -0400 Pat, As you might know being low carb white and wheat flour is VERY high in carbs. The alternative people usually use is vital wheat gluten mostly with a little added oat flour, soy flour, or almond flour. It makes in my opinion for a tasty loaf yet can be chewy. The one I find the best so far is one I have tinkered with but I'm sure could be made better with more play with it: Susie's Low Carb Bread 3/4 cup Water 1 tbs olive oil 2 eggs 1 1/2 tsp Baking powder 1/2 tsp Salt 1 1/3 cup Vital Wheat Gluten 1/4 cup Flax Seed Meal 3/4 cup Wheat bran 1 1/2 tbs Yeast 1 tsp Sugar (they say that the sugar gets eaten by the yeast, I do count it in the carb count) 2 package Splenda I used my Zo and used the Preheat 20 minutes, knead 14, put it in a 9x5 pan and Raised 1 hr. Bake 350F for 25 minutes. NutritionFacts makes 18 servings Amount per serving: Calories 67 Calories from fat20 Total Fat 2.3g4% Saturated Fat 0.3g2% Cholesterol 24mg8% Sodium 102mg4% Total Carbohydrate 5.6g2% Dietary Fiber 2.2g9% Protein 6.2g --------------- MESSAGE bread-bakers.v104.n035.4 --------------- From: "Sonia Martinez" Subject: Cookie Sheets Date: Sat, 31 Jul 2004 10:16:30 -1000 For Mike in Havana Hola Mike, I found several places where you can order cookie sheets, but sizes range all over the place. Found only one where the baking surface was 12 x 14 but overall measurements were 14 x 16 inches - click on URL and scroll down to #12774 http://fantes.com/cookie_sheets.htm#cookie Macy's has a 14 x 11 for $9.99 http://www.macys.com/catalog/product/index.ognc?ID=88134&CategoryID=7742&LinkType=EverGreen or use the Tiny URL http://tinyurl.com/3qynr or the one from Calphalon for $25 http://www.macys.com/catalog/product/index.ognc?ID=77403&CategoryID=7742&LinkType=EverGreen or use the Tiny URL http://tinyurl.com/5x5mg Buena suerte Sonia Una Cubana en Hawaii --------------- MESSAGE bread-bakers.v104.n035.5 --------------- From: "Louise Hyson" Subject: Low Carb Breads Date: Sat, 31 Jul 2004 16:11:19 -0400 Pat, low carb bread will never be like homemade bread, but if you go to you will find bread recipes by Gabi that are good low carb substitutes. And if you google "low carb bread recipes" you should come up with more. I have baked Gabi's breads several times with good results. Louise --------------- MESSAGE bread-bakers.v104.n035.6 --------------- From: "Richard Walker" Subject: RE: Low-Carb Bread Recipes Date: Sat, 31 Jul 2004 15:55:41 -0500 There are a few recipes posted on the foodtv.com site. Just watch out for anything with refined flours and/or sugars. Hopefully if it is really a low carb recipe each slice will have no more than 6 or 7 gm of carbs. A web search may find more. Generally you can use 15-20 percent oat flour and other substitutes, but most breads require a large portion of the good tasting stuff. Keep monitoring the weight since adding carbs can turn that scale around in a hurry. (I speak from experience. lol) Richard L Walker Pensacola FL U.S.A. --------------- MESSAGE bread-bakers.v104.n035.7 --------------- From: Maggie Glezer Subject: Re: Artisan photo Date: Sat, 31 Jul 2004 18:42:07 -0400 Dear Mr. Laurence: Thanks for the compliments about my book. I think the photos are also very important--instructional and inspirational. Ben Fink did a wonderful job with them. The photo you are referring to on page XI is from Sullivan Street Bakery in New York, and unfortunately I do not have an exact formula for it in my book. I honestly don't remember its name either. But to me it just looks like a batard. What I know about production at Sullivan Street, at least circa 1998, is that they used King Arthur flour, always added a lot of water in the dough, and mixed their doughs for a surprisingly long time. The "secret" to huge holes, properly called alveolage, is a well mixed dough, a long, thorough fermentation, preferably with a few turns early on, skillful, tight shaping (the hardest part for most home bakers, especially if you haven't taken any classes with a knowledgeable artisan baker), an adequate proof--the dough should be very soft and yielding when pressed, almost collapsing (but it will not if the dough was properly mixed and shaped), an angled cut (30 degrees) with a single sided razor, and a hot baking stone to bake on. That's kind of a tall order, but worth aspiring to. To replicate this bread, I would start with Sullivan Street's pizza dough on page 158 and shape it like a batard, as I described on page 35. If the dough is just too wet and spreads out flat during baking (it has 109% water!), try cutting back on the water next time, maybe down to 90%?, and see if you get more height. We are on vacation until August 15, but I would love to hear from you, or anyone else who has tried this, after that. All the best, Maggie --------------- MESSAGE bread-bakers.v104.n035.8 --------------- From: RisaG Subject: Re: baking equipment Date: Sat, 31 Jul 2004 17:45:34 -0700 (PDT) I bought my pizza stone at a kitchen store at an outlet center in Flemington, NJ. Got the stone, a peel and a pizza cutter all for $12. This was several years ago. I had a cheaper pizza stone from Caldor before that. Somehow it broke (don't know when or how). Anyway, there are sales and deals out there. Just have to check the stores when you are in them - Le Gourmet Chef may have a good deal too. They are building more of the stores across the country now. My MIL's mall is getting one, our mall just got one. They are also in outlet centers. Anyway, good luck finding one. I've heard that unleaded quarry tiles are just as good and can be found cheaply at HD and Lowe's. RisaG --------------- MESSAGE bread-bakers.v104.n035.9 --------------- From: RisaG Subject: ISO: ABM Jewish Rye Bread Recipe Date: Sat, 31 Jul 2004 17:54:21 -0700 (PDT) I am in search of a good ABM Jewish Rye Bread recipe. I have tried the ones I see in books and on the internet. I have bought King Arthur Rye Bread Improver and Deli Rye Flavor. I have tried the recipes that my friends on other lists have sent me and I still can't get it exactly. Where i live it is very difficult to find real Jewish Rye Bread. I am longing for the taste of it. I keep getting closer and closer but still no such luck! My hubby is getting impatient with me as he misses it a lot. I refuse to pay $4 a loaf at the supermarket and it isn't really the real thing. Anyone who has a good recipe for it, please pass it on. I don't mind trying to convert from a hand-made loaf. I have a Kitchenaid Mixer and an ABM. Thanks in advance, RisaG --------------- MESSAGE bread-bakers.v104.n035.10 --------------- From: "Regina Rectanus" Subject: Re: Playwright's Bread Date: Sun, 1 Aug 2004 00:01:32 -0500 I'd go easy on some of the ingredients mentioned in the Playwrights Bread, i.e.ground oak bark, beech bark, ivy leaves. I've been into herbs for many years and while the ingredients in the recipe may have been used in mythology, I have never heard of them being safely used in foods that are to be ingested. Certain parts of many plants are safe to use, while other parts of the same plant are very poisonous. For instance, use the delicious rhubarb stalks to make pies and jams, but don't even think about using the green leaves for anything but boiling them in an aluminum pan to clean the pan. They are highly poisonous. The only ingredients in the herb family in this recipe that are safe by today's standards are the Basil and Star Anise. St. John's wort maybe. Until you can ascertain with absolute certaintity that the complete list of ingredients is safe for human consumption no one should even think about using them in bread baking. Tree barks were often used in dying because of their high tanin content. Check with the Herb Society of America on your ingredients for safe consumption. --------------- MESSAGE bread-bakers.v104.n035.11 --------------- From: FPodlecki@aol.com Subject: Looking for rye bread Date: Sun, 1 Aug 2004 05:39:33 EDT Help: I cannot find any GOOD Rye bread in the stores since our Gooding's went out of business in Central Florida. So has anyone a really good Rye Bread with caraway seeds recipe for my bread maker. Thank you, fpodlecki@AOL.com --------------- END bread-bakers.v104.n035 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved