Date: Mon, 16 Aug 2004 06:06:08 GMT -------------- BEGIN bread-bakers.v104.n036 -------------- 001 - RosesCakeBible@aol.com - rye bread 002 - Roxanne Rieske Subject: RE: Jewish Rye Bread Date: Wed, 04 Aug 2004 08:04:26 -0600 In my experience, there is no one single formula that can be called Jewish Rye Bread. There is in general a theme to it, but each baker experienced with making it adds a little something different to their individual recipe. On that note, what you and your husband are missing, you may never find again, or you might find again: one can never tell. Jewish Rye as I know it is made with a sour rye starter, medium rye flour (some bakers may use dark rye flour), clear or patent flour, diastic malt powder, salt, and caraway seed. Once mixed it is fermented under refrigeration for a min. of 8 hours. Once shaped into a loaf it is rolled in course corn meal, and then panned and proofed. It is baked with steam in a hot oven (around 400 F). At this time, I can't find the exact recipe that I use, but if you look for recipes with the above general ingredients in them, this will get you started. You'll have to play around with proportions to find the taste that you like. Roxanne Rieske rokzane@comcast.net visit my webjournal: www.xanga.com/RokZane --------------- MESSAGE bread-bakers.v104.n036.3 --------------- From: The Markhams Subject: baking stones Date: Wed, 04 Aug 2004 10:03:06 -0500 if you search the bread-bakers archives, there is a post where some helpful person actually went to home depot or lowes and found the inventory number for the unglazed quarry tiles that sell for so cheap. you can take that number to your local store and see if they stock it. also, amazon.com has several bread stones that are around $25 (a nice rectanuglar one that is 14x16), which isn't the most expensive kitchen tool you will ever buy. good luck. --------------- MESSAGE bread-bakers.v104.n036.4 --------------- From: aqn@panix.com Subject: Re: Baking stones, kiln shelves, granite, etc. Date: Wed, 4 Aug 2004 13:10:31 -0400 (EDT) Raj B Apte wrote: >Instead of 'baking stones' or quarry tiles I use kiln shelves purchased >from a local ceramics supplier. These are much cheaper and stronger (and >heavier). Mine are 2cm thick. Good idea about the kiln shelves. I wonder if there are any poisoning issues with them; probably not, since you're still here. |- Also, I hope you meant "cheaper than baking stones", 'cause it's difficult to be cheaper than quarry tiles! I bought 6x6" gray quarry tiles at Home Depot for $0.95 each! A quick look via Google indicates that kiln shelf tiles are cheaper than baking stones, but certainly not quarry tiles. For example, this place: http://www.crloo.com/Products/Fusing___Glassworking_Supplies/Kiln_Shelves___Posts/kiln_shelves___posts.html lists 15x10x3/8 kiln tiles for US$19.80. >Maybe too thick to bake a loaf, but I always bake 2-3 at a time. I paid >us$20 each for half-sheet sized stones. Wouldn't thicker be better? More heat retention => smaller temperature drop when putting the dough in, etc.? yguaba@yahoo.com.br wrote: >Instead of buying a baking stone from an expensive gourmet goods store, I >went to a stone vendor (i.e. one that sells custom-cut marble and granite >for flooring, countertops etc) and had them cut a piece of the cheapest >granite exactly the size of my oven. Another good idea! Thanks. Andy Nguyen --------------- MESSAGE bread-bakers.v104.n036.5 --------------- From: RisaG Subject: RE: Low-Carb Bread Recipes Date: Wed, 4 Aug 2004 13:25:45 -0700 (PDT) I have found that the recipes by George Stella on the show Low Carb & Lovin It are quite good. I have tried his pizza dough and another one and they were close to the real thing. I would trust his recipes. Otherwise I've tried a couple that were sent to me from other books and things and the dough was difficult to maneuver and tasted like chalk. I will try Susie's recipe. RisaG --------------- MESSAGE bread-bakers.v104.n036.6 --------------- From: RisaG Subject: Low Carb Bread - Yeast Question Date: Wed, 4 Aug 2004 13:30:49 -0700 (PDT) Hi, this is RisaG a new member of Bread Bakers List. I have a question for you regarding the Low Carb Bread. Since I do most of my mixing in the ABM, I have a question for Susie re: her low carb bread. You say tbsp of yeast, do you mean dry active?? I use a bread machine yeast so would i still use 1/2 tsp per cup of flour?? I would like to make this on Monday for next weeks lunches. Just curious, before I start baking... RisaG --------------- MESSAGE bread-bakers.v104.n036.7 --------------- From: Epwerth15@aol.com Subject: Jewish Rye Bread Date: Wed, 4 Aug 2004 16:48:23 EDT This recipe is adapated from Helen Witty's "Better Than Store Bought," and is the best Jewish Rye recipe I've made. It's not for an ABM, but probably could be at least mixed that way. It has a wonderful crust and a great, chewy crumb. SOUR RYE BREAD WITH CARAWAY SEEDS 1 pkg. dry yeast 1/4 c. warm water (110 F) Pinch sugar 1 tbl. salt 1 c. (80 F) water 2 c. starter, at room temp (recipe below) 3 tbl. caraway seeds 1 c. medium rye flour 1 c. gluten flour 2 1/2 to 3 c. all-purpose flour Glaze: 1 egg white beaten with 1 tsp. water Combine the yeast, warm water & sugar & let stand till foamy. Dissolve the salt in the tepid water and stir into the starter. Beat in theyeast mixture, then the caraway seeds. Gradually beat in the rye flour, then the gluten flour. Add 2 c. all-purpose flour, kneading until thoroughly mixed, adding as much more as needed to make a medium-stiff dough. Knead on rye-floured board until smooth & elastic. Cover & let rise till double, about 1 hour. Turn out onto rye-dusted board & knead to expel air. Form into 2 balls. Cover & lets rest for 20 min. Flatten each ball into 12" oval & roll up tightly from the long side. Place on parchment lined baking sheet (or on the bottom of a sheet if you're using a baking stone). Cover & let rise until 3/4 proofed. Place a pan on the bottom of the oven or on the lowest shelf and preheat oven to 425 F. Brush loaves with glaze and place in oven or slide onto your stone. Immediately pour boiling water into the preheated pan and quickly close the oven door. Bake for 15 min. Lower the heat to 350 F, brush with glaze again, and bake for 35-40 min. more. RYE SOURDOUGH STARTER 1 pkg. dry yeast 3 c. (80 F) water 3 1/2 c. medium rye flour 1 small onion, peeled & halved Dissolve yeast in 2 c. of water. Beat in 2 c. of the rye flour. Add the onion & cover. Let stand at room temp. for 24 hours. Remove the onion. Beat in 1 c. tepid water, then 1/2 c. rye flour. Let stand 24 hours. Starter is now ready to use. To make a larger amount: Add 3 parts flour to 2 parts water & let stand 24 hours. Repeat as needed. Evie Werthmann --------------- MESSAGE bread-bakers.v104.n036.8 --------------- From: Marcksmar@aol.com Subject: baking stone Date: Wed, 4 Aug 2004 22:37:53 EDT I bought a baking stone from King Arthur that was a series of bricks in a metal holder. It cracked and was unusable the second time I used it. I contacted them and got no satisfaction or even a reply. So I would not go that route if I were you. --------------- MESSAGE bread-bakers.v104.n036.9 --------------- From: nonbearded.2590910@bloglines.com Subject: bread stones and wood-fired ovens Date: 5 Aug 2004 06:14:27 -0000 I plan to make a wood-fired oven (using Kiko Denzer's instructions). Had anybody else on this list done that? I'm really excited about it. I read that somebody is using scrap granite for a bread-stone. I live in Japan, so I have to do a lot of making-do-with-what-I-can-get. They don't sell bread-stones here, but granite grave-stones (haka) are big business. I know I can get a scrap slab for cheap or free from one of the several cutters in my town. So the question is, can granite stand the 700 degree temps that these ovens reach? Thanks, - Forrest Iwate, Japan --------------- MESSAGE bread-bakers.v104.n036.10 --------------- From: "Jack Hill" Subject: Pumpernickel Breadbread-bakers@lists.bread-bakers.com Date: Thu, 5 Aug 2004 14:42:26 -0500 A rye bread recipe was requested. This is not one, specifically, but should fill the bill of those who wanted one. It was found on the back of the Arrowhead Mills Rye Flour 1-lb. package. It is quite delicious. Pumpernickel Bread (for Bread Machines) 1 pkg. yeast 2 cups Arrowhead Mills Stone Ground Whole Wheat Flour 1 1/2 cups Arrowhead Mills Rye Flour 1 tsp. salt 2 tbsp. vegetable oil 1/3 cup molasses 2 tbsp. cocoa powder 1 tbsp. caraway seeds 1 tsp. vital wheat gluten 1 1/4 cups warm water Add ingredients according to bread machine manufacturer. Bake on whole wheat cycle. Bread may also be baked in regular oven. Dissolve yeast in warm water with molasses. Add remaining ingredients, and knead for 5-7 minutes or until dough is smooth and elastic. Place in oiled bowl, turning once to coat. Let rise until doubled in size. Punch down, shape and place in oiled loaf pan. Cover and let rise again. Bake in preheated 350 F. oven for 40-50 minutes, or until done. Enjoy! ..... Star Hill --------------- MESSAGE bread-bakers.v104.n036.11 --------------- From: "Steven Leof" Subject: Bread - behind the scenes Date: Mon, 9 Aug 2004 15:32:35 +0100 Dan Lepard, on his useful web site, has a review of "Le Pain - l'envers du décor" ("Bread - behind the scenes") by by Frédéric Lalos at . The book is in French and English. Is anyone with this book which sounds great? Steven Leof --------------- MESSAGE bread-bakers.v104.n036.12 --------------- From: Reggie Dwork Subject: Summer Loaf and wood-fired oven Date: Sun, 15 Aug 2004 22:09:54 -0700 We had a great time at Summer Loaf in Portland. Didn't see anyone from the list, but saw Kiko Denzer demonstrating how to build an earth oven. It's cheap, easy, and can be made small enough to fit in the small space we have in our yard. We bought the book and put it on our project list. "Build Your Own Earth Oven" by Kiko Denzer ISBN 0-9679846-0-2 Handprint Press PO Box 576 Blodgett, OR 97326 Distributed by Chelsea Green Reggie & Jeff --------------- END bread-bakers.v104.n036 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved