Date: Mon, 23 Aug 2004 00:55:39 GMT -------------- BEGIN bread-bakers.v104.n037 -------------- 001 - "Susie" Subject: Re: low carb bread Date: Mon, 16 Aug 2004 03:24:58 -0400 RisaG, I've been searching for a real good low carb bread for months and the recipe I sent in is the best I can find "so far". It is chewy because of the amount of vital wheat gluten. The yeast I use is SAF and the reason "I think" for the big amount of yeast is the low amount of sugar being used. At least that is my best quess. I use a bread machine to knead the dough but bake in the oven. I have it knead less time too.......I think around 12 minutes. I guess I would say play around with the recipe and see what you come up with. If I remember 'your name' right you are an avid baker. :o) Susie --------------- MESSAGE bread-bakers.v104.n037.2 --------------- From: yguaba@yahoo.com.br Subject: Re: bread stones and wood-fired ovens Date: Mon, 16 Aug 2004 10:38:20 -0300 Hello Forrest, On 5 Aug 2004 at 06:14, nonbearded.2590910@bloglines.com wrote: >So the question is, can granite stand the 700 degree temps that these >ovens reach? Granite is one of the hardest rocks there is, so it is extremely resistant. But to be absolutely safe, look for the granite with the finest grain you can find. I don't know about Japan, but the granite most commonly used for gravestones is black, which has extremely fine grain (and additionally, because of the colour, retains rather than reflects most of the heat), so it should be perfect. A little science: it is the difference between the thermal expansion coefficients of the various different crystals that make up a rock that cause it to crack, since some crystals expand more rapidly than others. A finer grain indicates smaller crystals, which result in a more homogeneous rock with minimal internal differences in thermal expansion coefficients. Hope this helps, Erik --------------- MESSAGE bread-bakers.v104.n037.3 --------------- From: Susan Hunt Subject: Re: Levy's Real Jewish Rye Bread Date: Tue, 17 Aug 2004 00:41:30 +1000 I can thoroughly recommend Rose's Jewish Rye Bread from her Bread Bible. I have made this bread many, many times since purchasing the book last year. I live in Australia, where the brands of flour and much of the equipment that Rose specifies are not available, but have achieved wonderful results with this bread (and the numerous others) I have baked from this book. The error on page 326 was not a problem as I was able to figure it out. The best advice I can offer to anyone using this or any of Rose's books is to buy and use a set of digital scales. You will not go wrong following the metric measures and once you get used to it you will be delighted with how much easier it is than messing around with cups. Rose, thank you for your wonderful books--they have given me, my family and friends much pleasure. Susan --------------- MESSAGE bread-bakers.v104.n037.4 --------------- From: RisaG Subject: Thanks for Rye Recipes Date: Mon, 16 Aug 2004 16:15:10 -0700 (PDT) Thanks to all those who sent me, both privately and on list, the recipes for good rye bread. I'll work on them and let you know what I think. We really miss the stuff and I have tried so many recipes for a good rye bread. Some taste like it but have the wrong texture, some have a slight taste, not enough, and some don't taste right at all. I'll give these a try and let you know. I know I won't be disappointed! I have recipes from the experts now! Thanks again, RisaG --------------- MESSAGE bread-bakers.v104.n037.5 --------------- From: "adam tenner" Subject: bread stone - fibrament Date: Mon, 16 Aug 2004 22:25:20 -0500 Two questions: 1. Has anyone tried a fibrament baking stone? http://www.bakingstone.com/ 2. Folks were mention all sorts of stones for use as a baking stone - granite, quarry stones, etc. Anyone know about toxicity issues? -Adam Washington, DC --------------- MESSAGE bread-bakers.v104.n037.6 --------------- From: Diane Brown Subject: Re: bricks for bread Date: Mon, 16 Aug 2004 23:13:58 -0500 I'm surprised to hear about Marksmar's trouble with bricks in a set from King Arthur Flour. I've never had trouble with them when I returned things. But I wasn't trying to get replacement parts from them. I bought a set of bricks years ago by the name of "bread from the hearth" or something like that. A metal sheet holds the thin bricks. I loved it so much I bought another full set--so I can line both shelves of my oven at the same time. Some bricks cracked, and I eventually ordered some extras from the maker, but after all the replacement bricks have had their accidents too, I've realized that the occasional crack is not a problem, as long as the baking surface remains level and smooth. I've broken bricks by dropping once or twice (those weren't usable again) but most have cracked if I got too enthusiastic with adding water for steam to preheated oven.... Diane Brown in St. Louis --------------- MESSAGE bread-bakers.v104.n037.7 --------------- From: fredex Subject: Re: Looking for rye bread Date: Sat, 21 Aug 2004 06:44:01 -0400 For fpodlecki@AOL.com who is looking for rye bread: Several people have already replied to your request so you may already be fully satisfied. But since I'm only now reading this (two week old digest) i figured I'd throw in my $0.02 too. There's a wonderful recipe for "Jewish Corn Bread", a sour rye, that was posted to the list in: --------------- MESSAGE bread-bakers.v102.n059.4 --------------- From: Epwerth15@aol.com Subject: Re: Jewish Corn Bread Date: Sun, 22 Dec 2002 09:43:06 EST I've also modified it slightly and re-posted a year or so later, so if you look in the list archives you'll find both versions, as well as a lot of other good rye breads. This particular recipe is not designed for an ABM, but if you're a bit creative you might be able to make it (or half of it, perhaps) in your bread machine. What you'll lose in the ABM is the beautiful shape of the round loaves and probably won't be able to get the hard glistening crust that you can get by baking it in the oven, though it should taste just as good! ---- Fred Smith -- fredex@fcshome.stoneham.ma.us --------------------------= --------------- END bread-bakers.v104.n037 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved