Date: Sun, 29 Aug 2004 08:12:35 GMT -------------- BEGIN bread-bakers.v104.n038 -------------- 001 - RisaG - Fibramernt Stones 008 - Margaret Miller Subject: Re: low carb bread Date: Sun, 22 Aug 2004 19:24:09 -0700 (PDT) Susie, I made the low carb bread the way it was written and it came out terrific. I am very happy with it. It makes very good toast too. I am going to try making a grilled cheese with it tomorrow and we'll see what happens. Thanks for the recipe. I use SAF yeast too. It is my favorite yeast and i've tried them all. It works the best in bread machines IMHO. I used the dough cycle of my bread machine (an Oster Expressbake) - I let it mix, knead and then when it looked like a really nice dough, I turned it off. I let it rise in the bread pan for awhile and then I removed the dough and placed it in my Fire King bread pan. I covered it and let it "rise" for an hour or so and then I baked it in the oven for 1/2 hour. It came out terrific. Thanks a lot. RisaG --------------- MESSAGE bread-bakers.v104.n038.2 --------------- From: "Jeff Riepl" Subject: bread stone -FibraMent brand Date: Sun, 22 Aug 2004 22:46:06 -0500 Hello Folks, I've used the FibraMent baking stone in my 25 year old gas oven for about a year now. The stone came with the NSF (food service sanitation) label - I'm not concerned with toxicity. I've had very satisfactory results baking things directly on the stone - mostly pizzas (homemade & par-baked carryouts). I've also baked fifty or more flat breads using this stone. I placed the stone on its own rack approximately 1-1/2" above the oven floor. I bought a third rack for the oven in order to do this. That leaves me with two adjustable racks. If I'm baking pizza or flat breads on the stone, I move both racks to the two highest slots or remove one altogether. In my oven there is approximately a 1-1/4" gap on all four sides of the stone and oven wall when the door is closed. I used to place six inch square quarry tiles in my oven when needed. The tiles are not as thick as the FibraMent and there were problems, at times, with the tiles trying to separate from each other. Yuk, pizza sagging through the gaps. I leave the FibraMent in the oven at all times. I occasionally remove it to wipe the bottom of the oven. I wipe the FibraMent with a damp cloth to clean it only after it has cooled to room temp. The FibraMent stays very warm for several hours after use - great in the winter but not in the summer. Because of the heat storage qualities, I find the gas doesn't cycle on and off as frequently in my oven once it reaches the selected temp. I also noticed that I don't have the potential for burned bottoms of cookies as much any more and I attribute that to the presence of the FibraMent acting as a "damper" on the heat rising from the bottom of the oven. I should have bought this thing twenty years ago. Jeff Riepl --------------- MESSAGE bread-bakers.v104.n038.3 --------------- From: "Fallingleaf" Subject: Re: Fibrament stone Date: Mon, 23 Aug 2004 00:01:11 -0400 I've been using the Fibrament stone with good results now for a couple of years. I think it's developed a hairline crack but that hasn't caused any problems. I used to ALWAYS leave it in my oven, but lately I've been removing it so that it doesn't take as long to bake non-bread items. Since you're not supposed to get it wet when it's hot, I keep it on my top shelf & keep a cast-iron pan with rocks beneath it for steam creation. --------------- MESSAGE bread-bakers.v104.n038.4 --------------- From: Pete Solis Subject: Re: fibrament Date: Mon, 23 Aug 2004 08:01:25 -0400 I have a Fribrment stone. It works well. I leave it in my oven all the time. With fibrament, you do have to "bake" it to allow it to offgas a bit. But I end up with very good breads when I use it. (Disclosure: I don't really bake bread at home anymore. I do that at work.) The stone can also take a good deal of use. I used to bake 30 loaves once per week for several months, and it never complained. Cheers, Pete Solis Woodstar Cafe 60 Masonic St. Northampton, MA --------------- MESSAGE bread-bakers.v104.n038.5 --------------- From: RosesCakeBible@aol.com Subject: Re: Levy's Real Jewish Rye Bread Date: Mon, 23 Aug 2004 10:08:59 EDT >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. thank you for your much appreciated support of my recipes and in my pet cause of weighing rather than measuring! i'm writing to you from my vacation home in the mountains where i made a multigrain sourdough to go with the season's glorious tomatoes and enjoyed it for lunch sprinkled only with salt and fruity olive oil. we had lost power due to a big storm and i was contemplating "baking" the bread in my grill using indirect heat but happily the power came back in time to preheat and use the conventional oven! next i made beets and couldn't bear to throw away that intense burgundy-colored liquid so i'm using it to start another bread i call "red bread." my husband expressed surprise that i was still baking bread so often though i finished the book. he noticed that i didn't bake cakes or pastry all that often after finishing those books. i explained that dessert baking is a special occasion sometimes sort of thing, compared to bread that is a daily delight! it is so thrilling to know that bread baking can form a network of communication and friendship all over the world. thank you reggie and jeff for this precious "list"! rose --------------- MESSAGE bread-bakers.v104.n038.6 --------------- From: FPodlecki@aol.com Subject: Re: Levy's Real Jewish Rye Bread Date: Tue, 24 Aug 2004 10:56:35 EDT Thank you very much for sending all the Rye Bread recipes; however I only use an electric bread maker. Can I use a modified recipe of one sent to utilize my bread maker. I am too old to start kneading etc., 89 years, so that is why it seems I am picky. Cordially Fran --------------- MESSAGE bread-bakers.v104.n038.7 --------------- From: LKR Subject: Fibramernt Stones Date: Tue, 24 Aug 2004 16:08:05 -0600 Adam, I have been using two Fibrament stones for a year now. I use them on my outdoor grill. I am very pleased with how they perform and hold up to the heat. Linda --------------- MESSAGE bread-bakers.v104.n038.8 --------------- From: Margaret Miller Subject: new machine Date: Thu, 26 Aug 2004 18:30:00 -0700 (PDT) Mytrusty old Panasonic bit the dust. What a bummer, I really liked that machine. I really wanted the new Zo but DH said too much money :) I ended up with the Breadman Ultimate. I'm redoing all my recipes since my Panasonic liked a wetter dough and this one collapses on me if I use the same recipe. I've been weighing my bread flour, 4 1/2 oz per cup. Does anyone have a Breadman and can give me tips? It almost seems like either the last rise is too long or the temp too high. Also how do you determine if there is too much flour or too much liquid, both have the same consequences. I had my Panasonic for 8 yrs and other than when I forgot to add yeast the bread was always wonderful, I could tell by touch. Also is there somewhere I can get quick bread recipes for the machine? Thanks so much, I have learned lots from this list. Margaret --------------- MESSAGE bread-bakers.v104.n038.9 --------------- From: Jeff Dwork Subject: The "Rose Ratio" Date: Sun, 29 Aug 2004 00:31:45 -0700 John asked about the "Rose Ratio" in Rose Beranbaum's rye bread recipe (bread-bakers.v104.n036.1), as it appears to be the same as the Baker's Percentages for the combined (sponge + flour mixture) recipe. In _The Bread Bible_ (pg 40), Rose defines what she calls "The Dough Percentage". The quantities of starch, water, and fat in ingredients such as milk and eggs are added to the flour, water and oil in the recipe before calculating the Dough Percentages. The result is a measure of the nature of the dough rather than a recipe for making the dough. For example, the "Chocolate Chocolate Chip Bread" on page 106 has these Dough Percentages: Flour: 100% (includes the starch in the cocoa) Water: 151.4% (includes the water in the butter and egg whites) Salt: 1.2% Fat: 38.5% (includes the fat in the egg yolks and cocoa) For a bread such as the rye bread in question which contains only flour, water, yeast, sugar, and salt, the Dough Percentages are the same as the Baker's Percentages. Rose had this to say on the subject Nov 3, 2003 (bread-bakers.v103.n048.1): >I originally referred to the baker's % as "the rose ratio" but two >scientists took issue saying that it is not actually or technically a >ratio so I thought I'd better be safe and call it by what it is referred >to traditionally. While I agree that the usual purpose is to be able to >scale up and down recipes, my purpose was a little different. It was to >show people the full amount of water, fat, and, salt including that which >is in added ingredients so they could have a sense of what the bread would >be like without having to make it and decide whether they might prefer a >different type of bread or maybe even to decrease or increase the salt or >the liquid etc. to suit their own tastes. Now I'm kinda sorry I didn't >just leave it as "the rose ratio!" Jeff --------------- END bread-bakers.v104.n038 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved