Date: Sun, 19 Sep 2004 06:17:06 GMT -------------- BEGIN bread-bakers.v104.n041 -------------- 001 - "Dick Carlton" Subject: Corn beer Rye Bread Date: Mon, 13 Sep 2004 18:15:02 -0700 The last time I was in the Co-Op in Arcata, CA I was looking over the breads they sell, made right in the store. I noticed a small round loaf like a large dinner roll so bought it to munch on during the 100 mile trip home. It had a crunchy crust and a chewy interior and somewhat dark in color. Never have I tasted a more delicious bread. I was so impressed that I phoned them the next day and described what I had bought, hoping to learn enough so I could make it myself. The person I talked to said it sounded like their "corn beer rye". I have checked all of my bread recipe books and those at out local library but found nothing that sounded like what I had eaten. Does anyone know of a recipe that contains such ingredients? I would appreciate any ideas you have. Thank you, Dick Carlton Brookings, OR --------------- MESSAGE bread-bakers.v104.n041.2 --------------- From: Diane Purkiss Subject: Cracked wheat: tiresome UK question Date: Tue, 14 Sep 2004 08:03:48 +0100 Rose wrote: >it's simply a combination of my ten grain torpedo and my sour dough >bread--both from my book (the bread bible). i don't have it typed up but >all you need to do is soak 100 grams (3.5 ounces) of 10 grain cereal in >equal weight hot water at least 8 hours. then add it to your favorite >sourdough bread recipe after the 20 minutes autolyse. to be honest, i like >the texture and flavor best when i combine my own 10 grains as specified >in the book but it is still delicious with the already combined grains in >the cereal. I love this idea! Thank you for posting this (and your book is indeed my bread bible, though I have over fifty bread books). One question for anyone who is kind enough to answer it: is what you call cracked wheat the same as bulghur wheat? In the UK we don't seem able to get wheat berries, to my daughter's great grief; she loves SaraBeth's Big Bad Wolf porridge. Diane Purkiss --------------- MESSAGE bread-bakers.v104.n041.3 --------------- From: "Dick Carlton" Subject: lemon juice Date: Tue, 14 Sep 2004 07:40:17 -0700 While looking through some of my bread cook books looking for a use for some excess lemon juice I ran across some recomendations for the use of lemon juice as a dough conditioner to provide a higher rise, lighter texture, and stronger dough. It said, " You can add one teaspoon lemon juice for every two cups of bread flour without affecting the flacor of the bread". I have been using it in the last four batches of whole grain bread that I have made and am very pleased with the results. Dick Carlton, Brookings, OR --------------- MESSAGE bread-bakers.v104.n041.4 --------------- From: "Pedro S. Arellano III" Subject: Re: Danish rye bread, "Rye Krisp" and a work opportunity Date: Tue, 14 Sep 2004 14:32:17 -0500 Hello all, nice to be back. Anywho, as to the rye krisp, rye tack, hard tack, or whatever kinda tack you want to call it. Anyone who wants to know anything about Scandinavian baking needs to read Beatrice Ojakangas. http://beatrice-ojakangas.com/cookbooks.htm She is the authority on all things Scandinavian. Her books are great. I have no doubt she has a great recipe for hard tack. Your Fellow Bread Baking Fiend, Pedro --------------- MESSAGE bread-bakers.v104.n041.5 --------------- From: "Duane Riggs" Subject: Tresco flour Date: Thu, 16 Sep 2004 19:32:00 -0500 I was in Ohio attending a funeral and on my way home I stopped at a shop that sold products made by local Amish folks. They also sell bulk ingredient items. In the flour section they has a product called Tresco flour. This was bagged in plastic bags in 5, 10 and 20 quantities. It said it was a great all-purpose flour for breads. I bought 5 lbs to try but haven't done so yet. The person at the shop really didn't know anything about the product other than it was the flour was used by the Amish families there. I have searched on the net and found nothing about Tresco flour. Has anyone out there heard anything about it? I figured it was just a flour from a small mill somewhere. --------------- MESSAGE bread-bakers.v104.n041.6 --------------- From: Luvtocook94@aol.com Subject: bread baking Date: Mon, 13 Sep 2004 21:10:08 EDT I need some advice. I am making challah in my home oven. I am using rapid rise yeast. The final product tastes good but has a lot of air holes on the cut pieces. I believe I am putting the braided dough in too warm an environment to rise after it is shaped. I was leaving it in my oven with the temp of 110. Tomorrow I am going to try setting the oven to 100 and then turning the oven off and then putting the braid in the oven to rise. I read about putting a steaming pan of water in the oven and not needing to turn the oven on at all. I also read about putting the braided dough on top of a steaming pan of water on the counter. What is your advice? thank your for your help.................. --------------- MESSAGE bread-bakers.v104.n041.7 --------------- From: Tarheel_Boy@webtv.net (Skallywagg Forever) Subject: Baparoma... Date: Mon, 13 Sep 2004 08:36:15 -0400 Being rather shy and introverted, I rarely make a controversial statement, but what the hell, one of the great things about getting older is you can say what you like. I do not recommend the Baparoma. It makes one small loaf and the result is more trouble than it's worth. Ya gotta fill the little tray with just so much water and then carry the whole thing to the oven without spillling. This thing originally sold for about seventy bucks but now they're all over the internet for under twenty dollars as a closeout item. That should tel you something. It just ain't worth the effort, gang. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v104.n041.8 --------------- From: paulzjoh Subject: Re: looking for ciabatta recipe Date: Mon, 13 Sep 2004 08:47:06 -0500 Try "Rustic European Breads from your bread machine" by Linda West Eckhardt and Diana Collingwood Butts ISBN# 0-385-47777-5, the recipe on pages 183/5 is very good and pretty foolproof. --------------- MESSAGE bread-bakers.v104.n041.9 --------------- From: Cindy Lewellen Subject: Broken Pampered Chef stoneware pan Date: Mon, 13 Sep 2004 10:01:52 -0400 I was using my Pampered Chef stoneware bar pan to bake bread on and cracked it by spraying it with water. Does anyone know if there is a way to glue it back together which would be foodsafe and be able to withstand the oven heat? I really loved this pan and am too cheap to buy a new one if there is a way to fix this one. Thanks, Cindy --------------- MESSAGE bread-bakers.v104.n041.10 --------------- From: Gloria J Martin Subject: Flour measurements Date: Mon, 13 Sep 2004 08:23:27 -0500 I do not believe you can just "generalize" and say "4 1/2 oz. is equal to 1 cup". A lot depends on the type of flour you are measuring---is it whole grain or plain white? Is it plain white or bread flour white? Many of the bread baking cook books will have an information chapter that explains just what weight of flour the author is basing the recipes in the book on. One respected author says 5 1/2 ounces of flour is equal to 1 cup, Many flour sacks say 4 oz. of flour is equal to 1 cup. I haven't checked lately, but Cuisinarts used to say 5 oz. was the weight to base their recipes on. As I make most of my bread in the Cuisinart, I have had good success using 5 ounces of flour per cup. I have also used 5 oz. as the standard for the cup measurement in my bread machine (West Bend) and had good success. When I make a sweet roll or bread, I usually weight the flour in at 4 oz. per cup as I know I want a softer dough. I don't think weighing takes the fun away from baking---instead it helps give assurance that the dough will turn out correctly. I taught bread baking classes for many years and turned out many successful bakers. I would repeat that I think it is most important to read in the introduction of the particular book you are getting the recipe from to see just what the author means by 1 cup. Gloria Martin ggmartin2@juno.com --------------- MESSAGE bread-bakers.v104.n041.11 --------------- From: "R K Johnson" Subject: Richard Walker's post for ciabatta Date: Mon, 13 Sep 2004 10:02:07 -0400 After lurking for several years (and occasional direct communication with one of my favorites - Bob the Tarheel Baker), I saw a recent post by or in reference to Maggie Glezer, and finally bought her book __Artisan Baking Across America__. I was stunned with my first two results - they were truly wonderful breads, breads I've been trying to make, unsuccessfully, in my ABM. While it takes a day (not of solid work) to do, they were definitely worth it, and had the kind of crust and holes that Richard is looking for. Richard, if you want to communicate directly, that's OK, but they are LONG recipes, necessary I suppose to help the novice do it right. I followed her recipes literally, step by step, and I couldn't be more pleased. She has a ciabatta, I haven't tried it yet, but started off on Acme's Herb Slabs and Acme's Rustic Baguettes - wow! By the way, I got the book on Amazon as a used book, and it came in wonderful condition, defined as "shop-worn", at a very reasonable price. Bob Johnson, rkj910@verizon.net. --------------- MESSAGE bread-bakers.v104.n041.12 --------------- From: DorisM6220@aol.com Subject: Looking Austrian Sunflower Seed Bread recipe Date: Mon, 13 Sep 2004 11:12:36 EDT Does anyone have a recipe for an Austrian Sunflower Seed Bread or just a sunflower seed bread in general? Thanks Doris --------------- MESSAGE bread-bakers.v104.n041.13 --------------- From: Linda C Subject: sweet whey powder and blueberry bread Date: Mon, 13 Sep 2004 08:28:35 -0700 (PDT) I began adding about 1/4 cup of sweet whey powder to my two loaf whole wheat recipe that includes milk and vital wheat gluten. Talk about a difference in the texture. I do love a hearty heavy loaf, but it doesn't fold well and with the whey .... wow... soft bread! 1 cup whole wheat flour 2 1/4 tsp yeast 1 cup warm water 2 T agave nectar, honey or other sweetner Mix well and let yeast develop (bubble) about 10 minutes. Add: 1 1/4 cup warm milk 1/4 cup vital wheat gluten 1/4 cup sweet whey powder 1 1/2 tsp salt Begin adding whole wheat flour 1 cup at a time until you can form workable dough. I find this varies with the humidity and the moisture of the flour. I grind mine fresh and it seems to have a higher moisture content. Let rise twice in bowl, gently deflating and reforming into round. Divide and rise in pans. Bake. --------------- MESSAGE bread-bakers.v104.n041.14 --------------- From: Corina Gaffney Subject: Bavarian pretzels correction Date: Mon, 13 Sep 2004 10:44:42 -0700 (PDT) Yikes, I goofed! The recipe I posted last time was supposed to read "5 to 5 1/2 cups bread flour", NOT "2 to 2 1/2 cups"! Here is the corrected recipe: 2 cups hot water (110-115 F) 4 tablespoons butter, softened 2 tsp. salt 1 tsp. sugar 5 to 5 1/2 cups bread flour 5 tsp. bread machine yeast Coarse salt for sprinkling The directions were correct, so please check last week's list for complete instructions. Sorry about the mistake! Corina [[ Editor's note: the original recipe will be corrected in the archives. ]] --------------- MESSAGE bread-bakers.v104.n041.15 --------------- From: Wcsjohn@aol.com Subject: Ciabatta recipe Date: Mon, 13 Sep 2004 13:54:43 EDT You don't necessarily need to ferment it overnight, try this. 1 Day Ciabatta Sightly enriched, rustic dough, indirect method, ca. 8 hours elapsed time to make. Yield 4 medium Ciabatta loaves and 12 fat rolls. POOLISH 475 gm 12% or more protein content white flour 25 gm rye 700 gm hot water, 2 teaspoons instant yeast* Mix all ingredients and whisk until smooth and showing elasticity, loosely cover and leave on counter 4 hours, fermentation will be vigorous. DOUGH The poolish 500 gm white flour as above 20 gm salt 6 tablespoons dried milk 2 tablespoons olive oil Whisk the oil into the poolish,make a well of the dry ingredients on the counter and rough mix, the dough will be sticky. Using one hand and a bench knife in the other grab the dough with your fingers, pull straight up and let slap down onto the counter. Keep doing this until the dough is very elastic, takes me 2-3 minutes. The dough should be stretching 12-18 inches and reasonably smooth but it doesn't have to be perfectly smooth.** Sprinkle a little flour over the dough and counter and gather the dough together, it is very soft but coherent and elastic. Stretch and fold 4 times at 10 minute intervals. Leave, well floured, covered, on the counter to double. Without knocking down cut the dough into 8 pieces. Divide 4 of the pieces into 3 making the 12 rolls. Stretch and fold each piece to a fat roll or loaf. proof en couche, seam side up to double and very wobbly Bake the rolls first, inverted, at your oven's top temperature immediately turned down to 220C (425F), about 10 minutes, internal temp 94C (200F). When the rolls are baked, and the oven has recovered, invert and stretch the large dough pieces into the correct Ciabatta shape and bake IMMEDIATELY same oven temperatures as the rolls, ca. 20 minutes, same internal temperature So light it almost flies. Put the poolish on in the morning, Ciabatta for supper or dinner. *Yes, 2 teaspoons is a hell of a lot for a poolish but it's a short preferment and there's no extra yeast in the main dough. ** You could, with equal effect run it through a heavy duty mixer with a dough hook at MEDIUM speed for 5 minutes or so. Or try this, I've posted it before but it's been modified a little. JOHN'S MUSHROOM CIABATTA Mixer Version This is a long, quite complex recipe, it's a bit labour intensive and the bread is a challenge if you're not used to dealing with hydration levels in the 80%+ range. But, I kid you not, it's a stunner. The two sets of measurements are NOT Mix 'n' Match, they are in the same ratio but not direct conversions. Use one set or the other and "Don't mess with Mr Inbetween" POOLISH 50 gm (2 oz) rye flour 450 gm (1 lb 2 oz) high-protein white flour 850 gm (2 lb 2 oz) water 1/2 tsp instant yeast DOUGH The Poolish 200 gm (8 oz) sieved (coarse bran removed - see notes) wholewheat "bread" flour 300 gm (12 oz)high-protein white flour 20 gm (3/4 oz) salt 1 tsp instant yeast MUSHROOMS 20 grams (3/4 oz) dried porcini 2 heads (yes, heads) of garlic, at least 20 cloves, peeled and thickly sliced, 4 - 5 slices per clove 1 kilo (2 1/2 pounds) cultivated mushrooms (Agaricus Bisporus) sliced 5mm (1/4") thick 1 teaspoon salt 1/2 teaspoon black pepper, coarsely ground Juice of 1 lemon 4 tablespoons olive oil Salt, pepper and lemon juice to adjust seasoning METHOD Mix the Poolish ingredients to a smooth batter and leave AT ROOM TEMPERATURE overnight. The resultant goo will smell strongly of sour rye and yeast by-products. Add the dough's dry ingedients to the Poolish and mix roughly until just hydrated. Leave for 20 minutes. Mix on medium (3 on a Kenwood) for 6-8 minutes until very smooth and elastic and clearing the sides of the bowl. Flour your counter, generously, and scrape the very wet dough onto the flour, dust all over with more flour and use a scraper to help you roll the dough in the flour until it's coated all over. Leave for 10 minutes, sprinkle more flour around the dough and use your scraper under the dough to release it. With floured hands perform a stretch and fold. Leaving to relax as necessary, repeat the stretch and fold 3 more times, then leave to rise for about an hour - 1.5 - 2 times growth, covered with whatever you normally use, in my case, floured tea-towels. While the dough is rising, prepare the mushrooms. Just cover the porcini with very hot water and leave to soak. Heat the oil on low heat in a large, deep sided skillet or a Wok, which is what I use. Add the garlic and fry gently, without browning, until soft. Add the mushrooms to the pan with the salt and pepper, turn the heat up and fry the mushrooms until they give out their liquid, there will be a lot of it. Turn the heat to max and, stirring occasionally, cook the mushrooms until the juice has almost disappeared and the oil is starting to separate at the edges of the mixture. Drain the porcini through a fine sieve into the pan, add the lemon juice, chop the porcini, roughly, and add to the pan. Cook fast until the added liquid is gone and the mushrooms are beginning to show a few touches of brown. Leave to cool and adjust the seasoning when at room temperature. They should be as highly seasoned as you find acceptable. Flatten and spread the dough out to as large a rectangle as you can, before the dough becomes too elastic, by dimpling the dough with floured fingertips. Spread as much of the mushroom mixture on the top of the dough as will completely cover 2/3 of the rectangle at least one musroom slice thick. Don't be too fanatical about it. Fold the dough like a letter, trapping the mushrooms between layers of dough. If you haven't incorporated all the mushrooms (it always takes me at least two foldings.), leave the dough to relax for about 15 minutes and repeat the dimpling/spreading/folding. Repeat, if necessary, to use all the mushrooms. Leave 15 minutes and dimple and fold again to distribute the mushrooms. Flour the top of the dough and cut into 4 rectangles and, with floured hands, stretch and fold each rectangle into a plump square. Proof the loaves en couche until doubled. Working quickly, pick each loaf up and stretch to the typical Ciabattta shape, onto the peel or parchment then straight into the oven. Bake at max, on stones, steam optional, can't say it made a difference in my bakes, for about 1/2 hour, minimum internal temperature of 93C (200F). Cool on racks for at least 1 hour before eating unless you intend to consume the bread warm with Tahini, which is a magnificent combination, if a little powerful in flavour for those with delicate palates. NOTES Sieved wholewheat is just wholewheat flour passed through a kitchen sieve and the coarse bran that remains in the sieve discarded. The dough is a bit of a bugger to handle but the elastic crumb produced, in part, by the high hydration is magnificent. The bread is obviously a Ciabatta variant but it is a lean dough so should not keep as long as a typical Ciabatta made with oil and milk but the mushrooms keep the bread moist for a couple of days and there's never any left by then anyway The rye in the poolish is absolutely necessary. John --------------- MESSAGE bread-bakers.v104.n041.16 --------------- From: PPhllpsd@aol.com Subject: Re: bakeries in Philly Date: Mon, 13 Sep 2004 15:36:58 EDT The best place for Philly Cheese steaks is in the Italian Market on South 9th street. We prefer Ginos but you can also try Pats right across the street. As for bakeries for Jewish there is Lipkins at Rhaun Street and Caster Ave they are one of the best for all natural Jewish rye and then in South Philly is Gold Medal they also do the same. Another thing you can try is Nick's Roast Beef at 20th and Jackson Street in south Philly. They are the best also. Let me know what you think. If you like opera go to Victors Cafe there they serve good Italian food and all waiters and waitress sing opera they are in south Philly also. David Elston-Phillips --------------- END bread-bakers.v104.n041 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved