Date: Sat, 15 Jan 2005 06:45:13 GMT -------------- BEGIN bread-bakers.v105.n002 -------------- 001 - RosesCakeBible@aol.com - Re: Bundt pans 002 - The Markhams - Pick Your Bread Machine Recipe 004 - "Sandy" - More on Three King's bread --------------- MESSAGE bread-bakers.v105.n002.1 --------------- From: RosesCakeBible@aol.com Subject: Re: Bundt pans Date: Sat, 8 Jan 2005 10:17:55 EST "Allen Cohn" wrote: >I had thought that bundt pans were particularly-well suited for very wet >batters (such as the one below), because the shape allows heat to rapidly >get to the center of the cake. > >But then this article about Shirley Corriher and the accompanying recipes >for tunnel of fudge cake and pound cake (both of which are thick batters >baked in bundt pans), leads me to question my original hypothesis... Bundt or tube type pans are ideal for most cakes exactly because of what you said about heat conduction. In regular layer cake pans the center is always the last part to bake. This problem is increased as the cakes get larger. Most Bundt type pans are 10 cups in capacity so this enables you to make a large cake in one pan without having problems of humped or fallen centers. It also gives you a beautiful cake with no need to decorate it. When it comes to bread, however, the firmness of the dough will not allow it to mold to the flutings of the pans and take a deep impression. That is why I chose to make the Kugelhopf in my book in the rose Bundt pan. Being a softer yeast dough I knew it would conform beautifully to the complex shape of the pan. Hope this helps! I'm sure many of you know that the father of the Bundt pan, Dave Dalquist, just passed away this week. There was an interesting obituary in the New York Times (January 6th). I just got to visit the factory in Minn. this past November to see how the Bundt pans are made. It was a very meaningful experience after years of having used these pans to pleasing effect! Happy New Year, Rose (Levy Beranbaum) --------------- MESSAGE bread-bakers.v105.n002.2 --------------- From: The Markhams Subject: bagel help Date: Sat, 08 Jan 2005 20:35:25 -0600 I tried making bagels from the Bread Baker's Apprentice today. The flavor was wonderful and the crust was nice and chewy. But they were soggy in spots. I'm sure this is a problem from the technique (my lack of experience), not from the recipe. I was wondering if anyone had any suggestions before I attempted another batch. (My husband claims he is doing his best to eat this batch so I can make the next batch soon.) It seems like the soggy spots might be from air bubbles when the dough rose. or that they weren't perfectly smooth when i boiled them and some water stayed in depressions in the dough. These are just my guesses, I was hoping someone might have experienced this and found the solution. Thanks a bunch! Carolyn --------------- MESSAGE bread-bakers.v105.n002.3 --------------- From: Subject: Pick Your Bread Machine Recipe Date: Mon, 10 Jan 2005 09:22:19 -0600 Happy New Year, Everybody! Just this week, I came across a comment on Allrecipes.com regarding the outcomes of various doughs for bread recipes. I think some of you "more seasoned" bakers may say, "Well, duhhhhh," but for me it was a real revelation. I think it will really help me in screening recipes in the future when I'm trying to decide what type of bread / rolls I want to make. Hope it helps someone else, too. "Pick Your Bread Machine Recipe: Remember that lean doughs--recipes containing no butter, oil, or egg yolks--will produce bread that's crispy on the outside and chewy in the middle. And short doughs--recipes that contain some form of fat--will produce tender bread. Lean dough is what you want to use for baguettes; short dough is bettter for cinnamon rolls. The rest is all a matter of what you like!" Jeanette in South Texas... ..where it is supposed to hit 77 degrees today! But don't worry--our share is coming--it's supposed to hit a low of 24 degrees by Saturday night! --------------- MESSAGE bread-bakers.v105.n002.4 --------------- From: "Sandy" Subject: Re: looking for 3 loaf mixer Date: Mon, 10 Jan 2005 12:09:49 -0500 Pennie, I don't have a bread machine so I can't help with that, but I have a Bosch Universal mixer that could handle 3 loafs of whole wheat with no problem. It is very strong! Sandy --------------- MESSAGE bread-bakers.v105.n002.5 --------------- From: "hghaynes" Subject: Crumpet Question Date: Tue, 11 Jan 2005 18:23:31 -0800 Today I made the crumpets from RLB's Bread Bible. I got lots of bubbles after I added the baking soda but the dough was quite, quite sticky and didn't pour into the rings. I didn't get little bubbles when they fried. What did I do wrong? I followed the recipe to the letter and they taste good. Thanks, Holly Save old recipes and memories by visiting http://www.heritagerecipes.com --------------- MESSAGE bread-bakers.v105.n002.6 --------------- From: FREDERICKA COHEN Subject: I'm back with another request! Date: Tue, 11 Jan 2005 19:34:41 -0800 (PST) Many thanks for all the great potato flour/starch information. No, they are not the same, and yes, potato flour certainly keeps bread tender and moist. I went with the several-times-suggested trick of using plain potato flakes which are turned into powder via the food processor. Now I want to further enhance this bread by replacing the sugar with honey but I have twisted my brain trying to calculate the liquid difference! The recipe calls for 1 3/4 cups of water and 1/3 cup of sugar. (7 cups of flour total) What I have come up with is 3/4 cup of water and 3T of honey. But it doesn't seem correct. Please help! Again my thanks for all the direct help you have given me and the indirect lessons I have learned just "visiting". Fredericka --------------- MESSAGE bread-bakers.v105.n002.7 --------------- From: lobo Subject: Whole Wheat Bread, fluffy Date: Thu, 13 Jan 2005 19:29:39 -0700 I made this last week, but adapted it to use sourdough (see parens for my changes). It came out pretty good, but I could really taste the ginger. What's the point of the ginger? How much could I decrease it and still get whatever effect it's supposed to have? > From: Eitan Levy > Subject: Fluffy Whole Wheat Bread > Date: Mon, 08 Nov 2004 10:40:05 +0200 >I think that this bread recipe is what you would call light, almost >fluffy. Keeps well for over a week. It's a little finicky but the result >is well worth the try. Since the paddle in my bread machine is stuck I >prepare the dough in the machine and then hand finish it. I like this as >then I can make 2 smaller loaves >Doreen Levy WHOLLY WHOLE WHEAT BREAD (add 1.2 c. sourdough (this is white flour sourdough ... bubbly from adding water and flour and allowing to sit overnight)) 1 1/3 cups water (2/3 c. water) 3 Tbs. Oil 2 tsp salt 2 Tbs. honey (1/8 cup) 2 Tbs. date syrup (or molasses) 3 cups whole wheat flour (1.75 c. whole wheat flour) 1/2 cup wheat bran 1/2 cup oats (quick or coarse) 1/2 cup walnuts/millet 3 Tbs. flax seeds 1 tablet vitamin C, crushed 1 Tbs ginger powder 1 Tbs. yeast To make to bread machine combine in order given. After a few minutes check consistency. Finger should go in smoothly. If dough isn't coming together or too dry add water, I Tbs. at a time. Punch down and let rest 20 minutes. Punch down and form into a loaf. Let rise 40 minutes. Slash top. Bake 375 F for 40 minutes. To make in Mixmaster, place dry ingredients in bowl. Mix water, oil, honey and syrup. Add to dry ingredients and then add flax and walnuts. Mix on low for 7 minutes. This will not react like regular dough. It should have just enough liquid to come away from the sides even if it doesn't cluster well around the dough hook. Let rise for 45 minutes. Punch down and continue as above --------------- MESSAGE bread-bakers.v105.n002.8 --------------- From: Ellen Lee Subject: More on Three King's bread Date: Sat, 8 Jan 2005 09:18:08 -0500 Ipicked up the same clue to Michael's dilemma that Roxanne did: lack of or inadequate kneading. I thought the amount of yeast should be increased, too. The recipe intrigued me, so I tried it by using my bread machine for mixing, initial kneading, and first rise. I used 1 Tbsp. instant yeast. The resulting dough was silky and smooth to the touch, only very slightly sticky. I added no flour, even for shaping the dough into the ring. I didn't add the dried fruit topping or the baby figurine. I baked it on a large pizza pan. The result was a huge bread with brown, crisp crust and a "dimple" where the hole should be. The interior was a light, fine crumb bread with an angel food cake texture. I peeled off the crust and discarded it, then tore the innards into chunks and used half of them to make the best bread pudding I've ever had. One-third of the chunks would have been enough. The other half is in the freezer, for the next bread pudding. This is a brioche-like bread with spices. I have had a delightful exchange of messages with Michael, who sent digital photos of his resulting masterpiece. Ellen --------------- END bread-bakers.v105.n002 --------------- Copyright (c) 1996-2005 Regina Dwork and Jeffrey Dwork All Rights Reserved