Date: Tue, 17 Jan 2006 09:19:13 GMT -------------- BEGIN bread-bakers.v106.n002 -------------- 001 - "Mary Fisher" Subject: Re: need N.Y. rye advice Date: Sun, 8 Jan 2006 12:27:21 -0000 FREDERICKA COHEN wrote: >I need advice or tips about baking a sour rye bread (or N.Y. rye bread ). > >In my Ohio city, there is a franchise bakery of a national chain >famous for its great breads, including a N.Y. rye. They have a great >success with a variant of the "free" baked rye loaf which they call >a "pan rye." > >This is basically the NY rye baked in a loaf pan. The flavor is the >same but the pan crumb is, I think, a bit lighter because it rises higher. > >It makes awesome sandwiches and is in great demand at restaurants as >well as for home purchase. > >I have been successfully making the rye "bullet" for some time but >the minute I put the dough into a loaf pan, it morphs into a wet >clay brick. It's a tasty brick but it's not a pan rye. > >(How many rye croutons can I eat?) LOL! I wish I'd thought about that when I chucked out a brick last week. >I don't use a long working starter. At my age, I don't even buy green bananas. I'll try to remember that but at my age I doubt that I shall. Thanks for cheering my up, Fredericka, I'm up for the first time after surgery on Thursday and needed a laugh :-) Mary --------------- MESSAGE bread-bakers.v106.n002.2 --------------- From: fredex Subject: Re: Need N.Y. rye advice Date: Sun, 8 Jan 2006 08:03:49 -0500 Fredericka: I (re-)posted a recipe I had previously gotten from this list for a lovely sour rye. You can find it here, in the list archives: http://www.bread-bakers.com/archives/digests/v104n009.txt It does use a starter that is made ahead of time and maintained between batches of bread, but if you want a well-flavored sour rye, it's worth it! Fred fredex@fcshome.stoneham.ma.us --------------- MESSAGE bread-bakers.v106.n002.3 --------------- From: "Ulrike Westphal" Subject: Re: Ulmerbrot Date: Sun, 8 Jan 2006 15:22:38 +0100 This is a kind of bread I won't bake, so try these (German) links: http://www.swr.de/swr4/bw/regional/baden/tipps/rezepte/-/id=258678/nid=258678/did=294730/1yzes3b/index.html http://www.augusta.de/~thk/kochbuch/kuchen/ulmer___.htm http://www.spinchat.de/forum/athread?c=277/2003/08/5268/5304 HTH Ulrike 100 km north of Ulm ;-) [[ Editor's note: Google's translation of the first recipe. Not bad for a machine :-) http://www.google.com/language_tools ]] Ulmerbrot Results in 2 to 3 box forms: 1 kg flour 1 cube yeast 1/2 l lukewarm milk 60 g butter 180 g sugars 2 eggs 1 tl anise 1 Pck. Zitronat 1 Pck. Orangeat 1 tl salt Preparation: From prepare, well through-kneaded and covered added a yeast dough on double quantity to go leave. through-kneads again efficiently and approx. 1 cm gives the paste on a board thickly to unroll. Outdo, to an easily oval form to unroll and to the half fold Kuechlein up with a round form. Set closely next to each other, the open side upward, into a gebutterte box form. Again to go leave. Before the baking procedure make a deep profile into the paste, coat with eigelb and with 180C about 40 minutes bake. Garniervorschlag: The cake with butter or jam, cooled off, serve. --------------- MESSAGE bread-bakers.v106.n002.4 --------------- From: Jonathan Kandell Subject: Re: yeast substitute Date: Sun, 8 Jan 2006 10:57:30 -0700 Right, you can always shove dough in the fridge, at any stage, and then continue the next day. Like a fool I instead use excel to schedule backwards from the fermentation "window" where I do other errands. My wife makes fun of me since I base a whole day around the bread. There's been many times we've had to rush home so I could shove the bread in the oven. At least with sourdough 15 minutes here or there doesn't make or break the loaf, whereas with yeast it's down to the minute! On Jan 8, 2006, at 6:11 AM, Lobo wrote: >As for the long time from mix to bake, you can put formed loaves in >the frig and bake them later. When I made my last batch, I put them >in the oven when I got up in the morning and by the time I showered, >dressed, read the newspaper and ate breakfast, they were done. I >threw a dishtowel over them and left for the day. --------------- MESSAGE bread-bakers.v106.n002.5 --------------- From: lobo Subject: re: need N.Y. rye advice Date: Sun, 08 Jan 2006 11:10:06 -0700 Here are two recipes I helped develop and like. I don't know if they're what you want, but they're good! I also have one made with dill pickle juice. Let me know if you want that. BUDDY'S SOURDOUGH RYE 1 - 2 loaves (People said this one had a stronger rye flavor) The night before: Expand 1 c. starter with: 1/2 c. rye flour 1/2 c. white flour 2/3 c. water Next morning add: 1/4 c. water 1/2 T. salt 1 T. sugar 1 T. olive oil 1 T. caraway seeds 1 1/2 c. rye flour 1 c. white flour Add more (or less) flour as necessary to get a soft dough. Knead until satiny. Place in bowl, cover and let rise until doubled in bulk. Shape into loaves, let rise until doubled in bulk. Bake 40 minutes at 350 F or until it sounds hollow when thumped on the bottom. Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 F, paint with salt water, bake 25 minutes more, painting at 10 minute intervals. BUDDY'S SOURDOUGH RYE 2 - 2 loaves (I prefer #1) 2 c. expanded starter (meaning feed starter with water and flour the night before) 1 c. water 2 c. rye flour 1 T. salt 1 T. olive oil 1 T. caraway seeds 3 c. whole wheat flour Add more (or less) flour as necessary to get a soft dough. Knead until satiny. Place in bowl, cover and let rise until doubled in bulk. Shape into loaves, let rise until doubled in bulk. Bake 40 minutes at 350 F or until it sounds hollow when thumped on the bottom. Alternate baking method for chewier, salty crust: Bake 20 minutes at 350 F, paint with salt water, bake 25 minutes more, painting at 10 minute intervals. --------------- MESSAGE bread-bakers.v106.n002.6 --------------- From: CarefreeCN@aol.com Subject: Re: pizza stone on outside grill? Date: Sun, 8 Jan 2006 21:42:47 EST HI All, I think this subject came up a couple of years ago.......... and don't remember the answers........ Is there a pizza stone that can be used on an outside grill to bake bread and rolls?? also has anyone tried baking bread in a Nesco - outside? We've recently moved from the Northeast where a hot oven was wanted in the winter to warm the house, now live in the southwest where a hot oven is not wanted! and I still love to bake bread. Thanks Cheerie --------------- MESSAGE bread-bakers.v106.n002.7 --------------- From: "Pedro S. Arellano III" Subject: re: yeast substitute for sourdough Date: Sun, 8 Jan 2006 21:02:05 -0600 The messages I'm responding to are below. I want to agree with Lobo and Jonathan. I can not speak for all sourdough mothers, but my mama has taken some serious abuse. I have gone months and months and... without feeding her. Once I even-- ok you can't tell anyone okay? Keep it a secret between you and me? I went so long once without feeding her that mama was covered with mold and all kinds of funky colored nasties. I scraped off the nasties fed her and kaplowi, she came right back to life. I think I may have Jason, or Freddie or the Terminator or something like that for a sourdough mother. Sounds like Lobo and Jonathan have had similar experience with tough mothers. I am sure they don't abuse there moms like I do, but anywho sourdough baking is a blast. If you have put off sourdough exploration for fear of offing mommy, don't put it off any more. Get the virtual sourdough bible or borrow it from the library. The bible for sourdough IMHO is Ed Wood's "World Sourdoughs From Antiquity" If you can't make some good sourdough after reading that, then-- well I don't know. It's not rocket science. Don't believe the elitist sourdough snobbery propaganda it isn't that hard. Go for it! Bake, bake like a mad man or woman for that matter. Okay I'm scaring myself so I'm going to stop now. Your Fellow Bread Baking Fiend, Pedro lobo wrote: >Subject: re: yeast substitute for sourdough >Date: Sat, 07 Jan 2006 10:38:20 -0700 > >Jonathan Kandell wrote: >>If you try let us know how it turns out. I don't see much benefit >>to=20 substituting yeast for sourdough as the main defect/benefit >>of=20 sourdough is still present: the very long time necessary from >>mix to=20 bake! As for convenience, the skill to make and keep a >>natural=20 starter itself is much exaggerated. > > >Thank you! It is very much exaggerated ... the stuff is very hardy. > >As for the long time from mix to bake, you can put formed loaves in >the frig and bake them later. When I made my last batch, I put them >in the oven when I got up in the morning and by the time I showered, >dressed, read the newspaper and ate breakfast, they were done. I >threw a dishtowel over them and left for the day. --------------- MESSAGE bread-bakers.v106.n002.8 --------------- From: "Mark Piper" Subject: Crunchier Pizza Crust Date: Mon, 09 Jan 2006 15:11:33 -0600 I have a question. How can I get my pizza dough to be crunchier? My current recipe is a short dough. 5.5 cups of flour - half cup yellow cornmeal - 2 packets instant yeast - 4 tbls. Olive oil - half cup vegatable oil. It makes a very nice crust for chicago style deep dish. I often wondered if adding a couple of tlbs. of vegatable shortening or butter wuld make a difference. I'm trying to get something close to Duos Pizzeria in Chicago. Thanks for the help Mark Chicago --------------- MESSAGE bread-bakers.v106.n002.9 --------------- From: "Peter Reinhart" Subject: Recipe testers needed for my new book Date: Tue, 10 Jan 2006 00:06:33 -0500 Hi Everyone, Well, the formulas for my whole grain bread book are not quite ready for testing but soon will be. I've set up a special e-address for those who are interested so, if you want to be on the testers list, please don't respond to this address or to my home e-address, but instead first go to my blog at http://peterreinhart.typepad.com/ (no www). The instructions for how to get on the testers list are all there, including a new e-address dedicated totally to the testers group. The focus is 100% whole grain bread, as well as a few gluten free breads. The testers from this list made a huge impact on my last two books so I look forward to hearing from those of you who have the time and energy to participate. These are difficult breads--much trickier than white flour breads--but they will be fun and not like any you've seen in any other books. Happy New Year to everyone and I look forward to hearing from some of you. Best Wishes and Many Thanks, Peter Reinhart --------------- MESSAGE bread-bakers.v106.n002.10 --------------- From: "mrsu@juno.com" Subject: Ulmerbrot Date: Wed, 11 Jan 2006 18:41:07 GMT Is this a black type bread? I have a Russian,German, and Polish cookbook that has a black bread recipe used for dessert. It doesn't say where in Germany it is used but here it is. I wrote it exactly as it is in the book. Melissa Black Bread (from Russian,German, and Polish Cooking by Catherine Atkinson and Trish Davies) 50 g (2 oz) (1/2 cup) rye flour 40 g (1 1/2 oz) (1/3 cup) plain four 4 ml (1/4 tsp.) baking powder 2.5 ml (1/2 tsp.) salt 1.5 ml (1/4 tsp.) cinnamon 1.5 ml (1/4 tsp.) nutmeg 50 g (2 oz) (1/3 cup) fine semolina 60 ml (4 Tbs.) black treacle 200 ml (7 floz) (scant 1 cup) cultured buttermilk* cherry jam, soured cream or creme fraiche and a sprinkling of ground allspice, to serve 1. Grease and line 2 x 400g (14 oz) fruit cans. Sift the flours, baking powder, salt, and spices into a large bowl. Stir in the semolina. 2. Add the black treacle and buttermilk and mix thoroughly. 3. Divide the mixture between the 2 tins, then cover each with a double layer of greased pleated foil. 4. Place the cans on a trivet in a large pan and pour in enough hot water to come halfway up the sides. Cover tightly and steam for 2 hours, checking the water level occasionally. 5. Carefully remove the cans from the steamer. Turn the bread out on a wire rack and cool completely. Wrap in foil and use within 1 week. Serve the bread in slices with cherry jam, topped with a spoonful of soured cream or creme fraiche and a sprinkling of allspice.** *if you cannot get buttermilk, use ordinary milk instead, first soured with 5ml (1 tsp.) lemon juice. **the picture shows cherry jam on half and the soured cream on the other half of each slice. --------------- MESSAGE bread-bakers.v106.n002.11 --------------- From: Andyfrog@aol.com Subject: Manual for Kenmore Choice Bread Machine Date: Wed, 11 Jan 2006 17:41:07 EST I just purchased a "Kenmore Choice Bread Machine with Multi-Logic" on eBay. It looked like my favorite DAK Turbo II and I was mainly interested in the bread pan and paddle which are both in good shape. However, this machine seems to be in great shape as well--but it didn't have the owner's manual. (It came with a recipe book called "Easy Baking.") Does anyone have an owner's manual that they'd be willing to copy for me? I'll be happy to pay for your expenses. I've checked Sears online and looked on eBay--I don't see any manuals for this model. The recipe book is copyrighted 1992. Thanks, Andy in NJ --------------- MESSAGE bread-bakers.v106.n002.12 --------------- From: Roxanne Rieske Subject: High-altitude baking: "Pie in the Sky" Date: Fri, 13 Jan 2006 06:18:34 -0700 For the fellow high-altitude bakers out there: run out and get Susan G. Purdy's book _Pie in the Sky_ (May 2005). I'm in love with this cookbook. The recipes for High Altitude Pound Cake and Mile-High Lemon Meringue Pie are worth the cost of the book themselves (for those who don't know, meringues typically flop above 6,000-7,000 feet and typical poundcake recipes don't fare much better because of the high amount of butter and sugar in them). If you live around 10,000 feet, this book is a definite must. Each recipe has been thoroughly tested, many, many times, at different altitudes to ensure accurate and consistent results (the mountains of North Carolina and Vermont--2500-3500 feet; Sante Fe, New Mexico--7,000 feet; Denver, Colorado--5280 feet; Brekinridge, Colorado--10,000+ feet; and many places in between). There are also sea-level directions for each recipe--so even the regular baker can use this book. The book includes some 100 recipes for muffins, scones, biscuits, quickbreads, cookies, cakes, pies, and yeast breads (the challah bread is amazing)--Each tested many times over at each altitude level. This is the first ever baker's book of this nature that I've seen. Other "high-altitude" books barely come close to this book. Can you tell I love this book? ;-) Roxanne rokzane@comcast.net --------------- END bread-bakers.v106.n002 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved