Date: Mon, 30 Jan 2006 12:05:21 GMT -------------- BEGIN bread-bakers.v106.n004 -------------- 001 - "M. Tompkins" Subject: Re: pizza stone on outside grill? Date: Sat, 21 Jan 2006 09:45:49 -0500 If you are trying to make a traditional type pizza on the grill, I'd suggest using indirect heat. Several years ago, while making bread our electricity went out. The dough was in it's final rising stage at the time. Since I figured it would be ruined anyway. I thought I'd try grilling it. I have a Weber charcoal grill and set the coals in baskets on the sides as you would do to slow cook ribs or a roast. I put the bread pans in the middle and it worked perfectly. The bread had a nice smoky flavor and the crust was a bit thicker than normal. I've made the very thin crust grilled pizza where you cook one side of the dough before adding toppings. It's great. I'm now interested in trying to make pita bread on the grill and will attempt that this Spring. Hope this helps, Mike --------------- MESSAGE bread-bakers.v106.n004.2 --------------- From: Yvonne McCarthy Subject: crispy pizza crust Date: Sat, 21 Jan 2006 06:58:43 -0800 (PST) I was curious about the recipe you gave. There is no salt or water listed? And I do agree, the amount of yeast seems a little high. I'd love to give your crust recipe a try, but I, too, think I'll use less yeast. I have a "deep dish" pizza pan that I've had luck with as far as crispier crusts. I make a dough with boiled potatoes (recipe in Cooks Illustrated 2-3 years ago, can't remember which exactly) in the dough. It made lovely deep dish style pizza crust, and called for I think 2-4 TBSP olive oil in the pan before the dough went in, and then the dough had a proof in the pan before topping and baking. Pretty much I guess the bottom of the dough was fried, but it made a lovely flavorful crisp & soft crust. For a crisp crust with a different recipe (basic flour, water, oil, salt, yeast), I bake on a stone I preheat for at least an hour at 450F, then when the pizza looks right I remove with a peel and cool it on a rack for 5 minutes minimum. Steam will be escaping from the bottom of the crust and if that's trapped on a plate or board, etc., it will soften your crust right up. Hope this helps, gabby as it is. Yvonne in Kansas (and I don't know anyone called Dorothy, and my dogs are named Ralph, Stella and Bubbles :^D ) --------------- MESSAGE bread-bakers.v106.n004.3 --------------- From: Mike Avery Subject: Re: Rye sourdough bread Date: Sat, 21 Jan 2006 08:08:59 -0700 THOS E SAWYER wrote: >Subject: Rye sourdough bread >Date: Thu, 19 Jan 2006 15:40:45 -0800 (PST) > >One of the best rye sourdough breads that I have ever baked is a >recipe by Beatrice Ojakangas, in her _Whole Grain Breads by Machine >or Hand_ cookbook. This is for a sourdough pumpernickel rye bread >that begins w/making a rye sourdough starter. I really like Beatrice Ojakangas' books. However, sourdough is not her long suit. I can't consider this starting a sourdough starter, since one of the ingredients is sourdough starter. Where did it come from? Also, if you maintain a sourdough starter well, you don't need to use bakers yeast with the sourdough. I took one of her recipes and modified it to use sourdough and posted the results at http://www.sourdoughhome.com/bohemianrye.html Of course, it is difficult to make a true sourdough in a bread machine, which is why the original poster used the dough cycle of his bread machine. Mike --------------- MESSAGE bread-bakers.v106.n004.4 --------------- From: "Barbara Ross" Subject: RE: crunchier pizza crust Date: Sat, 21 Jan 2006 12:12:11 -0500 I've been making my own pizza for years, but went to a King Arthur training class and learned how to make the crust really crunchy. First, the dough is made with a poolish. I'm not sure if that makes a difference, but it's awesome. Then, and here's the trick, THE DOUGH IS ROLLED OUT AND GOES ON THE PIZZA STONE FOR FIVE MINUTES WITH NO TOPPINGS. Then you take it out, put on the toppings, and put it back in to finish. The dough is crispy and thin and fabulous! Barb Ross --------------- MESSAGE bread-bakers.v106.n004.5 --------------- From: dave glaze Subject: Re:Crispier pizza crusts: Date: Sat, 21 Jan 2006 11:27:37 -0800 If you want to know about pizza crusts, get a copy of Peter Reinhart's American Pie. He provides recipes and instructions for making all kinds of pizza crusts from the very soft to the very crisp. This book is an excellent source for making pizzas and a good read as well. Dave Glaze --------------- MESSAGE bread-bakers.v106.n004.6 --------------- From: "Patricia Stephenson" Subject: Molasses glaze for festive rye bread Date: Sat, 21 Jan 2006 14:37:35 -0500 Speaking of Beatrice Ojakangas, one of her books contains a recipe for (I think) Lucia bread which is a favourite of mine, except that I have never been able to get the glaze right. Can anyone tell me how I should be doing this? On the face of it, the glaze is simple: 2 Tbsp molasses 2 Tbsp water "To make the glaze, mix the molasses with water. Brush the loaf about halfway through baking with half of the glaze. Remove the bread from the oven and cool on a wire rack. Brush with the remaining glaze." The loaf, a large free-form circle, is two thirds rye and is sweetened with 3/4 cup dark molasses to 6 cups flour, along with candied peel and zest and stout and spices. It bakes at 350 F. When I did exactly this, the glaze was VERY sticky and remained so. It definitely adds a delicious small something to the bread (along with a beautiful shine to the very dark bread), so I wouldn't want to leave it out -- but slicing and eating it is messy, the glaze (though inconspicuously thin) remains very tacky and gets all over your hands (and the bag, if you are freezing or storing any) in the process. I was using "100% pure fancy molasses, no preservatives" -- just regular grocery-store cooking molasses, not blackstrap molasses. I tried heating the molasses-water mixture; I tried only glazing while the bread was hot; but to no avail. Does anyone have any experience with this kind of glaze? Pat --------------- MESSAGE bread-bakers.v106.n004.7 --------------- From: THOS E SAWYER Subject: Sourdough Rye Starter Date: Sat, 21 Jan 2006 12:07:51 -0800 (PST) PUMPERNICKEL RYE BREAD OMISSION: Sorry, I omitted Beatrice Ojakangas' sourdough pot starter that can be used in her sourdough pumpernickel rye bread recipe that I recently sent in . While this bread is not a true sourdough bread since it includes the use of yeast, I found it an EASY recipe to make and in that perspective, I gave it a high rating. I usually use my own supply of sourdough starter ("Oscar"--needs regular exercise) instead of making this one. This is her recipe if one does not have sourdough going. Yield: About 2 Cups 1 C warm water (105 to 115 F) 1 C unbleached all-purpose flour, whole wheat flour, or medium rye flour 1/8 tsp active dry yeast In a large nonrective bowl or crock w/tight-fiting lid), mix the water, flour, and yeast. cover, and let stand 24 to 26 hours, until the starter is bubbly and has a sweet-sour aroma. Cover and refrigerate for storage. I enjoy other whole grain bread recipes that use sourdough, but because I presently have a lot of rye berries, I look for recipes using rye flour. Replenish after each use w/a mixture of half water and half flour. Let stand at room temperature 1 to 2 hours, until bubbly. Cover and refrigerate. Joanne Sawyer --------------- MESSAGE bread-bakers.v106.n004.8 --------------- From: "Sheila and/or Paddy Lanthier" Subject: Salt melting on pretzels Date: Sun, 22 Jan 2006 00:13:45 -0500 Every time I make pretzels, which are basically pretzel-shaped rolls, and salt them, by the next day the tops have gone soggy. Does anyone know of a way to keep the salt and not the sog? Thanks, Paddy. --------------- MESSAGE bread-bakers.v106.n004.9 --------------- From: RisaG Subject: Question RE: Dried Sourdough Starter Date: Tue, 24 Jan 2006 14:07:14 -0800 (PST) I was cleaning out my baking closet (I made onen of the cabinets in my kitchen just for baking) today and found a baggie that says "Dry Sourdough Starter" in it and I don't remember when i received it and how old it is. I was wondering how to tell if it is still good? If it is, how to use it? I once knew but can't remember now. It's been sooooo long. I've been thinking about making a starter - I was reading The Panera Bread Book today and they had recipes using starter. I want to make one of their loaves (I adapted their Three Cheese Bread yesterday and it was marvelous) and can't until I have a workable starter. Any answers would be appreciated. RisaG Risa's Food Service http://www.geocities.com/radiorlg --------------- MESSAGE bread-bakers.v106.n004.10 --------------- From: RisaG Subject: RE: Sandwich Bread Problem Date: Wed, 25 Jan 2006 14:10:14 -0800 (PST) I have this bread called Kathy's Sandwich Bread. I've been making it for years in my ABM. I've never had a problem until recently. Here is the recipe - remember it's for an ABM 3/4 cup lukewarm water, or more 2 tbsp garlic oil 1 egg, lightly beaten 1.5 tbsp sugar 3/4 tsp salt 2 cups bread flour 2.5 tbsp dried milk 2 tsp enhancer 1 tsp SAF yeast, or 2 tsp active dry Put ingredients in pan according to manufacturers' directions (mine says liquid first, dry next, yeast last). Light crust, 1 lb loaf. Anyway, the problem is that when I cut into the loaf the slices fall apart. They are not particularly dry. The first slice is usually fine. It's the 2nd or 3rd slices - as I get into the middle of the loaf that I have a problem with. Why is this happening? I've never had this problem before. I've been making this bread for years. I got the recipe from another bread list. Any suggestions would be wonderful. RisaG Risa's Food Service http://www.geocities.com/radiorlg Updated 1/20/05 --------------- MESSAGE bread-bakers.v106.n004.11 --------------- From: FREDERICKA COHEN Subject: doubling recipes Date: Thu, 26 Jan 2006 08:02:54 -0800 (PST) I have never considered a bread machine for kneading since my 5 qt KitchenAid will easily turn 5 - 7 cups of flour into two loaves of bread in a single baking. Forgetting that chemistry was not my best high school subject, I doubled a 3 cup recipe (one loaf) expecting to turn out two decent loaves of honey wheat bread. I have since been told that the so-so bread (worth the C- Mr. Van Pelt gave me) was the result of doubling the yeast. In fact, I got the impression it should have been slightly less than the amount for the original recipe! What is the procedure? Many thanks, Fredericka --------------- MESSAGE bread-bakers.v106.n004.12 --------------- From: "ansleyrc@juno.com" Subject: Yeast Rolls Date: Fri, 27 Jan 2006 05:03:16 GMT Hello, I am wanting to bake yeast rolls and would like a recipe that is not too sweet, can be in the fridge, and possibly frozen. I have never frozen bread before so any hints about when to freeze (before baking, when partially baked, or after baking) would be appreciated. Thankyou, Ansley --------------- END bread-bakers.v106.n004 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved