Date: Sun, 4 Jun 2006 06:23:08 GMT -------------- BEGIN bread-bakers.v106.n022 -------------- 001 - "bryan carmenati" Subject: Italian Bread Date: Mon, 29 May 2006 06:29:13 -0500 This is a delicious - ciabatta type bread using a corn meal mash. 1 TBS Instant yeast 1 1/2 Cup bottled water 1 tsp sugar 1 tsp sea salt 1/2 Cup White Corn Meal 1 1/2 Cups boiling water 4 Cups High Gluten Bread Flour 2 Cups AP Flour 1 TBS Olive Oil Boil 1 1/2 cups of bottled water in a medium sauce pan. Once boiling, remove from heat and quickly add the corn meal and salt. Stir so it is completely hydrated. Stir occasionally to assure there is no dry corn meal at the bottom of the pan. Let the mix cool completely. Here, you will have a corn meal mash or mush. Add yeast to a large mixing bowl. Add sugar, and 1 1/2 cups warm bottled water (105-110F). Mix well with beaters and let sit for 12-15 minutes until it gets creamy/foamy. Add one cup of bread flour and olive oil. Beat well with beaters. Add cooled corn meal and continue beating until well blended. Switch to oiled bread hooks. Add remaining flour 1 cup at a time until you get a silky dough. The dough may be sticky, so add more flour until you are comfortable with the feel of the dough. The dough should pull away from the edges of the pan. Place in large oiled bowl; turn several times to fully coat dough. Cover with plastic wrap and let rise to doubled. This will take only about 30-45 minutes. Once doubled lightly flour counter, do not de-gas, and shape to either one large boule, or two small ones. Place on parchment paper lined cookie sheet. Brush with olive oil, lightly cover with plastic wrap, and let rise to doubled in size. You can add seeds of your choice at this point. You can also do a refrigerated rise for 6-12 hours. Bring to room temperature before baking. Turn oven to 450F. Make sure you have a steam pan in oven. Once up to temperature, fill steam pan with hot water, spray oven sides with water - being careful NOT to spray light bulb or oven door glass. Place shaped dough in 450F. oven for 10-minutes. After 10-minutes, spray oven and turn cookie sheet 180 degrees for even baking. Reduce temperature to 400F. Bake for an additional twenty minutes or until the internal temperature of the bread reaches 180F - 185F.. Remove from oven, and rub top of loaves with a stick of butter for a soft top crust. Let cool one hour before slicing. This bread gains flavor the longer it sits - up to four days. It has the beautiful texture of a ciabatta if not de-gassed for the second rising. --------------- MESSAGE bread-bakers.v106.n022.2 --------------- From: "mike fuller" Subject: rising bag tip Date: Mon, 29 May 2006 07:39:51 -0400 When rising dough in a plastic bag, add a few drops of vegetable oil and smush the bag around in both hands first to coat it so the mass doesn't stick. Then twist it up and tie the knot on the end of the twist so when it rises theres room for expansion. Baked love from Havana, Mike mikesbread@gmail.com --------------- MESSAGE bread-bakers.v106.n022.3 --------------- From: mrolle@juno.com Subject: Thanks Date: Mon, 29 May 2006 11:04:46 -0400 Many thanks to all the nice people who sent me advice about whole wheat flour in quick breads - both directly and on the list. It is so nice to be part of such a generous, friendly community. Great Baking Maze --------------- MESSAGE bread-bakers.v106.n022.4 --------------- From: Debunix Subject: Re: seed culture vs. barm? Date: Mon, 29 May 2006 11:26:00 -0500 I'm just keeping my barm going at at this point. The barm is the quickest way to get to the next loaf, and the seed culture is easy enough to recreate if I need to regenerate the barm. Diane Brown in St. Louis http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v106.n022.5 --------------- From: Popthebaker@aol.com Subject: Seed Culture vs. Barm et. al. Date: Mon, 29 May 2006 12:32:08 EDT Seed culture is the first step in developing a starter. It starts with a mixture of rye flour and water, in Reinhart's process, which activates the wild yeast. On successive days the mixture is combined with bread flour and water until the starter is ready for use. Once the starter is ready for use the seed culture has outlived its usefulness and does not need to be kept. From that point on it is a process of maintaining, and using, the starter. There are many names for the mixture of wild yeast, flour, miscellaneous bacteria, and water. Sourdough is the term often associated with the gold prospectors of the mid 1800's in the U.S. Starter is a term commonly used in publications. Peter Reinhart explains in The Bread Baker's Apprentice that his use of the term Barm is a personal one. It is an Old English term for a sourdough type starter. So, if you are referring to a semi fluid mixture used to provide yeast to breads and other baked products as a Starter, Levain, Barm, Mother, Seed Culture, or just that smelly mixture on the counter you are speaking of the same thing. Pop --------------- MESSAGE bread-bakers.v106.n022.6 --------------- From: "Mary Fisher" Subject: Grape Nuts bread Date: Tue, 30 May 2006 22:30:15 +0100 Roxanne Rieske gave details for Grape Nuts bread. I have Grape Nuts every morning for breakfast and love them, have done for years. It's an interesting recipe and I'll try it. But I thought that Grape Nuts were made with ground/pelleted bread so we'll be making bread with bread, not with other grains ... It's also interesting that no yeast is used. That makes me wonder about the definition of 'bread', Roxanne's recipe sounds more like a cake. But I SHALL try it - and report :- Today I made a bread using barley meal, it's still too hot to try but I'm looking forward to tasting it tomorrow. I used about half and half strong white wheat flour [I've become intolerant of wholemeal wheat :- Mary --------------- MESSAGE bread-bakers.v106.n022.7 --------------- From: "Gerald Ulett" Subject: Grapenut Bread Date: Tue, 30 May 2006 16:32:29 -0700 My wife and I are both Weight Watchers and favor recipes with lots of fiber and low fat. Roxanne's Grapenut Bread fits beautifully. I have made it twice already and it is only Tuesday! Both times the flavor turned out to be superb. I used Splenda instead of sugar and I used Egg Beaters instead of an egg. The first time the bread was somewhat dry when I put it into the pans and finished with what I would call a rustic top. The second try I added an additional quarter cup of milk and the top was smoother. To me, the flavor calls out for some chopoped dates to be added. Next time, perhaps, though I don't want to do anything to spoil it. Thanks Roxanne. If you have any others please post them. Jerry Ulett --------------- MESSAGE bread-bakers.v106.n022.8 --------------- From: Linda C Subject: WW Pastry Flour Date: Wed, 31 May 2006 19:02:50 -0700 (PDT) I LOVE using WW pastry flour for lots of baking, but I've found that I need to add a little more vital wheat gluten when I use it for bread because the protein content of pastry is lower. It does make a nice light bread, though. Linda --------------- MESSAGE bread-bakers.v106.n022.9 --------------- From: yguaba@yahoo.com.br Subject: Mixer woes Date: Sat, 03 Jun 2006 09:44:29 -0300 Hello all, I was wondering if anyone could recommend a sensible, durable, dependable stand mixer that can actually mix bread dough on a regular basis without breaking down. I've owned a KitchenAid 525-Watt bowl-lift stand mixer for a little over a year now, and what a lot of hassle I've had. In fact, I originally purchased a 300-Watt tilt-head mixer, but after about three minutes mixing a small batch of bread dough for the very first time, its dough hook snapped broken. Customer service wasn't very good, so a few months and several complaints later, I received the 525-Watt unit (that's right, 525, not 575) as a replacement. Unfortunately, this larger, supposedly sturdier unit hasn't held its own either. The dough hook is still in one piece, but the mixer itself (the motor) has broken down three times already, despite my best care. I never mix for more than five or six minutes at a time, and only use speed 1 to mix bread dough. Moreover, I never exceed the maximum load of approximately 14 cups; in fact, all the bread recipes I make total no more than about 8 cups of wet mixture -- less than 12 cups of ingredients, wet and dry. (My recipes come from either The Bread Baker's Apprentice, by Peter Reinhart, or Bread - A Baker's Book of Techniques and Recipes, by Jeffrey Hamelman, both well-known books with very carefully tested recipes. The first time I took the mixer to the repair centre, it took them a month to return it to me. The second time, it was returned after 10 days, but worked for all of 40 seconds before breaking down again. And the third time I only got it back after 41 days. Mind you, those repairs were all covered by the warranty, performed at an authorized repair centre. I got a six-month warranty extension, but imagine what it'll be like when the warranty has expired... My point is: can anyone recommend a mixer that will do its job without all this hassle? (Please don't say the word "KitchenAid".) Thanks in advance, Erik _______________________________________________________ Yahoo! doce lar. Faça do Yahoo! sua homepage. http://br.yahoo.com/homepageset.html --------------- END bread-bakers.v106.n022 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved