Date: Sun, 20 Aug 2006 07:56:06 GMT -------------- BEGIN bread-bakers.v106.n033 -------------- 001 - Susanne Pohlmann Subject: breadbaking machine Date: Sat, 19 Aug 2006 22:06:39 +0200 Dear breadmakers, I'm from Germany and living since 1,5 years in México. I would like to bake my bread by myself and trying to find a breadbaking machine. We have 110 Volt here, like in the US. Could you help me? Thanks a lot in advance Kind regards Susanne Pohlmann --------------- MESSAGE bread-bakers.v106.n033.2 --------------- From: Judy Kennard Subject: Pizza Question Date: Sun, 13 Aug 2006 06:30:14 -0700 (PDT) I'm puzzled by something. My pizza crust recipe says to grease a dark pan with olive oil and put the crust in the pan. I've seen it said here, to put it on a pizza stone. Do you put the pan on the stone or the dough directly on the stone? What would the difference in the end result be? I should think the olive oil and hot pan would make the crust crispy, but does the stone make it more so? Thanks for all of your advice. I'm learning, bit by bit or bite by bite! JudyKenn --------------- MESSAGE bread-bakers.v106.n033.3 --------------- From: RosesCakeBible@aol.com Subject: Re: sticky bannetons Date: Sun, 13 Aug 2006 13:39:24 EDT "Fallingleaf" wrote: >When I mentioned to him that my own wet sourdough breads are >difficult to remove from my bannetons, he suggested I try flouring >my bannetons with rice flour instead of the all-purpose and semolina >flours I had been using. What a difference that made! Instead of >struggling to remove the loaves, they practically fell out. How >come the 80 million bread baking books I own failed to mention this?? that's because you don't have the one that does: page 78, "The Bread Bible," W.W. Norton best, rose (levy beranbaum) --------------- MESSAGE bread-bakers.v106.n033.4 --------------- From: JH Subject: Pizza Recipe Date: Wed, 16 Aug 2006 19:42:32 -0400 My pizza recipe OZ GM VOLUME BAKERS % AP flour 17.64 500.0 3 3/4 cup 100.0% water 10.67 302.4 1 1/3 cup 60.5% olive oil 2.00 56.7 1/4 cup 11.3% salt 0.28 8.0 1 1/2 tsp 1.6% ID yeast 0.11 3.1 1 tsp 0.6% (ID yeast means "instant" yeast. If using active dry, increase amount to 1 1/2 tsp and dissolve before using) One rise in bowl until slightly less than doubled (or overnight). Shape dough: if baking on metal pizza pan, oil it first and shape it in the pan; if baking on a stone, sprinkle peel with cornmeal and place shaped dough on peel. After shaping, let rise ~ 30 min before adding toppings. Preheat oven to 450F. Makes dough for two pizzas (about 31 oz). --------------- END bread-bakers.v106.n033 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved