Date: Sun, 27 Aug 2006 07:40:26 GMT -------------- BEGIN bread-bakers.v106.n034 -------------- 001 - Katie - Baking Rolls in a Kitchen that is Open To Family Room 002 - Ellen Lee Subject: Baking Rolls in a Kitchen that is Open To Family Room Date: Sun, 20 Aug 2006 05:13:29 -0700 (PDT) I recently moved into a new home and have been having trouble making one of my tried and true dinner roll recipes. Because the kitchen is large and is open to the family room, it is hard to have a warm kitchen without drafts. My rolls do not rise like they used to in my previous house. This is very very frustrating and I am trying to figure out how I can make them rise. I'd hate to go to a bread machine because I pride myself in the fact that I make them truly the old fashion way. Could anyone give me any suggestions as to how I can correct this problem. Last Thanksgiving I almost had to scrap my rolls because they would never rise. HELP!!!! Karen Bryant --------------- MESSAGE bread-bakers.v106.n034.2 --------------- From: Ellen Lee Subject: A plug for Rose! Date: Sun, 20 Aug 2006 09:36:01 -0400 Rose wrote: >that's because you don't have the one that does: page 78, "The Bread >Bible," W.W. Norton > >best, rose (levy beranbaum) I now have all of Rose Levy Beranbaum's "Bibles" plus Rose's Christmas Cookies. I very seldom bake cakes, but I finally added the Cake Bible to my collection "just in case". Her books give the most thorough directions I have read in any cookbooks. They belong in the library of anyone who bakes, IMHO. If I were forced to pare down my cookbook collection, hers would be among the few I couldn't part with. They are that good! Ellen --------------- MESSAGE bread-bakers.v106.n034.3 --------------- From: "Allen Cohn" Subject: Re: Pizza in pan or on stone? Date: Sun, 20 Aug 2006 07:32:37 -0700 Judy Kennard wrote: >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? To the best of my knowledge, they're just two different styles (both delicious). I'm originally from Chicago where we put the dough in a deep oiled pan to make deep dish pizza with a slightly fried crust. Or put non-oiled dough on a non-oiled stone for traditional thin crust. A properly pre-heated stone is like a battery for heat energy. When the dough is placed on it it transfers lots of heat energy into the dough very rapidly (much more rapidly than the hot air) and thus makes crispy non-fried crust. Other opinions? Allen San Francisco --------------- MESSAGE bread-bakers.v106.n034.4 --------------- From: "joyce erlitz" Subject: Rice Flour Date: Sun, 20 Aug 2006 12:11:17 -0400 Elizabeth David in "English Bread and Yeast Cookery" mentions rice flour three times. i feel that every one who bakes bread should read it at least once. i've read it several times, and learn something new each time. joyce non, je ne regrette rien --------------- MESSAGE bread-bakers.v106.n034.5 --------------- From: Jeff Dwork Subject: administrative note Date: Sun, 20 Aug 2006 15:16:19 -0700 Over the next several weeks, we'll be sending an address checking email to every bread-bakers subscriber. The email will be from and the subject will be "bread-bakers address check". Please DELETE this message. You don't need to tell us if you get it. We're looking for the undeliverable ones which come back to us. We'll also be sending these emails to the alias addresses on the subscriber list. These are addresses which can post to bread-bakers, but don't get a copy of the digest. The subject of these emails will be "bread-bakers alias check". If you get one of these at an address you no longer use to post to bread-bakers, reply to it telling us to delete the address. Otherwise, just delete the email. Thanks, Jeff & Reggie --------------- MESSAGE bread-bakers.v106.n034.6 --------------- From: "jacobs" Subject: Ciabatta question Date: Tue, 22 Aug 2006 16:08:37 -0500 Has anyone had any luck making chewy Ciabatta buns that are similar to the ones sold in the Mickie D and Jack in the Box fast food chains? Shall I just try a mini-version of the loaf? Also, I've had recent success with a new twist in making bread machine recipes / starters: I just make a quick cup of coffee (about 7.5 oz.) in my coffee-pod machine, then add 3 ice cubes to the coffee cup to get that 110 F temp that the yeast likes. The coffee gives the bread a hearty, home-spun flavor and pretty color. It's worked with any recipe I've tried so far. And it's fast. (Of course you will want to use a thermometer to test YOUR coffee's temperature. Thanks for your help on the bun question, Jeanette in Scorchin' South Texas --------------- MESSAGE bread-bakers.v106.n034.7 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: La Flute Gana Date: Wed, 23 Aug 2006 14:45:41 -0400 Has anyone in this little band of brothers and sisters been able to duplicate or come close to Bernard Ganachaud's famed La Flute Gana? If so, I would very much appreciate hearing from you. Merci beau coup, Bob the Tarheel Baker --------------- END bread-bakers.v106.n034 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved