Date: Mon, 23 Oct 2006 06:11:38 GMT -------------- BEGIN bread-bakers.v106.n042 -------------- 001 - "Steven Leof" Subject: Breakfast in Paris Date: Sat, 14 Oct 2006 07:34:06 +0100 Can anyone recommend a good bakery or café for breakfast in Paris near Place du Châtelet? Thanks, Steven Leof --------------- MESSAGE bread-bakers.v106.n042.2 --------------- From: debunix Subject: Re: whole white wheat flour Date: Sat, 14 Oct 2006 07:47:07 -0500 The white wheat berries make a light colored flour but it still has the same proportions of bran & germ as whole wheat flour made from red wheat, so use your whole wheat recipe, or the white flour recipe adjusting for whole wheat content. Diane Brown in St. Louis http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v106.n042.3 --------------- From: Stephen Remer Subject: Want more open texture Date: Sat, 14 Oct 2006 07:05:55 -0700 (PDT) A while back there was a question on the list about more holes in ciabatta. One of the other members of the list said to add more water. As a test I tried it and it worked! I think I started with 3/4 cup extra water in the dough and worked up to 1.25 cups. Adding water will make the dough slacker and it may become more difficult to work or shape. SR --------------- MESSAGE bread-bakers.v106.n042.4 --------------- From: Linda C Subject: Re: Montana wheat bread Date: Sat, 14 Oct 2006 07:53:19 -0700 (PDT) Fredericka wrote: >The Montana whole wheat bread looks delicious! What kind of yeast >did you use? Instant or active dry? Do they make any comment on >suggested yeast? That's what I use and use it just like any other whole wheat grain, but it is a lighter weight bread. I love it. My recipe is... 1 cup ww flour 2 tsp yeast 1 cup very warm water Mix and let sit 5 minutes. During 5 minutes, put 1 cup milk or buttermilk and 2 T butter in micro bowl and micro 1 minute. Cool. Pour milk/butter into yeast mix. Add 1/4 cup vital wheat gluten and 1/4 cup sweet whey powder. Mix well. Begin adding ww flour 1/2 cup at a time until firm, but slightly sticky dough is formed. Continue kneading. Do not add too much flour or it will be tough bread. Rise in bowl, gently round to deflate, rise again, deflate and form 2 loaves, rise in pan, bake at 350F, 40 minutes. It's not an exact recipe. It depends on the humidity and flour on how much flour you wind up adding. Linda Blessya'bunches from a Linda My Blog - Tela de la Vida, the fabric of life www.fabric-of-life.blogspot.com --------------- MESSAGE bread-bakers.v106.n042.5 --------------- From: "Paul and Ruth Provance" Subject: White whole wheat flour Date: Sat, 14 Oct 2006 11:53:01 -0400 Has anyone used the new white whole wheat flour in their breadmaking? I would like to try it but am wondering if I use my regular whole wheat recipe or a white flour recipe. I use the White Whole Wheat flour as a direct replacement for the red wheat flour with no problems. As a matter of fact, my husband likes the flavor of the white whole wheat flour better as it is less bitter than the red wheat flour. I also sub some white whole wheat for the all-purpose flour in my pizza dough with great success. Ruth --------------- MESSAGE bread-bakers.v106.n042.6 --------------- From: Haack Carolyn Subject: White wheat flour Date: Sat, 14 Oct 2006 10:11:33 -0700 (PDT) I use the White Wheat Flour very frequently. It is true whole-wheat flour, but from a different strain of wheat. It just tastes less "wheaty" ... perhaps a little less bitter or acid than the more-familiar red wheat flour. I substitute it one-for-one for regular whole wheat in any recipe that calls for that. I also use it 50% or more in many "all-purpose flour" recipes -- quick breads, muffins, pancakes are all great targets for this nutrition & flavor upgrade. I use 100% in roll-out sugar cookies ... yes, the edges are ever-so-slightly ragged, but people rave about the taste. Not only is the White Wheat flavor milder, its color is whiter as well ... so, for instance, in the cookies it is hardly noticeable; with traditional whole-wheat the color would be much darker brown. This makes it easy to avoid detection! --------------- MESSAGE bread-bakers.v106.n042.7 --------------- From: John Embleton Subject: Re: Softer Sourduogh Crust Date: Sun, 15 Oct 2006 16:46:34 +1300 In response to Chris wanting a softer crust on his sourdough, I suggest covering the loaves with a cotton tea towel or similar as soon as they have been removed from the oven and placed on a cooling rack. Leave the towel over the bread until it is completely cool. I think it works by slowing the escape of steam from the bread during the cooling period hence trapping some of the otherwise lost moisture in the crust but not so much as to make the loaf sweat as might happen if you were to place a vapour barrier like plastic over the loaf. I use this method all the time to produce a soft crust on loaves that have been baked in bread pans. Hope this helps..........John --------------- MESSAGE bread-bakers.v106.n042.8 --------------- From: "Gerald Ulett" Subject: Sprouted Grain Flax Bread Date: Wed, 18 Oct 2006 16:03:40 -0700 I recently tasted a slice of Sprouted Grain Flax Bread made by Silver Hills Bakery, a Canadian Bakery. I like its dense texture, taste and use of healthy grains. Does anyone have a recipe for a similar loaf? The ingredient list includes Organic Whole Sprouted Wheat, Organic Flax Seeds, Water, Organic Evaporated Cane Juice, and Organic Vital Wheat Gluten. As a person who follows the Weight Watcher program, I am impressed with the bread's low calories, low fat, low sodium and high fiber. I will appreciate any help you can give me. Jerry Ulett Kent, WA --------------- MESSAGE bread-bakers.v106.n042.9 --------------- From: "Mary Fisher" Subject: Industry 'stone' baking Date: Thu, 19 Oct 2006 14:24:07 +0100 German equipment firm MIWE has launched new oven technology allowing bakers to create stone baked loaves without the lengthy processing times associated with that type of baking. The MIWE Thermostatic rack oven, displayed at the IBA trade fair last week, has been updated by the company to allow the use of stone plates inside the heating chamber. Stone plates are used in baking to produce a premium style bread with a hard crust suitable for manufacturers catering to more traditional bread-buying consumers. The rack oven's automatic loading system allows products to be efficiently loaded onto the shelves by means of a computer-operated stacking unit. Once inside, stone slabs and convection heating with thermal oil ensures fast, even cooking and uniform texture. Thermal oil is pumped around heating elements in the oven, gently heating the bread and, according to the company, leading to softer baking. MIWE engineer Manfred Schmidt told bakeryandsnacks.com: "This type of oven is easier to use and more efficient. The quality of the bread is improved with stone slabs as a thicker crust forms on the bottom and the texture is better throughout." The stone slab cooking method is particularly suitable for heavy rye or speciality breads. MIWE manufacture a range of rack and multi-deck ovens as well as freezers, software and loading devices for the baking industry worldwide. --------------- MESSAGE bread-bakers.v106.n042.10 --------------- From: "John Mulholland" Subject: Proofing Box... Date: Sun, 22 Oct 2006 19:00:36 -0400 Hi, I'm not sure if I'm the first to come up with this design but I thought it was worth passing on. I'm an avid marine aquarist and I used this design many years ago to cultivate rare wild mushrooms - it works great as an incubator for anything. I've modified the design to proof bread - works like a charm. I've designed a proofing box that can be made at home with no tools for less than $50. Here's how it goes: Parts: 1. Two clear plastic bins and a single lid. The under-the-bed style bins that are about 6 inches deep are perfect. The bins should fit inside each other with a gap of air about two inches between the two bottoms. Target has a great bin selection. If you want enough room to fit tall/large mixing bowls etc in the finished box, buy bins of the appropriate size - just make sure they have a decent gap between the two bottoms - you'll see why below... 2. One SUBMERSIBLE aquarium heater (100W is plenty) - available at any decent pet store (Petco etc) or online through any of the many online aquarium supply houses. If you're having trouble with finding one or want suggestions as to what brands are the best, email me. 3. One thermometer - the aquarium-style adhesive types are great and cover the temperature range needed for proofing perfectly (70-90 degrees) 4. Optional: one small "powerhead" pump to circulate the water - not totally necessary but the engineer in me included it in my final design. These are small submersible pumps designed to circulate water within an aquarium - the smaller the better as it must fit within the space between the two bins. Assembly: Fill one bin with enough water so that the second bin will just float when placed inside it. Attach the submersible heater with its suction cups to the bottom of the bin with the water (if the heater is "submersible" it's made to go under water - don't worry!). If you opted to include the pump throw it into the water and aim it so it pumps water around the perimeter of the bin. Set the heater to whatever temperature you want by following the instructions for the heater - some of the more expensive heaters are pre-calibrated or have built-in digital thermostats - worth the extra $10-15. Once you have the temp where you want it, float the dry bin inside the first bin making sure to get all the air out so the heat transfer is perfect. Now dough can be placed on a couche or board inside the dry bin, covered with the bin lid and proofed at whatever temperature desired. The inside of the proofing box can be misted with water to maintain high humidity if so desired. Enjoy - John. john.mulholland@gmail.com [[ Editor's note: These instructions and a photograph are on the bread-bakers website under the "helpful links" link. ]] --------------- MESSAGE bread-bakers.v106.n042.11 --------------- From: Jeff Dwork Subject: address checking Date: Sun, 22 Oct 2006 21:24:21 -0700 The address check emails have all been sent. We'll unsubscribe the bad addresses during the coming week. If you don't get bread-bakers NEXT week, please email us. Jeff & Reggie --------------- END bread-bakers.v106.n042 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved