Date: Mon, 27 Nov 2006 01:07:40 GMT

-------------- BEGIN bread-bakers.v106.n045 --------------

    001 - Haack Carolyn <haacknjack - no knead -- it works!
    002 - "Diane Purkiss" <dianepur - Paris sera toujours Paris
    003 - Edmund Sears <ehsears@nci - Re: Eric Kayser's book: 100% Pain
    004 - "joyce erlitz" <recipesal - rice bread
    005 - Deborah605@aol.com        - "No knead bread"
    006 - "Diane Purkiss" <dianepur - Paul
    007 - "Diane Purkiss" <dianepur - Kayser 100% Bread
    008 - "Regina Gemignani" <rgemi - bread machine for 220V?
    009 - FREDERICKA COHEN <cohenfs - freezing artisan breads

--------------- MESSAGE bread-bakers.v106.n045.1 ---------------

From: Haack Carolyn <haacknjack@sbcglobal.net>
Subject: no knead -- it works!
Date: Sat, 18 Nov 2006 20:25:05 -0800 (PST)


Took the dough for the NYTimes recipe out to a countryside retreat 
last Friday night, rising on the back seat of the car in the 
Corningware casserole in which it ultimately would bake.  Left it on 
the kitchen counter overnight, almost forgot it.  Gave it just a 
little shaping, preheated the casserole while baking the last of the 
cookies.  As dinner came off the grill, the bread came out of the 
oven -- and it was FABULOUS.  The five of us devoured
the entire loaf.  Now I plan to try the technique (or is it "only" an 
approach??) with whole-grain content ... give it a try.  And enjoy!!



--------------- MESSAGE bread-bakers.v106.n045.2 ---------------

From: "Diane Purkiss" <dianepurkiss@btinternet.com>
Subject: Paris sera toujours Paris
Date: Sun, 19 Nov 2006 10:53:48 -0000


Hope I'm not too late with this.

Angelina's is hell-and-gone from Chatelet, and though splendid (its 
hot chocolate is the realllll treat, but gods, only after lunch) it 
isn't my favourite Parisian tearoom, an honour belonging to the 
incomparable Mariages frères in rue Bourg-Tibourg in the Marais, and 
to Ladurée in Place Madeleine.

Neither is that great for breakfast, though.  For that I suggest Café 
Flore en Ile, on the Notre Dame end of the Ile St Louis.  It is un 
peu touristique, but the cafés are good, the croissants fine, and the 
view incomparable.

If you want the BEST croissants, though, buy from someone great like 
au Levain du Marais and carry it to a café, any café, and order a 
café au lait, ands tuck in.  Most caffs will shrug. Some will ask you to order.

Personally I tend to go out to a boulanger, take result back to hotel 
room, eat it, do a musée, and have café at 11.

My other fave brunchy place is Le Stubli, but it's a metro trip from 
you, in the 17th.  Still, it's next door to a gggggrrrreat fromagerie.

NB _ I was in Paris last week, hence my silence on the 
subject.  Philippe Martin and Le Boulanger du Monge continue to do it 
for me.  Le plus bon pain du monde!  But in case anyone is à Londres, 
may I recommend St John Bread and Wine in Spitalfields, IMHO the best 
bread in England?  Which is not saying much, but is now saying 
something.  It's not as good as Acme, but better than many a loaf I 
was served in SanFran.  



--------------- MESSAGE bread-bakers.v106.n045.3 ---------------

From: Edmund Sears <ehsears@ncia.net>
Subject: Re: Eric Kayser's book: 100% Pain
Date: Sun, 19 Nov 2006 06:48:52 -0500


Steven Leof asked about Kayser's book. I purchased a copy in Paris in 
September. It is nicely done and quite interesting. His shops make 
bread that as good as it gets and it has Steven Kaplan's highest 
rating of 18.35 (Cherchez le pain: Le guide des meillures 
boulangeries de Paris) along with that of Dominique Saibron, both of 
which are located on la rue Monge Paris 5e (at opposite ends).

I am using his recipe for his signature Baguette Monge which produces 
an excellent loaf, but I had to significantly increase the hydration 
to make it work. It must be a typo in the book.

Ed Sears



--------------- MESSAGE bread-bakers.v106.n045.4 ---------------

From: "joyce erlitz" <recipesalmostunlimited@hotmail.com>
Subject: rice bread
Date: Sun, 19 Nov 2006 09:47:12 -0500


Elizabeth Davis has a wonderful recipe for rice bread. i tried it and 
it was great.

joyce
non, je ne regrette rien



--------------- MESSAGE bread-bakers.v106.n045.5 ---------------

From: Deborah605@aol.com
Subject: "No knead bread"
Date: Sun, 19 Nov 2006 10:53:38 EST


Hi all,

I've been making the 'no knead bread' fairly steadily for a week 
now,  trying different mixtures of grains and flours. What a great 
method! We use our thirty year old Le Crueset oval Dutch oven, heat 
it just as the directions say, and the bread is perfect. The crust 
is, well, as crusty as any good bakery can
do with their professional equipment, and the crumb is chewy and full 
of little  holes. Due to the slow rise, the taste is slightly 
reminiscent of a sourdough.

Give this a try, you won't be sorry!

Deb in wet, rainy Oregon



--------------- MESSAGE bread-bakers.v106.n045.6 ---------------

From: "Diane Purkiss" <dianepurkiss@btinternet.com>
Subject: Paul
Date: Sun, 19 Nov 2006 16:36:37 -0000


Paul is a chain, and consequently not properly artisanal - but it's 
not bakeoff, the stuff is made on premises.  I find most of its stuff 
passable rather than great.  The Paul on the corner opposite Hotel de 
ville has a caff, however.



--------------- MESSAGE bread-bakers.v106.n045.7 ---------------

From: "Diane Purkiss" <dianepurkiss@btinternet.com>
Subject: Kayser 100% Bread
Date: Sun, 19 Nov 2006 16:39:17 -0000


Yes, I have this book and have made several of the breads, which all 
work well.  The batches are very small, which is good for 
homebakers.  There's a bit too much on flavoured breads for my taste 
- and the same might be said of Kayser's stores - but they work and 
they are good.  The French is fairly easy - I mean mine is basically 
high-school and I don't struggle like I do with the poetry of Michel Bras.



--------------- MESSAGE bread-bakers.v106.n045.8 ---------------

From: "Regina Gemignani" <rgemignani@ucdavis.edu>
Subject: bread machine for 220V?
Date: Mon, 20 Nov 2006 21:45:45 -0800 (PST)


Hello,

We will be living for 1 1/2 years in Burkina Faso, West Africa. I 
ordered a Westbend Just For Dinner Breadmaker, only to discover at 
the last minute (luckily!) that it cannot be used with an electricity 
converter because it will "destroy the electronic controls". I am 
wondering if anyone has recommendations for an affordable, not too 
bulky bread maker that can be used with a converter. We still have a 
couple of weeks to pack and so I am still hoping I'll find something 
in time. The voltage in Burkina is the same as in Europe (220?).

Thanks a lot!

Regina



--------------- MESSAGE bread-bakers.v106.n045.9 ---------------

From: FREDERICKA COHEN <cohenfs@prodigy.net>
Subject: freezing artisan breads
Date: Wed, 22 Nov 2006 12:41:42 -0800 (PST)


I want to freeze artisan breads but the the defrosting hints I see 
all differ in oven temperature, thawing instructions (wrapped vs 
unwrapped), and heating time.

Has anyone any suggestions?

Many thanks, Fredericka



--------------- END bread-bakers.v106.n045 ---------------



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