Date: Sun, 1 Apr 2007 12:34:47 GMT -------------- BEGIN bread-bakers.v107.n011 -------------- 001 - THOS E SAWYER - re:paddle question 010 - "Allen Cohn" Subject: unleavened bread recipes Date: Sun, 25 Mar 2007 09:42:53 -0700 (PDT) I am looking for unlealvened bread recipes to make for our church Maundy Thursday service. Every year I try a new unleavened bread recipe and have yet to find one that is satisfactory! Even grinding the whole wheat flour fresh doesn't seem to help. The recipes work for me, it's just that the taste is less than I hope for. Joanne Sawyer --------------- MESSAGE bread-bakers.v107.n011.2 --------------- From: "chet brewer" Subject: A puzzling starter problem Date: Sun, 25 Mar 2007 15:11:42 -0400 Since this has happened twice now it is no longer a curiosity and is now a concern. In December I had a levain starter die on me that I had used for 6-7 years with no problems (built using Daniel Leaders process) When I was baking christmas breads I used the starter for a prototype and pilot run of barm based pannetone. Both runs came out great and I divided the starter and built a chef from them, neither took well and the rest of the bread came out flat and unrisen. My take was the starter died when split or was contaminated as the smell became a bit different. I built a new levain in January and have been using it regularly. Friday I pulled it out of the refrigerator and refreshed it, yesterday I baked some beautiful pain de levain and replenished it to make some levain based baguettes today. This morning when I went to bake it was flat again with an off smell. I've been baking with this type of starter for over 10 years with no problem then have the same thing happen within months of each other. Any suggestions or analysis? Chet Brewer chetbr@verizon.net --------------- MESSAGE bread-bakers.v107.n011.3 --------------- From: RisaG Subject: Paddle Question Date: Sun, 25 Mar 2007 15:57:28 -0700 (PDT) I have heard of people removing the paddle right before the baking cycle. It does work. Of course you have to know how long the kneading cycles are so you can remove the paddle. I have had the paddle problem and I usually rub the paddle with a bit of butter or vegetable oil before putting the ingredients in the bread pan. You can try that. I wouldn't use PAM or something like that as it makes a build-up of lecithin on the pan and the paddle after awhile, which is hard to clean. Good luck, RisaG Risa's Food Service http://www.geocities.com/radiorlg Updated 03/23/07 --------------- MESSAGE bread-bakers.v107.n011.4 --------------- From: Haack Carolyn Subject: communion bread thoughts Date: Mon, 19 Mar 2007 03:56:06 -0700 (PDT) Pat, I made communion bread for formal and informal services many years ago, and found that for passing-and-sharing, it was very helpful to offer a braided loaf. Much like monkey bread, half the work is already done for you. My recipe was very basic, milk-based white bread ... the ENTIRE instructions in my hand-written cookbook are: 3 c. milk 3 yeasties 3 T sugar 4 1/2 T butter 1 T salt enough flour As you have been baking a lot, I'm sure you can estimate the flour with confidence. As for the braiding, even a simple 3-part plait will do, but the six-strand braid often used for fancy Challahs is even better. I guess it may depend on how many lanyards you wove in summer camps .... the six-part braiding process is beautifully described & illustrated in Secrets of a Jewish Baker by George Greenstein. You might consider trying his Challah as another alternative! --------------- MESSAGE bread-bakers.v107.n011.5 --------------- From: Mike Avery Subject: Re: sourdough and stainless steel Date: Mon, 19 Mar 2007 08:01:25 -0600 "Gene Haldas" asked: >I have baked perhaps two dozen No Kneed Bread and they all came out >great. I sent the recipe to my daughter and she had a messy >experience with it. The dough was overly wet and there was water in >the bottom of the bowl after the 18 hour rise. She used a stainless >steel bowl. Could that have been the problem? No. >I have read about making sour dough starters where they warn you not >to use a metal container. On my sourdough web site, I describe that as an old husbands tale. Sourdough is acidic, "sauer" is German for "acid". As a result, you don't want to let sourdough stay in contact with base metals for extended periods of time. However, I do almost all of my sourdough work with stainless steel containers. I have seen people who encourage you to throw away your starter if you accidentally stir it with a metal spoon, fork or whisk. That is completely unnecessary. Acids will dissolve metals, and you don't want to ingest most metals. However, how much metal an acid will dissolved depends on the strength and concentration of the acid, the length of exposure, the temperature, and the strength of the metal. Sourdough is a relatively weak acid - if it became a strong acid, the critters that make the sourdough would dissolve. The temperature is usually moderate and the exposure short. As a result, you can use any metal you are comfortable eating with to stir your starter without needing to discard the starter afterwards. >I would appreciate a possible explanation Perhaps she used a different flour than you did so the dough worked differently, or made the dough too liquid? Perhaps someone in the house spilled some water into the bowl? A big weakness in the NY Times recipe is that it really doesn't talk much about how the dough, or batter, should look. It is pretty forgiving, but not totally forgiving. Mike Mike Avery mavery at mail dot otherwhen dot com part time baker ICQ 16241692 networking guru AIM, yahoo and skype mavery81230 wordsmith A Randomly Selected Thought For The Day: CALCULUS: the agony and dx/dt --------------- MESSAGE bread-bakers.v107.n011.6 --------------- From: Deborah605@aol.com Subject: Re: Baking in Breadman Date: Mon, 19 Mar 2007 10:13:59 EDT Jim, at the final knead, you can pull the bread out, take the paddle out, shape the bread to how you like it and put it back in. Close the lid and you're ready to go. It's sometimes a necessity for us to bake in the machine, and this method allows the loaf to come out without a big hole in the bottom. If you didn't get an instruction booklet with your machine, please e-mail and I'll be happy to send you one. Deborah --------------- MESSAGE bread-bakers.v107.n011.7 --------------- From: Ricka Gerstmann Subject: Re: Paddle Question Date: Mon, 19 Mar 2007 07:19:46 -0700 Hi Jim: I've had the same issue, and although you can try to remember to take the paddle out, I've found that if you leave the bread in the pan for about 5 minutes, with the pan sitting on a wire rack, you can shake the bread out of the pan fairly easily. I don't leave it for more than 5 minutes because after that you run the risk of a soggy crust. Ricka --------------- MESSAGE bread-bakers.v107.n011.8 --------------- From: Linda C Subject: Ken, do you have the recipe? Date: Mon, 19 Mar 2007 07:35:26 -0700 (PDT) Ken, do you have the recipt for the ... "carrot crescent rolls are the most memorable." Ken in Juneau thanks Linda --------------- MESSAGE bread-bakers.v107.n011.9 --------------- From: Subject: re:paddle question Date: Mon, 19 Mar 2007 12:57:46 -0700 Jim, I routinely take the paddles (2) out of my Zo if I am going to machine bake. At the beginning of the last rise, I lift the dough, remove the paddles, put some grease(margarine or butter) onto the posts, and lower the dough back into the pan. Greasing the posts helps to minimize sticking. Try to deflate the dough as little as possible while doing this. If mine still wants to stick when done, I wait 5 minutes or so and try again. It always comes out, and the holes are minimal. Zojurushi suggests wiggling the wing nut underneath the pan back and forth to loosen stuck bread. Katharine --------------- MESSAGE bread-bakers.v107.n011.10 --------------- From: "Allen Cohn" Subject: Re: pizza recipes Date: Mon, 19 Mar 2007 13:50:28 -0700 For the classic/cliché pizzeria sauce flavor...buy "6-in-1" brand ground tomatos in a can. Speaking of slow-rising, try taking some of the total amount of flour and making a Poolish with it. Let the Poolish sit out 12-15 hours before making the dough. Really adds to the dough's flavor and extensibility (which is so useful for pizza!. Allen Cohn Home baker San Francisco PS: Pizza dough is one of the few times you'll want to use traditional active dry yeast instead of instant yeast. Active dry yeast has a chemical in it that aids extensibility. --------------- END bread-bakers.v107.n011 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved