Date: Mon, 23 Apr 2007 00:00:41 GMT -------------- BEGIN bread-bakers.v107.n013 -------------- 001 - lobo Subject: re: No-Knead Bread-Sourdough Date: Sun, 08 Apr 2007 11:37:49 -0700 "J S LEVIN" wrote: >I would like to make a sourdough variety but don't know how much of >my sourdough starter to use? Should I decrease any of the liquids >used? Is there a particular time when it should be added? >Thanks, Keva Try this .... omit the yeast, but do not change the amount of water. Substitute 2 cups of lively sourdough for 4/5 cup water + 1 1/5 cup flour (I base this on the proportions of my sourdough starter which is about 3 cups flour to 2 cups flour). No, I don't have a 1/5 c. measure ... I eyeball it. Add it when you'd normally add the flour and water. It might take a little longer to rise than with just yeast. It's worked well for me. Good luck! Lobo --------------- MESSAGE bread-bakers.v107.n013.2 --------------- From: "Norbert or Jeanette Jacobs" Subject: Outstanding one-dish coffee cake Date: Tue, 10 Apr 2007 16:32:31 -0500 I know you all will LOVE this coffee cake! You mix up the yeast-based batter, pour it into an 8 x 8 pyrex baking dish, let it rest for 10 min., top it with the cinnamon-butter topping, and bake it in a cold-start oven for 30 min. Can't get any simpler than that, and it tastes WONDERFUL...just like my Mama used to bake! (Serves 9, but they also offer a 12-15 person recipe to bake in a 9 x 13" pan. You can find the recipe for this Cinnamon Swirl Coffee Cake at the Fleischmann's Yeast web site at www.fleischmanns1dish.com. There are a dozen or more other one-dish recipes there, too...I'm planning on baking the Taco Bake one tonight. They range from a Chicken-Broccoli Alfredo Bake to a Meat Lover's Pizza....all starting with the same yeast-based batter and baking in about 30 minutes. But this coffee cake is REALLY good! Hope you all are enjoying this glorious Spring!!! JJ in South Texas Where it's 80 degrees today and we received 6" of much-needed rain last week! --------------- MESSAGE bread-bakers.v107.n013.3 --------------- From: "Werner Gansz" Subject: Semolina Pizza Dough Date: Thu, 12 Apr 2007 11:56:32 -0400 I have been making pizzas using Peter Reinhart's "American Pie" recipes since the book came out and we like them very much. They are better than most anything that you can buy. I also make breads from his "Bread Baker's Apprentice". I recently made his Pane Siciliano, the semolina bread with sesame seed topping that uses a Pate' Fermente as a starter ("old dough" in Joe Ortiz's "The Village Baker" terminology) and noticed that it contains a bit of honey and olive oil, just like the pizza dough I use most often from American Pie. I scaled the semolina recipe to my pizza dough recipe and gave it a try. It is delicious, with a crust that retains a light tan or beige color and a firm but not "bread-crusty" outer rim. Old dough is exactly what it sounds like. Originally the village baker would save a piece of dough as a starter for the next day's bread. It is a complete salted dough, not a biga. Why go through the trouble of making a pre-ferment just for a pizza? Because it tastes good! Besides, you really could set aside some old dough from a bread baking session and make pizza a day or two later. Semolina Pizza Dough makes two 11" by 17" thin crust pizzas (2+ lbs of dough) old dough 3/4 cups bread flour 3/4 cups all purpose flour 3/4 tsp fine sea salt (1/2 tsp table salt) 1/4 tsp instant yeast 1/2 cups water Mix it up, let it rise until 1 1/2 times, punch it down, seal it in plastic but leave room to rise, put it in the fridge. Use the next day. Do you really need both all purpose and bread flour? I don't know but the texture came out exactly the way I think pizza dough should feel. We always have both flours in the house so why not use them. semolina dough 2(approx) cups old dough (all of above) 1 1/4 cups bread flour 1 1/4 cups semolina flour 1 1/4 tsp fine sea salt (3/4+ tsp table salt) 7/8 tsp instant yeast 4 tsp olive oil 2 tsp honey 1 cup + 1 or 2 Tb warm water Give the old dough a chance to warm from the fridge and rise a bit. Mix the flours dry, dissolve the yeast in the warm (80 - 90 F) water, add the honey and olive oil to the yeast mixture. If you use sea salt, add and mix it into the dry flours. Pour the yeast mixture into the flours and mix using the flat beater, or by hand, until all the flour is wet. If you use table salt, hold back 1/3 of the flour, mix in all the liquid, add the salt slowly while mixing the wet dough, then add the remaining flour and mix until all the flour is wet. Let the fresh dough hydrate for 15 to 20 minutes. Meanwhile, cut the old dough into walnut-sized pieces. Shift to the dough hook or prepare to knead by hand. Add the old dough while kneading for the usual 5 to 6 minutes by machine or 15 minutes by hand. The dough should be soft, it should clean the sides of the bowl but still have a small tail to the bottom (not a puddle). (If kneading by hand, it may be necessary to be more careful about mixing the old dough by spreading the fresh dough out until very thin and adding the old dough pieces on top, then rolling it all up and kneading. I've never mixed it by hand. Let rise to 1 1/2 original size, divide into two pieces, coat the inside of sealable plastic baggies with olive oil, leave room to rise and put in fridge for at least 8 hours. Use both pieces within 2 or 3 days. This procedure assumes that you have a baking stone larger than 11" by 17". If you don't you will have to adapt the following procedure. I use an 11" X 17" cookie sheet (only one raised edge) as a peel. I also use parchment paper to prevent sticking. I even put a bit of corn meal between the parchment and the cookie sheet to be sure it slides off. (Be careful, it might slide when you don't want it to.) After the dough warms from the fridge (1 hour) use a rolling pin to get it to about 12" x 7". Then drape the narrow dimension over your two fists and stretch the width slowly, while lifting the dough to let gravity stretch it in length. Switch to the opposite end and stretch again. The dough should thin mostly in the center where the toppings will be, leaving a thicker uniform edge. If you get holes, patch them; if parts get too thin, overlap them. Only the baker knows what goes on under the toppings and, of course, you'll never tell. I also brush a thin layer of olive oil on the dough before the toppings go on, excepting the edge. Reinhart doesn't seem to do that but I think it separates the water-based sauces and veggies from the dough and helps the top surface of the crust bake, not boil. I bake fast and hot. Preheat the oven to 30 deg less than its maximum temperature and slide the pizza onto the stone. Watch the dry edge of the pizza crust; when it has risen a bit and started to form bubbles (1 or 2 minutes) turn on the broiler and set the temperature to max. The idea here is to simulate the "hot roof" of a wood-fired pizza oven. The larger bubbles will get dark and the full-fat cheeses will caramelize beautifully. However, semolina is a coarse flour and will prevent the edge from forming a hard "bread" crust. Instead it firms up and, except over large bubbles, it will remain a light tan or beige color and be firm enough to hold a slice together but not "bread-crusty". The bottom will be fully baked and the same color as the edge, with darker spots. My oven goes to 550 F so it takes only 5 minutes to bake one pizza. A 500 F oven will probably take a bit longer. This old dough semolina pizza crust has excellent flavor and texture. Even those who normally leave the crust edges on the plate will leave less (You can't expect miracles!) If you are not going to make a second pizza with the other piece, remember that it is still Pane Siciliano. Roll it out like a baguette, roll the baguette into a spiral (or a traditional double spiral), spray on a little water, sprinkle on some sesame seeds, let rise and bake. Words to live by: "Never trust a round pizza." (Todd English's Figs restaurant tee shirts.) Besides, why would you put a round pizza into a rectangular oven? You didn't put the square pegs into the round holes during the IQ test did you? Werner --------------- MESSAGE bread-bakers.v107.n013.4 --------------- From: RisaG Subject: Pizza Dough Success Date: Mon, 16 Apr 2007 18:50:36 -0700 (PDT) I know I have written many times of my problems with making thin-crusted pizza dough. I think I have it solved now. I spoke to Mike Colameco on WOR, 1-1/2 weeks ago, and he gave me some tips to follow. 1) do not use Wolfgang Puck's recipe for dough 2) put pizza stone on the bottom of my gas oven 3) make dough from all-purpose flour (I used the durum pizza flour my husband brought me from Arthur Avenue in the Bronx) 4) heat oven to the highest it will go and preheat for a long time 5) use semolina on the bottom of the pan or peel and slip it on 6) Bake until bubbly and browned I docked the dough, so I was playing it safe! The dough DID NOT rise in the middle, it stayed thin. That is the first problem solved. 2nd problem I saw tonight - the dough wasn't crisp enough all over. Near the edge of the dough it was crisp but not towards the end. Next time I will pre-bake the dough for 10 minutes, covered with foil, and then take the foil off and top and then bake for a second time until it is bubbly and browned. I hope that works. This was great pizza. Because I used the pizza flour from the pizza place, the dough looked and tasted just like the pizza from Bensonhurst. Once I get the crispness just right, I will be one happy NYer stuck in NJ! RisaG --------------- MESSAGE bread-bakers.v107.n013.5 --------------- From: Margaret Cope Subject: A TIP Date: Fri, 20 Apr 2007 13:30:53 -0400 I received Maggie Glezer's Artisan Baking as a gift.... Paper edition. I took it to our local "copy center" where for $2.00 it was rebound with a black plastic spiral binding. What a wonderful addition and how easy it is to use it. Also was pleased to find that Maggie is a Wisconsin gal... I grew up in Sheboygan, just 50 miles north of Milwaukee. Margaret Cope --------------- END bread-bakers.v107.n013 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved