Date: Sun, 3 Jun 2007 07:15:18 GMT -------------- BEGIN bread-bakers.v107.n019 -------------- 001 - FMTZ@aol.com - Re: oval pot 002 - "Vickilynn H" "Mary Fisher" wrote: >Paul Johnson wrote: >>"Have anyone of you found a satisfactory source for an oven-proof >>4 or 5 qt. pot (preferably oval) that can be used to bake "no knead" bread?" > >Why do you want an oval pot? > >Not criticising, just wondering :-) It wasn't Paul Johnson but I (Frank Metzger - _fmtz@aol.com_) who wrote about the oval pot, etc. The reason for the oval pot is simply that I like the resultant bread shape better. Chacon au san gout! Happy Baking! Frank --------------- MESSAGE bread-bakers.v107.n019.2 --------------- From: "Vickilynn H" Subject: Whole Wheat Cinnamon Raisin or Onion Bagels Date: Sat, 2 Jun 2007 21:48:55 -0400 Shalom Y'all! Today I made 30 bagels. Cinnamon Raisin and Onion bagels from the adapted bagel recipe. This is from The Bread Baker's Apprentice book: (page 122) "Grace Note ~ Cinnamon Raisin Bagels" "For cinnamon raisin bagels, increase the yeast in the final dough to 1 teaspoon and add 1 tablespoon of ground cinnamon and 5 tablespoons [sucanat] to the final dough." "Rinse 2 cups loosely packed [organic] raisins with warm water to wash off surface sugar, acid and natural wild yeast. Add the raisins during the final 2 minutes of mixing. Proceed as directed, but do not top the bagels with any garnishes. When the bagels come out of the oven and are still hot, you can brush the tops with melted butter and dip them in cinnamon sugar, to create a cinnamon-sugar crust, if desired." I followed the directions and also added 1/2 teaspoon organic vanilla extract. Each bagel weighed 6 oz. I boiled them 2 minutes on each side and baked them 6 minutes on each rack. They came out perfectly. For the Onion Bagels, I added 1/3 cup chopped onion to the final dough. Next time I think I'll make it 1/2 cup. I did not put a topping on them. ~~In Messiah, Vickilynn Micah 6:8 --------------- MESSAGE bread-bakers.v107.n019.3 --------------- From: Elisabeth Keene Subject: Special whisk Date: Tue, 29 May 2007 00:39:35 -0700 (PDT) Hi, I bought an old one from ebay! It has the coils at the end just like the photo here, and there are ratchets on the handle so you push up and down and it spins like crazy. It's great. I can't remember which category it was in, but there were lots of similar ones. I think I put in whisk in kitchen collectibles. It cost about $15. Watch out, that category is addictive! Elisabeth Keene --------------- MESSAGE bread-bakers.v107.n019.4 --------------- From: "Doug Essinger-Hileman" Subject: Stretching dough Date: Tue, 29 May 2007 06:23:52 -0400 On 29 May 2007 at 6:11, bread-bakers-sender@lists.bread-bakers.co wrote: Dave Glaze wrote: >yguaba@yahoo.com.br wrote: >>if you somehow managed to turn and fold the dough during bulk >>fermentation without lots of flour on the counter and on the dough >>itself, no problem. In fact, you should let us know how you did it! > >I manage to stretch and fold wet dough without flour on an arborite >counter. I wet my hands and wipe them over the counter a couple of >times (no puddles though), then place the dough on the counter and >stretch and fold it. I keep a scraper handy in case it sticks, but >this seldom happens. (Sorry about the slow reply, here. We just moved from Ohio to Pennsylvania, and I've been lax in my email habits.) I had no "problems" stretching and folding this very wet dough, on a wood cutting board. I used no flour in the process, relying on my clumsy approximation of a method I read about (perhaps in Maggie Glezer's book, perhaps in another). After wetting my hands, I picked up the dough with both hands, stretched it, then flung it, more or less, in the direction I wanted it to go. After a bit, I abandoned the process of wetting my hands, as the dough came off my hands with relative ease. Doug --------------- MESSAGE bread-bakers.v107.n019.5 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Fruit flies - YUCK Date: Tue, 29 May 2007 08:21:32 -0400 >Hi. I am new to the list and not as experienced as all of you guys. >I am just starting to branch out from whole wheat bread and white >bread. I tried to make a sour dough starter it was doing fine until >the third day when it got fruit flies in it, yuck! I threw it away. >What did I do wrong? And how do I avoid this from happening again? >Donna Cover the top of the jar with cheesecloth, Donna. Use string or a rubber band so it's fastened tightly around the rim. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v107.n019.6 --------------- From: "Michael C. Zusman" Subject: Re: Summerloaf Date: Tue, 29 May 2007 09:19:34 -0700 Here's the story from one person's perspective: A year or so ago, a committee of the Guild and some others made a decision to move Summer Loaf away from its longstanding home at the Portland Farmers Market to another site. The idea, as I understood it, was to put on a smaller scale, "less commercial" event. Those of us who had helped organize the festival in past years were surprised and disappointed at the decision. Still, it was understandable to some extent: the Guild felt it was not receiving adequate support and others felt that Summer Loaf had become too big and commercialized. In any event, I am told last year's bread festival (it could not be called "Summer Loaf" since that name is owned by Portland Farmers Market) was indeed small and noncommercial--and not well publicized or attended. I have heard nothing locally about a reprise of last year's bread festival. Gina or someone at the Guild should be able to confirm or provide contrary information. I can say for certain that there will be no Summer Loaf at the Portland Farmers Market. Long and short seems to be that the event has run its course. Unfortunately. It was a great run while it lasted. Very truly yours, Michael C. Zusman Evans & Zusman, P.C. Law Offices 5331 Southwest Macadam Ave., Suite 299 Portland, Oregon 97239 Phone (503) 241-5550 Fax (503) 241-5553 --------------- MESSAGE bread-bakers.v107.n019.7 --------------- From: "Gerald Ulett" Subject: Summer Loaf Date: Tue, 29 May 2007 11:08:51 -0700 There will not be a Summer Loaf celebration in Portland this year. I have contacted the Portland Farmer's Market organization and the Guild who have been cosponsors. They both tell me that there will be no festival in 2007. I did not inquire regarding 2008. Jerry In Seattle --------------- MESSAGE bread-bakers.v107.n019.8 --------------- From: "mary" Subject: newbie Date: Tue, 29 May 2007 14:35:16 -0400 Hi: I just joined the list and I hope that an inexperienced bread maker can learn to make bread. Thanks for letting me be a part of this list. Mary --------------- MESSAGE bread-bakers.v107.n019.9 --------------- From: yguaba@yahoo.com.br Subject: Re: Ciabatta Date: Wed, 30 May 2007 16:58:18 -0300 On 20 May 2007 at 17:47, Dave Glaze wrote: >I manage to stretch and fold wet dough without flour on an arborite >counter. I wet my hands and wipe them over the counter a couple of >times (no puddles though), then place the dough on the counter and >stretch and fold it. I keep a scraper handy in case it sticks, but >this seldom happens. Interesting. Is arborite -- or at least the kind you have -- completely smooth or slightly textured? I would expect a slightly textured surface, sort of like the texture of teflon, to be less prone to wet dough sticking to it. I have a granite work top and boy, does dough stick to it. Even with dough that is not very wet, I need to flour the granite generously if I don't want the dough to stick and tear. It could also be that the flour I have access to makes stickier dough, but I doubt it. Best wishes, Erik --------------- MESSAGE bread-bakers.v107.n019.10 --------------- From: donnadm87 Subject: Portable Baking Solution? Date: Fri, 1 Jun 2007 11:24:32 -0400 Hi, Donna here. I have belonged to this list off and on for years. Have been away for a long time, and now I am back because I need some advice from the voices of experience. I bake all our bread, except in the summer when I cannot bear the heat of the oven. I have a bread machine, an old Zojirushi bought new many years ago through a member of this list. It is great and still going strong. (However, I don't bake the bread in the machine because the clean up is just too miserable and the pans wear out too quickly. So, I make dough and bake in it the oven. I am putting together a small arsenal of electric appliances for use on the screened in porch, where any heat generated will stay out of the house. A summer kitchen, so to speak. My challenge is that I will have to purchase something sight unseen, as I have no practical access to shopping, let alone comparison shopping. And, I will have to have the product shipped. And I am in Canada, which make shipping from US locations costly and complicated. Sears is always a good bet for me, as they ship to their catalogue locations free and are an honest company to deal with. So here is the question: Can anyone recommend a small portable electric unit to bake bread and if my husband could do up a roast in it as well he would think he had died and gone to heaven). I bake one large loaf at a time, in a stainless steel bread pan, 5x9.5 inches and 2.5 inches deep but with the risen bread it is often as deep 7 inches. I have been looking at the Hamilton Beach 22 quart roaster oven at Sears, but wonder if it is big enough to bake bread in. Thanks, Donna --------------- MESSAGE bread-bakers.v107.n019.11 --------------- From: "Vickilynn H" Subject: 100% Whole Wheat Bagels - Typos corrected! Date: Sat, 2 Jun 2007 21:45:49 -0400 100% Whole Wheat Bagels Adapted from Bread Baker's Apprentice Makes 14 bagels Pre-ferment: 1 teaspoon SAF instant yeast 4 cups Prairie Gold hard white wheat flour, freshly ground, room temperature 3 cups water, room temperature Dough: 1/2 teaspoon SAF yeast 3 3/4 cups Prairie Gold flour 2 3/4 teaspoons salt 1 tablespoon Eden organic barley malt syrup 1 - 2 tablespoons Agave nectar (or honey, optional) 1 tablespoon vital gluten Finishing touches: 1 tablespoon baking soda for the water 1 teaspoon barley malt syrup for the water Toppings for the bagels such as seeds, salt, onion, or garlic THE DAY BEFORE: Place the water into the Bosch. Add the flour and make a well in the middle. Add the yeast and stir to mix. Let stir on low speed until smooth. Cover with lid and let sit at room temperature for 2 hours. It should be risen and bubbly. At the end of 2 hours, remove the lid and add the 1/2 teaspoon SAF yeast into the sponge. Add the remaining ingredients (malt syrup, Agave, salt) and mix well. Add as much flour as possible to get a very stiff, but pliable dough. Knead on Speed 2 for 6 minutes. BE CAREFUL! This is a stiff dough and will toss your Bosch around. Stand close by with your hand on the lid while kneading. Remove the dough onto a dry counter (you may need to wet your hands slightly). Divide the dough into pieces that weigh 4 1/2 ounces each. Roll each into a round ball and cover with a damp cloth. Let them rest for 20 minutes. Now comes the shaping. You can roll each ball into a rope and pinch off the ends making a bagel-shape, or what I do is poke my fingers through the middle of the dough ball and work my fingers around the inside to shape the bagel evenly. Place the shaped bagels 2 inches apart on a baking sheet covered with a piece of unbleached parchment paper that has been lightly spritzed or spread with olive oil and lecithin. You'll need 2 baking sheets. Cover all the shaped bagels with damp cloths. Let rest for 25 minutes at room temperature. Then put the covered baking sheets into the refrigerator overnight. THE NEXT DAY: Place your 2 oven racks in the lower middle of the oven. Preheat the oven to 500 F. If you are using a stone, make sure the stone is in the oven for the preheating. Fill a large wide stockpot with water. Add 1 tablespoon baking soda and 1 teaspoon malt syrup to the water. Cover and bring to a boil. BOILING BAGELS: When the water comes to a full boil, gently drop 2-3 bagels ONE AT A TIME into the water. They will sink and then float. Let them boil for 2 minutes. With a large slotted spoon, turn the bagels over to boil on the other side for 2 minutes. If you like them less chewy, boil only 1 minute per side. Remove each bagel (tapping the slotted spoon to remove any excess water) and place them back on the same greased parchment paper. They will have almost doubled in size, so you may need an extra baking sheet and parchment paper with oil and lecithin. If you wish to top your bagels, do so when they are right out of the boiling pot. You won't need anything to make the toppings stick. Sprinkle on your toppings (do not overdo it!). When all your bagels have been boiled and topped, place 2 baking sheets into the oven, one on each shelf and bake for 5 minutes. Rotate the sheets to the opposite racks and turn the pans 180 degrees and bake another 5-6 minutes, or until golden brown. *If you only have one rack or one pan, still turn the baking sheet 180 F after the first 5 minutes of baking. Remove the baking sheets from the oven. Transfer the baked bagels to cooling racks and let sit (UNDISTURBED) for 15 minutes. Then, cut and eat! (We like to toast ours first, but they are great "as is".) Enjoy!! ~~~In Messiah, Vickilynn Micah 6:8 --------------- END bread-bakers.v107.n019 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved