Date: Sun, 5 Aug 2007 22:51:13 GMT -------------- BEGIN bread-bakers.v107.n026 -------------- 001 - "Larry McKinney" - pizza stones 003 - "Lorna Lippes" Subject: tearing Date: Mon, 30 Jul 2007 11:25:52 -0500 It sounds to me like it's overmixed. The dough heats up and the gluten strands just can't hold it together anymore. We also use high gluten in our pumpernickel to stop the problem. Lawrence Mc Kinney --------------- MESSAGE bread-bakers.v107.n026.2 --------------- From: Subject: pizza stones Date: Tue, 31 Jul 2007 16:36:41 -0500 (CDT) This is the first time I have posted any question and am not sure if I am sending this to the right email address, so pardon me if I am not doing this properly.... I have a question about my pizza stone. I bought one on sale for a very reasonable amount, and realized too late that it does not have any kind of carrier for it. (That is probably why it was cheap!) It is 16 inches in diameter and is too heavy to handle when it is hot, without some kind of carrier. As a result, I havent used it very much. Does anyone know where I could get a carrier for a 16 inch stone? If I use it for bread that I have in a conventional bread pan, do I just put the bread pan directly on the stone to bake? (I do know that the stone has to be heated before putting the bread in to bake).=20 Would appreciate any suggestions. I have been baking bread for many years and just within the past few years have enjoyed experimenting with other than 'conventional' flours. Now I would like to try recipes that would make use of the stone, but have hesitated because of the weight of the thing! Thank you. Jacque at jjklein@usfamily.net --------------- MESSAGE bread-bakers.v107.n026.3 --------------- From: "Lorna Lippes" Subject: Rosemary no-knead bread Date: Wed, 01 Aug 2007 15:11:10 +0000 Hi All I've been trying without great success to make a rosemary no-knead bread, but the flavor is not as intense as the commercial loaves I adore. I have tried adding about 1 Tbsp of fresh finely chopped rosemary and I also experimented with 1 Tbsp of rosemary infused olive oil added to the dough. Any suggestions? Thanks, LL --------------- END bread-bakers.v107.n026 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved