Date: Tue, 18 Sep 2007 23:45:17 GMT -------------- BEGIN bread-bakers.v107.n027 -------------- 001 - "Maureen 'Mo' McDonough" - Williams Sonoma Bread Machine Model 0598 002 - "Paul and Ruth Provance" - Pizza stone carrier 003 - FMTZ@aol.com - Re: Rosemary no-knead bread 004 - Popthebaker@aol.com - Baking Stone Use 005 - "Werner Gansz" Subject: Williams Sonoma Bread Machine Model 0598 Date: Mon, 6 Aug 2007 12:58:01 -0600 Hello, This weekend, I purchased a WS model 0598 bread machine at an estate sale (it's never been used!) But, there was no manual with it and the people at WS were less than helpful when I called them. Does anyone have a copy of this manual or know where I can get one? Any help you can lend would be very very appreciated. Thank you!! Mo --------------- MESSAGE bread-bakers.v107.n027.2 --------------- From: "Paul and Ruth Provance" Subject: Pizza stone carrier Date: Sun, 5 Aug 2007 21:13:58 -0400 Dear Jacque, I have two large pizza stones that have no carriers, either. I just leave them in the oven until they are cool. If I need to remove them from the oven, I use heavy oven mitts, and be sure to place them on a heat-proof surface. I don't think a carrier is really necessary, but you might take the stone to a metal shop and have one made. Maybe take it to a secondary school shop class. It could be cheaper that way! I usually only use the stone for baking pizza and breads that go directly on the stone. If I am making bread right after baking pizza, I put the bread pans on a rack above the stone. Your mileage may vary! Ruth --------------- MESSAGE bread-bakers.v107.n027.3 --------------- From: FMTZ@aol.com Subject: Re: Rosemary no-knead bread Date: Sun, 5 Aug 2007 21:57:34 EDT "Lorna Lippes" wrote: >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? My rosemary breads tend to have about double the amount of fresh rosemary than is mentioned by LL above. Also, fresh rosemary can vary a great deal in pungency. Do you grow it yourself (usually very pungent) or buy the kind that comes prepackaged and tends to have stiff, not very pungent leaves? If the latter you might need to triple the amount -say 3 TBS or one TBS. per cup of flour. Also, if you really want a blast of rosemary flavor, don't chop the leaves too fine. The flavor will still be there but a very fine chop will give you a hint of rosemary rather than a 'blast'. Frank Metzger --------------- MESSAGE bread-bakers.v107.n027.4 --------------- From: Popthebaker@aol.com Subject: Baking Stone Use Date: Sun, 5 Aug 2007 23:26:42 EDT Jacque, My baking stone resides in the oven and only comes out if I need to do something that does not require it. Use a peel to remove the pizza from the stone and transfer it to a cutting board or a pizza pan designed for serving rather than baking. I have seen the carriers but my opinion is that they are not really useful. If it is difficult to remove the stone from the oven when hot how would you transfer it to some type of carrier? Also, the stone can damage the knife or cutter used to cut the pizza. When you use your stone for bread simply preheat it along with the oven and you can use a well floured peel to slide the loaf onto the stone or you can use parchment. Preheat for a minimum of 30 minutes so the stone is completely heated. Preheat to about 50 degrees F. over the planned baking temperature and drop it when the loaf goes in. I usually just cut a round of parchment and put the loaf on that. It saves cleaning and excess flour in the oven and on the stone. Pop --------------- MESSAGE bread-bakers.v107.n027.5 --------------- From: "Werner Gansz" Subject: Hot Pizza Stone Date: Mon, 6 Aug 2007 07:16:33 -0400 Why do you want to handle the stone when it is hot? Mine is in the oven all time, but even if you remove it you can wait until it cools off. Put it in place before the preheat cycle and give the preheat an extra 15 minutes. I use a peel to place the bread on the stone. Most of the time I put parchment paper on the peel (with wet dough I even put a little corn meal between the parchment paper and the peel to be sure that the dough / parchment paper will slide off). If you bake bread in a pan, put it on the stone. Direct heat from below results in a better oven-rise. --------------- MESSAGE bread-bakers.v107.n027.6 --------------- From: Dennis Foley Subject: Pizza Stone Date: Mon, 6 Aug 2007 04:54:20 -0700 (PDT) Jacque, I have 2 large rectangular stones that I just leave in the oven. Everything I cook is just placed on the stones. Even a turkey in a pan! You can leave the stone in the oven, and only move it if you need to when it's cold. You can place the bread pan right on the stone. Dennis --------------- MESSAGE bread-bakers.v107.n027.7 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Jacque's pizza stone... Date: Mon, 6 Aug 2007 13:42:45 -0400 Jacque, there are some carriers out there (I think Pampered Chef offers one), but do you really want one? Many bakers let their pizza stone "live" in their oven all the time. Oh, you can remove it maybe for that big Thanksgiving turkey, but most of the time it can stay there. It's not like you're going to bring that stone to the table. If you want to remove it for any reason, just lt cool down with the heat off and oven door open and then remove it with a couple of oven mitts if it's still too warm. The carrier is just not worth it in my estimation. And the answer is yes to your question about putting the bread pan directly on the stone. You might want to invest in a short-handled peel to flip those artisan loaves onto the stone. The stone is also great for baking English muffins and pita bread. I leave the light on and watch the pitas puff up through the window in the door. When they "poof," I feel like a real pro. ;- Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v107.n027.8 --------------- From: David A Barrett Subject: Re: pizza stones Date: Tue, 7 Aug 2007 11:40:27 -0400 Jacque, I really can't think of any reason that you want to move a hot pizza stone around! Leave it in the oven until it is cooled. If you are making pizza, the best thing you should get is a peel. It's one of those giant wooden paddles that you use to slide the pizza in and out of the oven. If you don't have a peel, here's what I'd do. Turn a cookie sheet upside down. Lay a piece of parchment paper on it, and then lay your dough out on that. Build the pizza and then slide the parchment paper with the pizza on it onto the hot pizza stone in the oven. The parchment paper will have minimal impact on the cooking of the crust, but avoids the problem of having all the pepperoni and mushrooms tumbling all over the stove as you jiggle the cookie sheet to get the dough to slide off. Use the same cookie sheet to remove the pizza from the oven. Sometimes you can just grab a corner of the parchment paper, and sometimes you need to stab the crust with a fork to get a grip on it, then just pull it forward onto the cookie sheet. QED. If you're baking bread, just sprinkle a little cornmeal or cream of wheat on the stone just before you add the bread, then just plop the dough down on it. When it's done, just pick it up with oven mits. Leave the stone in the oven, even if you are going to cook other stuff. It won't hurt. Dave Barrett --------------- MESSAGE bread-bakers.v107.n027.9 --------------- From: "Susan O'Dell" Subject: Gluten cloak problems update Date: Thu, 9 Aug 2007 19:02:02 -0400 Thank you all for your help with my tearing problem. Several responses indicated the dough was probably over mixed and when I corrected that, voila! For those of you with my problem, watch the temp. of the kneaded dough so it finishes around 77 F. Now I know how important that is. Thanks again, enjoy this forum with those who are willing to share their expertise and ideas. Susan O'Dell --------------- MESSAGE bread-bakers.v107.n027.10 --------------- From: Dave Bennett Subject: Malt Date: Wed, 15 Aug 2007 12:28:20 -0600 I have being having success with making bread with a poolish that rises over night, and with long rises during the day.... Lots of flavor... and nice strong chewy dough, with good variable hole crumb structure. This seems to work best with bread flours that have amylase added (eg Roger's bread flour). I think this is because the amylase enzymes produce sugars for the long rises. I would now like to go to whole grain and/or organic flours, but none of these have amylase added. How much diastatic malt (amylase) do I need to add to a hard red winter wheat to make it a good bread flour for long rises??? I have some Alberta Red Winter Wheat, and Red Spring Wheat that I would like to try with adding malt to... Does anybody know how much malt to add. Do I need to add gluten?? Is Bob's Red Mill a good source for active diastatic malted barely? I have some of their malt, but am not sure if it has active amylase enzymes. Regards, Dave --------------- MESSAGE bread-bakers.v107.n027.11 --------------- From: Jeff Dwork Subject: Back after a long time Date: Tue, 18 Sep 2007 16:12:15 -0700 Bread-bakers is back! We've been through some big changes. I turned 60 in May and was laid off 4 days later. After 40 years in the semiconductor industry - the last 32 at AMD - it was time for something new. We moved from San Jose to Los Banos, CA and I'm now a student at Merced Community College taking prerequisite courses for the Registered Nurse program. If all goes according to plan, I'll be able to apply to the program in Aug 2008, start in Jan 2009 and get my RN in Jan 2011. Reggie has been through a lot recently. She's been hospitalized for more than 1/3 of the last 9 months. She's home now but will be going back for another 3-4 weeks in Nov. The good news is that an underlying cause has been identified and will soon be fixed. Our move was only 85 miles SE, but it's a different world - we're in the San Joaquin Valley, not the SF Bay area. San Jose is on the southern end of 100 miles of suburb/city with 6 million people. The population of Los Banos is 35K. It's 30 miles through agricultural land and wildlife refuges to the county seat, Merced, which has 80K people. It's nice being in a small town. Jeff --------------- END bread-bakers.v107.n027 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved