Date: Sun, 6 Apr 2008 05:11:20 GMT

-------------- BEGIN bread-bakers.v108.n013 --------------

    001 - "Mary Fisher" <mary.fishe - Re: bagels
    002 - "Steve Gomes" <finnygomes - bagels and the blind meat cutter
    003 - lessmess@gmail.com        - vital wheat gluten
    004 - "Steve Gomes" <finnygomes - sticky or smooth
    005 - "Steve Gomes" <finnygomes - rolls hard on the bottom

--------------- MESSAGE bread-bakers.v108.n013.1 ---------------

From: "Mary Fisher" <mary.fisher@zetnet.co.uk>
Subject: Re: bagels
Date: Mon, 31 Mar 2008 10:42:09 +0100



"Margaret G. Cope" <mgcope@charter.net> asked:
>Where are all the bread-bakers?

I wondered that too - but I haven't contributed anything so can't complain!

I use Mike Avery's bagel recipe, the results are even better than 
those I remember from the Jewish bakery I had them from in my teens. 
All the commercial ones I've seen in the last few years both in my 
English city of Leeds and in Washington State on visits there have 
been large, light and soft - not bagels at all in my opinion. Crisp 
on the outside, dense and chewy on the inside and full of flavour is 
what I demand.

I have also wondered if the type of malt I use would make a 
difference to the flavour, there are so many at my local organic food 
shop - even rice malt! I've stuck to barley but did wonder if others 
have tried alternatives.

Mary



--------------- MESSAGE bread-bakers.v108.n013.2 ---------------

From: "Steve Gomes" <finnygomes@msn.com>
Subject: bagels and the blind meat cutter
Date: Mon, 31 Mar 2008 10:01:43 -0600


I really thank you all for helping me with bagels. I feel better now. 
Everyone seems to say to shape the bagels and let them rest over 
night. I am gona try making rolls and letting the dough rest over 
night before shaping them. Back to bagels. I heard that in Canada 
they boil bagels in water with honey added. This sounds interesting. 
Has anyone tried this? Peter Reinhardt's book is not in Braille or on 
tape but I am getting by with all you good people.

my web site
www.11954.com/gomes



--------------- MESSAGE bread-bakers.v108.n013.3 ---------------

From: lessmess@gmail.com
Subject: vital wheat gluten
Date: Mon, 31 Mar 2008 16:22:15 -0800


Hi All!

I'm new to bread baking and have questions about vital wheat gluten. 
I bought some about a year ago from the bulk bins at my supermarket 
and have been storing it at room temp. in a glass jar.  Is this ok? 
Does it turn rancid like whole wheat flour and should be stored in the freezer?

Does every bread baker keep some on hand?  When do you use it and how 
do you know how much to add to your recipe?

Thanks a bunch!

Linda



--------------- MESSAGE bread-bakers.v108.n013.4 ---------------

From: "Steve Gomes" <finnygomes@msn.com>
Subject: sticky or smooth
Date: Fri, 4 Apr 2008 14:59:47 -0600


I made some dough today and put it in the fridge to rise over night. 
I am gona make big hamburger rolls. What happens when you make a 
dough kind of sticky and smooth. I know a smooth dry stiff dough is 
for pizza and bagels. I wish I could make a light roll like a Kaiser 
roll but have been unable to do it. So the more sticky or the more 
dry what will happen in either case. 



--------------- MESSAGE bread-bakers.v108.n013.5 ---------------

From: "Steve Gomes" <finnygomes@msn.com>
Subject: rolls hard on the bottom
Date: Sat, 5 Apr 2008 18:58:04 -0600


I am so glad I listened to Carol about Peter Reinhart's method of 
leaving dough over night in the fridge. It makes sense. That dough is 
like a very thick batter and if you let it sit over night, everything 
combines real nice.

I made these rolls to accommodate half pound burgers. Now the bottoms 
are a little hard. I would like a uniform softness all around the 
crust. I have a gas oven and I start the rolls at 500 F for 5 minutes 
and bring it down to 375 F and bake on cookie sheets. what should I do?

Today I enjoyed my rolls to make sandwiches with brisket that I 
cooked in the smoker. And thanks to Margaret who gave me the name of 
Eden malt syrup I found it at Vitamin Cottage for $2 less than Whole 
Foods. I will be making bagels in about three weeks. Has anyone had 
luck making soft pretzels? I grew up in Massapequa Long Island and 
love those things. 



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