Date: Tue, 22 Apr 2008 02:41:45 GMT -------------- BEGIN bread-bakers.v108.n015 -------------- 001 - "Werner Gansz" Subject: Baking Bagels with a Convection Oven Date: Sun, 13 Apr 2008 22:14:12 -0400 Margaret: I bake bagels, breads, even scones in a convection oven. I know that there is a general concern that crusts will burn and interiors will be underdone but it doesn't happen that way. Convection baking drives heat into the bread and helps the interior bake also. You do have to turn the oven down about 25 - 35 F compared to a radiant oven but other than that baking most breads will work. The only real exceptions are for items like popovers that individually stand up and are exposed to the moving air. They are hollow and seem to get brown too quickly, before the interior dries out, but turning the oven down even more will prevent the egg batter from rising properly. For popovers I set the popover cups on a preheated baking stone at 425 D and then switch to radiant heat to bake. I've baked bagels at 475 F and they come out great. Baguettes at 475 F to start, 450 F to finish, free standing loaves at 450 F to start, 425 F to finish. Don't be afraid of convection baking. It works fine. I have even done paper thin crackers like Peter Reinhart's Lavash recipe and it works fine, just reduce the temperature as above. Seeded breads work fine also. You don't have to pre-toast sesame seed toppings because they will toast nicely in the radiant heat. Soft exposed toppings like onions might get burned however. I've had the onion topping on bialys burn if the bialy doesn't maintain its dimple and lifts the onion topping up into the airstream. Werner --------------- MESSAGE bread-bakers.v108.n015.2 --------------- From: "Judi and Mel Arnold" Subject: Steve's hard buns Date: Mon, 14 Apr 2008 07:36:52 -0600 Steve, I agree with the post suggesting using insulated pans. What I do is use two pans on top of each other. It works well for me. Good Baking. Judi from Idaho --------------- MESSAGE bread-bakers.v108.n015.3 --------------- From: "ML Meyers" Subject: Toasting Bread recipe Date: Mon, 14 Apr 2008 17:22:37 -0400 Hi, I just made this loaf and figured someone on the list must love toast-lol It's nothing exotic, just lip-smacking toasted. I get lazy with this one and just make it in my ABM.....1 1/2 lb loaf "Everyday Toasting Bread" 1 egg, beaten and placed in a 2-cup measure water to produce 1 Cup + 2 TB of egg/water mixture. 1 1/2 TB soft butter 1 tsp salt 1 1/2 TB sugar 1/8 Cup cornmeal 2 7/8 Cup AP flour 2 tsp yeast Add ingredients in order of listing. Enjoy! --------------- MESSAGE bread-bakers.v108.n015.4 --------------- From: Tony Lill Subject: long term storage of starter Date: Mon, 14 Apr 2008 17:13:24 -0400 Due to a recent injury, I won't be doing any baking for a few months. Any suggestions on how to keep it alive with the least fuss till I'm back in the game? TIA -tony --------------- MESSAGE bread-bakers.v108.n015.5 --------------- From: Dave Bennett Subject: Ovens for bread Date: Tue, 15 Apr 2008 07:58:26 -0600 My home oven just blew out. What do you recommend for a good home oven to bake bread? It has to be conventional home size. Cheers Dave --------------- MESSAGE bread-bakers.v108.n015.6 --------------- From: Jim Eberhardt Subject: Windowpane (kneading) Date: Sun, 20 Apr 2008 10:59:05 -0500 Hello, I'm new to both the list and to breadbaking in general. I hope my questions won't be too basic for the list. My question today has to do with the windowpane test to check for gluten development. In short, I can't seem to get my dough to "pass", or even come close. I've tried making the French bread dough in "Breadbaker's Apprentice" and kneaded by hand for over 20 minutes, and the dough still pulled apart readily. If it helps to know, I used 50% WR unbleached bread flour and 50% Gold Medal unbleached AP flour. Any suggestions as to why the gluten won't develop properly? Is it kneading technique or perhaps the dough was too moist? Thanks for your help, Jim Wichita, KS --------------- MESSAGE bread-bakers.v108.n015.7 --------------- From: "Steve Gomes" Subject: german pumpernickel Date: Sun, 20 Apr 2008 20:32:53 -0600 I tried this recipe and it is not bad but I want better. Got it from the internet. German Pumpernickel 2 packages active dry yeast 1/4 C. unsweetened cocoa 2 T. sugar 1 T. caraway seed 1 1/2 t. salt 3 C. rye flour 2 C. water 1/4 C. molasses 1/4 C. butter 3 C. sifted all-purpose flour Shortening (or Pam spray) In large bowl, stir together yeast, cocoa, sugar, caraway seed, salt and 2 cups rye flour; set aside. In 2 quart saucepan over low heat, heat water, molasses and butter until very warm. Using mixer at low speed, gradually beat molasses mixture into yeast mixture until well blended. Increase speed to medium; beat 2 minutes. Add remaining 1 cup rye flour. Increase speed to high; beat 2 more minutes. Stir in enough all-purpose flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic about 5 minutes. Place into greased large bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until almost doubled, about 45 minutes to an hour. Punch down dough. Divide in half. Cover and let rest 5 minutes. Shape each half into a round loaf. Place 4 inches apart on greased large baking sheet. Cover and let rise until almost doubled, 45 minutes to an hour. Diagonally slash each loaf, crosswise, 3 times. Bake in 375 F oven for 20 minutes. Cover loosely with foil; bake 15 minutes more or until loaves sound hollow when tapped. Immediately remove from baking sheet. Brush tops of hot loaves with shortening. Cool on racks. Yield: Makes 2 loaves Now I like the peter Reinhardt method of letting dough rise over night so I did a few things differently. I don't like to add the salt until the dough has been kneading for a while. This dough didn't stick to the hook well and I did knead it by hand after a while. The rye flour is very grainy. It seemed to have risen fine over night but and I used bread loaf pans instead of cookie sheets I had them covered with plastic but knocked it off when I was wiping up around the pans. So it didn't rise much. It tastes good though and I used 2 tsp of caraway seeds instead of 1. It is a very dense bread good for next to your plate of dinner. I wish it was lighter and not as dry. Any better ideas for nice dark rye bread? and while I got your ear has anyone come up with a way to have ten minutes of steam in the oven? I don't want to spray the oven with a squirt bottle. I tried a pie tin with a little water and that might work but we need to see if anyone has a better idea. --------------- END bread-bakers.v108.n015 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved