Date: Mon, 5 May 2008 04:44:57 GMT -------------- BEGIN bread-bakers.v108.n017 -------------- 001 - linda grande Subject: ovenspring Date: Mon, 28 Apr 2008 12:11:02 +0000 At my former house, which was at sea level, I got tremendous ovenspring with my breads. In our new house, which is at 3300 feet, I get no ovenspring whatever. My range is different also, though both are electric. I'm hoping someone can help me understand why this change occurred. Is it likely to be the oven? Or is it the altitude? Something else? Linda --------------- MESSAGE bread-bakers.v108.n017.2 --------------- From: irene@trilliumwoods.com Subject: Question about non-diastic/diastic malt powder Date: Mon, 28 Apr 2008 07:24:17 -0700 >I have used the pumpernickel recipe from Rose Levy Berenbaum's Bread >Bible with great success. It is even better if you throw in a >tablespoon or two of non-diastatic malt powder (or just diastatic >malt powder that has been sitting around for quite a while!). Color me confused! Would some kind soul please explain to me the difference between these? What role does each of them play in bread baking? I bake partially whole grainsourdough bread using Eric's recipe on Breadtopia's website , baking it in a cloche, with really great results. Could I make my bread even better by using one of malt powders? Many thanks, ~ irene --------------- MESSAGE bread-bakers.v108.n017.3 --------------- From: "Steve Gomes" Subject: praise the lard Date: Mon, 28 Apr 2008 09:36:17 -0600 I made some lard out of pork fat the other day. It smells so good and makes great french fries. You just add couple of table spoons to a half gallon of oil for the deep fryer. I wonder if anyone has put a little lard in bread. --------------- MESSAGE bread-bakers.v108.n017.4 --------------- From: debunix Subject: Windowpane test Date: Mon, 28 Apr 2008 09:01:10 -0700 I used to feel inferior for windowpane "failures" especially with whole wheat, and during a recent class with Peter Reinhart, I was glad to see I'd been closer than I thought. It doesn't have to be perfect to make great bread. -diane in los angeles --------------- MESSAGE bread-bakers.v108.n017.5 --------------- From: Jim Eberhardt Subject: Re: Windowpane (kneading) Date: Sun, 4 May 2008 16:40:49 -0500 My great thanks to everyone who replied to my post regarding kneading and the windowpane test, I really appreciate all the responses. I'd like to reply, if you don't mind, and do it all in one post. Chris, thanks for the advice. I was mixing the bread flour and AP flour according to the formula, but I'll try it again with all bread flour and see how that works out. I'll look for the high protein flour; we have KA in our supermarket and while its definitely more expensive it sounds like its worth it if it improves the bread. Mary, thanks for the tip on the mixer/food processor. I've had good luck with some of the rustic breads in the KitchenAid. For some reason I see it almost as a "right of passage" to get the hang of kneading drier doughs :). I'm going to try looking for the high protein flour and give it a whirl. Another reference book (or more!) could be helpful, too. Andy, I appreciate the related experience. I baked French bread again last weekend (using the same flour mixture) and had a similar experience as before. The dough did seem a bit more resilient after bulk rising and did rise pretty well (as far as I could tell with "beginner's" judgement) but seemed to deflate some with a little handling (not sure how much is normal). Still no windowpane Part of the problem may lie in knowing what good bread is supposed to look and taste like. I've been pretty pleased with my first attempts at ciabatta; I'm not sure exactly what to expect from the French bread, from crumb or flavor, even though its such a 'common' bread. Is it worth seeking commercial examples; or is that a poor yardstick? Thanks again to everyone for their responses. I'll definitely try the higher protein flour first and see where I wind up. Thank you! Jim --------------- END bread-bakers.v108.n017 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved