Date: Sat, 18 Oct 2008 05:48:01 GMT -------------- BEGIN bread-bakers.v108.n038 -------------- 001 - Tarheel_Boy@webtv.net ( - Hey, Ilene!!! 002 - Peter Eisenreich Does anyone have this book, by Jeff Hertzberg and Zoe Francois or >used any recipes from it ? I have used one recipe I found somewhere >for a plain white bread that I modified with some whole-grain flour >and just loved it! Bob the Tarheel Baker replies: "So where is this great recipe, Ilene? I'd like to see it and I'm sure other members of this motley crew would too." --------------- MESSAGE bread-bakers.v108.n038.2 --------------- From: Peter Eisenreich Subject: re:pizza stone Date: Sat, 11 Oct 2008 09:11:59 -0400 >So what happens when you have a big expensive stone and something >greasy drips all over it (say, for example that you dump the >toppings of a long cooked broccoli and meunster pizza completely on the stone). I clean mine by leaving it in my electric oven when I run the "self clean" which burns it off. This works great if you have that kind of oven. Often I just wipe it off and flip it over. It cooks off. I leave it in the oven all the time and do make Pizza on it at 500F several times a month. (and do get pizza sauce and cheese on it) HTH, Pete --------------- MESSAGE bread-bakers.v108.n038.3 --------------- From: arnoldi@bellsouth.net Subject: pizza stone Date: Sat, 11 Oct 2008 13:14:47 +0000 the best pizza stone is made here in Atlanta, Ga by PRIMO used on their ceramic oval grill: PIZZA/BAKING STONE Try your hand at crispy pizzas, chewy cookies, fresh bread, and more with aPrimo(R) Pizza/Baking Stone. With this porcelain-glazed, ceramic stone,you can prepare professional-quality baked food in the comfort of your ownbackyard. Now available in two convenient sizes for the Oval XL(TM), Oval Junior(TM), Primo Kamado/Round --------------- MESSAGE bread-bakers.v108.n038.4 --------------- From: "Ken Vaughan" Subject: Cleaning baking stones Date: Sat, 11 Oct 2008 05:39:17 -0800 I have one of the flat pottery stones (rectilinear shape) that spends its time in the bottom rack. It serves as the catch stone for all drips and spills. When the crud layer suggests the need, I run the oven through self clean cycle and the accumulation becomes ash. The oven cleaning cycle does not remove stains, but a fast vacuum, after cooling from the cleaning cycle, cleans the stone for many more baking cycles. Since I had bariatric surgery and lost 1/2 of my body mass, I do not bake much, but my wife does like the prebaked pizza crusts. I use parchment paper under each small pizza (I would call them rounds, but that would be a fib - they are miss shaped blobs) with a high hydration dough. I cut the parchment paper with the pizzas and the parchment paper catches the spilled sauce and cheese, etc. Fewer cleanings and easy disposal. Pizza on parchment right on the stone for 5 minute dinner when I am traveling. Ken in Juneau --------------- MESSAGE bread-bakers.v108.n038.5 --------------- From: John Litt Subject: Re: pizza stone Date: Sat, 11 Oct 2008 10:05:07 -0400 Teresa, I left my tiles in the oven through its self-cleaning cycle. They came out looking absolutely pristine. --------------- MESSAGE bread-bakers.v108.n038.6 --------------- From: "Leigh Monichon" Subject: Cleaning an oven stone Date: Sat, 11 Oct 2008 07:21:49 -0700 Hi Teresa - I have the Hearthkit, which has worked well for me. I have an old oven that works okay but can use some extra help. It's heavy so I don't take it out often. For minor cleans, I wipe it down with a rag and water. I also do that before a major cleaning. For major cleaning, I leave it in the oven while I run the oven on a self-clean cycle. I remove the sides first so the air can circulate more freely. If I didn't have a self cleaning oven, I would probably leave it on my outdoor grill for a while to burn most of the food off. It's too big to use on my outdoor grill (and still have room to grill) so there I use a leftover tile from granite work I had done. Leigh --------------- MESSAGE bread-bakers.v108.n038.7 --------------- From: Popthebaker@aol.com Subject: Re: pizza stone Date: Sat, 11 Oct 2008 12:15:11 EDT Teresa, I just scrape off as much of the spill as I can then let the remainder cook on in the oven. It can be scraped off later when it is cool. Stains are a way of life for a baking stone and do not effect the function. Toppings usually sear quickly on the stone and then the remaining liquid cooks out and the stone is OK. As far as the smoking stone just leave it in the oven at full heat for a while (an hour or so) and it will burn off any residual oils. Unglazed tile, like natural stone and manufactured baking stones contain water which turns to steam when heated. It is best to temper the stone by heating to 200 F. for one hour and then increase it in steps of 100 F every hour until the maximum temperature of the oven is reached. I have used a Fibrament (bakingstone.com) stone since the mid 90's and just replaced it. I had to cut the original stone down to fit the new oven but it still worked well. I have never had the need to clean it other than scraping off any spill residual. I use rice flour as a release agent on my peel so I use "Dust Off" to blow the residual off of the stone between loaves. It is easier and faster than brushing. Good Luck Pop --------------- MESSAGE bread-bakers.v108.n038.8 --------------- From: "Mary Flack" Subject: Baking stones Date: Sat, 11 Oct 2008 12:20:08 -0500 To clean baking stones I just put them on one of the oven racks and leave it there while I run the oven cleaning cycle. Works every time. Remember that the brick or stone were fired at a very high temp to begin with. My mother has a very dirty greasy stone rack I am dying to clean for her. But she will not believe me. --------------- MESSAGE bread-bakers.v108.n038.9 --------------- From: debunix Subject: Re: Smoking baking stones Date: Sat, 11 Oct 2008 11:01:47 -0700 Highest heat possible in the oven, no bread on it, windows open, smoke alarm off, and let it go until it stops. Have read someplace that a self-cleaning cycle will also do it, if your oven can do that. --diane in los angeles http://www.well.com/user/debunix/recipes/WholeBaking.html http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v108.n038.10 --------------- From: TeresaG715@aol.com Subject: artisan bread in 5 Date: Mon, 13 Oct 2008 16:46:08 EDT "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg & Zoe Francois This is my favorite book. I've been cooking out of it daily since I got it for Christmas. The recipes work beautifully (with the exception of the 100% whole wheat, that wasn't great). The sticky buns are sooo good. buy the book you won't regret it. They also have a good website, . Teresa --------------- MESSAGE bread-bakers.v108.n038.11 --------------- From: "Schmitt, Barbara E." Subject: cleaning bread/pizza stones Date: Tue, 14 Oct 2008 09:45:54 -0400 If you have a self-cleaning oven, just leave the stones/tiles in when you run the clean cycle. Voila - clean stone! Barbara --------------- MESSAGE bread-bakers.v108.n038.12 --------------- From: Joseph Cubells Subject: Hullulla bread Date: Tue, 14 Oct 2008 10:17:06 -0400 I would like to have a recipe in English for this great tasting Chilean bread. Can anyone help? --------------- MESSAGE bread-bakers.v108.n038.13 --------------- From: RebecB8@aol.com Subject: Re: Digest bread-bakers.v108.n037 Date: Tue, 14 Oct 2008 22:51:25 EDT I always use distilled water when making bread. It seems to make the bread better and taste better. As for the book that you were looking for, you may want to try used book stores if it is out of print. molly --------------- MESSAGE bread-bakers.v108.n038.14 --------------- From: lessmess@gmail.com Subject: Re: Artisan Bread in Five Minutes a Day Date: Wed, 15 Oct 2008 12:27:44 -0800 Hi Ilene! I too love the basic dough using their recipe. It seems that I always have a container of dough in my refrigerator now! In fact, I've hardly made any other bread since discovering this method. Using that simple dough I've made so many delicious loaves. I take a lump and flatten it out and sprinkle white chocolate and dried cranberries on it then roll up and bake. My family goes crazy for this bread. Recently, I tried filling the dough with shredded cheddar cheese and green chilles, mmm this was also a big hit at dinner. The dough makes great pizza, and with the dough in the refrigerator, I can have dinner on the table in no time at all. I haven't tried any of the other recipes in the book yet. I've checked it out from my library several times now, but I think I will put the book on my Christmas wish list. Linda --------------- MESSAGE bread-bakers.v108.n038.15 --------------- From: "Mary Fisher" Subject: Re: smoking stone Date: Sat, 11 Oct 2008 09:46:56 +0100 TeresaG715@aol.com wrote: >What I'm asking is how do you get a dirty stone to stop smoking? You take it out of the oven, put it ini the sink in warm water and leave it for half an hour. Then you wipe away all the loosened burnt-on remains, rinse it, dry it and replace it in the oven. Simple! Mary --------------- END bread-bakers.v108.n038 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved