Date: Sat, 11 Jun 2011 04:28:57 GMT -------------- BEGIN bread-bakers.v111.n024 -------------- 001 - "William S Bowers" Subject: rise of the crumb in the bottom of the loaf Date: Sun, 05 Jun 2011 18:05:40 -0700 (MST) Mike Avery gave serious info on how to improve the development of the crumb in the bottom of the loaf. My solution is a bit different. I make regular bread (with commercial yeast) and sourdough by normal preparation methods. However, I have a 14 inch cast iron pizza pan which I put in the oven when I start it up in preparation of baking a loaf by either method. When the temp in the oven reaches 450F the cast iron pan is pretty hot (I don't know precisely the temp). I put the risen loaf (usually crowned ~ 1 inch above the pan) into the oven on top of the cast iron pan and allow it to bake for about 35-45 min. The heat of the cast pan seems to enhance the rise in the bottom of the loaf and the holes in the crumb appears about the same from the bottom to the top of the loaf. The extra heat must push the expansion of the crumb quite a bit. all best, bill bowers --------------- MESSAGE bread-bakers.v111.n024.2 --------------- From: michael arnoldi Subject: whole wheat or other breads Date: Sun, 5 Jun 2011 21:11:35 -0400 I was diagnosed with high blood sugar & would like to bake now either *100% whole wheat bread* or *a blend of flours* ( *not using bread or regular flour* ) and *without any sweetening* ingredient. Has someone got a recipe for me to try? thanks Michael Arnoldi --------------- MESSAGE bread-bakers.v111.n024.3 --------------- From: Lloyd Davis Subject: Re: stretch and fold Date: Mon, 6 Jun 2011 16:56:46 -0400 Stretch and Fold is like aspirin: it cures many problems: Mike Avery has a very nice description of the technique on his web site. My only comment is that I wait usually 10 to 15 minutes between folds and do total of 5 over 1 hour. The dough will tell you when it is ready. If the strands tear, it is too early. Breads with whole grains (rye, wheat, spelt, etc) need more kneading compared to white. The stretch and fold works great. Problems with arthritis in the wrists. The stretch and fold is easy to do and gives a magnificent bread. Wet dough hard to handle. The stretch and fold is quicker and less aggravating than traditional knead. I am all for the stretch and fold - especially since I do not want to invest in an expensive mixer. Lloyd --------------- MESSAGE bread-bakers.v111.n024.4 --------------- From: "David Topper" Subject: Rhubarb recipe Date: Mon, 06 Jun 2011 17:56:46 -0500 Now that it is rhubarb season here, I thought I would share with you a recipe I made-up, and which my family and friends enjoy. This bread bakers* site has been for many years a continuous source of information on the pleasures of baking. Thank you. David Topper Winnipeg, Canada Rhubarb Bread This recipe is for a bread machine. Note: T is tablespoon; and t is teaspoon. Cook down 2 cups of rhubarb with some water till mushy (about 5 minutes). Let cool to a warm temperature. You will need to make 1 1/3 Cups of this. 1 1/3 C rhubarb mush 1 T orange juice 1 1/4 t salt 2 T Canola oil 2 T brown sugar 1 T honey grated orange peel (I just grate the whole orange) 3/4 t cinnamon I mix all these together while the cooked rhubarb is cooling. When the mixture is at a warm temperature, I put it and then the following into the Bread machine. 1/4 C gluten 1/2 C quick oats 1 1/2 T sunflower seed 1 1/2 C whole wheat flour 1 1/2 C unbleached white flour 1 1/4 t yeast Check the first kneading cycle for moisture content of dough and adjust accordingly. --------------- MESSAGE bread-bakers.v111.n024.5 --------------- From: Reggie Dwork Subject: Blueberry Muffins with a Twist of Lemon Date: Thu, 09 Jun 2011 20:36:14 -0700 (Breads), Blueberry Muffins with a Twist of Lemon Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup uncooked rolled oats 1/4 cup packed brown sugar 1 divided baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon -- divided 1/4 teaspoon salt 8 ounces lemon-flavored low-fat yogurt 2 egg whites -- or 1/4 cup cholesterol-free egg substitute 1 tablespoon vegetable oil 1 teaspoon grated lemon peel 1 teaspoon vanilla 1 cup blueberries -- fresh or frozen 1 tablespoon granulated sugar 1 tablespoon sliced almonds -- optional 1. Preheat oven to 400F. Spray 12 (2 1/2") muffin cups with nonstick cooking spray. 2. Combine flour, oats, brown sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt in large bowl. 3. Combine yogurt, egg substitute, oil, lemon peel and vanilla in small bowl; stir into flour mixture just until blended. Gently stir in blueberries. Spoon mixture into muffin cups. 4. Mix granulated sugar, remaining 1/4 teaspoon cinnamon and almonds in small bowl. Sprinkle over muffin mixture. 5. Bake 18 to 20 minutes or until lightly browned and wooden pick inserted into centers comes out clean. Cool slightly before serving. Makes 12 servings Cal 125, CalFF 14%, Fat 2 g, Sat Fat 0 g, Pro 3 g, Carb 24 g, 1 mg, Sod 198 mg, Fiber 1 g - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 2g Fat (17.5% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 215mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v111.n024 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved