Date: Sun, 25 Sep 2011 03:51:34 GMT -------------- BEGIN bread-bakers.v111.n037 -------------- 001 - Margaret Cope - convection oven 003 - Reggie Dwork Subject: Idea Date: Mon, 12 Sep 2011 09:43:41 -0400 How about sending in your variations on "no knead" bread based on the original Jim Lahey recipe? --------------- MESSAGE bread-bakers.v111.n037.2 --------------- From: Judy L Subject: convection oven Date: Mon, 12 Sep 2011 09:15:00 -0700 (PDT) I bake breads on convection setting all the time. I bake and sell for the Farmers Market. There's no way I could bake 6 loaves of bread evenly on bake setting! I just have to turn down the temperature about 25 F lower than bake setting. I bake 4 challah or 6 sourdoughs at once. It also allows me to bake on the top shelf. Also, it's great for muffins. The circulating heat really helps them rise as I bake at 350 F convection. It's not great for crusty breads, however. A baking friend and I found a good way to do that, though. I bake on my stones with steam (in broiler pan) at 450 F bake setting for 15 minutes. The crust carmelizes during the first half, anyways. I then turn the oven to 325 F convection for the last 15 minutes. My appliance repair guy says that this is helping my oven get a break when I do multiple batches of crusty breads. The oven does cool down to 350 F and takes awhile to get back up to 450 F for the next batch. But I found that I can put a new batch of breads on my peel when I put the first batch in the oven and they will be ready for the oven by the time it heats back up. My friend's professional convection oven can't do crusty breads because it sucks air out of the oven--even on low fan. So it depends on your oven. Hope this helps. Judy --------------- MESSAGE bread-bakers.v111.n037.3 --------------- From: Reggie Dwork Subject: Bread, Cinnamon Date: Wed, 21 Sep 2011 17:06:56 -0700 * Exported from MasterCook * Bread, Cinnamon Recipe By : King Arthur Serving Size : 16 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast -- or 2 1/2 teaspoons instant yeast 7/8 Cup lukewarm water -- to 1 1/8 cups, * 3 cups All-Purpose Flour -- King Arthur Unbleached 1 1/4 teaspoons salt 3 tablespoons sugar 6 tablespoons unsalted butter -- at room temperature 1/4 cup nonfat dry milk 1/2 cup instant mashed potato flakes Filling: 1/4 cup granulated sugar 1 1/2 teaspoons ground cinnamon 2 teaspoons All-Purpose Flour -- King Arthur Unbleached 1 large egg -- beaten with 1 tablespoon water Tips From Our Bakers When making yeast bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time. Don't skip the step of brushing the dough with the egg/water wash before sprinkling on the filling. The egg is what keeps the bread from "gapping" around the filling. If you bake this bread in a 9" x 5" loaf pan, it'll be flatter and not as nicely domed. It will have risen to about even with the rim of the pan when it's ready to go into the oven. 1) If you're using "highly active" or active dry yeast, dissolve it with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded. If you're using instant yeast, you can skip this step. 2) Combine the dissolved yeast (or instant yeast) with the remainder of the ingredients. Mix and knead everything together - by hand, mixer or bread machine set on the dough cycle - till you've made a smooth dough. Adjust the dough's consistency with additional flour or water as needed; but remember, the more flour you add while you're kneading, the heavier and drier your final loaf will be. If you're kneading in a stand mixer, it should take about 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. In a bread machine (or by hand), it should form a smooth ball. 3) Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it's nearly doubled in bulk, about 1 hour. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy. 4) While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour. 5) Transfer the dough to a lightly greased work surface, and pat it into a 6" x 20" rectangle. 6) Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling. 7) Starting with a short end, roll the dough into a log. 8) Pinch the ends to seal, and pinch the long seam closed. 9) Transfer the log, seam-side down, to a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan loosely with lightly greased plastic wrap. 10) Allow the bread to rise till it's crested about 1" over the rim of the pan, about 1 hour. Again, it may rise more slowly for you; let it rise till it's 1" over the rim of the pan, even if that takes longer than an hour. While the dough is rising, preheat the oven to 350F. 11) Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190F on an instant-read thermometer. 12) Remove the bread from the oven, and gently loosen the edges with a heatproof spatula or table knife. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing. Serving Size: 1 slice (54g) Servings: 16 Per Serving: Cal 160, CFF 45 Total Fat, 5g Sat Fat 3g, Trans Fat 0g, Chol 25mg, Sodium 200mg, Carb 24g, Fiber 1g, Sugar 6g, Protein 4g Yield: 1 loaf, 16 servings Source: "kingarthurflour.com" Start to Finish Time: "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 5g Fat (26.8% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 184mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : * *Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled. --------------- MESSAGE bread-bakers.v111.n037.4 --------------- From: Gary Eisenhammer Subject: Cuisinart Stand Mixer Date: Fri, 23 Sep 2011 14:44:02 -0400 I realize there was extensive discussion in 2008 and more recently this past spring on stand mixers but I'm gonna raise the issue again. I make 1-2 batches of bread/week and Montreal style bagels every 2-3 weeks. I used a refurbished Kitchen-Aid Classic mixer for almost 15 years but it died in 2008. Based on Cooks Illustrated reviews I bought a Kitchen-Aid Pro 600 mixer in Sept. 2008. About a year later (just after the warranty expired) it started dropping metal filings and oil into my dough. I did some research and found this was not an uncommon problem but when I contacted KA their response was it was out of warranty. So I got it fixed - cost me almost as much as a new one! It has run fine for 2 years but recently my wife was making some icing and noticed black blobs in the icing. When I checked, it is leaking oil again. That is enough to put me off buying another KA. Unfortunately I can't afford the Bosch and other high end models that have been recommended. Cooks Illustrated currently rates the 5.5 quart Cuisinart stand mixer as 'highly recommended'. I notice it has a 5 year warranty on the motor (as opposed to the 1 year on a KA) and I can get it free with Air Miles. If anyone has any experience with this mixer, I'd appreciate some feedback before I make a commitment, although I'm not sure that I have any options available, other than sticking with a Kitchen-Aid. Thanks in advance. Gary Eisenhammer --------------- END bread-bakers.v111.n037 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved