Date: Sun, 23 Oct 2011 05:11:10 GMT -------------- BEGIN bread-bakers.v111.n041 -------------- 001 - Robert Grossman/Tari Cody - How Can I Retard Rise Without Souring 002 - Sidney Stapleton Subject: How Can I Retard Rise Without Souring Date: Sat, 15 Oct 2011 22:14:47 -0700 (PDT) Sometimes I run out of time to finish my bread that day and I put it into the refrigerator and bake the next day. But this often results in a sour bread - something I usually don't want. Any suggestions on how to slow the proofing so I can sleep or do I have to stay up late and finish what I started? --------------- MESSAGE bread-bakers.v111.n041.2 --------------- From: Sidney Stapleton Subject: wood fired brick ovens Date: Sun, 16 Oct 2011 11:50:17 -0400 Do you have any advice or sources of information about building an outdoor wood fired brick oven? The commercial versions are well beyond my price range, through they are fascinating. Building one will probably require a lot of coaching. Furthermore, is there any advantage as far as the quality/flavor of the bread? Chad Robertson in *Tartine* states that it makes no difference, romance aside. Sid --------------- MESSAGE bread-bakers.v111.n041.3 --------------- From: Reggie Dwork Subject: Italian Bread Names Date: Wed, 19 Oct 2011 11:19:28 -0700 Bread is one of the most variable of Italian foods: In different areas you'll find different flours or combinations of flours, some poeple use salt and others do not, some shape their breads into loaves, whereas others prefer rounds, wheels, or even crosses, some brush their bread with oil, some dry it... And that's just a beginning. However, there are some breads you will find everywhere. Bruschetta Being rubbed with garlic and drizzled with oil is one of the nicest things that can happen to sliced bread. Ideal for barbecues too! La Focaccia Ligure Focaccia is a flat, dimpled bread sprinkled with olive oil and salt, and though the Ligurians take credit for inventing it, the rest of Italy has happily adopted it. La Piadina Romagnola Romagna's flatbread is tasty to bite into, wonderful when spread with cheese, an excellent foil for cold cuts, and (when folded) perfect for containing all sorts of things, for example grilled sausages and onions. In other words, it's an excellent cookout bread. And it's easy to make! Pizza Arguably the national dish, and certainly the best known abroad. Making the dough, topping suggestions, and links to many recipes. Grissini Though you will find packets of commercially prepared grissini in almost every Italian restaurant, true grissini are a Piemontese specialty, bread sticks a yard long and as thick as a finger. --------------- END bread-bakers.v111.n041 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved