Date: Mon, 22 Jul 2013 08:39:39 GMT -------------- BEGIN bread-bakers.v113.n026 -------------- 001 - Anita Flanigan Subject: Re: sticking problem Date: Mon, 15 Jul 2013 08:55:27 -0700 (PDT) In reply to Trevor's Sticking problem: Since I rise overnight and use a banneton this might help you. I use a well floured cloth to line my baskets. Never wash them just add more flour but do dry them between bakings. Then fold them back. Grab the bottom of the basket and upend onto the hot stone. Slash in the oven pour boiling water into the pan on the floor of the oven spray with water and proceed to bake. My culture is drier. Desem actually. And it sounds like my dough is also drier. The loaves do not spread much. 5 cups flours to 1 3/4 cups bottled water some additions like potato flour and toasted wheat germ a little ascorbic acid malt and 1T salt added mid mixing. Sometimes I do add a little more water 2-3T only. The cloth is very thin cotton loose weave so it holds the flour. Make changes slowly one at a time. Might add 1t yeast for a boost. I've used this method for many years but still experiment with new recipes. This is our "daily loaf'. Hope these suggestions help. Anita Flanigan --------------- MESSAGE bread-bakers.v113.n026.2 --------------- From: Reggie Dwork Subject: Cranberry-Oat Scones Date: Wed, 03 Jul 2013 11:33:04 -0700 * Exported from MasterCook * Cranberry-Oat Scones Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Fruit Grains Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter -- cut into small pieces 1 cup old-fashioned oats 1/2 cup dried cranberries 1/4 cup crystallized ginger -- finely chopped 1 large egg 1 tablespoon heavy cream Heat oven to 425F. Line a baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Add the oats, cranberries, and ginger and toss to combine. Make a well in the center of the mixture. In a bowl, whisk together the egg and 1/2 cup heavy cream. Add to the flour mixture and, using a fork, gently stir until incorporated (do not overmix). Bring the dough together into a ball. On a lightly floured surface, shape the dough into an 8- by 4" rectangle (about 1" thick). Cut into eight 2" rectangles, separate and transfer to the prepared baking sheet. Brush tops with the remaining tablespoon cream and sprinkle with additional oats, if desired. Bake until golden brown, 12 to 14 minutes. Yields: 8 scones Description: "The tart cranberries, hearty oats, and warm, spicy ginger in these scones are an unbeatable flavor combination." Source: "Womansday.com" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 12g Fat (33.2% calories from fat); 7g Protein; 45g Carbohydrate; 3g Dietary Fiber; 52mg Cholesterol; 315mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n026.3 --------------- From: Reggie Dwork Subject: Maple-Pecan Scones Date: Wed, 03 Jul 2013 11:44:13 -0700 * Exported from MasterCook * Maple-Pecan Scones Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 cup packed dark brown sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter -- cut into small pieces 1 cup pecans -- roughly chopped 1 large egg 1/4 cup maple syrup 1 tablespoon maple syrup 1/4 cup heavy cream 1 tablespoon heavy cream Heat oven to 425F. Line a baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Add the pecans and toss to combine. Make a well in the center of the mixture. In a bowl, whisk together the egg and 1/4 cup each maple syrup and heavy cream. Add to the flour mixture and, using a fork, gently stir until incorporated (do not overmix). Bring the dough together into a ball. On a lightly floured surface, shape the dough into an 8- by 4" rectangle (about 1" thick). Cut into eight 2" rectangles, separate, and transfer to the prepared baking sheet. In a small bowl, whisk together the remaining tablespoon each maple syrup and cream. Brush the mixture over the tops and bake until golden brown, 12 to 14 minutes. Yields: 8 scones Description: "Maple syrup and pecans are a combination that never gets old - together in a flaky, buttery scone, they taste downright decadent." Source: "Womansday.com" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 381 Calories; 22g Fat (51.2% calories from fat); 5g Protein; 42g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 318mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n026.4 --------------- From: Reggie Dwork Subject: Orange-Rosemary Scones Date: Wed, 03 Jul 2013 12:10:39 -0700 * Exported from MasterCook * Orange-Rosemary Scones Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 navel oranges 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter -- cut into small pieces 1 tablespoon roughly chopped fresh rosemary 1 large egg 1/2 cup heavy cream 1 tablespoon heavy cream Heat oven to 425 F. Line a baking sheet with parchment. Using a vegetable peeler, remove 3 strips of zest from the orange. Thinly slice the zest. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Fold in the zest and rosemary. Make a well in the center of the mixture. In a bowl, whisk together the egg and 1/2 cup heavy cream. Add to the flour mixture and, using a fork, gently stir until incorporated (do not overmix). Bring the dough together into a ball. Divide the dough in half. On a lightly floured surface, shape each piece into a 5" round. Cut each into 8 wedges, separate, and transfer to the prepared baking sheet. Brush tops with the remaining tablespoon cream. Bake until golden brown, 8 to 12 minutes. Yield: 16 scones Description: "Sweet orange and fragrant rosemary give these scones a savory-sweet appeal that makes them perfect for serving at any time of day." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 8g Fat (50.5% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 159mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n026.5 --------------- From: Reggie Dwork Subject: Gluten-Free Date Nut Bread Date: Sun, 07 Jul 2013 13:50:47 -0700 * Exported from MasterCook * Gluten-Free Date Nut Bread Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Gluten free multi-purpose flour -- (10 3/4 oz) 1 cup brown sugar -- (7 1/2 oz) 1/2 teaspoon salt 2 teaspoons baking powder 1 teaspoon zanthan gum 2 tablespoons gluten free cake enhancer -- (1/2 oz,optional) 2 large eggs 1 cup applesauce -- (4 oz) 1/2 cup melted butter -- or vegetable oil, (1 stick, 4 oz) 1 cup chopped walnuts -- (4 oz) 1 cup gluten free chopped dates -- or dried cranberries, (5 1/4 oz) Preheat oven to 350F. Grease a tea loaf pan or 2 mini loaf pans. In the bowl of your mixer, combine the gluten-free multi-purpose flour, brown sugar, salt, baking powder, xanthan gum, and cake enhancer if using. Add the eggs and applesauce, and beat at med speed until the mixture comes together. Increase the mixer's speed to high and beat for 1 min. You'll see track begin to form as the beaters go around; that's good. Scrape the bowl, then add the melted butter or oil and beat for 1 more minute. Mix in the nuts and dates or cranberries. Scoop the dough into the prepared pan(s) and bake for 55 or 60 min (40 to 45 min for smaller pans), until the center of the bread reads 205F on an instant-read thermometer. Check the bread after 30 min and tent with foil if the top is browning quickly. When the bread tests done, remove from the oven and set a timer for 15 min. Carefully tip the bread out of the pan and transfer to a rack to cool when the timer goes off. Cool completely before slicing. Yield: 1 long loaf or 2 smaller ones. 18 slices. Weight Watchers Points Plus 7 Source: "King Arthur Baking Sheet, Holiday 2011, #6" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 215 Calories; 10g Fat (39.6% calories from fat); 4g Protein; 30g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 177mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Given the challenges of baking without gluten, this recipe needs a particular sort of pan to perform at its best: a 12 x 4 x 2 1/2" tea loaf pan is the ideal shape. Another option is to bake the bread in 2 mini loaf pans (5 3/4 x 3 1/4 x 2 1/4") instead. The amount of batter is right for a 9 x 5" pan, but I don't recommend it; there's not enough structure to help the dough rise before the outsides get overcooked. If you do't like dates, I recommend using dried cranberries with a Tbsp of fresh orange zest; with maybe an easy glaze made of orange juice and confectioner's sugar for the top. --------------- MESSAGE bread-bakers.v113.n026.6 --------------- From: "Allen Cohn" Subject: RE: Sourdough sticking to banneton after proving stage Date: Mon, 15 Jul 2013 08:07:02 -0700 Hi, Trevor, Yes, I suspect that the flour you use is the main culprit of the change in behavior. Bran is very absorbent, which is why whole-grain wheat breads (or "whole meal" as you say) require more water for the same weight of flour. If your new flour has less bran, then it will need less water. So some suggestions include: * slightly reduce the amount of water * dust the bannetons with rice flour (or a mixture of rice + wheat flour) * replace some of the flour with whole-grain wheat flour Some other things I noticed about your procedure: * 12 hours seems like a *very* long proof, even for a dough that is leavened only with levain. I find it easy to imagine that practically any dough would stick after 12 hours. * I worry that your procedure for maintaining your culture is far from optimal. Typically each refreshment cycle consists of combining a small amount of old starter with a much larger amount of new water and flour (the ratios change depending on how wet you want the starter to be--yours is at 100% hydration). For example, if one wants to maintain a liquid starter (like yours) and you want to refresh every 12 hours, then I recommend you mix in the following proportion: 100 g flour to 100 g water to 30 g old starter. (And since you're using spelt, not wheat, you might need a little less water.) Let ferment in a covered container for 12 hours at room temperature. Then use some in your dough (and use some of the leftover to start a new refreshment cycle). Happy baking, Allen San Francisco --------------- MESSAGE bread-bakers.v113.n026.7 --------------- From: Reggie Dwork Subject: Blueberry Sour Cream Scones Date: Fri, 19 Jul 2013 10:05:52 -0700 * Exported from MasterCook * Blueberry Sour Cream Scones Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/3 cup sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter -- frozen 1/2 cup raisins -- (or dried currants) 1/2 cup sour cream 1 large egg 1/2 cup fresh blueberries Adjust oven rack to lower-middle position and preheat oven to 400F. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal). In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Add the blueberries, I toss mine in a bit of flour before adding. Mix gently and use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8" circle about 3/4" thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1" apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. Description: "This recipe is so versatile, you can add just about anything dried cranberries, raisins or chocolate chips. The original recipe is for plain simple scones" Source: "mommyskitchen.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 320 Calories; 16g Fat (42.9% calories from fat); 5g Protein; 41g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 254mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n026.8 --------------- From: Reggie Dwork Subject: Homemade Baking Mix Date: Fri, 19 Jul 2013 11:03:03 -0700 * Exported from MasterCook * Homemade Baking Mix Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons shortening -- oil or melted butter Mix together flour, baking powder and salt. Cut in butter until mixture is crumbly. Makes 2 cups. Source: "mommyskitchen.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 4g Fat (22.3% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 317mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v113.n026 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved