Date: Sun, 8 Feb 2015 07:44:38 GMT -------------- BEGIN bread-bakers.v115.n006 -------------- 001 - Will Waller Subject: Re: spongy bread Date: Sun, 1 Feb 2015 08:11:31 -0600 >From: Marlynn Marcks >Subject: How to make spongy bread >Date: Mon, 19 Jan 2015 12:45:00 -0500> > >How does one make homemade bread spongy. Mine all taste great but >have a crumbly crumb instead of nice soft spongy ones like >commercial bread's texture. What is the secret? It's hard to answer this one. We don't know the formula you are using, so we cannot know what advise makes sense. My guess is that your salt ratio is low, but that is a guess. My advice is to repost with your formula, and fermentation particulars, so we can deconstruct your baking variables. Otherwise... I think you should go to the library, get a few bread books. There are lots of good ones. Start baking the basic breads that appeal to you. Use a scale. Work with precision. You will immediately see the differences between your current practice and professional practice. It's not a fat issue. It's a protein issue. You may need to change flours, you may need to change your fermentation schedule, you probably need to change your basic formula. You can fix this. Will --------------- MESSAGE bread-bakers.v115.n006.2 --------------- From: Michael Arnoldi Subject: Challah recipe Date: Sun, 1 Feb 2015 12:49:42 -0500 Is there a way to get the recipe for the Challah that is baked by the Publix grocery store ? http://www.publix.com Mike arnoldi --------------- MESSAGE bread-bakers.v115.n006.3 --------------- From: Alan Woods Subject: semolina bread Date: Sun, 1 Feb 2015 14:09:55 -0500 Inspired by Dan the Baker's Toast restaurant in Columbus, OH. Check him out at http://dan-the-baker.com *Semolina Bread* Semolina flour 3 1/2 cups White Whole Wheat flour 1 1/2 cups San Francisco Starter 1 cup beer 8 oz 1 tsp kosher salt 1 TBS honey barm started 1/29/15 dough formed 1/30/15 baked 1/31/15 Based on recipe and techniques in Chad Robertson's *Tartine Bread* (San Francisco: Chronicle Books, 2010) Alan Woods Walhalla Dramaturgy Columbus, Ohio 43202 www.alanwoods.org --------------- MESSAGE bread-bakers.v115.n006.4 --------------- From: Reggie Dwork Subject: Bacon, Sundried Tomato and Chive Biscuits Date: Mon, 02 Feb 2015 09:06:30 -0800 * Exported from MasterCook * Biscuits, Bacon, Sundried Tomato and Chive Recipe By :Heather Connell Serving Size : 10 Preparation Time :0:15 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups almond flour 1/2 teaspoon baking soda 1/2 teaspoon sea salt 2 eggs -- whisked 1/4 cup coconut oil -- melted 12 teaspoons honey 2 strips bacon -- nitrate-free, cooked and crumbled 2 sundried tomatoes -- diced 1/2 tablespoon fresh chives -- finely diced Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. In a lg bowl whisk together almond flour, baking soda and sea salt. Stir in whisked eggs, coconut oil (or bacon grease) and honey, mixing to combine. Add crumbled bacon, diced sundried tomatoes and chives, stirring until well incorporated. The dough should form a ball. Place a piece of parchment paper on a flat, clean surface. Place the ball or dough on top of parcment paper. Using your hands, flatten dough in an even circle to the thickness you'd like your biscuits. Using a biscuit-cutter (1-2") cut biscuits out of the dough. Gather the scraps and flatten the dough again to cut out additional biscuits. Place biscuits onto prepared baking sheet. Bake biscuits 12-15 min or until golden. These are best enoyed warm from the oven. Biscuits can be stored in an airtight container in a cool dry place for about 2-3 days. Source: "Low Sugar Living, Summer 2014" T(Bake): "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 210 Calories; 7g Fat (31.5% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 200mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n006.5 --------------- From: Reggie Dwork Subject: Zwieback Date: Mon, 02 Feb 2015 09:46:31 -0800 * Exported from MasterCook * Bread, Zwieback Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Bread Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Unbleached All-Purpose Flour -- King Arthur 6 tablespoons sugar 2 1/2 teaspoons instant yeast 1 1/4 teaspoons salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg -- (1/4 to 1/2) 4 tablespoons butter -- softened or cut into pats 1 large egg 1 cup lukewarm milk 1 1/4 cup cinnamon-sugar -- for sprinkling, optional Hands-on time: 20 mins. to 30 mins. Baking time: 2 hrs to 2 hrs 30 mins. Total time: OVERNIGHT, 14 hrs 20 mins. to 15 hrs Combine all of the dough ingredients (everything except the cinnamon-sugar), and mix and knead to form a smooth, soft, somewhat sticky dough. Cover the dough, and allow it to rise till it's quite puffy, about 2 hours. Divide the dough in half. Each half will weigh just under 16 ounces. Shape each half into a 12" log, and place on a lightly greased or parchment-lined baking sheet. Cover the logs, and allow them to rise for about 90 minutes, till they've expanded (though they won't have doubled in bulk). Towards the end of the rising time, preheat the oven to 350F. Bake the bread for 22 to 24 minutes, till it's a deep, golden brown, and its temperature at the center is at least 190F. Remove the bread from the oven, and allow it to cool on a rack. Let it rest at room temperature overnight; don't cover it. Next day, cut the loaves into 1/2" slices. Lay the slices on two ungreased or parchment-lined baking sheets. Bake the slices in a preheated 200F to 225F oven for 1 hour. Remove the pans from the oven, and turn all the pieces over. For cinnamon toasts, sprinkle about 1/4 teaspoon cinnamon sugar evenly over the top surface of each toast. Return the pan to the oven, and bake for an additional 1 hour, or until the toasts are very dry and crisp. Remove from the oven, and cool completely. Store, well-wrapped, at room temperature. Yield: 4 dozen toasts. tips from our bakers: Some of our taste-testers preferred the stronger flavor of 1/2 teaspoon nutmeg. If you're not a fan of that spice (or if you'll be feeding these mainly to kids), use just 1/4 teaspoon. S(Internet Address): "http://www.kingarthurflour.com/recipes/zwieback-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 58 Calories; 1g Fat (21.1% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 70mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v115.n006 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved