Date: Sat, 23 Oct 2021 04:11:09 +0000 --------------- BEGIN bread-bakers.v121.n038 --------------- 01. Re: making pizza dough (David Marshall) 02. Freezing Pizza Dough (Ken Vaughan) 03. Blitz Puff Pastry (Reggie Dwork) 04. Keto Herbed Biscuits (Reggie Dwork) 05. Turkish Simit aka Sesame Bagels (Reggie Dwork) 06. Boston Brown Bread (Reggie Dwork) 07. Sourdough Rye Dessert Focaccia (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n038.1 --------------- Date: Sat, 16 Oct 2021 07:52:50 -0400 From: David Marshall Subject: Re: making pizza dough Although it'll take some additional time up front, it might work better to shape the dough into its final form before freezing; a lump of dough will take a lot longer to thaw than a disc, and you can begin baking while it's still frosty. Dave --------------- MESSAGE bread-bakers.v121.n038.2 --------------- Date: Sat, 16 Oct 2021 10:12:43 -0400 From: "Ken Vaughan" Subject: Freezing Pizza Dough Re: making your own pizza dough. This is a pretty basic question, but figured I'd ask. At what point can you freeze the dough? After mixing and kneading? Thanks! Susie Atlanta I find myself using Jim Lahey's no-knead pizza dough a lot. It is an easy dough but it works best to start Thursday night for Friday evening pizza. His book is available used for about $5 shipped. The recipe is in the archives and all over the internet. Jim recipe uses 500 grams of flour and 12 ounces of fluid with a tiny amount of yeast. After the long rise (about 18 hours) the dough is ready to be split into portions and either be: Used immediately for great pizza. Put into the fridge and stored for up to a week After a week it has lost a lot of spring, but makes good thin crust up to 2 weeks. Frozen for up to 2-3 months. Thaw in the fridge works well Jim suggests 4 portions per batch, but it depends on the crust thickness and style of pie. I fridge or freeze in zip lock bags. Oiled with cooking spray makes it easier to extract, but works without too. Long way to say --- after the rise it is ready to freeze. Ken --------------- MESSAGE bread-bakers.v121.n038.3 --------------- Date: Sat, 02 Oct 2021 18:19:30 -0700 From: Reggie Dwork Subject: Blitz Puff Pastry * Exported from MasterCook * Puff Pastry, Blitz Recipe By : Frances Crouter Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breakfast Posted Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups cake flour 3 3/4 cups bread flour 1 1/2 teaspoons salt 1/4 cup sugar -- white 1 1/4 cups butter -- cold, Note 1: 1 1/4 cups water -- cold 1 1/2 teaspoons lemon juice What puts the puff into puff pastry? It's not yeast or any other leavening agent, so it must be magic. Okay, so it's not magic, it's chemistry. Read on to learn how to make an easy version of puff pastry in your own kitchen - no magic tricks necessary. Before You Start Unlike making pie pastry, you don't want the butter to be stone cold. It should be at a cool room temperature, almost waxy, but not too soft. I recommend using the paddle attachment on a stand mixer or using a food processor's "pulse" function to make the dough. You can also make this dough by hand, using a kitchen knife or a baker's bench knife. Basically, you want big, big chunks of butter: Cut the sticks horizontally, so you've got pieces about a quarter inch thick and as long as your butter stick. They'll break up a bit in the mixer, but you're really trying to keep long flakes of butter that will be distributed throughout the dough (mimicking the effect of a solid sheet of butter in classic puff pastry). Classical puff pastry has close to a thousand separate layers of butter and dough. Blitz puff pastry doesn't puff as high, but it sure is easier to make at home! Note 1: cut into tablespoon-sized pieces Prep: 2 hrs Total: 2 hrs In a large bowl, stir together the cake flour, bread flour, salt and white sugar. Stir in the chunks of butter so that each one is completely coated in flour. Combine the cold water and lemon juice; stir into the bowl while lightly tossing the ingredients to moisten them evenly. Gather the dough into a ball. On a lightly floured surface, roll out the dough into a rectangle about 1/2" thick. Keep the edges as square as possible. The dough will look terrible, but don't worry, it will shape up. Fold the dough into thirds like a business letter, wrap in plastic wrap and refrigerate for at least 30 minutes. Place the dough on the floured work surface and turn at a 90 degree angle from the last time you rolled it out. Roll again into a rectangle again and fold into thirds. If the dough is still cold and manageable, rotate and roll again, then fold into thirds, or refrigerate and continue in 30 minutes. Finish by rolling the dough out to the size of a baking sheet. Place on a lightly floured baking sheet and wrap in plastic. refrigerate for at least 30 minutes before using. To use, roll out dough to 1/4" thickness and cut into shapes with a sharp knife. Use as directed in recipes calling for puff pastry, or alternatively, enclose desired fillings and bake in a preheated 400F (200C) oven until puffed and golden brown. Cal 120, Fat 10g, Carb 8g, Sod 214mg, Fiber 0.1g, Pro 0.7g Review: Beautiful recipe. I rolled it out a total of four times, and it puffed up perfectly for both a galette and some palmiers. I will certainly use this shortcut method again - making the real stuff is just too much! The recipe is right - the dough looks terrible during the first roll but it comes together very well by the second or third rolling. Thanks! Review: This stuff is awesome!! I'm now "Queen" of the kitchen says my family. They say I should open a shop and sell this!! I did use all the advice & tips from the chef Frances Crouter. She's a gem!! Review: I did have a little difficulty with this pastry and I ended up rolling it between two sheets of parchment paper (I make the bottom sheet longer so I can hold it with my hip while I roll). But the end result was very nice. Review: This worked perfectly! I was worried I didn't roll it out right (the rotations confused me) but it was great. Even the scraps worked well in the oven! I used this recipe for bear claws. I think I left the dough too thick when I baked it because I didn't get as many as I expected. Also I rolled the dough out on wax paper. This really helped when I had to fold the dough the first few times (it would have just fallen apart). Review: it was good and as the submitter mentioned it doesn't puff high but I still have enough layers in m pastry. I used AP flour for the bread flour I used the same mount of AP flour 1 TBS wheat gluten and for the cake flour I used 1 1/4 cup sifted AP flour. I had to make more folding and rolling coz the butter was still visible after step 3. Review: This worked perfectly! I was worried I didn't roll it out right (the rotations confused me) but it was great. Even the scraps worked well in the oven! I used this recipe for bear claws. I think I left the dough too thick when I baked it because I didn't get as many as I expected. Also I rolled the dough out on wax paper. This really helped when I had to fold the dough the first few times (it would have just fallen apart). Review: this pastry recipe was absolutly amazing. S(Internet address): https://www.allrecipes.com/article/puff-pastry-dough/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 191 Calories; 10g Fat (47.1% calories from fat); 3g Protein; 22g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 232mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0608 --------------- MESSAGE bread-bakers.v121.n038.4 --------------- Date: Sat, 02 Oct 2021 20:21:16 -0700 From: Reggie Dwork Subject: Keto Herbed Biscuits * Exported from MasterCook * Biscuits, Keto Herbed Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup coconut flour 2 Tbsp. almond flour 2 tsp. cream of tartar 1 tsp. baking soda 3/4 tsp. salt 1/2 cup cold salted butter -- cubed 1/4 cup chopped fresh parsley 1/4 cup chopped fresh green onions 5 eggs 1/2 cup milk Prep: 6 min Total: 18 min Preheat oven to 450F. In a large bowl, whisk together coconut flour, cream of tartar, baking soda, and salt. Combine cubed butter with mixture until crumbly. Sprinkle with parsley and chives. In a separate bowl, whisk egg. Remove and set 1 Tbsp. aside for glaze. Whisk in milk. Pour over dry ingredients, tossing with fork to create dough. Let dough sit for about 5 minutes. Line a mini loaf pan or muffin pan with appropriate liners. Fill the mini loaf liners halfway with the batter. Bake for 12 minutes or until a toothpick can be inserted and it comes out clean. S(Internet address): https://www.womansworld.com/posts/keto-thanksgiving-recipes-168488 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 201 Calories; 17g Fat (76.0% calories from fat); 6g Protein; 6g Carbohydrate; 3g Dietary Fiber; 166mg Cholesterol; 543mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat. NOTES : 2018 - 1121 --------------- MESSAGE bread-bakers.v121.n038.5 --------------- Date: Sat, 02 Oct 2021 21:17:48 -0700 From: Reggie Dwork Subject: Turkish Simit aka Sesame Bagels * Exported from MasterCook * Bagels, Turkish Simit aka Sesame Recipe By : Michele Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups all-purpose flour 1 tablespoon instant yeast 1 tablespoon sugar 1 1/2 teaspoons kosher salt 1/2 cup water -- warm, about 105F 1 cup milk -- whole, warm, about 105F 2 tablespoons molasses -- pekmez preferred 1/3 cup water 1 cup sesame seeds -- toasted white, Note 1: 1 tablespoon sesame seeds -- black, optional, Note 2: can use 100% white toasted sesame seeds Simit are chewy like a bagel, they're coated in toasted sesame seeds and have a subtly sweet flavor from the grape molasses otherwise known as pekmez. And the best part about these Turkish simit? They don't need to be boiled! They're also super fast to make compared to other yeasted bread recipes. So, I'd say these Turkish simit are a win-win in both flavor and ease. I'd like to mention that these are not 100% authentic, but pretty darn close. I did substitute some milk for a portion of the water to give the simit more of a chew and soft texture like a bagel. From what I researched, traditional simit uses 100% water. So I just wanted to throw that out there. And, yes, you can make this recipe with 100% water. I'd also like to mention that I shaped my simit very chubby. I know traditional simit has a big hole and is a large oblong oval shape. But, I like them chubby because it makes it easier to fill them with all your favorite fixings. But feel free to stretch the dough longer so you get the signature oval shape. The shaping process will still be the same as I use. Just make a longer log and stretch the dough a little once you've joined the two ends. Note 1: or toast in a pan if you can't find toasted sesame seeds Note 2: can use 100% white toasted sesame seeds For the Turkish simit sesame bagel: In a small saucepan, combine the water and whole milk. Heat on low until it reaches 105F. In the meantime, measure out the ingredients. Once the milk mixture has reached 105F, transfer to the bowl of an electric stand mixer. Then add the yeast, sugar, salt and flour. Using the dough hook attachment, mix on low speed for 5 minutes until the dough has come together into a tight, smooth, shiny ball. Transfer the dough to a lightly oiled (I use canola spray) container, turning to coat on all sides. Cover with plastic wrap and let proof in a warm place for about 1 hour or until doubled in size. Preheat the oven to 450F and line two baking sheets with parchment paper. Once the dough has doubled in size, weight it and divide into six equal pieces. Let rest for 15 minutes while you prepare the pekmez/molasses bath that you will dip each of the simit into. In a large shallow bowl, mix 2 tablespoons of pekmez or molasses with 1/3 cup water. In another shallow bowl or plate, add the sesame seeds. Set aside while you shape the simit. Working with one piece at a time, roll the dough into a long rope that measures about 22" in length. Then fold the rope in half making a U-shape. Then braid the dough overlapping each piece. Pinch the two pieces together at the end and then join both ends of the rope together to form a oval shape to seal. I like to place my hand inside the center of the oval and rub the palm of my hand over the ends moving it back and forth to seal the two pieces together. Repeat this process with the rest of the dough. Dip each piece into the pekmez/molasses mixture making sure all sides are coated. Then dip it into the sesame seeds. Again, making sure it is fully and evenly coated on all sides. Transfer each piece a baking tray, with 3 staggered and spaced out on each tray. Let rest for 10 more minutes before baking. Bake for 15 to 17 minutes, rotating halfway through. I like to check with my thermometer. Should register 200F when cooked all the way through. Transfer the baking trays to a wire cooling rack and let cool on the pan. Serve immediately while still warm. As with most breads, simit are best eaten the same day. S(Internet address): https://studiobaked.com/turkish-simit-aka-sesame-bagels/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 487 Calories; 15g Fat (27.2% calories from fat); 15g Protein; 75g Carbohydrate; 6g Dietary Fiber; 6mg Cholesterol; 499mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2020 - 1229 --------------- MESSAGE bread-bakers.v121.n038.6 --------------- Date: Sat, 02 Oct 2021 21:24:11 -0700 From: Reggie Dwork Subject: Boston Brown Bread * Exported from MasterCook * Bread, Boston Brown Recipe By : Mr. Food Test Kitchen Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Grains Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- cans -- 2, empty and clean, (15-oz each) 1/2 cup rye flour 1/2 cup whole wheat flour 1/4 cup cornmeal 2 tablespoons brown sugar 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup buttermilk 1/2 cup molasses 1 tablespoon vegetable oil 1/2 cup raisins This colonial-style brown bread is actually cooked inside of a can and it's a New England favorite! Our Boston Brown Bread is moist and flavorful on its own, but it's even better when you slather on some butter or cream cheese right before serving! Cook: 35 min Coat the inside of cans with cooking spray. In a large bowl, combine rye and whole wheat flours, cornmeal, brown sugar, baking powder, and salt; mix well. Add buttermilk, molasses, and oil; whisk until smooth. Stir in raisins. Divide batter evenly between cans. Place a piece of aluminum foil over the top of each can, pressing firmly around edges to secure. Place cans in a soup pot, foil wrapped-side up and fill with the pot with hot water halfway up sides of cans. Cover the pot and bring to a boil over high heat. Reduce heat to low and simmer 35 to 40 minutes or until a toothpick inserted in center of cans comes out clean. Carefully remove cans from pot to wire rack, remove foil, and let cool. Remove bread by turning cans upside down. Slice and enjoy. Cal 265, Fat 5g, Carb 55g, Sod 219mg, Fiber 3g, Pro 4g Review: This is such a clever and unique recipe! It has such a neat shape to it, which also makes it easy to do uniform slices. I imagine this could even be a great idea to do on a camping stove while camping, when you may not have an oven readily available. My only concern is that some cans may have a stay fresh plastic liner inside. I'd just make sure to check the label for those plastic symbols first, and make sure it is just metal. I plan to try this soon! S(Internet address): https://www.mrfood.com/Bread/Boston-Brown-Bread-MF - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 242 Calories; 3g Fat (11.2% calories from fat); 4g Protein; 52g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 206mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0424 --------------- MESSAGE bread-bakers.v121.n038.7 --------------- Date: Fri, 22 Oct 2021 18:16:05 -0700 From: Reggie Dwork Subject: Sourdough Rye Dessert Focaccia * Exported from MasterCook * Focaccia, Sourdough Rye Dessert Recipe By : Bryan Ford Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Fruit Grains Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Levain -- Note 1: 50 g sourdough starter -- ripe 25 g Whole Wheat Flour -- 100% Organic 75 g Bread Flour -- Organic 75 g water -- lukewarm Dough all of the levain 350 g water -- cold, divided 200 g rye flour -- medium 300 g Bread Flour -- Organic 100 g sugar 25 g olive oil 10 g salt Topping 50 g unsalted butter 1 medium peaches -- or nectarines, Note 2: 1 handful almonds -- sliced, (about 30g) honey -- for drizzling This recipe for a sweet take on focaccia comes to us from the author of New World Sourdough, Bryan Ford. With long fermentation times and a hearty dose of rye flour, the focaccia itself nearly equals the flavor of its toppings, which include brown butter, peaches (or other stone fruit), and almonds. With its crispy exterior and soft, chewy interior this is one impressive focaccia, totally worth tackling if you want to dive hands first into sourdough and rye baking. Note 1: For approximate volume measurements for the ingredients in this recipe see "tips," below. Note 2: large plums, or other stone fruit, pitted and sliced, (to 2) PREP: 40 mins BAKE: 20 to 30 mins TOTAL: 22 hrs 50 mins Makes: one 12" x 16" focaccia To build the levain: In a large bowl, mix the starter, flours, and water until incorporated. Cover and leave in a warm place (about 75F) for 3 to 4 hours, or until doubled in size. You can use your levain immediately or refrigerate it up to 12 hours (or overnight) to use the next day. To make the dough: Add 280g of the water to the levain in the bowl. Stir to partially dissolve the levain; it's OK if it's not fully combined. Add the flours, sugar, and olive oil and mix until there's no dry flour left. Cover the bowl and let the dough rest in a warm place for 1 hour. Add the salt and the remaining 70g water. Squeeze the dough with your hands to work the water and salt into it; try not to tear it. This process should take 3 to 5 minutes. Take the dough out of the bowl and perform a slap and fold or some stretching and folding to build strong structure; a bench knife is a handy tool here. Once you can handle it a bit more easily, stretch and/or knead your dough until its surface is smooth. Return it to the bowl, cover, and let it rest for 30 minutes. Perform a stretch and fold to continue building strength. Repeat this process one more time for a total of two stretch and folds in a 1-hour period. Allow the dough to rise for 4 to 6 hours. It should be nice and bubbly to the touch; if it's in a clear bowl you'll see a web-like structure near the bottom. Place the dough on a floured work surface. Pat it into a rectangle and fold from the top to the center a few times to create a loose cylinder. Place the dough on a baking sheet coated with olive oil, then coat the dough itself with olive oil. Cover and refrigerate for 12 hours. An hour before you're ready to bake, start preheating the oven to 450F to 500F. To prepare the toppings: First, make the brown butter by sautéing the butter in a saucepan on medium heat until it turns golden brown. Remove the pan from the heat and let the butter cool for 15 minutes. Use your hands to gently coat the dough, which will have spread and flattened on the pan, with almost all the brown butter (reserving some to use just before baking). Use your fingers to dock (dimple) the dough, making an even pattern of peaks and valleys. You'll want to be relatively gentle and not poke holes through the bottom. Slice the fruit into very thin slices (16ths are good) and arrange the slices evenly on the focaccia, aiming for at least one slice per serving. Top with the sliced almonds, sprinkling them over the dough and fruit. Drizzle honey (to taste) on top, along with the remaining brown butter. Bake the focaccia for 20 to 30 minutes (depending on how hot you've preheated your oven), or until it's slightly darker than golden brown. It's at its best when it's crispy on the outside and chewy on the inside. Remove the focaccia from the oven and transfer it to a rack to cool slightly before serving. Store leftover focaccia, lightly wrapped, at room temperature for a day or so; wrap securely and freeze for longer storage. Tips: Its long fermentation times set this focaccia apart, so a little advance planning helps; here's a schedule you can follow. We've gone with the average time for both the fermentation of the levain as well as the first fermentation of the dough. If your house is particularly cool (less than 72F), you should start the process 90 minutes earlier (7:30 a.m.), and if it's particularly warm (more than 80F), you should start the process 90 minutes later (10:30 a.m.). Or you should be prepared to refrigerate and bake the focaccia later or earlier, respectively. 9:00 a.m. Build levain 12:30 p.m. Mix final dough 12:40 p.m. Rest prior to adding salt (autolyse) 1:40 p.m. Incorporate salt and additional water 1:45 p.m. Knead (slap and fold or stretch and fold) 2:00 p.m. Rise 2:30 p.m. Fold 3:00 p.m. Fold 8:00 p.m. Shape and refrigerate 7:00 a.m. Preheat oven; prepare toppings 8:00 a.m. Top and bake Bryan develops his recipes by metric weight, so for best accuracy we recommend measuring by weight. That said we recognize that some bakers prefer to work with volume measurements, so here are the volume approximations for the ingredients in this recipe: Levain 1/4 cup sourdough starter 1/4 cup Organic Whole Wheat Flour 1/2 cup + 2 tablespoons Organic Bread Flour 1/3 cup lukewarm water Dough all of the levain 1 1/2 cups cold water, divided 1 3/4 cups + 2 tablespoons Organic Rye Flour 2 1/2 cups Organic Bread Flour 1/2 cup sugar 2 tablespoons olive oil 1 1/2 teaspoons salt Topping 1/4 cup unsalted butter 1 to 2 medium to large peaches, sliced handful of sliced almonds (about 1/4 cup) honey, for drizzling Cal 200, Fat 5g, Carb 34g, Sod 220mg, Fiber 2g, Pro 5g S(Internet address): https://www.kingarthurbaking.com/recipes/sourdough-rye-dessert-focaccia-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 225 Calories; 8g Fat (32.8% calories from fat); 5g Protein; 33g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 218mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 1022 --------------- END bread-bakers.v121.n038 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved