Date: Tue, 21 Dec 2021 05:25:47 +0000 --------------- BEGIN bread-bakers.v121.n045 --------------- 01. Richard Bertinet books, recipes, methodology? (Phyllis O'Neil) 02. Baking at 5,000 feet (David Weiss-Dunn) 03. Re: Pan size for cheddar parmesan bread (Debbie Rogers) 04. Buttermilk Biscuits with Maple and Sea Salt (Reggie Dwork) 05. Almond Butter Pancakes (Reggie Dwork) 06. Whole Wheat Dill Rye Bread (Reggie Dwork) 07. Happy Holidays (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n045.1 --------------- Date: Sun, 12 Dec 2021 20:26:46 -0800 From: Phyllis O'Neil Subject: Richard Bertinet books, recipes, methodology? I was wondering if anyone used (or read?) Richard Bertinet's "Dough" or "Crust" books? If so, I'd like your take. I came across "Dough" when I started baking bread and used his method of working the dough. But after I returned the book to the library, I went more mainstream. I'd appreciate anyone's experience, thoughts. Best regards, Phyllis --------------- MESSAGE bread-bakers.v121.n045.2 --------------- Date: Wed, 15 Dec 2021 03:40:12 +0000 From: David Weiss-Dunn Subject: Baking at 5,000 feet Greetings!! I am brand new to this email list, and am very excited to be part of this community. I have looked through some of the postings that concern baking at "high altitude". I live at 5,000 feet, and have made bread using some of Ken Forkish's formulas as well some from a couple of Peter Reinhart's books and Bien Cuit by Golper and Kaminsky. While the breads have turned out fairly well (I'm a newly-returned bread baking enthusiast, and my standards for "fairly well" are likely a wee bit low), they have been a tad dense, much like the baker. :) I use active dry yeast which I rehydrate - haven't quite decided to go the instant yeast route. I grind my own flour using wheat berries both from our CSA and from Breadtopia. While I have suspicions about the way I am using the active dry yeast in recipes that call for instant yeast, multiplying the called for amounts by 1.25, I also am wondering if the 5,000 feet elevation may have something to do with this. While not really high altitude, I suspect that it's enough, both in terms of barometric pressure and lack of humidity, to have some impact. This is a rambling post with a fairly amorphously posed question. But if anyone has any feedback on what I might try to have bread be a bit lighter in density, I would be grateful. Thank you all very much!! Flour power, VelkySyr --------------- MESSAGE bread-bakers.v121.n045.3 --------------- Date: Mon, 13 Dec 2021 16:41:20 +0000 From: Debbie Rogers Subject: Re: Pan size for cheddar parmesan bread What size loaf pan would you use for the 1 lb Cheddar Parmesan Bread (bread-bakers Digest, Vol 121, Issue 44) if not using a bread machine? Thanks! [[ Editor's note: Our 2-lb Zo bread machine pan is 9" x 5" x 5". That's about twice the volume of a small loaf pan 8.25" x 4.25" x 3". ]] --------------- MESSAGE bread-bakers.v121.n045.4 --------------- Date: Mon, 20 Dec 2021 20:31:40 -0800 From: Reggie Dwork Subject: Buttermilk Biscuits with Maple and Sea Salt * Exported from MasterCook * Biscuits, Buttermilk Biscuits with Maple and Sea Salt Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- plus more for your work surface, (384 g) 3 tablespoons sugar 1 tablespoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 12 tablespoons cold unsalted butter -- diced, plus more for serving 1 1/4 cups cold buttermilk pure maple syrup -- for rubbing the biscuits sea salt -- or coarse freshly ground black pepper for sprinkling Line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, salt and baking soda in a large bowl. Using your fingers, work in the butter just until the mixture turns into coarse crumbs with some pea-size pieces of butter remaining. Using a wooden spoon, stir in the buttermilk just until the dry ingredients are evenly moistened. Turn the shaggy dough out onto a very lightly floured work surface and pat into a 1/2" thick rectangle. Fold it in half once so that it's 1" thick. Do this three more times to create layers in the dough. Then roll the dough out to about a 1" thick rectangle (or large enough so that a 3" biscuit cutter can stamp out 6 biscuits) using a lightly floured rolling pin: Place the pin in the middle of the dough and roll it forward, then put the pin back in the middle of the dough and roll it backward. Using a lightly floured 3" round cutter, cut out the biscuits (in one motion - do not twist the cutter), as close together as possible, and transfer to the prepared baking sheet leaving 2" between them. Gently pat the dough scraps together (do not overwork the dough), reroll and cut out more biscuits. (Note: You could just cut the rectangle into 8 squares, which will leave you with no scraps to reroll.) If you have time, put the baking sheet in the refrigerator and chill the biscuits for at least an hour before baking - they will be flakier. (Skip this step if you don't have time.) Preheat oven to 425F. Use the back of a spoon to rub the biscuits lightly with maple syrup and sprinkle with salt or pepper to taste. Place the biscuits in the oven and immediately turn the temperature down to 400F. Bake the biscuits until they're risen and golden, 15 to 20 minutes. I get the best results baking these on the top rack of my oven, but every oven is different, so play around with what works best with your oven. Serve warm, with butter. Yield 6 to 8 large biscuits S(Internet Address): http://www.alexandracooks.com/2014/10/08/buttermilk-biscuits-with-maple-sea-salt-also-tips-from-joanne-chang-on-biscuit-making/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 477 Calories; 24g Fat (45.3% calories from fat); 8g Protein; 57g Carbohydrate; 2g Dietary Fiber; 64mg Cholesterol; 720mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 4 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2015 - 0223 --------------- MESSAGE bread-bakers.v121.n045.5 --------------- Date: Mon, 20 Dec 2021 20:35:49 -0800 From: Reggie Dwork Subject: Almond Butter Pancakes * Exported from MasterCook * Pancakes, Almond Butter Recipe By :Lynda Balslev Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup almond butter -- or peanut butter 2 tablespoons sugar 2 tablespoons vegetable oil -- see notes 1 teaspoon vanilla extract 1 1/4 cups whole milk -- or 2% - see notes 1 egg vegetable oil -- or butter for frying, see notes Combine flour, baking powder, baking soda and salt in a small bowl; whisk to combine. Combine almond butter, sugar, oil and vanilla in a medium bowl; whisk until smooth. Lightly whisk egg and milk together in a small bowl, add to almond butter mixture, whisking to combine. Add flour mixture and stir to combine. Heat 2 teaspoons vegetable oil or butter in a skillet over medium-high heat. Drop heaping tablespoons of batter into skillet to form 3" pancakes. Cook until tiny bubbles appear on the surface, then flip and cook until done, 3 to 4 minutes. Repeat with remaining batter, adding more oil as needed. Makes 12 (3") pancakes. Description: "Almond butter lends a hand to classic breakfast pancakes." Source: "relish.com" S(Internet address): http://relish.com/recipes/almond-butter-pancakes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 13g Fat (48.9% calories from fat); 6g Protein; 25g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 313mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Add 1 tsp vegetable oil if using 2% milk Original recipe used 1/2 tsp vanilla No oil or butter is necessary if cooking on non-stick suface 2014-0105 --------------- MESSAGE bread-bakers.v121.n045.6 --------------- Date: Mon, 20 Dec 2021 20:40:19 -0800 From: Reggie Dwork Subject: Whole Wheat Dill Rye Bread * Exported from MasterCook * Bread, Whole Wheat Dill Rye Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C. Rye Flour 1 1/2 C. Whole Wheat Flour 1 1/4 C. unbleached flour 1 1/2 TBSP yeast 1/2 TBSP Sea Salt 1/4 C. Vital Wheat Gluten 2 TBSP chopped fresh dill -- for batter Combine all dry ingredients and using a fork or a Danish Wisk, mix together Combining wet and dry ingredients: Whisk all the dry ingredients together in a large 5 quart bowl or container, including the dill. Add the water a little at at time, and mix together until blended, without overworking the batter. If it gets heavy, wet your hands, and mix gently until all the flour is incorporated. The dough should not be too wet, because that will cause it to fall in the pan, later while baking. And you don't want it to be over-dry, either. Adjust the water so your dough is more wet than most doughs, but not "drippy" or pour-able. Without transferring the dough, cover the bowl loosely with plastic wrap, and allow to rise for two hours. Placing dough in bread pan: At that point, gently form a grapefruit sized ball with it, and tuck the ends under the ball and elongate it until it is the size of your loaf pan, and place gently in the pan. Allow to rise again until it has reached just above the bread pan. When the dough has risen, sprinkle the chopped dill reserved for the topping. Then, place in the oven at 350F for 45 minutes, until top is golden brown and a knife inserted into the center comes out clean. Sometimes, it is necessary to bake it 10-15 additional minutes, but don't let the top burn. Use aluminum foil on the top if you need to bake it longer. Remove from oven and ENJOY! Try and delay your gratification for at least 20 minutes so that the bread can cool, and it will not get torn up by the bread knife, which it will do if the bread is still too warm. This recipe makes good bread sticks and rolls as well. Description: "This recipe is really flavorful and the wonderful smell of this baking makes one want to tear into it as soon as it comes out of the oven!" Source: "instructables.com" S(Internet Address): http://www.instructables.com/id/Whole-Wheat-Dill-Rye-Bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 1g Fat (4.4% calories from fat); 7g Protein; 31g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 242mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat. Serving Ideas : The choice of the type of Rye flour you use is yours-the darker the flour, obviously, the darker the bread, but the darker the flour, the stronger the flavor. NOTES : 2015 - 0201 --------------- MESSAGE bread-bakers.v121.n045.7 --------------- Date: Mon, 20 Dec 2021 21:22:48 -0800 From: Reggie Dwork Subject: Happy Holidays Jeff & I send our very best wishes to all of you at this season, whatever festivals you may or may not celebrate. Reggie --------------- END bread-bakers.v121.n045 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved