Date: Sat, 18 Oct 1997 22:00:40 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n062 -------------- 001 - Reggie Dwork Subject: questions from you Date: Fri, 17 Oct 1997 21:44:10 -0700 I have been getting a pretty good response back from last week's survey. I do appreciate all who have sent in their thoughts and preference. I have been asked some questions that I think I need/want to respond to. Many of you are asking/stating: 1. You didn't realize the list is moderated Well, it has been moderated since it was begun about 8 yrs ago by the first owner. We kept it that way. 2. How does a moderated list differ from a non-moderated list? A moderated list like we run means that all the posts come to me. I hold them and then go through them for off topic subjects, incorrectly addressed unsub requests, jokes, anything that is seriously antagonistic or flames. I usually deal with a few jokes a year...so that isn't a problem. I very seldom have to delete posts for antagonism or flames...all of you are wonderful about not doing this...and I really appreciate it. Mostly what I deal with are people wanting to unsub and addressing it to the list address rather then to the '-request' address...I get a very large number of these a week. There are also some amount of posts sent to the list that I feel are not appropriate and I delete those...mainly ads. I do spend quite a few hours each week dealing with these admin things. The software we use will pretty much keep out spams. An unmoderated list is one where you get everything that is sent to the list. The list software prevents anyone from posting to the list if they are not subscribed so that keeps out the nearly all the spams. But you will get all the things that I filter out. 3. We are looking into a way to make the list available as either an unmoderated daily digest or a moderated weekly digest. More on this later. So, if you have not sent back your preferences for the survey please keep those cards and letters coming. I value each of your input...no matter if you are a lurker or an active participant...and no matter if you have been on list since day 1 or just joined 5 minutes ago. So here is the question again to anyone who has not responded yet. > Jeff and I have been asked more and more frequently about changing > bread-bakers-digest to a mailing that could be sent out more often. We > always figured that the volume wasn't high enough to warrant it. We would > like your opinion on this. > > Please send a note to > > Let us know if you would prefer: > > The list to stay as it is > -OR- > The list to go to an unmoderated daily digest > > Because of the size of the subscriber files (about 4,000 people) we can't > have it as individual messages. > Let us know what you think. Reggie & Jeff --------------- MESSAGE bread-bakers.v097.n062.2 --------------- From: Reggie Dwork Subject: 7 Grain Bread Date: Sat, 18 Oct 1997 21:41:40 -0700 * Exported from MasterCook * 7 Grain Bread Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Machine Grains/Pulses Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Wheat Flour 1 1/2 Cups Bread flour 1/3 Cup Seven grain mix 2 Tablespoons Honey 1 1/2 Teaspoons Salt 1 3/8 Cups Water 2 Tablespoons Canola Oil 1 1/2 Tsp Yeast DIRECTIONS: Place all ingredients in baking pan. Bake on RapidBake/Whole Wheat or on Basic/Whole Wheat. Recipe for Panasonic 65. Alter as needed for other brands of ABMs. From Files of Alice in Houston - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n062.3 --------------- From: Rosallind Joyner Subject: Raisin bread recipe request Date: Sat, 18 Oct 1997 21:05:13 -0500 I recently brought a bread maker and have been looking on the shelves for a mix for raisin bread; with no success. The recipe book that came with it is also of no help. I would love to make this for my daughter who loved raisin bread as a child. Does anyone know of a recipe? --------------- MESSAGE bread-bakers.v097.n062.4 --------------- From: "Jazzbel" Subject: Pan de Muertos Date: Sun, 12 Oct 1997 07:49:28 -0400 For the religious and agnostic alike, observation of All Saints and All Souls--The Days of the Dead as they are commonly called in Mexico--is one of the most important events of the year. People travel hundreds of miles to take flowers and food to the graves of their departed relative but it is no morbid affair as they eat and celebrate together. In some homes an altar will be setup and decorated with yellow flowers, cempasuchil(Tagetes erecta), candles, candied skulls and fruits, tamales, mole, chocolate and pan de muerto. In and around the capital the breads are of varying sizes, round and decorated with stylized "bones" and a round top knot representing the skull. In parts of Oaxaca the bread is formed into human shapes, and in Michoacan monos, small figures of animals or people, are made. * Exported from MasterCook * Pan de Muertos(All Saints and all Souls Day Bread) Recipe By : Dianna Kennedy-The Art of Mexican Cooking Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The Starter 1 pound unbleached flour plus extra for bowl and work surface 1 1/4 tsp sea salt 1/3 cup sugar 1 1/2 tbsp active dry yeast 1/2 cup plus 2 tbsp water 3 lg eggs -- lightly beaten unsalted butter for greasing bowl The Final Dough The starter -- cut in small pieces 1 cup sugar 14 tbsp unsalted butter -- softened plus extra for greasing baking sheets 1 pound unbleached flour plus extra for board and bowl 8 egg yolk and 2 tbsp water -- lightly beaten 1/4 cup water 1 tsp orange flower water or grated rind of 1 orange The Glaze 4 egg yolks -- lightly beaten 1/4 cup unsalted butter -- melted 1/3 cup sugar Typed for you by Jazzbel@batelnet.bs For the Starter: Put the flour, salt sugar, and yeast into a mixing bowl and gradually beat in the water and eggs.(Mexican bakers do not bother to cream the yeast, knowing that it is fresh--doit if you wish). Continue beating until the dough forms a cohesive mass around the dough hook; it should be sticky, elastic and shiny--about 5 minutes). turn out onto a floured board and form into a round cushion shape. Butter and flour a clean bowl. Place the dough in it and cover with greased plastic wrap and a towel and set aside in a warm place--ideally 70F--until the dough doubles in volume, about 2 hours. The Final Dough Liberally grease 4 baking sheets(for both breads). Put the starter, sugar and butter into a mixing bow and mix well, gradually beating in the flour and egg yolks alternately. Beat in the water and flavoring--you should have a slightly sticky, smooth, shiny dough that just holds its shape(since, eggs, flour, climates, differ, you may need to reduce or increase the liquid). Turn the dough into a lightly floured surface and form into a round cushion shape. Wash out mixing bowl, butter and flour it, and replace the dough in it. Cover with greased plastic wrap and a towel and set aside in a warm place--ideally about 70F--for about 1 1/2 hours, until it almost doubles in size, or set aside overnight in the bottom of the refrigerator. Bring the dough up to room temperature befrore attempting to workwith it. Turn out on to a lightly floured board and divided the dough into two equal pieces. Set one aside for forming later. Take three quarters of the dough and roll it into a smooth ball. press it out to a circle about 8 in in diameter--it should be about 1 in thick. Press around the edge to form a narrow ridge--like the brim of as hat--and transfer to one of the greased baking sheets. Cover loosely with greased plastic wrap and set aside in a warm place(about 70F) to rise half its size again--about 1 hour. taking the rmaining 1 quarter of the dough, dicide it into four equal parts. Roll one of the parts into a smooth ball. Roll the other three into strips 8 in long, with four knobs each, one on each end and two about 1.5 in from the onet at the end(for bones). transfer the four pieces to another greased tray, cover loosely with greased plastic wrap and set aside to rise for about 1 hour. Repeat these steps to form the second bread with the remainder of the dough. Heat the oven to 375F. At the end of the rising period, carefully place the strips of dough forming the bones across the main part of the bread, place the round ball in the middle to form the skull, and press your finger in hard to form the eye sockets. Brush the surface of the dough well with the beaten yolks and bake at the top of the oven unti well browned and springy--about 15 minutes. Turn off the oven, open the door, and let the bread sit there for 5 minutes more. Remove from the oven, brush with melted butter, ans sprinkle well with sugar. - - - - - - - - - - - - - - - - - - Later, Jazzbel >>>>> "A gourmet who thinks of calories is like a tart who looks at her watch". --James Beard. --------------- MESSAGE bread-bakers.v097.n062.5 --------------- From: Bev Jordan Subject: Request for bread recipe Date: Sun, 12 Oct 1997 08:30:37 -0700 I've been reading this list for a few months now seeing all the requests for recipes and now it's my turn to ask. Before we moved here to No. California, we lived in Springfield, Oregon. At the time, there was (and still is) a Fred Meyers and I used to find, every once in a while, a Squaw Bread that they sold. I have tried many Squaw Bread recipes but have yet to find one that is like the which was sold at Fred Meyers. I've even contacted Fred Meyers for the recipe but no luck. The bread is pretty dark but quite sweet. I know it doesn't have any rye in it. Does anyone have a copy-cat Fred Meyer Squaw Bread recipe? Thanks in advance for your help. BTW, I have a Zoji that I've used now for about 3-4 years and just love it. Beverly --------------- MESSAGE bread-bakers.v097.n062.6 --------------- From: Mike the Crow Subject: Re: chocolate chip bread Date: Sun, 12 Oct 1997 11:25:42 -0500 > when I make my famous chocolate chip bread, the chips completely melt, and I > have chocolate bread, with no visible chips. H'm. I am not cruel enough to recommend carob, but perhaps the natural order can here be inverted and the hand inform the mouth: how about M&Ms? The miniature M&M bits sold in the Hershey's bake shoppe line and recently released as a hyperkinetic candy in their own right have a look and feel similar to chips, but the thin candy shell might shield your chocolate long enough to get it to bread phase. mMichael --------------- MESSAGE bread-bakers.v097.n062.7 --------------- From: Mark and Jen Wesner Subject: Cornbread Date: Sun, 12 Oct 1997 13:18:05 -0500 Laurie wrote: >>My grandmother use to make a moist corn bread made with creamed corn as >>well as corn meal. My family has not found a written record of the >>recipe, nor can remember the recipe themselves. >>Laurie >> Hi Laurie, I have a recipe for something called "Scalloped Corn" that is somewhat similar to what you're describing. Funny, I never would have called it a bread, but you're right -- it is kind of like very moist cornbread. Here's the recipe: SCALLOPED CORN 1 can creamed corn 1 can whole corn 1/2 cup butter or margarine (1 stick), melted 1 cup sour cream (8 oz.) 1 8 oz. box Jiffy corn bread mix Mix together all ingredients till well blended. Bake in an 8" x 8" pan at 350 degrees until golden brown, about 50 minutes. Enjoy, Jenny --------------- MESSAGE bread-bakers.v097.n062.8 --------------- From: Mike the Crow Subject: Of yeast and soda Date: Sun, 12 Oct 1997 11:20:26 -0500 >You're a little confused. Soda bread and the biscuits you posted have more >in common with quick breads than with yeast breads in that the first three >are leavened with baking soda. Of this difference I know much. I was simply pointing out a lamentable situation that has convinced much of the populace that flavorful, hetrogeneous bread must be a grand family reunion for the scattered members of the sugar cane diaspora, as well as something that would earn a personal commendation from the dairy board. However, if you could explain for me the difference between quick and soda breads I would be happily obliged. Upon rereading, I do see how my posting blurs the yeast-chemical leavening distinction, but I think the texture and flavor aspects of bread do make an equally useful spectrum on which to characterize baked flour substances. mMichael --------------- MESSAGE bread-bakers.v097.n062.9 --------------- From: Vickie Subject: chocolate bread Date: Sun, 12 Oct 1997 06:30:47 -0700 In response to the person looking for chocolate bread recipes. Here is my family's favorite...we make it about once a week. * Exported from MasterCook II * CHOCOLATE CHERRY BREAD Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Breads Sweet Breads & Cakes Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound loaf: 2/3 cup milk 1 egg 2 tablespoons butter or margarine 2 cups bread flour -- or all-purpose 1/4 cup sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon salt 3/4 teaspoon active dry yeast 1/2 cup snipped dried tart red/bing cherries 1/4 cup chopped pecans 1.5 pound loaf: milk 1 cup egg 1 butter or margarine 3 Tbs bread or all purpose flour 1/3 cup cocoa powder, unsweetened 1/3 cup salt 3/4 tsp active dry yeast 1 tsp diced dried tart red/bing cherries 2/3 cup chopped pecans 1/3 cup Load in machine according to manufacturer's instructions. Setting is same as for regular egg breads. Fresh cherries will possibly reduce the shelf life of this bread. If it is as good as it sounds, who would have left overs? >From: Katie E Green - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n062.10 --------------- From: sdrzaic@creighton.edu Subject: Croatian Desert Bread Date: Sun, 12 Oct 1997 14:09:33 -0500 (CDT) Does anyone have a receipe for Croatian Nut Bread (povitica)? sdrzaic@creighton.edu --------------- MESSAGE bread-bakers.v097.n062.11 --------------- From: "Bill Hatcher" Subject: Re: Help on Recipe Date: Sun, 12 Oct 1997 18:47:26 -0400 Try reducing the amount of yeast. ---- Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA ----- Maria's message ----- From: "Maria M. Schaefer" Subject: Help on Recipe Date: Sat, 04 Oct 1997 22:51:10 -0700 I have this recipe which I love the flavor and taste of but it keeps overflowing my bread machine. I have a Regal which makes to a 2 pound loaf, this is only 1 1/2 lb loaf. I made it once per directions, I made it the second time cutting water down to 1/2 cup. The recipe still rose to beyond the pan. What a mess. Can someone help? Thanks, Marie --------------- MESSAGE bread-bakers.v097.n062.12 --------------- From: Frank Thompson Subject: Digest bread-bakers:Fuccosia Recipes Date: Mon, 13 Oct 1997 19:39:07 -0600 Could someone *please* post some Fuccosia recipes?? I had some and fell in love with it! Thanks so much in advance! ~Pamela --------------- MESSAGE bread-bakers.v097.n062.13 --------------- From: magherrick@juno.com (Margaret E Herrick) Subject: avoid Bromides Date: Sun, 12 Oct 1997 18:48:20 DT Dear Kim, This is another reason we bake our own breads; to avoid the dangerous additives. I buy only King Arthur Unbleached Flour as it doesn't have bromate or bromides in it. Have you ever noticed that odd stale smell in the breads aisle of big supermarkets? that is caused by the various chemicals added to the breads. It lengthens the shelf life and the only one who benefits is the store! I avoid "bread machine flours" no matter who makes them. You can make your own by adding a little vital wheat gluten and perhaps a little vitamin C powder. Did you read where a few of us jumped all over the fellow who wanted to add BHT to his bread? this breadlist is good as it helps protect us against ourselves and educates us. Best wishes Maggie --------------- MESSAGE bread-bakers.v097.n062.14 --------------- From: trfox@arcos.com Subject: dough conditioners - and relaxers Date: Mon, 13 Oct 1997 11:51:21 -0400 Kim Mosley mentioned bromide dough conditioners in her question, and although I know nothing about that, recently I tried to find out what is in Laura Brody's dough relaxer. Even when I was able to correspond with her directly I did not get a response to that part of my question. My cousin was going to purchase some of the dough relaxer for me on a visit to King Arthur Flours but when I learned from Ms. Brody that it should not be frozen, and would last only a year, I decided against buying a product that I was likely to use only half a dozen times during its expected shelf life. If anyone knows what the key ingredient in dough relaxer is, and how much should be used for a recipe of pizza dough, I'd appreciate that information being shared. Otherwise, I guess I'll just do battle [or skirmish] with the dough. Toby - Toronto/Oakville --------------- MESSAGE bread-bakers.v097.n062.15 --------------- From: dragonmyst@postoffice.worldnet.att.net Subject: Re: Irish Raisin Bread Date: Sun, 12 Oct 1997 19:00:45 +500 I'm no expert, but I would suggest reducing the sugar and not the water, also the raisins have additional sugar content to feed the yeast. Increasing the salt to 1 tsp might help as well because it inhibits the yeast. Most of my bread machine recipes seem to call for 1 tsp of salt as a general rule. >Marie wrote: >I have this recipe which I love the flavor and taste of but it keeps >overflowing my bread machine. I have a Regal which makes to a 2 >pound loaf, this is only 1 1/2 lb loaf. I made it once per >directions, I made it the second time cutting water down to 1/2 cup. >The recipe still rose to beyond the pan. What a mess. Can someone >.help? Thanks, Marie Irish Raisin Bread 1 pk yeast (2 1/4 tsp) 1 Egg 3 cups Bread flour 1/4 cup butter 1/4 cup sugar 3/4 cup warm water 1 tablespoon cinnamon 1/2 cup warm milk 1/2 teaspoon salt 1 cup raisins debbie --------------- MESSAGE bread-bakers.v097.n062.16 --------------- From: trfox@arcos.com Subject: Chapatis Date: Mon, 13 Oct 1997 11:51:24 -0400 RE: making chapatis - I thought your instructions for chapatis [or rotis as they can be called] were excellent - I've never measured the flour and water so I don't know about that, but I agree that warm water works well. I'd like to add that the food processor does a wonderful job of kneading the dough - I put the flour and salt in the processor, turn it on, dribble in a little oil [optional], and then add the warm water slowly until a ball is formed. The dough should be neither too stiff nor too soft. The main thing is to cover it and let it sit a while before rolling. If you let it sit too long some fermentation will occur [which is what I assume the ancient Israelites did except for the famous exodus]. When you learn the rhythm of rolling out the chapatis, you discover that they turn on their own! It's very encouraging to reach the stage at which one rolls and the chapatis turns obediently. Before placing each chapati on the iron skillet, pat it in your hands above the bread booard to release loose flour. Warning: when cooking the chapatis, sometimes a small opening will appear and steam will escape, so it's a good idea to hold a cloth at all times while cooking it - and the cloth works well for pressing down to ensure the chapati is well cooked. The steam cooks the inside of the chapati and the skilled cooks the outside. Prepare a plate with a clean cloth or paper towelling on it. Place the first chapati bubbled side up, and smear lightly with butter, margarine, olive oil, etc. The next chapati goes bubbled side down, the third bubbled side up, slightly smeared, etc. This keeps one side dry and one side slightly 'moistened'. If you deep fry the chapatis, they are called 'puris' and are absolutely delicious [but not as good for you]. Toby [Toronto/Oakville] --------------- MESSAGE bread-bakers.v097.n062.17 --------------- From: "popcorn" Subject: Date: Mon, 13 Oct 1997 22:03:48 -0700 I have a second hand breadmaker, and no directions. It is a Aroma bread chef--Help! --------------- MESSAGE bread-bakers.v097.n062.18 --------------- From: Linda Michaluk Subject: raisin brioche bread Date: Sat, 18 Oct 1997 12:50:40 -0700 Having succumbed to buying a bread machine (thanks to all who mailed me with advice), I am now looking for a totally machine recipe for a raisin brioche bread. Please feel free to email me privately. Thanks in advance. Linda --------------- MESSAGE bread-bakers.v097.n062.19 --------------- From: MHarris269@aol.com Subject: Re: cornbread in bread machine Date: Fri, 17 Oct 1997 21:58:36 -0400 (EDT) We purchased a Regal bread machine, which has a quick bread cycle, so I figure we may as well get some use from it. It makes an okay quickbread, not as good as the oven...but there are times when I prefer not to heat up the kitchen, or wash a bunch of bowls and spoons. Here is the recipe I use: Honey Corn Bread 1 cup cornmeal 3 tbsp. butter 1 cup flour 1/3 c. honey 3-1/2 tsp. baking powder 1 egg, beaten dash salt 1 cup milk Mix corn meal, flour, baking powder and salt. Melt butter with honey and cool slightly before adding beaten egg and milk. Add liquids to dry ingredients to dry ingredients and mix. Pour into a greased 8x8" cake pan and bake at 425F for 18-20 min. If using the quickbread cycle of the bread machine, just dump everything in. I tried about 200 recipes in searching for the ultimate cornbread. This was the best of the bunch, in my opinion. MHarris269@aol.com --------------- MESSAGE bread-bakers.v097.n062.20 --------------- From: "Jane Nicholas" Subject: choc.chip bread Date: Wed, 15 Oct 1997 08:20:13 EST I used to make this in my bread maker, but the last time I did this, the choc. chips scratched/ripped the coating on the blade, which has just about completely come off now, and loaves baked in it stick to the blade and come out with great chunks missing. So now I just make the dough in the machine and bake it in the oven the old-fashioned way... I can't afford to replace the machine, and no-one seems to stock replacement blades. So I guess this is a warning to be careful with hard ingredients... Jane Jane Nicholas janen@newnvenus.slv.vic.gov.au --------------- END bread-bakers.v097.n062 --------------- -------------- BEGIN bread-bakers.v097.n063 -------------- 001 - mpowers@tiac.net (m.p.) - Triple Chocolate Bread for Machines 002 - Ilene Warfield Subject: Question Re: Scandinavian Muffin Rolls Date: Sat, 18 Oct 1997 23:26:22 -0400 Hi Everybody, I have a question re: the Scandinavian Rye Rolls recipe from the book _Bread Machine Magic_. I seem to remember that one or both of the authors were on this list? If you are still there, of course you would be the best one to answer the questionÉ This week I made a Scandinavian yellow split pea soup. I often accompany this with a limpa rye, and thought this recipe would make a good substitute. While putting the ingredients into the bread pan, I wondered about the high ratio of liquid to flour. During the knead cycle, the dough seemed rather soupy - more like a batter. I added about 1 1/2 cups of bread flour. This seemed to improve the dough. The resulting rolls were *VERY* tasty, but came out flat. I'm wondering what went wrong. I guess I shouldn't have added the extra flour, but I can't imagine that the dough as it was originally would have even held up to forming into rolls. I am wondering if any one else has had experience with this recipe. Is there a type or anything with the recipe as printed; or will this really work with the liquid:flour ratio as it appears here? We really like this type of flavor, especially with the yellow split pea soup, and if there was any way I could figure out how to get this recipe to come out right I would make it all the time. Looking forward to whatever wisdom comes my way. Take care, everybodyÉ Ilene Evanston IL * Exported from MasterCook Mac * Scandinavian Rye Rolls Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup 1% low-fat milk 1/2 cup water 1 cup rye flour 1/2 teaspoon salt 1 tablespoon butter or margarine 1 tablespoon molasses 1 orange -- grated rind only 1 teaspoon fennel seed 1 1/2 teaspoons active dry yeast -- up to 2 teaspoons Place all ingredients in the bread pan in the order recommended by the manufacturer. Select dough setting and press start. At the end of the cycle, turn the dough out onto a floured surface. Gently roll and stretch the dough into a 24" rope. Grease a 9" x 13" x 2" square baking pan. Divide dough into 18 equal pieces with a sharp knife. Shape into balls and place in the pan. Cover and let rise in a warm oven for 30 - 45 minutes. At the end of the rising time, remove pan from oven to preheat to 350F. Bake the rolls for 20 - 25 minutes or until golden. Serve warm. For a smaller batch: 3/8 cup milk 3/8 cup water 2/3 cup rye flour 1/2 teaspoon salt 1 tablespoon butter or margarine 2 teasoons molasses grated rind of 1/2 orange 1/2 teaspoon fennel seed 1 1/2 teaspoons active dry yeast Divide the dough into 12 pieces and use a 9" square baking pan. Proceed as above. Source: _Bread Machine Magic_ by Linda Rehberg & Lois Conway. - - - - - - - - - - - - - - - - - - Per serving: 35 Calories; 1g Fat (21% calories from fat); 1g Protein; 6g Carbohydrate; 2mg Cholesterol; 70mg Sodium NOTES : Like limpa rye, a combination of rye and orange with a light anise scent from the fennel. Especially suitable as an accompaniment to a yellow split pea soup. --------------- MESSAGE bread-bakers.v097.n063.3 --------------- From: Reggie Dwork Subject: Amy's Crusty Italian Loaf Date: Fri, 17 Oct 1997 19:12:22 -0700 Well, here are a couple more from my shy friend. Reggie * Exported from MasterCook * Amy's Crusty Italian Loaf Recipe By : AMY SCHERBER Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Ethnic Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup very warm water 3/4 Teaspoon active dry yeast 1 Cup cool water 1 1/2 Cups Sponge Starter -- See Recipe 3 1/2 Cups Unbleached All-Purpose Flour 1 Tablespoon Kosher Salt -- Plus 1 Tsp Kosher Salt Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Add the cool water and sponge starter to the yeast mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy. Add the flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If the dough is not sticky, add 1 tablespoon of water. Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. (This rest period is the autolyse.) Knead the dough 3 to 5 minutes, until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees) for about 1 hour, or until the dough looks slightly puffy but has not doubled. Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor, and become more manageable. Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it begins to warm up and starts to rise. Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces, about 13 ounces each. Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Do not elongate. These loaves are about 10 inches long. Cover an area on the work surface with a thick layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pieces of dough. The loaves will be loose and slightly irregular in shape. Leave plenty of space between the loaves they will spread as they rise. Cover the loaves with well oiled plastic and let them rise for 1 to 2 hours, until bubbly and loose. Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone. Sprinkle a peel very generously with cornmeal. Line an upside down baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or about 14 inches on a pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with your finger in about 6 places, but don't deflate them too much. Be sure the loaves are loosened from the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack below the stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later. Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving. Yield: 3 loaves - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 5472 0 0 0 14 0 0 * Exported from MasterCook * Sponge Starter Recipe By : Amy Scherber Serving Size : 1 Preparation Time :0:00 Categories : Breads Bread-Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups very warm water 1/4 Teaspoon active dry yeast 3 1/2 Cups unbleached all-purpose flour One 2-quart clear plastic container Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge using electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap. At this point you have two options: If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse. This may take from 6 to 8 hours, depending on the temperature of the sponge, the temperature of the room, and the strength of the yeast. The sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge is now in perfect condition to be used in a dough. It's best if you have already weighed or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much. If you're not planning to make your dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe. Be sure to compensate for the cold temperature of the starter by using warm water (85 to 90 degrees) in the dough instead of the cool water specified in the recipe. Or let the starter sit out, covered, until it reaches room temperature (this may take several hours)-but don't let it collapse to much before you use it. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 5472 0 14 0 --------------- END bread-bakers.v097.n063 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved