Date: Fri, 16 Jun 2000 23:03:38 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n047 -------------- 001 - Jeremy Olson-Shelton Subject: No subject was specified. Date: Sat, 10 Jun 2000 10:46:07 -0800 Madelinene asked; Do they make little chainsaws for the slicing of these hard, chewy, tough crusted loaves? Are they supposed to be that hard to cut into? I like my sourdough bread with a very chewy crust, so I use an electric knife to slice through it. Alison --------------- MESSAGE bread-bakers.v100.n047.2 --------------- From: C&D Subject: Freezing bread Date: Mon, 12 Jun 2000 17:40:45 -0400 Hi everyone. I made an extra loaf this weekend to freeze, but don't know what the best way to do this is. I wrapped it in plastic wrap, then a plastic grocery bag, but is there a better way to do this? Also, what suggestions do you have for defrosting a loaf and how long can I keep the bread frozen before it loses its texture or flavour? Many thanks, Catherine --------------- MESSAGE bread-bakers.v100.n047.3 --------------- From: "Richard L Walker" Subject: Irish bread Date: Sat, 10 Jun 2000 09:45:59 -0500 My wife just returned from a trip to Ireland. She commented that she flipped over a type bread that was served almost everywhere -- very crusty, dark (usually) brown, grainy (get caught in your teeth - almost like a granola). Does this description give anyone any idea at all what the bread might be so I can start looking for a recipe? "Richard L Walker" Pensacola, FL USA 32504-7726 --------------- MESSAGE bread-bakers.v100.n047.4 --------------- From: DHodak@aol.com Subject: refrigerating dough Date: Sat, 10 Jun 2000 19:06:56 EDT I have never posted before, so here goes. Some bakers have been commenting on this subject so I thought I would mention that the refrigeration method is very old and is called "cool rise". It gives a much slower rise, allowing the baker more freedom in choosing the baking time. Just remember to remove from frig 30 minutes before baking. Of course this is assuming that the dough is already in the desired shape of the item to be baked at the time of refrigeration. This is especially great when you want to make something time consuming like cinnamon rolls. They can be ready to pop in the oven first thing in the morning. Dayle R. Hodakievic --------------- MESSAGE bread-bakers.v100.n047.5 --------------- From: Jill D Myers Subject: End of free sourdough offer Date: Sun, 11 Jun 2000 23:23:15 -0700 Thanks to all of you sourdough bread buddies that responded to my offer. Sourdough will be available for a modest cost plus shipping. I can no longer afford to continue my offer. If you have any questions regarding sourdough starter I'll be here to help you if I can. Thanks! Jillsy ' Abbey Normal' PS. If it turns black, please don't throw it out!!! Contact me first okay?!! Happy baking! ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- MESSAGE bread-bakers.v100.n047.6 --------------- From: Blanche007@aol.com Subject: Re: Digest bread-bakers.v100.n046 Date: Tue, 13 Jun 2000 23:15:14 EDT In a message dated 6/10/00 6:17:30 AM, bread-bakers-errors@lists.best.com writes: << When I refrigerate my dough overnight I just put it in a mixing bowl and put either a plate or plastic wrap on the top to keep the dough from getting "chill burn". Why bother trying to use bags at all? Beth Harbison www.ElizabethHarbison.com >> I hate washing bowls, so I prefer to use gallon sized heavy duty recloseable bags instead. Also they are great if you want to throw the dough in the refrigerator for an additional long, slow cold rise - or even freeze it. They are re-useable - I just turn them inside out and rinse them in hot water. Lora Brody http://www.lorabrody.com --------------- MESSAGE bread-bakers.v100.n047.7 --------------- From: Lobo Subject: hard crust Date: Sat, 10 Jun 2000 22:47:40 -0600 >:Madeleine M Lowery wrote: >:>But I have a crust question. Do they make little >:>chainsaws for the slicing of these hard, chewy, tough >:>crusted loaves? Are they supposed A hacksaw would probably do it ;) Seriously...a friend keeps one in the kitchen to slice frozen meat, etc. But... >::<500 F, then turn it down to 450 when the loaves go in. >::>baking. Do one or all of the following things: Bake in pans. Bake at 350 for about 40 minutes. Don't spritz with water. You're baking bread European style...they like that hard crust...keeps the inside fresh longer, I guess is the reasoning. --------------- MESSAGE bread-bakers.v100.n047.8 --------------- From: FMTZ@aol.com Subject: Crust Date: Sat, 10 Jun 2000 20:21:12 EDT Hello All: I've enjoyed 'lurking' and trying out many of your excellent recipes. If you can help me with a little 'problem' i have I would surely appreciate it. I bake the bread in our house 2 or 3 times a week: semolina bread, ficelles, whole wheat bread, Ciabatta, etc. Recently, I have been baking sourdough rye (tastes like NY deli rye or 'Jewish Rye'.) It tastes delicious and cuts well and even stays moist and fresh for quite a while. BUT The crust doesn't have that nice dark brown look that real Jewish rye has. I know that I could put something into the dough to darken all the dough but that's not what I want. What I would like is a nice clear color rye with a dark brown almost crispy crust! Any suggestions? Thanks in advance for your help! FrankM --------------- MESSAGE bread-bakers.v100.n047.9 --------------- From: Dan Erwin Subject: yeast-raised cinnamon crispies Date: Sun, 11 Jun 2000 16:00:34 -0500 At any fair a person will always find ELEPHANT EARS; a large deep fat pastry-like snack made with a lite batter. My grandmother made something like that, but it wasn't made with batter and it wasn't deep-fat fried. It was baked. She called them cinnamon-pecan crispies. They varied in size from approximately 6" to 10". They were quite crunchy and beat the Elephant Ear flavor produced at the fair by far. I was wondering where I might find a proper sweet dough recipe for the dough and the technique to produce those delectable goodies. searching through the web has not been fruitful for me. I guess I just am not terms or key words for the search engines to find what I'm after. I was hoping that some other home bakers could assist my quest. Thank you. Dan --------------- MESSAGE bread-bakers.v100.n047.10 --------------- From: Blanche007@aol.com Subject: Re: Digest bread-bakers.v100.n046 Date: Tue, 13 Jun 2000 23:25:56 EDT In a message dated 6/10/00 6:17:30 AM, bread-bakers-errors@lists.best.com writes: << Do they make little chainsaws for the slicing of these hard, chewy, tough crusted loaves? Are they supposed to be that hard to cut into? Do I need to take up weight lifting to build up my upper arm strength? Or is there a baking technique that someone could clue me into? I do use a baking stone. I heat the oven to 500 F, then turn it down to 450 when the loaves go in. And I spritz heavily with water at the beginning of baking. Thanks for any and all responses. May the wild yeast be with you! Madeleine >> Madeleine - send me you email address and I'll send you a sample of my Dough Relaxer - it will eliminate the need for the chain saw. Lora Brody www.lorabrody.com --------------- MESSAGE bread-bakers.v100.n047.11 --------------- From: Blanche007@aol.com Subject: Re: Digest bread-bakers.v100.n046 Date: Tue, 13 Jun 2000 23:23:22 EDT In a message dated 6/10/00 6:17:30 AM, bread-bakers-errors@lists.best.com writes: << > --------------- MESSAGE bread-bakers.v100.n046.6 --------------- > From: Bettyho65@aol.com > Subject: heavy bread > Date: Sun, 4 Jun 2000 21:47:27 EDT Why is my wheat bread always heavy and a little touch? Even adding gluten, its is heavy and tough. Also, what causes yeast bread to rise and then fall when touched on the second rising. Most often I use machine to mix and knead (dough setting) .Then I make loaves usually small round loaves, and let them rise about an hour at room temp. Sometimes they rise and fall or rise too much and if I touch them they collapse. Can you teach an old dog new tricks? Help >> Loaves made completely from whole wheat flour will always be heavier than those made with white flour , or a mixture of white and whole grain flour. This is as a result of the weight of the germ ( and oil contained in it) that are present in whole wheat flour. It sounds to me like your dough has overrisen - which is why it collapses when you touch it. My advice is to under-rise the dough, then start your bread in a cold oven. As the oven preheats the dough will complete its rise. Or shape your bread, place the pan in the refrigerator (cover the top with plastic wrap), give it a cold rise, then start it in a cold oven. Using white whole wheat flour may help with the heavy texture. You can usually find it in health food stores. Lora Brody www.lorabrody.com --------------- MESSAGE bread-bakers.v100.n047.12 --------------- From: Robin91783@aol.com Subject: peach bread Date: Sun, 11 Jun 2000 23:45:07 EDT this is known as "peach bread" in Baltimore and tho it's not really "bread", it's good, IMHO. I thought I'd share this with you...it's from a newspaper that has long since gone down the tubes (yes, the same one the strawberry bread recipe came from) and there's no author.... Peach Bread (makes 2 breads) Dough 1 cup lukewarm milk 1/4 cup of sugar (the recipe states you can double the sugar for a sweeter dough, but IMHO 1/4 cup is just fine) 1 teaspoon salt 1 package (2 1/4 teaspoons) yeast 1 egg, slightly beaten 1/4 cup softened butter/margarine/shortening 3 1/2 - 3 3/4 cups of flour (depends on the humidity) filling 4 to 6 fresh ripe peaches, washed and thinly sliced, unpeeled (you can peel them if the skins are really thick or you're allergic to the fuzz) 1/2 - 1 cup sugar 1 tablespoon cinnamon 1 tablespoon powdered sugar lemon or orange juice (about 1/4 cup) to sprinkle on fruit glaze (optional) 1/3 cup apricot jam 1 tablespoon hot water mix the milk, sugar, salt and yeast, stirring until the yeast is dissolved. Stir in the egg and butter. Add half of the flour and mix well. Add the remaining flour and mix until dough begins to pull away from the side of the bowl. Turn out onto a floured surface and knead until blistered (their term - I knead it for about 5 minutes or so). Place in a greased bowl, turning once to coat. cover with a damp cloth and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Punch down, let rise again until almost double, about 45 minutes. Divide dough in half and press into 2 greased 8 inch square cake pans. Arrange the sliced peaches, overlapping one another in straight rows. To keep the peaches from turning black, sprinkle with lemon or orange juice. Sprinkle this with the mixture of cinnamon and confectioners sugar. cover and let rise until double in bulk, about 30 minutes. Bake in a 400F oven for about 25-30 minutes. Sprinkle with powdered sugar (a favorite in Baltimore) or add the glaze as soon as it is taken from the oven. I keep what's leftover (which usually isn't much) in the fridge to keep the peaches from spoiling... _enjoy_ Robin --------------- MESSAGE bread-bakers.v100.n047.13 --------------- From: "Maggie Glezer" Subject: Whole Wheat Problems Date: Sun, 11 Jun 2000 09:16:25 -0400 >Why is my wheat bread always heavy and a little touch? Even adding gluten, >its is heavy and tough. Also, what causes yeast bread to rise and then fall >when touched on the second rising. Most often I use machine to mix and knead >(dough setting) .Then I make loaves usually small round loaves, and let them >rise about an hour at room temp. Sometimes they rise and fall or rise too >much and if I touch them they collapse. Can you teach an old dog new tricks? > Help > >betty hodge >bettyho65@aol.com > It sounds to me like you are using the wrong flour. Much of the whole wheat flour found in grocery stores is milled from soft wheat, which is best for making pancakes, muffins and quick breads and not enough gluten for yeast breads. Ideally you would be using a whole wheat flour milled from hard winter wheat, which has the right amount and quality of gluten for bread baking. However, most of the whole wheat flours sold for bread baking are milled from spring wheat, which has, if anything, too much gluten, and tends to produce a very high rising bread with a slightly rubbery texture. There are several ways to figure out what kind of wheat went into your flour. The clearest is to tease it out of the nutritional information. Whole wheat flour milled from soft wheat will have about 3 grams protein per 30 gram serving (this is good for cakes, cookies, quick breads and breakfast items). Whole wheat flour milled from spring wheat will have about 5 grams protein per 30 gram serving (this is best for mixing into weaker flours to bolster strength). Whole wheat flour milled from hard winter wheat will have about 4 grams protein per 30 gram serving (this is best for all bread baking). Another way to figure out what kind of whole wheat flour you have is to look at the recipes on the bag. If most are for quick breads, cookies and such, you probably have a soft wheat. If the recipes are for yeast breads, you are a little closer to your goal. The collapsing you are describing is from a lack of strength. Considering that you are kneading in a machine, which does a really thorough job, I think that the flour is your problem. Best, Maggie Glezer --------------- END bread-bakers.v100.n047 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved