Date: Mon, 11 Jun 2001 08:58:39 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n029 -------------- 001 - Reggie Dwork - sour taste in sourdough bread 008 - removed by editor 009 - Reggie Dwork Subject: vacation schedule Date: Sun, 10 Jun 2001 21:42:39 -0700 We will be going on vacation next week and bread-bakers will be on vacation also. Next week's digest will go out on Friday, June 15. There won't be a digest on June 23. We'll be back on July 1. Please keep sending in your posts. Jeff & Reggie --------------- MESSAGE bread-bakers.v101.n029.2 --------------- From: "Joni Repasch" Subject: Bleached & Unbleached Flour Date: Sat, 9 Jun 2001 20:26:52 -0300 This article is excerpted from one entitled: "Oil Slick" but I am only sending that portion of the article in which a question is asked about the differences between bleached and unbleached flour. Thought you people might be interested in the perspective of this chemist, Robert L. Wolke joni "Oil Slick" (washingtonpost.com) By Robert L. Wolke, Wednesday, May 30, 2001; Page F01 QUESTION: How does bleached flour differ from unbleached flour? Unbleached wheat flour looks pretty white to me, so why do flour manufacturers bother with the bleaching step? Does the bleaching process leave any unsavory residues or leach out any nutrients? ANSWER Wheat flour is naturally yellowish, but people apparently don't like yellow flour, except for the semolina used in pasta-making, which isn't usually bleached. Yellow bread and snow-white pasta wouldn't sell very well. If given half a chance, though, flour bleaches itself. That is, as it ages in air, the yellow color is oxidized away. But that takes time and time is money, so manufacturers speed up the process by using an oxidizing or bleaching agent such as potassium bromate (in which case the flour is said to be brominated), chlorine dioxide or benzoyl peroxide. These bleaching agents aren't mere cosmetics. Flour that has been "aged," either naturally or by being treated with oxidizers, makes doughs that handle better and produce better bread. Unbleached flour generally costs more than bleached flour because it has been whitened by natural aging, which entails the costs of storage. Some people are concerned with the intimidating natures of these chemicals. But they are all unstable and, after doing their jobs, do not remain in the flour. The bromate, after reacting with the yellow compounds in the flour, is converted into harmless bromide. Chlorine dioxide is a gas that dissipates, so there is none of that left in the flour either. Any excess of benzoyl peroxide would decompose as soon as the flour is heated. The claim that bleaching flour destroys its Vitamin E is true but empty, because wheat flour contains negligible amounts of Vitamin E to begin with. Robert L. Wolke: http://www.professorscience.com is professor emeritus of chemistry at the University of Pittsburgh and the author, most recently, of "What Einstein Told His Barber: More Scientific Answers to Everyday Questions" (Dell Publications, $11.95). Send your kitchen questions to mailto:wolke@pitt.edu The Washington Post Company --------------- MESSAGE bread-bakers.v101.n029.3 --------------- From: Miller Subject: Diet Cola Bread Date: Sun, 03 Jun 2001 08:36:16 -0500 Sorry this is so late. This is in response to someone looking for a diet bread recipe. I've made this several times and while it doesn't raise alot, it makes good toast. It is a little bland but experiment with the cola, I always use a clear cola. Diet Cola Bread 1 1/4 cup diet cola, any flavor 3 cups flour 2 1/4 teaspoons yeast Place into the bread machine according to your directions. I don't use flat cola. -- --------------- MESSAGE bread-bakers.v101.n029.4 --------------- From: Terry Vlossak Subject: Ovens Date: Sat, 2 Jun 2001 21:23:46 -0700 (PDT) Hello Folks! A woman recently emailed me about my recommendation for an oven. She's remodelling her kitchen, and it sounds like she's going for an in-wall oven. I am not a fan of convection ovens, having worked with them for the last 10 years, so I would recommend a still oven. What have you used that you like? I know we had a stove discussion not too long ago. What's your opinion? Many thanks, and happy baking! Terry --------------- MESSAGE bread-bakers.v101.n029.5 --------------- From: Nifcon@aol.com Subject: Jack and baguettes Date: Tue, 5 Jun 2001 07:32:46 EDT Jack I find that in order to get the characteristic holes in baguettes the shaped loaves need to be overproofed (by normal loaf standards) and risen to at least 2 1/2 times and preferably 3 times the original volume. And yes, it is easy to really overdo it and get pancake loaves but you've got to give the bread a chance to develop the typical baguette texture. Of course you'll be hard pressed to get a loaf as holey as a french commercial baker with his steam-injected hearth ovens running at over 280 C but you can get pretty close. Are you dumping boiling water into a hot roasting pan on the base of the oven just before putting the loaves in? The steam generated is important in the expansion of the crumb. It also helps expansion (and therefore holyness) if you spray water into the loaves' slashes just before they go into the oven but the volume of the final proof is the most important factor. The loaves should be treated gently in the transfer to the oven as they are very fragile when proofed as much as they should be. If you've never used parchment or bake-o-glide to proof loaves on you might consider it for future bakes. Hope this helps John Wright Yorkshire England --------------- MESSAGE bread-bakers.v101.n029.6 --------------- From: Reggie Dwork Subject: Pineapple Sweet Rolls Date: Thu, 07 Jun 2001 20:21:22 -0700 Here is a wonderful sounding recipe ... I haven't made it yet ... hope you enjoy it if you make it. * Exported from MasterCook * Pineapple Sweet Rolls Recipe By : Taste of Home April/May 1995 Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breakfast Hand Made Low Fat Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Active Dry Yeast 1/2 C Warm Water -- (110-115 F) 6 Tbsp Butter -- Melted 1 C Sugar 1 Tsp Salt 2 Eggs -- Beaten 6 C All-Purpose Flour (To 6 1/2 C) Filling: 1 Tbsp Butter 1 Tbsp All-Purpose Flour 1/2 C Orange Juice 2 Tbsp Grated Orange Peel 8 Oz Crushed Pineapple -- Drained 1/3 C Sugar 1/8 Tsp Salt Glaze: 1/2 C Confectioner's Sugar 1 Tbsp Orange Juice Dissolve yeast in water. Add milk, butter, sugar, salt, eggs and 1-1/3 cups flour; beat until smooth. Stir in enough of the remaining flour to form a soft dough. On a floured board, knead until smooth and elastic, 6-8 minutes. Place in a greased bow; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, melt butter in a saucepan. Add remaining filling ingredients; bring to a boil, stirring constantly. Reduce heat; simmer 3-4 minutes or until thickened. Remove from heat; cool. Punch dough down; divide in half. Roll each half into a 15x12" rectangle; spread with filling. Roll up, jelly-roll style, starting with long side. Slice into 1" rolls. Place with cut side down in two greased 13x9x2" baking pans. Cover and let rise until doubled, about 1 hour. Bake at 350F for 20-25 minutes. Cool. Combine glaze ingredients; drizzle over rolls. Yield: 2-1/2 dozen. Per serving: 179 calories, 3.7 grams fat. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n029.7 --------------- From: Lobo Subject: sour taste in sourdough bread Date: Sun, 10 Jun 2001 12:03:20 -0600 Here's how to get that sour taste in your sourdough bread. Pick an extremely busy week to bake, with only after 5 hours to do it and at least one social engagement during one of the evenings. 1. Remove starter from refrigerator and add flour and water. Let sit overnight. 2. Because you sleep late the next morning and don't have an extra 15 minutes to mix your bread recipe, throw another cup of flour and some water into the starter and go to work. 3. That evening after your social engagement, mix up part of your bread recipe: The required amount of starter liquid sugar and salt enough of the flour to make a muffin batter consistency. Put your remaining starter back in the refrigerator and go to bed. 4. Get up 10 minutes early and add the shortening and rest of the flour to the bread. Knead, throw a dishtowel over the bowl and go to work. 5. As soon as you get home after 5, form loaves and let them rise. Figure out what time you have to go to bed and put the bread in the oven 45 minutes before that no matter how little it's risen. WARNING: These could be bricks, but they'll be REALLY sour bricks! --------------- MESSAGE bread-bakers.v101.n029.8 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v101.n029.9 --------------- From: Reggie Dwork Subject: bread classes Date: Sun, 10 Jun 2001 22:12:59 -0700 I just received this from Mary Caldwell the marketing manager at the French Culinary Institute in New York. In addition to our full bread program, we have just introduced 1-week programs that are an overview of our bread curriculum. Something like this is especially beneficial for professionals who just need to hone their skills. I've attached an outline of the class for your information. The dates of the class are: 7/5 - 7/11 9/26 - 10/2 12/19 - 12/28 Price: $985.00 (includes uniform, tools and family meal) Our website is http://www.frenchculinary.com The bread program home page is http://www.frenchculinary.com/bread If you have any questions, please do not hesitate to contact me. Thanks, Mary Caldwell --------------- END bread-bakers.v101.n029 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved