Date: Sun, 30 Sep 2001 01:00:32 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n046 -------------- 001 - SRaineault@aol.com - Bosch and Magic Mill DLX 002 - "Chris Dalrymple" Subject: DLX dough hook Date: Sun, 23 Sep 2001 09:43:24 -0500 Hi, Bonni--I usually make 3-4 large loaves at a time and find that the dough also climbs the dough hook. My solution is to just stand there and shove it back in the bowl with a wooden spoon. Kneading--I've never timed it; I just keep going until the dough looks right. > From: "Bonni Brown" > I bought a DLX last year and although I enjoy it, I still haven't > gotten the knack of using the dough hook with large quanities of > bread dough. The scraper & roller do a good job but the dough > frequently rises above the stem and I thought the dough hook might > alleviate that. If anyone out there uses the dough hook with 6 > loaves, does the dough still want to climb the hook and how long > do you knead for? --------------- MESSAGE bread-bakers.v101.n046.3 --------------- From: Darlene Jones Subject: Re: Big mixers:Bosch Date: Sun, 23 Sep 2001 10:12:52 -0700 > From: Thomas Sawyer > Subject: Big mixers:Bosch > Date: Sun, 16 Sep 2001 12:47:05 -0500 > > Just wanted to say that although I still use my ABM on the dough cycle only > when I want just 1 loaf of bread, I recently invested in the Bosch Concept > mixer(700 watt), as my Kitchen Aid motor (350 watt), burned up, (and my > large Cuisinart died from too much use). > I am only sorry I didn't invest in one 25 years ago! from a lurker who has not posted in a very long time: hi tom..... i DID buy my bosch 25 years ago and it is still going strong...i baked bread for five kids and my husband and i for many, many years, 12+ loaves a week; cinnamon buns; angle food cakes (the only mixer big enough to accommodate the *huge-ness* of the puffed-up egg whites); parker house rolls (from the joy of cooking); cookie dough; mashed potatoes.....and myriad other recipies....i had to replace the blender containter once (*someone* forgot to take the fork out they were using to push down bananas and peaches) otherwise, i am a completely satisfied customer.....oh, i forgot to tell you, i bought it *used* ... i have not bought the graters and other attachments; my molinex food grinder, also bought 25 years ago, is still grinding and crushing quite well..... just offering a word in support of boshe's....they are an awesome machine.... darlene ~!~ ~!~ ~!~ ~!~ ~!~ Darlene Jones University of Idaho Moscow, ID 83843 http://www.uidaho.edu/~jone9538 --------------- MESSAGE bread-bakers.v101.n046.4 --------------- From: Nifcon@aol.com Subject: Turks head - for Nicola Date: Sun, 23 Sep 2001 14:07:20 EDT A Turks head in nautical terminology refers to a large, multiply looped knot that forms a large elastic ball on the end of a mooring rope and is used as a fender when docking a boat. It's spherical and the surface is braided like a turban hence the name. John Wright Yorkshire England "The cowards never started and the weaklings died on the way" --------------- MESSAGE bread-bakers.v101.n046.5 --------------- From: BriteP31@aol.com Subject: Bosch mixers Date: Sun, 23 Sep 2001 14:20:03 EDT I've subscribed to this list for quite some time...but since I'm younger (23 yo) I figured I would just soak up the wisdom and read the posts. : ) I'm so glad to hear the Bosch mixer mentioned. I've had mine for six years, and rumor has it that these mixers are so well-built, that one has been running for seven years straight at the factory...and still going strong. I use mine almost every week to make bread, but it also has the ability to shred huge amounts of cheese, veggies...whatever...since the bowl is so large. I think it's a "must have" for anyone who cooks or bakes in large quantities OR anyone who wants super-light all-whole wheat bread. The light texture created by this mixer in the kneading process is amazing. I've never found another machine or technic that replicates the texture. -Brite --------------- MESSAGE bread-bakers.v101.n046.6 --------------- From: "Greg Carpenter" Subject: Re; Par baking bread and rolls Date: Mon, 24 Sep 2001 13:14:59 -0400 Bonni, I get good results with par baking, but it's important to follow a few guidelines. First, make sure the bread you plan to parbake has no flaws, as they will be magnified by the parbaking process. It should not be underproofed or overproofed and must be fully aerated and active. Use a recipe with which you are very comfortable. Second, concern yourself with conserving moisture. The extra cooling cycle between parbaking and finish baking will cause a net loss of moisture. Employ a means of steam generation during both the parbake and the final bake (I use a cast iron skillet in the bottom of the oven and a handful of ice cubes thrown in immediately after loading). Third, make the transition from hot to frozen as short as possible. Wrap the breads in plastic as soon as they are cool enough and freeze them immediately. Don't refrigerate them. Ever. I parbake the breads at their regular temperature until the crust JUST begins to color. Denser breads will require slightly more color than open textured breads to insure their cores are set. Only testing will tell you the exact amount. The important thing is to be sure the center of the loaf is well set. Although I've never tried it, an instant read thermometer may allow you to achieve consistent results. To finish baking, allow the bread to thaw in its plastic. Some people claim that frozen parbakes yield a moister loaf, but I've found the heat transfer to the center of the loaf is MUCH more even and controllable with thawed parbakes and the oven time is shorter. Use a high temperature and watch closely. Bake them to the desired crust color. If you notice the browning is uneven or the crusts become too brown before heating the core, reduce the heat a bit. Try to use the hottest oven and the shortest time possible as this will conserve moisture. It is almost impossible to tell a properly parbaked loaf of bread from a fresh loaf. Furthermore, parbaking allows you to maximize your valuable time by preparing larger batches that can be finished whenever you want fresh bread. If freezer space is available, why not use it? Greg Petoskey, MI --------------- MESSAGE bread-bakers.v101.n046.7 --------------- From: "Ellen C." Subject: Organic Multigrain Loaf Date: Tue, 25 Sep 2001 12:28:36 -0400 * Exported from MasterCook Mac * Organic Multigrain Loaf Recipe By : Dan Leader on Cooking Live Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cups grain mix -- (4.4 ounces) * Water to cover 2 cups unbleached -- (8.9 ounces) organic flour 2 cups organic whole -- (8.9 ounces) wheat flour 1 tablespoon malt 1 1/4 cups water -- (9.2 ounces) 1/2 cup sourdough levain -- (1.8 ounces) 1/3 cake compressed yeast 1 tablespoon sea salt Soak grains in water overnight. Add flours, malt and 1 1/4 cups water. Let rest 10 to 20 minutes. Add sourdough levain and yeast. Handknead 15 to 18 minutes (or knead with machine for 12 to 14 minutes on slow speed.). Add salt in last 4 minutes of kneading. Let rise in greased bowl, covered with a damp towel for 3 hours at 78 F. Divide dough and form into different shapes. Bake in preheated 475 F oven for 15 minutes, then lower heat to 425 F and bake for anther 40 minutes. Yield: 2 (1 pound 4 ounce) loaves Prep Time: 11 hours 40 minutes Cook Time: 1 hour 10 minutes * (equal parts cracked wheat, rye, oats, millet, flax seeds) - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n046.8 --------------- From: "Ellen C." Subject: Vollkornbrot Date: Tue, 25 Sep 2001 12:28:42 -0400 Dan Leader was the guest star on Sara Moulton's Cooking Live in Dec, 2000, and the show was rebroadcast today. This bread involves no kneading, and is a dense German bread. It definitely caught my interest. I'll also post the other breads from this show, all of which use organic whole grains and looked fantastic. Ellen * Exported from MasterCook Mac * Vollkornbrot Recipe By : Dan Leader on Cooking Live Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole rye berries -- (13 ounces) 8 cups boiling spring -- (64 fl. ounces) water 2 cups rye sourdough -- (18 ounces) starter 8 cups medium ground -- (40 ounces) rye flour 2 cups cracked rye -- (9 ounces) 1 tablespoon fine sea salt -- (3/4 ounce) Soak the rye berries in about 6 cups of the hot spring water, or at least enough to cover berries by 1-inch. Let stand 8 hours or overnight (if the water becomes completely absorbed before soaking time has ended, add more hot spring water to cover). Drain and reserve the soaking liquid. Add enough fresh room-temperature spring water to the reserved soaking liquid to measure 6 cups total. Reserve. Combine the starter, rye berries and reserved 6 cups water in a 6-quart bowl. Break up the starter well with a wooden spoon and stir until it loosens and the mixture is slightly frothy. Add 1 cup (5 1/2 ounces) of the rye flour and all the cracked rye. Stir well until combined. Add the salt and remaining flour. Stir until combined and the mixture is wet and sticky. Take the dough's temperature - the ideal is 78 F. Cover with a clean damp towel and put in a moderately warm (74 to 80 F) draft-free place. Note: If the dough temperature is higher than 78 F put it in a cooler than 78 F place, like the refrigerator, until the dough cools to 78 F. If it is lower than 78 F, put it in a warmer than 78 F place until the dough warms to 78 F. The point is to try to keep the dough at 78 F during its fermentation. If you have to move the dough, be gentle and don't jostle it, or the dough might deflate. The dough will become spongy but not springy, distinctly sour-smelling and increased in volume by about 1/4. Generously grease 2 (5 by 9 by 3-inch) loaf pans with vegetable shortening and dust with rye flour. Turn the dough into the prepared pans. Smooth the tops with a wet thin flexible cake spatula. Cover the loaves with a clean damp towel or plastic wrap and put in a moderately warm (74 to 80 F) draft free place until the dough has domed slightly and increased in volume again by 1/4. Bake on center rack of a preheated 300 F oven until the loaves have shrunk from the sides of the pan and the tops are dark brown and a toothpick inserted in the center comes out clean, about 2 1/2 to 3 hours. Remove the loaves from the pans and hold the loaves upside down. Strike the bottoms firmly with your finger. If the sound is hollow, the breads are done. If it doesn't sound hollow, bake 15 minutes longer. Cool the pans for 10 minutes, then remove and cool completely on wire racks. Let the bread rest 24 to 36 hours before eating. It is very moist in the center when removed from oven, but as it cools the moisture distributes evenly throughout the bread. It will keep for weeks at room temperature wrapped tightly in plastic wrap. Yield: 2 (9 by 5-inch) loaves Prep Time: 8 hours 30 minutes Cook Time: 27 hours 25 minutes - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n046.9 --------------- From: "Ellen C." Subject: Whole Wheat Sandwich Loaf W/Flax, Sesame & Sunflower Seeds Date: Tue, 25 Sep 2001 12:28:49 -0400 * Exported from MasterCook Mac * Whole Wheat Sandwich Loaf W/Flax, Sesame & Sunflower Seeds Recipe By : Dan Leader on Cooking Live Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sesame seeds -- (0.6 ounces) 1/4 cup sunflower seed -- (0.6 ounces) 1/4 cup flax seeds -- (0.6 ounces) Water 3 3/4 cups organic whole wheat flour -- (1 lb plus 1.8 oz) 1 tablespoon malt 1 1/8 cups water -- (8.4 ounces) 3/4 cup honey -- (3.2 ounces) 3/4 cup sourdough levain (starter) -- (2.9 ounces) 1/3 cake compressed yeast 1 tablespoon sea salt Whole Wheat Sandwich Loaf With Flax, Sesame and Sunflower Seeds Soak sesame, sunflower and flax seeds covered with water overnight. Combine seeds and water with flour, malt, 1 1/8 cups water and honey. Let rest for 10 minutes. Add sourdough levain and yeast. Handknead for about 14 to 18 minutes (machine knead for 12 to 14 minutes). Add salt within the last 4 minutes. Let proof in greased bowl, covered with a damp towel, at 78 F, for about 2 1/2 hours or until doubled in volume. Divide dough into 3 greased loaf pans. Bake in preheated 400 F oven for about 50 minutes. Yield: 2 (1 pound 4 ounce) loaves Prep Time: 11 hours Cook Time: 50 minutes - - - - - - - - - - - - - - - - - - _____ --------------- END bread-bakers.v101.n046 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved