Date: Sat, 27 Jul 2002 00:19:43 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n032 -------------- 001 - Nifcon@aol.com - Gene - open crumb 002 - Larry Klevans - buns 008 - "Caroline Anderson" Subject: Parchment Paper Date: Sun, 21 Jul 2002 09:26:34 -0400 In Maggie Glezer's book, Artisan Baking, she prescribes baking herb slabs on a stone with parchment paper under the bread. After 5 minutes the bread is turned over and the paper removed. The bread is baked for additional 20 minutes, 10 minutes on each side. This works very well for a crusty bread. --------------- MESSAGE bread-bakers.v102.n032.3 --------------- From: "Frederick J. Krall" Subject: Correction: Pouring Water To Get Steam Date: Mon, 22 Jul 2002 08:20:10 -0400 In my "Baking Stone" post last week I said I pour 1 pint of boiling water into a preheated pan to generate steam. I should have said 1 Cup of boiling water, not 1 pint. Sorry! Rick Krall [[ Editor's note: the post in the archives will be fixed. ]] --------------- MESSAGE bread-bakers.v102.n032.4 --------------- From: Brown_D@pcfnotes1.wustl.edu Subject: Re: Bread texture (open crumb desired) Date: Mon, 22 Jul 2002 11:57:37 -0500 To get a more open crumb, the dough needs to be wetter, to the point where it may be difficult to handle. There are good discussions of this in the Bread Baker's Apprentice by Peter Reinhart, The Village Baker (blanking on the author's name right now) and I think I rmeember a good discussion also in Bread Alone by Daniel Leader (sp?). But basically the dough needs a higher percentage of water; also, a moderate level of gluten like an all-purpose rather than a bread flour will help (too much gluten will contain the gas in smaller bubbles). The best results I've gotten for this type of bread were a recipe called Pain L'Ancienne from Reinhart's book, in which I use a moderate gluten flour, knead up the dough with cold water, retard it overnight in the refrigerator, then gently shape it and let it rise to bake the next day--with just that one initial kneading and no punching down. It makes a wonderfully open holey crumb. Diane Brown --------------- MESSAGE bread-bakers.v102.n032.5 --------------- From: "Linda Garber" Subject: Sheepherders Bread for the ABM Date: Mon, 22 Jul 2002 16:47:42 -0300 Here is the 1 1/2 version of Sheepherder's Bread from Norman Garrett's Great Bread Machine Recipes. Sheepherder's Bread 3 cups all-purpose flour* 2 Tbsp sugar 1 tsp salt 2 1/2 Tbsp. butter 1 cup water 1 1/2 tsp yeast * The recipe calls for all-purpose rather than bread flour. I use Canadian all-purpose which is similar to bread flour. --------------- MESSAGE bread-bakers.v102.n032.6 --------------- From: MissBettyG@aol.com Subject: Welbuilt Dough Kneader Date: Tue, 23 Jul 2002 00:25:28 EDT Does anyone (aside from my Michigan friend Pat) have one of these? I use it often, not only for bread kneading, but for cookie mixing. Even though they do not make/sell them anymore, if you ever find one buy it. Likely garage sales - second hand stores would have them. It does a much better job of kneading than the breadmaker or the KitchenAid. And I have decided I am to old to invest in the larger, fancier appliances.........besides we just don't eat that much bread anymore. Betty from Washington State --------------- MESSAGE bread-bakers.v102.n032.7 --------------- From: Lobo Subject: buns Date: Tue, 23 Jul 2002 13:26:02 -0700 I was recently looking for my aunt's wonderful bun recipe (it's at the end of this) and ran across several others for overnight buns. (I hunted through old church cookbooks.) I didn't make the overnight one ... it seemed silly to me. Does anyone know what the point is? Have you tested such a recipe, and is it any better than a recipe you can complete in one morning or evening? The second recipe (Edna's Buns) is fantastic. OVERNIGHT BUNS 1-2 pkg yeast 3 c lukewarm water 1/2 c shortening 1 t salt 1 c sugar 2 eggs about 12 c flour Start at 5 p.m. Proof yeast in some of the water with a tsp of sugar. Mix all ingredients and knead, adding flour until you have a soft dough. Put in bowl. Knead down every hour. Shape into buns about 9 or 10 pm and let rise all night. Bake early the next a.m. in 400 F oven. EDNA'S BUNS Can do in an evening Dissolve: 1 lg. cake yeast in: 1/2 warm water with: 1 t. sugar Scald: 1 C. milk (Edna crossed this out and said water, but I like it with milk) and 2 c. water Cool, add yeast and flour to make a sponge (about 4 cups). Let set until bubbly, about 1/2 hr. Keep warm, then add: 1/2 c. soft lard 1/2 c. sugar 1 T. salt enough flour to make soft dough (about 6 c) Mix down and let rise again. Shape and let rise. Bake at 350 F for 12-22 minutes. Makes 3 dozen. --------------- MESSAGE bread-bakers.v102.n032.8 --------------- From: "Caroline Anderson" Subject: PEPPARKAKOR Date: Wed, 24 Jul 2002 02:35:43 -0500 A couple weeks back a think someone asked for this recipe. I found it going thru some things. It was on a card that was given out for snacks at the BIG CEDAR LODGE in Branson Missouri a few years back. I did finally try them and since I don't care for pepper much, these were not something I'd cared for. I hope this is what the person was talking about. I copied the card off as it was written below the recipe. (GINGERSNAPS) PEPPARKAKOR 2/3 cup light brown sugar 2/3 cup light molasses 2 tsp Ground ginger 1 tsp Ground cinnamon 1 tsp Ground cardamom 1/2 tsp ground cloves 12 Tbsp Butter, cut up 2 eggs 5 1/2 cups all-purpose flour (approx.) 1/2 tsp baking soda Combine brown sugar, molasses and spices in 1 1/2 quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute, then remove from heat. Place butter in large mixing bowl, add hot sugar mixture and stir until butter melts. Blend in eggs. Stir 2 cups flour and the baking soda together. Gradually mix into the butter mixture. Mix in enough additional flour to make dough stiff. Shape dough into ball. Wrap in plastic wrap and refrigerate several hours or overnight. Cut dough into quarters. Shape one quarter at a time into balls (refrigerate other dough). Use rounded tsp ful of dough for each ball. Place on ungreased cookie sheets. Bake in preheated 350 F Oven until light brown, 10 to 12 min Cool on wire racks. Store in airtight container. Makes 7 dozen BIG CEDAR LODGE The Wish Cookie: an Old Swedish custom. Place a Swedish Pepparkakor in the palm of your hand. Then, make a wish. Using the index finger of you free hand, tap the cookie in the middle. Swedish tradition states that is the Pepparkakor breaks into three pieces your wish will come true. If the Pepparkakor does not break into three pieces you'll just have to savor the cookie in smaller potions. Eating Pepparkakor can make you a nicer person. As early as the 19th century, it was already common knowledge in Sweden that eating Pepparkakor makes you a nicer person. Exactly why this is so is not known. Gastronomes (lovers of fine food) surmise that is has to do with the natural spices and fiber in the cookie. Which aid in the digestive process by reducing acid in the stomach. Others, less scientific but perhaps equally as credible, suggest that keeping a person's mouth occupied by savoring the taste of Pepparkakor leaves little room for idle conversation and adds to the peace and quiet Swedes are known to cherish. This certainly would seem to make some people nicer to be around. It's anybody's guess. However, regardless of the reason, you'll feel better. And people who feel better are nicer people. We hope you enjoy the cookie as much as we enjoy your company. BIG CEDAR LODGE (417) 335-2777 --------------- MESSAGE bread-bakers.v102.n032.9 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Pain a l'Ancienne Date: Wed, 24 Jul 2002 14:42:27 -0400 (EDT) Just in case you don't have Peter Reinhart's "Bread Baker's Apprentice." Pain a l'Ancienne is not a bread, but a way of fermenting dough. The technique can be used with French bread, focaccia, and ciabatta, and so forth, including pizza dough. It releases flavors in the flour no other method can produce. I learned and adapted the method from Peter Reinhart's superb book The Bread Baker's Apprentice. We will use the technique to make French bread. The technique is simple. Ice water and refrigeration are the keys to the method. You must begin the day before baking. You will make the dough and place it in the refrigerator to ferment over night. You can use all-purpose or bread flour. I prefer all-purpose because it is easier to shape. Dry Ingredients 3 1/2 cups all-purpose (over 11% protein) or bread flour (over 12% protein) 1 tablespoon rye flour 2 tablespoons whole wheat flour 1 teaspoon dry yeast 2 teaspoons sea salt Wet Ingredients 1 1/2 cups ice-cold spring water The day before baking: Place a container with 1 1/2 cups of spring water in your refrigerator and let it cool to 40 F or below. (You can also place the container in the freezer for a quicker result, or add ice to the water to get the same result.) When the water is sufficiently cool, fit your food processor with the metal chopping blade. Add all the dry ingredients to the food processor and pulse several times to mix. Then pour in the water. Pulse until the flour begins to clump together. Then run the food processor for 20 seconds, no more, to knead. Remove the dough to a bowl over twice the size in volume. Knead the dough for a few minutes until it becomes smooth. Cover the bowl with plastic wrap and put it in the refrigerator overnight. The day of baking: Remove the dough from the refrigerator and let it sit out so it can double from its original size. Do not punch it down to degas it. Simply remove the dough to a surface liberally sprinkled with flour. If the dough is wet and sticky, sprinkle it with flour; even if not sticky, if you sprinkle it with some flour, it makes a beautiful looking crust. Now you need to shape the dough. Press it into a rectangle about 8" by 6". Cut the dough in half length wise with a metal pastry scraper, pressing straight down. Minimal baking equipment for bread is a baking stone and a pizza peel. I will assume you have these. If not, use a really sturdy sheet cake pan that will not warp under high heat. Cut parchment paper to fit a pizza peel with a couple of inches excess; then cut it in half so the cut runs the same direction as the handle and overlap it in the middle. Place the dough strips on the parchment paper. Cover with a linen towel. Place the baking stone on the middle rack in the oven; place a sturdy stainless steel pan on the bottom rack. Heat the oven to 550 F, if it goes that high. Just before baking, heat a cup of water for 1 minute in the microwave. When ready to bake, with a razor blade or French bread lame, cut 3 slashes diagonally in each loaf. Use a firm quick stroke. Slide the dough which is on the parchment paper onto the baking stone (I grip the parchment paper where it overlaps with tongs and pull it onto the stone), and pour the cup of water in the pan on the lowest rack, keeping your head back so the steam will not burn you. The steam will keep the crust soft for the first 10 minutes of baking, enabling the bread to fully rise. Bake for one or two minutes, then turn the oven down to 475 F. Now bake for 8 minutes. Then, using tongs, remove the parchment paper, pulling it out from each side, and rotate the loaves 180 F, and also moving the front loaf to the back. Remove the pan with water; you do not want any steam now. If crust is quite brown, turn the oven down to 400 F. Bake for another 10 minutes. Check the bread to see if the crust is getting too brown. If it is, turn the oven down to 325 F. Bake for 5 more minutes. It should now be done. Check to see if it sounds hollow when tapped on the center bottom. If you want to use a thermometer, it is done when the internal temperature is 205 F. When done, remove to a rack to cool. Serve with olive oil for dipping or a good butter. For ciabatta, let the dough raise on the pizza peel longer for an hour or two before baking. See herb ingredients below for ciabatta. Optional ingredients: Dry Ingredients 3 tablespoons semolina flour Wet Ingredients 1/2 teaspoon balsamic vinegar Herb Ingredients (particularly good in ciabatta): 2 tablespoons of roughly chopped fresh sage or 3/4 to 1 tablespoon of roughly chopped fresh rosemary - use one herb or the other, not both. For more herb flavor, use in addition to the fresh sage or rosemary: 1 tablespoon roughly chopped fresh parsley 1 teaspoon roughly chopped fresh chives or 1 tablespoon roughly chopped fresh oregano 1 teaspoon roughly chopped fresh thyme www.cookswares.com --------------- MESSAGE bread-bakers.v102.n032.10 --------------- From: Sandy Greathouse Subject: Re: Sheepherder's Bread - What Fun! Date: Wed, 24 Jul 2002 19:29:26 -0400 Thank you so much, Walter.....I am going to try your method and I'm sure it will be wonderful! I have a Kitchenaid mixer also, and baking stones....I don't care how it looks.....I can't wait to taste it!!!! Regards, Sandy G. --------------- MESSAGE bread-bakers.v102.n032.11 --------------- From: "Russell Fletcher" Subject: malt syrup Date: Thu, 25 Jul 2002 19:28:51 -0700 Does anyone know of a source of malt syrup or diastatic malt powder in the Portland Oregon/ Vancouver Washington area? With shipping the smallest bottle of the syrup will cost me over $12.00 at King Arthur's web site. There have been several recipes posted I would like to try if I can get it. Nature's, Trader Joes, and Fred Meyers don't seem to carry it. (I checked all three today). Thanks. Russ -- Russell Fletcher CCS-P Certified Coding Specialist GIMPLIMP@EFFECTNET.COM Books just wanna be FREE! See what I mean at: http://www.bookcrossing.com/referral/gimplimp --------------- END bread-bakers.v102.n032 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved