Date: Sun, 20 Apr 2003 17:23:23 -0600 (MDT) -------------- BEGIN bread-bakers.v103.n020 -------------- 001 - ATroi37324@aol.com - Cinnamon Walnut Twists 002 - "Max Prola" Subject: Re: handling highly hydrated dough Date: Sun, 13 Apr 2003 08:39:40 +0100 Here are some things you might do to handle highly hydrated dough successfully: 1) Use very strong flour, the very highest gluten percentage you can find. 2) Mix the flour and water very briefly, just enough to combine them into a rough dough, then let it rest for20 minutes. 3) Add the remaining ingredients to the dough and then knead it at medium speed on a mixer for 20 minutes. 4) After you have shaped the dough, place it on a sheet of parchment paper or better, a sheet of bake-o-glide. While it is rising, it wil spread on the sheet. Gather it together using a scraper. Just push the dough in from the sides, making it smaller in diameter. But, be careful not to delate it. Let it rise for about 90 minutes. 5) Deflate any large air bubbles that appear on the surface of the dough. 5) Slide the dough and the parchment paper (or bake-o-glide) into the oven. Good luck! Max Prola Cheshire, England >From: "zahava" >Subject: crumb >Date: Tue, 8 Apr 2003 19:16:11 +0200 > >i would like to ask if it is possible to achieve irregular holes in a >bread dough with 65% water. > >i succseed in making irregular holes in bread with 80% water, but it is >hard to shape it and it comes out of the oven quite flat with poor crust >in the area of the slashes. > >i would like to have your advice. > >jhonatan --------------- MESSAGE bread-bakers.v103.n020.3 --------------- From: "Jazzbel" Subject: Bagel Disaster Date: Sun, 13 Apr 2003 11:35:48 -0400 (Eastern Daylight Time) I just tried Peter Reinhart's Bagel Recipe. What a disaster. I must have done plenty wrong. I went through the trouble of buying the high gluten flour (14%) and the barley syrup. I then followed the instructions, and measured the ingredients on a scale; 1. Starter 2. Finished the dough and divided into 4 oz. pieces. Rest. 3. Shaped the bagels-- the dough was easy to handle, and even to get the life-saver shape. Placed on the oiled parchment sheets. Rest until it floats in less than 10 sec.Then Placed in the fridge overnight. They were nicely shaped when I started, but I think they rose too much in the fridge, they ended up touching each other and the hole disappeared in about half of them It was difficult to move them to the boiling water , not to mention separating them. But they did not change shape duering the boiling, which often happens to me. They were too chewy, and the oil and cormeanl did not stop the pesky little things from sticking horribly to the paper. They did not taste too bad, but it is too much trrouble to maken them again. I will go back to my conventional recipe from Betty Crocker or Better Homes and Gardens, and I will probably reduce the yeast and use the starter method There is one thing that might have saved the experience: I will use the retardation method, which would allow me to have fresh bagels in the morning Later, Jazzbel --------------- MESSAGE bread-bakers.v103.n020.4 --------------- From: Lora Brody Subject: Re: heavy dough Date: Sun, 13 Apr 2003 11:47:48 EDT >In a message dated 4/12/03 11:33:53 PM, >bread-bakers-sender@lists.bread-bakers.com writes: > >Hi, I've been having problems with a fruit loave that has 150% fruit in >the dough. I prove it to the top of the tin then when i put it in the oven >it drops to 3/4 of the size. I'm wondering whether anyone knows why it >does this. > >Thank you. My guess would be that your dough is just too heavy (the added weight of the fruit), so the weigh collapses the loaf during baking. Another possibility is that you are overrising the shaped loaf which will lead to its collapse while baking. Are you using fresh fruit or dried fruit? Both contain sugars which can shut down the yeast - although if you are getting a good pre-bake rise, then this probably isn't the case. One way to get around your probelm is to roll the dough out into a rectangle after it's had one rise, scatter the fruit over the surface and roll it up like a jelly roll. Place it on a baking sheet and let it rise until a fingerprint poked into the surface springs back out then bake it. Take care not to allow it to overrise. You can alos forget the last rise (this is only is the shaped dough is at room temp), place the bread in a cold oven and then turn on the oven letting the time during the pre-heat act as your final rise Lora Brody www.lorabrody.com --------------- MESSAGE bread-bakers.v103.n020.5 --------------- From: ATroi37324@aol.com Subject: Maple Swirl Brioche Bread Date: Mon, 14 Apr 2003 00:16:01 -0400 Maple Swirl Brioche Bread breadbaking.com - Real maple sugar makes all the difference here. 1 1/2 cups warm water 5 teaspoons yeast 1 1/4 teaspoons salt 1/3 cup granulated sugar 3 egg yolks 1/3 cup dry milk powder 1 cup all purpose flour 3-4 cups bread flour 1 cup unsalted butter - softened 8 ounces coarsely ground or chopped hard maple sugar (if you do not have access to maple sugar, use brown sugar and minced caramels) Cinnamon swirl (alternate filling) 1 tablespoon (or more) ground cinnamon 1/3 cup granulated sugar (brown sugar makes an interesting variation here as well) Generously grease two 8-by-4-inch loaf pans and set aside on a parchment-lined baking sheet. In the bowl of an electric mixer, whisk together water and yeast and let stand 1 minute. Stir in salt, sugar, egg yolks, milk powder, and most of flour, holding back about 2 cups of the bread flour. Mix, then knead, adding more flour as required to make a soft, elastic dough (5 to 8 minutes). Once a soft ball forms and the dough seems resilient, continue kneading and add chunks of the softened butter until it is all combined. Form dough into a ball and place in a lightly greased bowl. Insert entire bowl into a plastic bag (a clean trash bag is fine) and let dough rise for 45 minutes. Gently deflate the dough and divide it into two portions. Flatten each section into an oval (about 10 by 6 inches). Scatter on chunks of maple sugar (or cinnamon mixture). Roll up snugly (jellyroll style) and place in prepared pans. Brush loaves with melted butter and then, using scissors, make little snips all over loaves (or leave plain). For cinnamon bread, you may also dust top with additional sugar and cinnamon. Place both pans in the plastic bag and let loaves rise until quite puffy (30 to 45 minutes). Preheat oven to 350F. Place loaf pans on baking sheet. Bake until done (30 to 40 minutes) or until well browned. Cool in pan for 20 minutes before removing. Rosemary --------------- MESSAGE bread-bakers.v103.n020.6 --------------- From: uma iyer Subject: Grain Mills Date: Wed, 16 Apr 2003 07:19:53 -0700 (PDT) I am planning to purchase a grain mill. Any information or feedback you have on them would be welcome. Thank You and happy baking Uma --------------- MESSAGE bread-bakers.v103.n020.7 --------------- From: lee.meck@maine.edu Subject: New at This! Date: Wed, 16 Apr 2003 17:35:42 -0400 (EDT) Hi Everyone- I am a college student who is fairly new to bread baking. I do not use a bread machine, and many times after I punch down the dough the first time it never rises very much again....even if I let it rise for hours. What's the trick? I'm using fresh, correct ingredients and following directions. I make oatmeal and whole wheat bread right now. Any suggestions too for good starter recipe books. Thanks for all your help...and I'm having a great time looking at all your great recipe's (but afraid to try them!) Lee Anne --------------- MESSAGE bread-bakers.v103.n020.8 --------------- From: "joyce erlitz" Subject: challah Date: Sun, 13 Apr 2003 10:15:52 -0400 to all you folks who are trading challah recipes; it's NOT sweet. It also DOES NOT contain any milk products; it was eaten on friday nights and holidays and served with meat; therefore, it cannot have milk, butter, etc. joyce --------------- MESSAGE bread-bakers.v103.n020.9 --------------- From: Suzanne.Edkins@med.va.gov Subject: Yeast Date: Tue, 15 Apr 2003 11:34:30 -0500 What happens if you use too much yeast in bread? Doesn't it explode like on the 3 stooges. I read somewhere that it falls. Isn't that after it explodes, or just gets too big?? and heavy??? --------------- MESSAGE bread-bakers.v103.n020.10 --------------- From: "Huey Callegan" Subject: wheat vs multigrain Date: Tue, 15 Apr 2003 11:56:20 -0500 Could you please tell me which is healthier wheat or multigrain bread? Which is fatter? Also the same on sourdough bread? Thank You --------------- MESSAGE bread-bakers.v103.n020.11 --------------- From: "Carlos Carranza" Subject: Recipes For Black & Decker model B1550 Date: Wed, 16 Apr 2003 20:51:37 -0500 I was looking for the recipes for the Black & Decker Bread maker model B1550. If you have them could you either email them to me or point me in the right direction so I can download them? Thank you, and by the way your Website is really good I will forward the link to my friends. Carlos C. --------------- MESSAGE bread-bakers.v103.n020.12 --------------- From: "Edkins, Suzanne M" Subject: RE: yeast in a science experiment Date: Thu, 17 Apr 2003 08:22:58 -0500 I was really just interestd in the answer to the question. My niece is using yeast in a science experiment and this question came up. I said too much will make the bread rise too much, others says it makes it fall. I think we are argueing symantics. I think it falls after the dough rises too much because it gets too heavy or explodes. Help. Any thoughts. --------------- END bread-bakers.v103.n020 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved