Date: Tue, 3 Jun 2003 00:55:02 -0600 (MDT) -------------- BEGIN bread-bakers.v103.n026 -------------- 001 - Jim & Patti Carini - re: Problem 006 - "Elaine Reynard" Subject: Pizza Dough Date: Mon, 26 May 2003 14:52:58 -0400 Hi, I recently made pizza crust dough in my bread machine, using the machine's recipe. It turned out so stretchy that I had a terrible time rolling it out. Any suggestions? Thanks. Patti --------------- MESSAGE bread-bakers.v103.n026.2 --------------- From: lee.meck@maine.edu Subject: Date: Mon, 26 May 2003 15:00:42 -0400 (EDT) Does anyone have any herb bread recipies they reccommend? I just planted my herb garden here in Maine. Also, as I am new to this list, I tried the Overnight Caramel Pull Aparts the other day....mmmmm, good! Thanks to whomever posted it! Lee Anne p.s. also any reccommendations for great bread machines? I've not had good luck with them. Thanks! --------------- MESSAGE bread-bakers.v103.n026.3 --------------- From: FREDERICKA COHEN Subject: advice about steam Date: Mon, 26 May 2003 12:31:50 -0700 (PDT) Since some of us have become almost family and are therefore concerned about one another, I want to remind you about something very important! WATCH THE STEAM!! I should have listened better to all those who warn about throwing ice cubes into the hot oven. As one friend says, "It's perfectly safe... if you are standing in another room!!" I was up front and close when I tossed. If I remember my high school science, when water becomes steam it expands 1200 times! I am glad I was wearing glasses. Just remember! If you insist on tossing ice cubes, stand to the side, wear safety goggles, and have a cold cloth soaking in ice water ready to soothe your face! Fredericka --------------- MESSAGE bread-bakers.v103.n026.4 --------------- From: "mike fuller" Subject: Elasticity Thanks Date: Mon, 26 May 2003 15:51:01 -0400 Well, so many of you have responded to my question about 'elastic vs. crumbly bread' that I feel I must send out a collective thank you note. Your responses can be edited into the following: 1. more water 2. use bread flour 3. knead enough 4. double raise the dough I am currently trying all these as I make new bread. I should be baking again late this week (I don't bake every day, I freeze immediately after cooling and bake again when it runs out). I used the first response (more water) last week when it was sent, and for sure, the moisture went up, and I suppose one could make an argument for it being more 'elastic'. Regarding the "bread flour," that's not available here under that name, just "white flour". I always add different amounts of oatmeal, wheat bran, textured vegetable protein anyway... I'm anxious to up my kneading time, as for me that is the best part (I don't have a bread machine, just my hands). I think I'll go from ten to fifteen minutes -- will that produce more gluten? This moment provides me with a wonderful opportunity to meditate as I look out the kitchen window... Thank you all so much and happy baking! Mike in Havana --------------- MESSAGE bread-bakers.v103.n026.5 --------------- From: Lobo Subject: re: Problem Date: Mon, 26 May 2003 14:48:51 -0600 Don't look at it when you eat it ; ) >From: LJWinsk@aol.com >Date: Sat, 17 May 2003 14:59:47 EDT > >problem: > >Frequently my bread ruptures (splits) while it is in the oven. Suggestions >are welcomed. > >Len --------------- MESSAGE bread-bakers.v103.n026.6 --------------- From: "Elaine Reynard" Subject: looking for new bread machine recipes Date: Mon, 26 May 2003 18:44:09 -0400 Iam looking for some new interesting recipes for my bread machine. Something the kids might enjoy. Please email any suggestions you might have at ereynard@lamoille.k12.vt.us. thanks Elaine Reynard --------------- MESSAGE bread-bakers.v103.n026.7 --------------- From: Jesse Wasserman Subject: Brotchen Date: Mon, 26 May 2003 20:10:21 -0400 Betsy Oppenneer's "The Bread Book" on page 108 has a recipe for German Style Kaiser Rolls, Brotchen, or Weck Rolls. She includes a diagram for shaping the kaiser or weck rolls and instructions for shaping the brotchen. Haven't tried making yet but the recipe looks tempting. Jesse Wasserman --------------- MESSAGE bread-bakers.v103.n026.8 --------------- From: "Russell J. Fletcher" Subject: Honey Wheat/ Honey Something request Date: Sun, 1 Jun 2003 17:36:14 -0700 Does anyone have a good bread machine recipe where you can really taste the honey in the recipe? I have tried different recipes, especially for Honey Wheat, but I have never been successful in finding a bread machine recipe where you can really taste the honey. Thanks Russ --- Russell Fletcher CCS-P acoder@xprt.net Battle Ground WA USA --------------- MESSAGE bread-bakers.v103.n026.9 --------------- From: "Steven Leof" Subject: Specialty flour in the UK Date: Mon, 2 Jun 2003 11:55:46 +0100 For those of you baking in the UK, I'm curious as to what flour you are using and how it performs. I've been purchasing flour from Shipton Mill for some time and generally have been happy with it. Their range includes the following: - * French White Type 55, protein content 11-11.2% (milled exclusively from French varieties of wheat) * Untreated Organic White Flour No 4, protein content 11.8-12.2% (milled from a blend of Canadian and English flour) * Finest Bakers White Bread Flour, protein content 12.3% (milled exclusively from wheat grown in the UK with a lower than usual ash content) * Canadian Strong White Bread Flour, protein content 13.2%. * Italian Ciabatta Flour, protein content 14% (has a more coarse texture than usual white bread flours) I tend to use No 4 for most recipes that call for bread flour and Ciabatta Flour for those that call for high gluten flour. I've tried both No 4 and Type 55 where recipes call for All purpose flour. Problem is that I can't get my challah to be as soft as I would like it; I've baked at temperatures ranging from 230-250C or 450-500F (although my oven can get up to 290C). Does anyone have experience with flour from Shipton Mill? Am I correct in my use of Type 55? Thanks Steven Leof --------------- MESSAGE bread-bakers.v103.n026.10 --------------- From: Reggie Dwork Subject: Novac contact info Date: Mon, 02 Jun 2003 23:10:42 -0700 Gerry Creighton found the contact information for Novac Technology: Fion Wong Assistant Marketing Officer VENES TECHNOLOGY LTD. Address: 6/F., Shell Industrial Bilding, 12 Lee Chung Street, Chai Wan, Hong Kong Tel: (852) 2558 4186 Fax: (852) 2897 9684 Email: amer.mk@venes.com euro.mk@venes.com Website: www.venes.com VENES TECHNOLOGY LTD. (We have 24 hours voice mail service) Reggie --------------- MESSAGE bread-bakers.v103.n026.11 --------------- From: Carolyn Schaffner Subject: mold on the sourdough Date: Mon, 26 May 2003 06:58:02 -0400 Whoops. I forgot my sourdough starter on the back of the shelf and the cover removed itself (!!) and now it's moldy. Smells great, tho'. Is it ok to skim off the mold and feed the starter? Carolyn Schaffner in Buffalo, NY --------------- MESSAGE bread-bakers.v103.n026.12 --------------- From: fred smith Subject: bread splits while baking Date: Mon, 26 May 2003 07:00:35 -0400 >From: LJWinsk@aol.com >Subject: Problem >Date: Sat, 17 May 2003 14:59:47 EDT > >Frequently my bread ruptures (splits) while it is in the oven. Suggestions >are welcomed This is usually caused by one or more of: 1. you didn't let the bread rise long enough before placing in the hot oven. 2. the loaves are too big, so they can't rise enough given the size of baking pans you are using. 3. you used too much yeast, so they are still rising vigorously when you begin baking. This still happens to me sometimes, too, and I've been baking bread now for over 25 years. I find it is a delicate balance between all the items above. Fred Smith -- fredex@fcshome.stoneham.ma.us --------------- MESSAGE bread-bakers.v103.n026.13 --------------- From: "Jim Neuman" Subject: Pumpernickel Date: Mon, 26 May 2003 08:17:03 -0400 Anybody have a good recipe for pumpernickel bread? Thanks, in advance! Jim Neuman --------------- MESSAGE bread-bakers.v103.n026.14 --------------- From: Bruno Maj Michael G Subject: Brotchen Date: Mon, 26 May 2003 08:28:39 -0400 Thanks to all who responded to my brotchen question. I've been away for a little while so I would have responded sooner. I'll see if I can address all questions/comments: 1. Mike Avery's recipe/suggestion - I came into contact with Mike a few months ago and he suggested the recipe that Joyce listed. I tried it and unfortunately it didn't make the brotchen I was looking for, or maybe it was me. While the crumb was close, once agan, the crust wasn't. I'll give the recipe anther shot this week adhereing to everything it suggests, exactly. I've got a bread machine which I don't use any more. Maybe the way this thing kneads and mixes has something to do with it (I do know this CAN be an issue). I use a KitchenAid right now as well as by hand. Mike's a great guy and has always done his best to help me or at least point me in the right direction. 2. The specific brotchen I'm seeking - Yes, there are so many different types of brotchen over there but the ones I'm seeking I've found in Geislingen, Koln, Dusseldorf and Wiesdorf, and at different bakeries, so I can only assume they are pretty common. Actually, the crumb and shape is one thing (that I'm not really that stuck on), but the crust is the sticking point. I don't know the names of the types of rolls (could probably find out though). I'll do the best I can to describe, no sorry, they're not Laugen Brotchen. The crust that I'm looking to create is uniformly golden brown, very crunchy (breaks into little pieces but without falling all over the floor), and slightly chewy. The crumb is light, does have a tendancy to clump together (it's easy to gather it and remove it, which some people do), and doesn't seem to be made from any type of enriched dough. The brotchen themselves are light and have a shelf life of about 2 days. 3. Mrs Chris Pringle: If it's not too much, you could email me the recipes in German. Translating here is no problem for me. I have found recipes in German on the web, but nothing was really out of the ordinary. 4. What I've found that seems to work: a. Forming the brotchen, letting them rise and 1/2 way through the rise, cutting with an oiled knife, and flipping onto the cut. Then, just before baking, flipping back again, and then of course baking. This technique absolutely produces the correct shape. b. Since my last post, I received a suggestion from a German baking website. They said to use skim milk in the recipe since the extra sugar will provide crunch to the crust without imparting sweetness to the dough. Yes, it works in that it does produce a nice crunchy roll, but no it's not the same. Maybe I'm doing something wrong of course but using milk seems to produce a heavier roll. I'll continue to experiment. 5. I could of course go on and on but I'll wait to see what someone can come up with. Regardless, I'll continue to pester the entire baking industry and experiment on my own. When I make any landmark discoveries, I'll let you all know. The flipping thing definately does work, so at least that's the first part of the puzzle that's been solved. Thanks again to you all. Am sure I've got some of you chuckeling at my obsession with brotchen. Even my wife thinks the Major of Marines has gone off the deep end. --------------- MESSAGE bread-bakers.v103.n026.15 --------------- From: MissBettyG@aol.com Subject: Archive? Date: Mon, 26 May 2003 09:16:10 EDT Someone referred to an "Archive". Do you have one? How do I get to it if you do. LOVE your Newsletter. It is one of my favorites. [[Editor's note: Indeed we do have an archive and the address is in the *Info* lines at the bottom of every digest.]] --------------- END bread-bakers.v103.n026 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved