Date: Sun, 26 Oct 2003 00:14:47 -0600 (MDT) -------------- BEGIN bread-bakers.v103.n046 -------------- 001 - Harold Chapman Subject: cinnamon pellets Date: Sun, 19 Oct 2003 20:40:25 -0400 A friend of mine makes a variety of scones and bannocks. I am not sure why he is not a bread baker but we are offering a joint class so maybe I will convert him. He told me that he had once tasted a baked scone that had cinnamon incorporated in tiny pellets (about BB size he said) and would like to use the technique. Does anyone have any ideas about how this could be done or where I could refer him for help? Harold Chapman Guelph, Ontario (pronounce it gwelf) --------------- MESSAGE bread-bakers.v103.n046.2 --------------- From: Alan Jackson Subject: Re: refreshing sourdough starters Date: Sun, 19 Oct 2003 21:12:27 -0500 On Mon, 13 Oct 2003 23:59:02 -0500 wrote: >About a year and a half ago, someone (I looked in the archives and think I >found that it was Alan Jackson) mentioned that they had been using the >same starter for almost 8 years. He described that he only refreshed it >every 1-2 weeks or so, and that it had never failed to work for him. Every 2 weeks I take one cup of starter out, mix it with 7/8 cup distilled water and 1 cup all purpose flour, let it sit out for about 12 hours, and then add it back to my refrigerated stock. Pretty simple. To start it originally I took 2 cups water, and 2 cups flour, mixed them, set it outside for a few hours, brought it in and let it sit for about 2 days. Weekly feedings settled it down in a month or so. Used the extra to make pancakes. Take a look at http://www.faqs.org/faqs/food/sourdough/faq/ it is quite good. They suggest doing it a bit differently - they are probably right! 8- http://faqs.jmas.co.jp/FAQs/food/sourdough/starters is the one I used, not having read it for years, I just learned a few things. I probably need to refresh mine, it's getting a bit old... ----------------------------------------------------------------------- | Alan K. Jackson | To see a World in a Grain of Sand | | alan@ajackson.org | And a Heaven in a Wild Flower, | | www.ajackson.org | Hold Infinity in the palm of your hand | | Houston, Texas | And Eternity in an hour. - Blake | ----------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v103.n046.3 --------------- From: Lobo Subject: re: high altitude bread Date: Sun, 19 Oct 2003 20:12:06 -0600 I live at 6000 feet and don't make any adjustments for sourdough bread which I also do not bake or refresh the starter more than once a month or so ... I've had the starter for 30 years and a friend of mine let it sit a year without using it .. .it came back). HOWEVER... I add flour by feel, not by measurement. When it feels like a baby's butt (or an earlobe, if you prefer), I quit adding flour. I bake at 350 until it looks done and it always is. --------------- MESSAGE bread-bakers.v103.n046.4 --------------- From: Steve Hayden Subject: Oat Bread or anything else Date: Mon, 20 Oct 2003 15:10:39 -0400 Thomas, This is a basic recipe for a 1 1/2 pound loaf ( 3 cups of flour ) for an ABM. If you do not like sweet bread cut back on the sugar. If you want a softer loaf use milk or butter milk plus 2 tablespoons water in place of the water. 1 Cup water, milk, or buttermilk + 2 Tablespoons water 1 Tablespoon oil, nut oil, butter, or olive oil (what ever goes with the bread you are making) 3 Tablespoons honey, sugar, or molasses ( as little as 1 Tablespoon for less sweet bread ) 1 1/2 teaspoons salt 2 Cups bread flour 1 Cup bread flour, oats, rye flour, corn meal, corn flour, or ... 2 teaspoons yeast Add flour or water to adjust for the correct moisture content. I touch the dough with my finger just after the ball is formed. If just a little sticks to my finger that is just right. Your machine will be different. So, touch the dough, bake the bread, look at the results and decide if it should have been wetter ( you made a hock puck ) or dryer ( the bread rose to the top of the machine then fell during the bake cycle ). Note about oats: Oats take a little longer to soak up the moisture, so if your oat bread looks too wet, wait five minutes before adjusting the moisture. Good luck, Steve Hayden --------------- MESSAGE bread-bakers.v103.n046.5 --------------- From: Gonzo White Subject: ash question and a recipe Date: Wed, 22 Oct 2003 14:36:53 -0600 Question about Ash in Flour.... I recently taught a small group of people how to make/bake bread. One of the things that came out in the class was that no one in the class (and these were all good cooks) knew there was a difference in flours. So I looked around on the web and really couldn't find a decent explanation of the difference. The closest I could find was on the King Arthur web site where they described all their different flours, for professional bakers. And there I came up with some thing new to me. They listed for each bread its protein content and the ash content. (12.7% +/- .2% Protein .60 +/- .02 Ash) What is the ash they are talking about? The only ash I know are what you get after a fire and I don't think they are talking about that. //////////////////// Cranberry Orange Loaf I live in Mexico and we can't beg, borrow or buy any fresh cranberries down here any time of the year. A few years ago I made this recipe from a recipe in a magazine substituting things we have down here. It really came out good, So good that every year I stock up on canned Cranberries and make this bread every couple of months all year round. It's not real sweet like most quick breads. I know it's a bit early to be thinking about Thanksgiving but I want to do this will I am thinking about it. Makes a great gift during the holidays! 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Grated rind of one orange ( I use 1 Tablespoon of dried Orange Peel ) 1 can of whole berry cranberries 1/2 cup chopped pecans or walnuts 1/4 cup butter 1 cup sugar 1 egg 3/4 cup orange juice Preheat oven to 350*F (175*C). Grease the bottom of a 9 x 5 x 3-inch pan; set aside **(Read below). In a medium bowl, combine flour, baking powder, soda, and salt. Stir in orange rind, cranberries, and nuts. Set aside. In a large bowl, cream butter, sugar, and egg with electric mixer until smooth. Blend in orange juice. Stir in flour mixture, stirring until just combined. Spoon into prepared pan and bake for 1 hour, or until wooden pick inserted in center comes out clean. ** This makes a bit more then one loaf, I always put a little (about 1 1/2 cups) in a separate (greased) bowl and bake both at the same time. You might want to put into 4 or 5 small loaves. I use a medium size clay bowl I purchased in the Mercado and just spray it with pam and the bread pops right out after baking. It's a funny shape (round) It looks like a huge muffin, but it tastes great. Or you can use two loaf pans and get two smaller loaves. Let stand for 10 minutes before removing from pan. Cool on wire rack. Wrap tightly to store. --------------- MESSAGE bread-bakers.v103.n046.6 --------------- From: Lisa Cohen Subject: The Bread Bible - Heart of Wheat Bread Date: Wed, 22 Oct 2003 13:21:39 -0700 (PDT) I have never posted to this forum before and consider myself to be a beginner bread baker. I recently found a copy of The Bread Bible by Rose Levy Beranbaum at my local library and had to check it out. I started this morning on the Heart of Wheat Bread and just finished step 4 (I think it's on the third rise and the next step is to shape it for baking) and I had to write because I have never felt a dough that felt so good in my hands. It was breathtaking... so soft, pliable, and yet strong! My husband and friends think I'm crazy (I'm an advanced bread maker to them - although I have been known to use my bread machine for the kneading cycle on most occasions -like our weekly bread loaves - because I'm busy - but hey, who isn't?) but compared to most of the people on this list I'm a beginner. I just wanted to share this moment with other people that would understand! I have this book and Bread Baker's Apprentice (also checked this out from my library and knew I had to have it) on my holiday wish list to start off my bread book collection. a breadhead - with a dough "moment", Lisa --------------- MESSAGE bread-bakers.v103.n046.7 --------------- From: "Randy Clemens" Subject: Oat Bread Date: Wed, 22 Oct 2003 20:37:13 -0700 Don't have any formulas which use oat flour, but I do have a nice English Oat Bread recipe care of Bernard Clayton's Complete Book of Breads. There are a few oat formulas in there, but this is the only one I tried, and it was quite good. I've changed it a little bit for the better (in my opinion). Forgive the volume measurement, but that is what is given in the book. Let me know how it turns out!! English Oat Bread Yield: Two loaves 2 c oatmeal 1 1/2 c milk 1 pkg active dry yeast 1/4 c warm water 1/2 c whole wheat flour 1/2 c whole wheat flour 1 1/2 c AP flour, approximately (*see my note) 2 T butter, softened 1 T salt Soaker: Combine oatmeal and milk in a large bowl, and allow to sit for two hours. Sponge: Activate your yeast in the warm water, and combine with 1/2 c whole wheat flour. Allow this to sit at room temperature until your soaker is complete. Final Dough: Combine the soaker, sponge, and the remaining whole wheat flour in a mixing bowl. Add white flour (*see my note), reserving some to incorporate later if needed. Mix at low speed for 5 minutes. Add butter and salt, and mix for another minute. Turn the mixer to medium speed and mix for 4-5 minutes. Grease a bowl either with butter or with non-stick spray, and add dough. Cover and allow dough to double. Divide or scale into equal pieces. Shape and place in loaf pans. Allow dough to proof and double in the pans. Brush with butter, and slash down the center. (Optional rolled oat garnish) Bake at 400 F for 30 minutes, with a shot of steam at the beginning. Rotate loaves and finish at 350 F for another 20-30 minutes. Cool. Enjoy. Makes yummy toast. * The AP flour doesn't hold up enough for my standards. If you have a higher gluten flour, definitely use it. Because of the density of the whole wheat (plus the particulate of the bran), as well as the weight of the oats, oven spring is affected. The dough won't be overly tough from the use of a high gluten flour. The milk and butter will counter it and keep the crumb tender. --------------- MESSAGE bread-bakers.v103.n046.8 --------------- From: Corina Gaffney Subject: Corina's Health Bread Date: Sun, 5 Oct 2003 19:22:17 -0700 (PDT) I've been lurking on the list for a while, thinking that surely someone else would be asking about recipes for high protein and relatively low carbohydrate bread, as the Atkins and South Beach diets are so popular now. I have developed a pretty good recipe for a German-type peasant sourdough whole grain bread, but my assumptions about serving size still give me a bread with 14 grams of carbohydrate and 2 grams of fiber per slice (I assume 24 slices out of a loaf made from 3 3/4 cups of flours or grains). I'd like to increase the grams of fiber per slice, but not have a doorstop of a loaf of bread. Any suggestions? * Exported from MasterCook * Corina's Own Healthy Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water -- warm 1 tablespoon oil -- (I prefer olive oil) 1 tablespoon lemon juice 1 tablespoon apple cider vinegar 1 tablespoon molasses 1 tablespoon cocoa powder 1 1/2 teaspoons salt 1 cup bread flour 1 cup whole wheat flour 1 cup rye flour 1/2 cup wheat bran -- unprocessed 1/4 cup flax seed -- ground 2 tablespoons gluten, wheat 4 teaspoons yeast Place all ingredients in bread machine in order listed. You may need a little more or less water, or more flour. Be sure to check the dough frequently while it is being mixed in the machine. You should get a rather smooth, nicely rounded ball of dough, somewhat sticky, but not too sticky. If you have a sourdough powder (I get mine from Mami when she goes to Germany), add a half of a package to the mix. Again, you may adjust the water or flour to get the right dough consistency. Press the "Dough" cycle button. After the dough has risen (don't worry if you can't get to it right away - I've let my dough rise for a half hour after the cycle is done!), flour your hands and your work area rather liberally, and take the dough out of the machine. YOU DO NOT NEED TO PREHEAT YOUR OVEN. Lightly knead the dough for about 5 minutes, then roll it out into a 12"x 18" rectangle. Roll up the dough jelly roll-style (nice and tight!), pinch the seam together, and pinch the ends and fold them under just a bit. Smooth out the log, making sure not to flatten the log. Place the dough log on a baking sheet or baking stone (which I prefer) that you have strewn liberally with corn meal, to avoid sticking. Otherwise, lightly spray with cooking spray. Cut three rather deep diagonal slashes into the top of the log, then place it on the middle rack of your oven. On the bottom rack of your oven (or on the floor, if you have a gas oven), set a shallow baking pan filled with boiling water. Turn your oven to 400 F, and your timer for 40 minutes. You may need to adjust the time by up to 15 minutes or more, depending on how long it takes your oven to heat up to 400 degrees. Bread is done when it has a nicely browned crust, and it sounds hollow when you tap the bottom. You may want to spray or brush the loaf with water, or salted water, a few times during the baking process, or you can lightly dust the dough with flour before you may the slashes. Tastes wonderful; even my kids like it! Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per serving: 78 Calories (kcal); 2g Total Fat; (17% calories from fat); 4g Protein; 14g Carbohydrate; 0mg Cholesterol; 137mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates --------------- END bread-bakers.v103.n046 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved