Date: Fri, 9 Apr 2004 19:03:38 GMT -------------- BEGIN bread-bakers.v104.n018 -------------- 001 - "Brian WOOD" Subject: Crocodile/Alligator Bread Date: Sat, 3 Apr 2004 09:22:36 +0100 I don't know if this helps but it is interesting in its own right. This comes from correspondence in another group. Cheers, Brian >>At our local supermarkets, the bread dept. has a GREAT crusty bread they call Alligtor bread.<< Sounds like Carol Field's Crocodile bread from her book the Italian Baker. A great book, it has been in print for 17 years, and has a lot of great recipes. A highly recommended addition to your bookshelf. In the mean time here's the recipe for Crocodile bread, though no rice flour it sounds exactly like what your describing. You will need a stong arm or a mixer that can handle some serious mixing, can't take any shortcuts for this part of the procedure. Also the durum flour is essential, I use King Arthur, it makes a dramatic difference if not included. Good luck, Ed Coccodrillo (Crocodile Bread) (From "The Italian Baker" by Carol Field) This bread, named for its shape, was dreamed up about thirty years ago by Gianfranco Anelli, a baker in Rome. It is his favorite bread and, judging from the numbers of people who come from all over the city to buy it, it may be his most popular as well. At the bakery it takes two days to make; I suggest that you start it in the morning, work at it again for ten minutes in the evening, and finish the next day. I actually prefer to stretch the process over three days because the flavor is even better. Three days may seem formidable, but the working time of the first two days is only 5 to 10 minutes. This is one dough that you will find difficult to make without an electric mixer, for it requires thirty minutes of continuous stirring for the final dough, of course you could enlist help. The result is an extremely light bread with a crunchy dark-speckled crust and a very chewy interior. The bread stays fresh for an amazing number of days. Makes 2 large loaves FIRST STARTER: 1/2 teaspoon active dry yeast or 1/6 small cake (3 grams) fresh yeast 1 cup warm water 1/4 cup (35 grams) durum flour 3/4 cup (90 grams) unbleached stone-ground flour The morning of the first day, stir the yeast into the water; let stand until creamy, about 10 minutes. Add the flours and stir with a wooden spoon about 50 strokes or with the paddle of an electric mixer about 30 seconds. Cover with plastic wrap and let rise 12 to 24 hours. The starter should be bubbly. SECOND STARTER: 1 1/4 teaspoons active dry yeast or 1/2 small cake (9 grams) fresh yeast 1/4 cup warm water 1 1/4 cups water, room temperature 1/2 cup (70 grams) durum flour 1 1/2 cups (180 grams) unbleached stone-ground flour The evening of the same day or the next morning, stir the yeast into the warm water; let stand until creamy, about 10 minutes. Add the water, flours and dissolved yeast to the first starter and stir, using a spatula or wooden spoon or the paddle of the electric mixer until smooth. Cover with plastic wrap and let rise 12 to 24 hours. DOUGH: 1/4 cup (35 grams) durum flour 1 to 1 1/4 cups (120 to 140 grams) unbleached stone-ground flour 1 1/2 Tablespoons (25 grams) salt BY MIXER: The next day, add the durum flour and 1 cup unbleached flour to the starter in a mixer bowl; mix with the paddle on the lowest speed for 17 minutes. Add the salt and mix 3 minutes longer, adding the remaining flour if needed for the dough to come together. You may need to turn the mixer off once or twice to keep it from overheating. BY HAND: If you decide to make this dough by hand, place the starter, durum flour, and 1 cup unbleached flour in a widemouthed bowl. Stir with a rubber spatula or wooden spool for 25 to 30 minutes; then add the salt and remaining flour if needed and stir 5 minutes longer. The dough is very wet and will not be kneaded. FIRST RISE: Pour the dough into a Hammarplast bowl or a widemouthed large bowl placed on an open trivet on legs or on a wok ring so that air can circulate all around it. Loosely drape a towel over the top and let rise at about 70 F, turning the dough over in the bowl every hour, until just about tripled, 4 or 5 hours. SHAPING AND SECOND RISE: Pour the wet dough onto a generously floured surface. Have a mound of flour nearby to flour your hands, the top of the oozy dough and the work surface itself. This will all work fine - appearances to the contrary - but be prepared for an unusually wet dough. Make a big round shape of it by just folding and tucking the edges under a bit. Please don't try to shape it precisely; its a hopeless task and quite unnecessary. Place the dough on a well-floured parchment or brown paper placed on a baking sheet or peel. Cover with a dampened towel and let rise until very blistered and full of air bubbles, about 45 minutes. BAKING: Thirty minutes before baking, heat the oven with a baking stone in it to 475 F. Just before baking, cut the dough in half down the center with a dough scraper; a knife would tear the dough. Gently slide the 2 pieces apart and turn so that the cut surfaces face upward. Sprinkle the stone with cornmeal. If you feel brave, slide the paper with the dough on it onto the stone, but the dough can also be baked directly on the baking sheet. When the dough has set, slide the paper out. Bake for about 30 to 35 minutes. Cool on a rack. --------------- MESSAGE bread-bakers.v104.n018.2 --------------- From: "Ostwestwind" Subject: Re: Definitiions Werner Gansz 104.n015.2 Date: Sat, 3 Apr 2004 13:50:29 +0200 Hello Werner, In Germany we do police bread and other food. There is a Food Law in Germany. Based on this law there is a *Compilation of Guidelines on Food* The guideline for bread says: Pumpernickel is made of at least 90 per cent whole rye flour and/or whole rye meal with baking times by at least 16 hours (on low temperature). If pumpernickel is made of whole rye, then the added acid quantity originates to at least two thirds from sour dough. You may use 20 per cent bread for rye bread, the used bread should not be seen in the final product. There are much more directions in the guideline of bread. The food-surveillance in Germany is organized by the federal provinces. There are food-chemists and other scientists working for the provincial governments who look for the observance of the food-law. Based on the law there are horizontal enactments and vertical enactments for food like fish, meat, eggs, honey, jam and so on. Pumpernickel is a very old kind of bread. In Germany Pumpernickel is baked in pans, the slices are circular or rectangular. The first part "pumper" means "to make sound" because of the flatulence , the second part "nickel" is the short form for Nikolas. In former times "pumpernickel" was a rude name and means "evil-smelling Nickel" or perhaps "skunk". Pumpernickel is very heavy and dense bread. It is baked in Germany for such a long time, that nobody can really explain the name. My explanation I learned when I was responsible for bread as a food-chemist. greetings from Germany Ulrike Westphal --------------- MESSAGE bread-bakers.v104.n018.3 --------------- From: "Marcy Goldman" Subject: Re: Hot Cross Bun Recipe Date: Sat, 3 Apr 2004 08:05:06 -0500 Hi everyone, and happy holidays. For a classic hot bun recipe, please visit www.betterbaking.com. I have posted two hot cross bun recipes - a classic yeasted one and a scone one (made with a touch of yeast called Mock Hot Cross Buns). Did you know, once upon time in England, any village baker that made Hot Cross Buns before Easter would be fined? Marcy Goldman --------------- MESSAGE bread-bakers.v104.n018.4 --------------- From: "Lynn Duff" Subject: flat bread Date: Sat, 3 Apr 2004 08:07:20 -0600 Just got back from a great vacation in San Diego and need your help. If anyone has a recipe for the flat bread like they serve at The Prado in Balboa Park San Diego, CA. I would love to have you share with me. They serve it with a wonderful hummus. Got the recipe for that now I just need the wonderful flat strips covered with seeds, or baked with a cheese topping. They are very thin and break off easily. Thanks in advance. Lynn --------------- MESSAGE bread-bakers.v104.n018.5 --------------- From: "Baker_ia Arlene" Subject: Hot Cross Buns Date: Sat, 3 Apr 2004 17:15:47 -0600 Ihave a book called Festive Breads of Easter by Norma Jost Voth, C 1980 by Herald Press. In this book is a recipe for English Hot Cross Buns Golden brown, filled with currants and spices and marked with a cross of icing, these buns are traditional on Good Friday in the British Isles. Marie Martinez remembers a horse-drawn bakery wagon delivering hot cross buns to her Dublin home in time for breakfast 3 1/2 - 4 cups flour 3/4 cup lukewarm milk 1/2 cup lukewarm water 1 pkg active dry yeast 1 T sugar 1/4 cup sugar 1/2 tsp salt 1/4 cup melted butter 1/2 tsp allspice 1/2 tsp cinnamon 1/4 tsp nutmeg 2 eggs 2/3 cups currants 1/4 cup diced citron Egg Glaze Lemon Glaze In a mixer bowl, combine 1 cup flour, milk, water, yeast and 1 T sugar. Beat well. Set in warm place until frothy. Melt butter; cool. To the yeast sponge, add remaining sugar, salt and melted butter and spices; beat in eggs, one at a time. Add 1 cup flour and beat 5 minutes with electric mixer. Gradually add remaining flour, currants, and citron. Turn out onto floured board and knead until smooth and elastic 8-10 min. Place in greased bowl, turning to grease top of dough. Cover with kitchen towel and set in warm place until doubled in bulk. punch down. Turn out onto lightly floured board and knead lightly for 2 minutes. Divide dough into 24 equal parts and shape into buns. Place well apart on greased baking sheet. Cover and let rise until almost doubled in size about 30 min. Make a cross X on each bun with a razor blade or sharp knife. Brush with egg yolk beaten with 1 T water. Bake at 375 F for 15 to 20 min or until golden in color. Cool on wire rack. Lemon Glaze: Mix 1 cup powdered sugar, 1 tsp grated lemon peel, and 1 1/2 T milk. Drizzle over buns in the cross design. Some English recipes add strips of pastry dough over the cross before baking, instead of the icing. Hope you like this one Arlene in Iowa --------------- MESSAGE bread-bakers.v104.n018.6 --------------- From: "Mike Avery" Subject: Re: gluten free rye bread Date: Sat, 03 Apr 2004 17:39:48 -0700 On 30 Mar 2004 at 6:58, Alan Woods wrote: >First a query: while in South Africa earlier this month, I was given a >loaf of gluten free rye bread, baked for, and distributed, by Woolworth's >a general store whose connection to the late American dimestore chain is >unclear to me). It was fabulous--dark, filled with pecans, rich, and >fulfilling. I'm experimenting trying to come up with a reasonable >facsimile, but thus far the results--while delicious and satisfying--bear >little resemblance to the South African loaf. Any suggestions? Well, let's start by dispelling the notion that the loaf was gluten free. Rye has gluten. Not a lot, and not very good quality, but it is gluten. If you are avoiding gluten for medical reasons, such as Celiac or sprue (and I hope you have a health care professional's diagnosis in this case), rye should be off your list of acceptable foods. Check out the different web pages from the celiac and sprue support organizations. If you don't have a medical condition that requires you eliminate gluten from your diet, you might consider that rye loaves generally fall into two broad categories, ones with wheat flour added, or ones that have been acidified by the use of sourdough to allow the pentosans in the rye flour to hold the loaf together. Some more modern bakers might try using guar gum and other similar gums to hold the loaf together. Good luck, Mike -- Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v104.n018.7 --------------- From: kathy harsany Subject: neglected starter Date: Sat, 03 Apr 2004 20:30:23 -0800 re: neglecting the starter My La Brea - type starter is about 6 years old and sometimes it sits in the refrigerator for 2 months before I use it again. Several days before I want to make bread, I start feeding it, and it makes fantastic bread. In fact, inspired by the packet of powdered starter I once bought from Ed Wood ("Sourdoughs from Antiquity"), I've even smeared some of the starter on a sheet of wax paper, let it dry out completely over several days, then saved it in a dry place. Weeks later, I added the dried starter to a mixture of flour and water. Result: a nice active starter, different but tasty. Kathy Harsany --------------- MESSAGE bread-bakers.v104.n018.8 --------------- From: Jim Cook Subject: Putting the sour in sourdough Date: Sat, 03 Apr 2004 19:42:28 -0600 As a previous post noted hydration and temperature are key in selecting for acetic vs. lactic acids in your sourdough. I personally maintain my stored starter at 100% hydration because it is easier to do the math when using my starter with different recipes. Nancy Silverton's white starter is at 145%, Peter Reinhart offers several different starters between Crust and Crumb and The Breadbaker's Apprentice. My personal experience has taught me to maintain my stored starter at a hydration that that I find convenient, and then to vary both hydration and temperature in my builds to control the flavor of my breads. If your goal is sour you will want to use a firm build as one of your steps. Reinhart's San Francisco Sourdough in Crust and Crumb is a good example. Allowing this build to rise for 4-6 hours and then refrigerating it overnight will also favor the bacteria that promote sour flavors. You can use this method regardless of the hydration of the starter with which you begin. I recognize that hydration levels can be confusing for many bread bakers but once you have mastered this concept you can truly become an artist with your bread, controlling flavor and texture without reference to recipes. I now bake almost exclusively using an Excel spreadsheet that I designed. Jim Cook --------------- MESSAGE bread-bakers.v104.n018.9 --------------- From: Anne Wallace Subject: Bread Baking Poster Boy Date: Sat, 03 Apr 2004 19:30:55 -0800 Hello everyone, I just got home this evening and pulled my King Arthur Baking Catalogue out of the mail. Imagine my surprise to see the list's cherished baker smiling, pictured in a full-color photo on the cover. Way to go! Anne --------------- MESSAGE bread-bakers.v104.n018.10 --------------- From: "Raj B. Apte" Subject: Intro and levain- ancienne Date: Wed, 7 Apr 2004 14:31:08 -0700 (PDT) Hi All, I'd like to introduce myself. My name is Raj and I'm a home brewer, winemaker, baker, and miller. I've been baking for about 2 years, the last one entirely with levain (sourdough, levito naturale &c). One thing I've tried recently is to make the Gosselin/Reinhardt ancienne with levain. It turns out well: 200g poolish, levain, 100% hydration 500g flour, 5g diastatic barley powder 300-400g water, room temp, de-chlorinated 9g salt 1. The morning before, refresh the poolish to 200g. 2. The night before, knead flour, DME, and water into a stiff dough. Coat with oil and chill overnight. Also chill the risen poolish. 3. The baking day, knead chilled dough and poolish together with salt. Keep out for primary fermentation, 4 hours at 65F. When doubled, gently pour onto counter, divide, shape, score, and bake at 475F. My next experiment is to try this recipe with my home milled flour, 85% extraction, 10% rye, white winter wheat, and to try retarding the final mixed dough so that I can do it before work and bake when I get home. Another trick I'd like to share comes from a loaf I tasted from a woodburning oven. Like others, I lust after the photos in "The Bread Builders". Breads I've had from wood-burning ovens often carry some smokiness with them. So now I routinely put a few small pieces of soaked hardwood chips onto the bottom of my gas oven, right over the hottest part, before loading the dough. It imparts a nice smokiness to the crust. Mesquite, apple, and oak all work fine. Any other home millers out there? Anyone know about tempering and sieving? Anyone experimented with flour aging? best, raj Palo Alto, CA --------------- MESSAGE bread-bakers.v104.n018.11 --------------- From: "Russell J. Fletcher" Subject: Garlic Chicken Bread, Russ' 2 lb. (Bread Machine) Date: Thu, 8 Apr 2004 19:02:37 -0700 My newest creation * Exported from MasterCook II * Garlic Chicken Bread, Russ' 2 lb. (Bread Machine) Recipe By : Russell Fletcher acoder@xprt.net Serving Size : 1 Preparation Time :0:00 Categories : 2 Lb. Size Bread Machine 30 % Cff Or Less Russ' Favorites Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 3 Tablespoons olive oil 1 teaspoon garlic -- minced 3 Tablespoons chives -- chopped 4 cups bread flour 3 Tablespoons gluten flour 3 Tablespoons sugar 1 3/4 teaspoons salt 1/4 cup grated Parmesan cheese 1 teaspoon dried basil 1 teaspoon garlic powder -- or granules 1 3/4 teaspoons active dry yeast 1 teaspoon chicken bouillon -- granules Directions: Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select White Bread cycle, large loaf (Oster #2). Press Start. Recipe created and Formatted March 2004 by Russell Fletcher acoder@xprt.net. - - - - - - - - - - - - - - - - - - --- Russell Fletcher CCS-P acoder@xprt.net Battle Ground WA USA <*)))>< --------------- MESSAGE bread-bakers.v104.n018.12 --------------- From: "Russell J. Fletcher" Subject: Marilyn's New York-Florida Rye 2 lb. (Bread Machine) Date: Thu, 8 Apr 2004 19:02:34 -0700 * Exported from MasterCook II * Marilyn's New York-Florida Rye 2 lb. (Bread Machine) Recipe By : A Jewish Mother's Cookbook by Elaine Radis Serving Size : 15 Preparation Time :0:00 Categories : 30 % Cff Or Less Bread Machine Rye 2 Lb. Size Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1 Tablespoon olive oil 1 Tablespoon honey 1 cup rye flour 3 cups bread flour 2 Tablespoons buttermilk powder (SACO brand) -- * see note 1 Tablespoon sugar 1 teaspoon salt 3 Tablespoons caraway seed 2 Tablespoons gluten flour 2 1/4 teaspoons active dry yeast Formatted by Russell Fletcher acoder@xprt.net $.03 per slice +++++ From: MRS ELAINE RADIS (auntie_e@prodigy.com) JUST ADD THE INGREDIENTS IN THE ORDER that your bread machine manufacture requires. For oven baked: Lately I have been having Papa make it on manual, and then I shape and bake in LE CLOCHE. First, while the bread is rising, you soak the entire clay baker. Then allow it one more rise. Bake in a COLD oven with the temperature at 450 Ffor about 1/2 hour. You can do a water or egg wash before you bake and once during baking. Take the cover of the cooker off, and let brown for about 10 minutes more, until you hear a HOLLOW sounding THUMP when you tap on the bread with your knuckles. *You can leave the buttermilk powder out if you are making a parve recipe. - - - - - - - - - - - - - - - - - - --- Russell Fletcher CCS-P acoder@xprt.net Battle Ground WA USA <*)))>< --------------- MESSAGE bread-bakers.v104.n018.13 --------------- From: "Russell J. Fletcher" Subject: Garlic Bread, Russ' 2 lb. (Bread Machine) Date: Thu, 8 Apr 2004 19:02:40 -0700 my 2nd newest creation * Exported from MasterCook II * Garlic Bread, Russ' 2 lb. (Bread Machine) Recipe By : Russell Fletcher acoder@xprt.net Serving Size : 1 Preparation Time :0:00 Categories : 2 Lb. Size Bread Machine 30 % Cff Or Less Russ' Favorites Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 3 Tablespoons olive oil 1 teaspoon garlic -- minced 3 Tablespoons chives -- chopped 4 cups bread flour 3 Tablespoons gluten flour 3 Tablespoons sugar 2 teaspoons salt 1/4 cup grated Parmesan cheese 1 teaspoon dried basil 1 teaspoon garlic powder -- or granules 1 3/4 teaspoons active dry yeast Directions: Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select White Bread cycle, large loaf (Oster #2). Press Start. Recipe created and Formatted March 2004 by Russell Fletcher acoder@xprt.net. - - - - - - - - - - - - - - - - - - --- Russell Fletcher CCS-P acoder@xprt.net Battle Ground WA USA <*)))>< --------------- END bread-bakers.v104.n018 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved