Date: Sat, 15 May 2004 21:10:24 GMT -------------- BEGIN bread-bakers.v104.n023 -------------- 001 - Gonzo White Subject: overnight Milk recipes Date: Fri, 14 May 2004 11:16:25 -0500 Reguarding the post about letting milk sit overnight: I have been making a recipe for quick sour pumpernickel bread for over 10 years. I am still alive and well. The purpose of letting the milk sit over night is so that it sours! In my recipe that replaces using a sour dough. Some of us are just to lazy to keep a pumpernickel sour dough alive and well to make a loaf of bread once a month. (pumpernickel I make more then one loaf a month ) So by letting it sit overnight you get that sour flavor. The message from Germany suggests putting it in the fridge overnight, that will keep it from spoiling but that is what I am trying to do!!! We want it to sour!! Quick Sour Pumpernickel (bread machine recipe) This is one of my favorite recipes. You can either make rolls or just leave the dough in the ABM to make a loaf of bread. It must be started the night before. But that is not much of a problem as long as you plan on it. Starter: 1 1/2 cups Milk 2 cups Rye Flour 2 Tbs Gluten 2 tsp yeast Add the above ingredients to the ABM and let knead for about 10 minutes. Reset the machine (turn it off) and leave the pan in the machine overnight or 6-8 hours. 2 Tbs Vegetable oil 1/2 cup Molasses 2 Tbs Unsweetnd Cocoa 1/2 tsp Salt 2 tsp Caraway or Fennel seed 1 cup Whole wheat flour 1 Tbs Gluten (Optional) 2 Tbl Pumpernickel flavor 1 1/3 cup Bread Flour 3/4 cup Raisins (optional) Add remaining ingredients and start machine as usual. If making the loaf in the Machine use the specialty bread setting and add the raisins at the beep. (If you add them to early they get ground up) You can usually find the gluten, rye flour and whole wheat flour in a health food store or you can buy it mail order from King Arthur Flour 800-827-6836 If you are going to make rolls use the dough setting.. The raisins are very good in the rolls. Using the dough setting on my Hitachi I add them at the 1:18 mark. When the dough is ready roll out into a flat square. Form into balls the size of a large Lemon. Press down and cover (I put 12 into a 13x9 pan and the rest in a cake pan. Let rise until doubled (1 hour) then cook 20 minutes at 350 F. Makes about 15 rolls. --------------- MESSAGE bread-bakers.v104.n023.2 --------------- From: FREDERICKA COHEN Subject: non-stick/non-slip spraying Date: Sat, 8 May 2004 02:57:13 -0700 (PDT) If you hold whatever you are spraying IN the sink....below counter level....you will greatly cut the chances of "sliming" the area. The spray can be very dangerous, especially when it drifts to a hard surface kitchen floor! Fredericka --------------- MESSAGE bread-bakers.v104.n023.3 --------------- From: NorthStarKennels@aol.com Subject: wheat-free corn tortillas? Date: Sat, 8 May 2004 07:35:45 EDT Continuing on my search for recipes for my Celiac Sprue daughter, does anyone have a recipe for corn tortillas w/o wheat, barley, oats or rye? Joan --------------- MESSAGE bread-bakers.v104.n023.4 --------------- From: "Werner Gansz" Subject: Slashing Bread Loaves Date: Sat, 8 May 2004 10:43:18 -0400 Most of the breads that I bake are soft dough, high hydration breads. I have never been able to make clean, angled slashes in these loaves. The wet dough always sticks to the blade which then pulls the skin into a wrinkled mess. I have tried lame's, single-edge razor blades, sharp kitchen knives, all with both ice water or PAM or vegetable oil as lubricants. None worked. They are ok on firmer dough but invariably pull the soft loaves. Has anyone found a good slashing technique for wet dough? Werner --------------- MESSAGE bread-bakers.v104.n023.5 --------------- From: Pete Solis Subject: Re: fava bean flour in bread Date: Sat, 8 May 2004 10:50:12 -0400 Fava bean flour is one of the worst things you can possibly do to bread. It acts as a bleaching/oxidizing agent and will do irreparable damage to the color of your bread's crumb and taste. Back in the aftermath of WW2, french wheat was consistently hypodiastatic every two years out of three. This means that the color of the finished bread's crust would be pale and ugly. Millers began adding fava bean flour to add more enzymes to correct this problem. It also had the unintended consequence of bleaching and ruining the bread. The only reasons that this practice is continued today is tradition and the myth and misconception that customers like really white, insipid bread. You're better off making bread without additives, honestly. The french bakers who use fava bean flour also mix their bread for far too long and because of the oxidizing this causes must almost omit the bulk fermentation. They do end up with loftier loaves. But they sacrifice aroma, taste, and nutrition. If you want an amazing explaination of this (and other) additives, check out "The Taste of Bread" by Prof. Calvel. It's a very technical book, but I've found it to be one of the best books on the making of good bread. Cheers, Pete Solis Woodstar Cafe --------------- MESSAGE bread-bakers.v104.n023.6 --------------- From: Tarheel_Boy@webtv.net (Skallywagg) Subject: True soudough? I think not. Date: Sat, 8 May 2004 12:49:56 -0400 A recent poster gave some sourdough starter recipes that contained commercial yeast. That ain't the real thing, kiddo. I'm no purist, but true sourdough contains only natural wild yeasts. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v104.n023.7 --------------- From: Reggie Dwork Subject: Cook's Illustrated Whole Wheat Rustic Italian Bread Date: Sat, 15 May 2004 13:53:13 -0700 (PDT) Three people responded: "Adele" , "Carolyn Haack" , and "Chris Dalrymple" . The original recipe was published in Jan/Feb 03 and was not whole wheat. An update was published in the Sept/Oct 03 issue with make-by-hand directions and whole wheat flour substitution. Chris adds this note: This recipe requires a standing mixer to make the dough, a spray bottle filled with water for sprit zing, a rectangular baking stone, and an instant-read thermometer for gauging doneness. It also requires a bit of patience-the biga, which gives the bread flavor, must be made 11 to 27 hours before the dough is made. If you own two standing mixer bowls, in step 1 you can refrigerate the biga in the bowl in which it was made. Use the second bowl to make the dough in step 2. Use bottled water if your tap water does not taste very good. Carolyn suggests: Hot tip -- don't subscribe, just buy the bound issues annually and have a beautiful & long-lasting set of books. The recipe: WHOLE-WHEAT RUSTIC ITALIAN BREAD Makes 1 large loaf, about 2 1/2 pounds Biga: 11 oz (2c) bread flour 1/4 tsp instant yeast 8 oz (1 c) water, room temperature Combine flour, yeast & water in bowl of standing mixer fitted with dough hook. Knead on lowest speed (stir on KitchenAid) until it forms a shaggy dough, 2 to 3 minutes. Transfer biga to medium bowl, cover tightly with plastic wrap, and let stand at room temperature until beginning to bubble & rise, about 3 hours. Refrigerate biga for at least 8 or up to 24 hours. Dough 16.5 oz (3c) bread flour, plus extra for dusting hands & work surface -- or 9.5 oz bread flour plus 7 oz whole wheat flour 1 tsp instant yeast 10.7 oz (1.33 c) water, room temperature 2 tsp salt Remove biga from refrigerator and let stand at room temperature while making dough. Combine flour, yeast & water in bowl of standing mixer fitted with dough hook; knead on lowest speed until rough dough is formed, about 3 minutes. Turn mixer off and, without removing dough hook or bowl from mixer, cover bowl loosely with plastic wrap; let dough rest 20 minutes. Remove plastic wrap, add big & salt to bowl, and continue to knead on lowest speed until ingredients are incorporated and dough is formed (dough should clear sides of bowl but stick to very bottom), about 4 minutes. Increase mixer speed to low (speed 2 on KitchenAid) and continue to knead until dough forms a more cohesive ball, about 1 minute. Transfer dough to large bowl (at least 3 times dough's size) and cover tightly with plastic wrap. Let dough rise in cool, draft-free spot away from direct sunlight, until slightly risen and puffy, about 1 hour. Remove plastic wrap and turn dough by using dough scraper to run under one side, pull dough up and over the middle. Continue 3 more times going around the 4 compass points to leave the dough in a roughly square shape. Replace plastic wrap; let dough rise 1 hour. Turn dough again, replace plastic wrap, and let dough rise 1 hour longer. To shape the dough: dust work surface liberally with flour. Gently scrap & invert dough out of bowl onto work surface (side of dough that was against bowl should now be facing up. Dust dough and hands liberally with flour and, using minimal pressure, push dough into rough 8-to-10" square. Fold far left corner toward the middle (and toward you), repeat with far right corner. Beginning with point at top (away from you), roll dough into log-shaped loaf by rolling point and then remainder of dough into loaf shape, working toward yourself. Roll so seam is underneath; tuck bottom edges further underneath to form 16" football-like shape. Transfer to large sheet of parchment paper. Dust loaf liberally with flour and cover loosely with plastic wrap; let rise until doubled in size, about 1 hour. Meanwhile, adjust oven rack to lower-middle position, place baking stone on rack, and heat oven to 500 F. To bake, cut slit 1/2" deep lengthwise along top of loaf (using sharp blade such as lame, single-edged razor blade, or very sharp chef's knife), starting and stopping about 1.5" from ends; spray loaf lightly with water. Slide parchment sheet with loaf onto baker's peel or upside-down baking sheet, then slide parchment with loaf onto hot baking stone in oven. Bake 10 minutes, then reduce oven temperature to 400 F and quickly spin loaf around using edges of parchment; continue to bake until deep golden brown and instant-read thermometer inserted into center of loaf registers 210 F, about 35 minutes longer. Transfer to wire rack, discard parchment, and cool loaf to room temperature, about 2 hours. Carolyn provided the addendum: Addendum re: hand mixing We mixed the biga in a large bowl with a wooden spoon until it formed a shaggy dough, which took 2-3 minutes, and let it stand for the time recommended in the recipe. We then mixed the actual dough in an oversized mixing bowl with a wooden spoon until it started to come together and a rough dough was formed (this took 2-3 minutes) and let it rest for 20 minutes as in the recipe. Next we rolled up our sleeves, added the biga and the salt to the dough, and started kneading by hand, turning the bowl a quarter-turn after each knead. We kept working the dough until it became quite sticky and formed a cohesive ball, a process that took about 5 minutes. (You may need a plastic dough scraper to assist you if the dough gets too sticky.) We found that the smooth surface and confined space of the bowl were key in reducing stickiness and eliminating the need for the extra flour typically required when kneading by hand. Kneading this moist dough on the counter was very difficult and is not recommended. --------------- END bread-bakers.v104.n023 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved