Date: Sun, 13 Jun 2004 05:43:41 GMT -------------- BEGIN bread-bakers.v104.n027 -------------- 001 - "mike fuller" Subject: dough enhancer? Date: Mon, 7 Jun 2004 05:45:03 -0400 excuse me, what is "dough enhancer" ? would it be gluten? thanks mike in havana --------------- MESSAGE bread-bakers.v104.n027.2 --------------- From: "Schmitt, Barbara E." Subject: When is a mistake not a mistake? Date: Tue, 8 Jun 2004 11:01:11 -0400 This weekend, I decided to make the basic (not sourdough) pumpernickel raisin bread recipe from Rose Levy Berenbaum's Bread Bible. I made the sponge, and sprinkled the flour mixture over it as directed. As I was putting away the ingredients, I realized that I had used 2T of diastatic malt powder instead of 2T of gluten. I knew that the bread would need the gluten, so I sprinkled that over the flour mixture. Then, I decided to make a second batch, without the "mistake" of adding the diastatic malt powder. (Especially since my handy KA Flour catalog indicated that about 1 t, not 2 T, would be the usual amount of diastatic malt powder for this recipe! I made both batches following Rose's directions, including refrigerating the sponge/flour mixture overnight. I also let the bread rise longer than called for, both at the first rise stage and after shaping, as that is how my schedule worked out. I kept the dough very wet -- well beyond tacky into sticky. The "original recipe" bread was very good -- nice flavor, beautiful color, great chewy texture. But the "mistake" was even better -- in short, it was fantastic. It was sweeter than the original recipe, and the flavor is out of this world. It is even light enough in texture that I think I will try adding a bit of first clear flour in place of some of the white flour next time. So, I draw two conclusions from this: 1. If you like pumpernickel, this is a great recipe with the added diastatic malt. 2. Once again, the fun is in the experimentation. Bread is tremendously forgiving -- make it your own way! Barbara --------------- MESSAGE bread-bakers.v104.n027.3 --------------- From: "Schmitt, Barbara E." Subject: Warburton's Zucchini Muffin Recipe? Date: Wed, 9 Jun 2004 14:01:42 -0400 A few years back, there was a chain of muffin stores called Warburton's. They made a zucchini (courgette for the Brits on the list) muffin that I was especially fond of -- sweet, medium-to-dark brown, with nuts and zucchini (and probably no other nutritional value whatsoever!). The best description I can come up with is a less-sweet carrot cake with zucchini instead of carrots. I have tried a number of zucchini muffin or bread recipes since Warburton's disappeared, but have never succeeded in finding anything similar. Anyone out there have this recipe, or something that sounds like it? Thanks. Barbara --------------- MESSAGE bread-bakers.v104.n027.4 --------------- From: Lois Silverman Subject: Re: Yeast conversion Date: Thu, 10 Jun 2004 12:13:55 -0400 Thanks to all who answered my question about the difference between instant and active dry yeast. The problem--since I wasn't clear--was the sour dough texture of the bread. By reducing the instant yeast to 1/2 of the called for active dry, the breads I have since made are great. Thanks to you all who know more than the people at the yeast company answer center! Lois Silverman --------------- MESSAGE bread-bakers.v104.n027.5 --------------- From: Marcel Blanchaer Subject: Slashing! Date: Fri, 11 Jun 2004 09:17:22 -0500 The "lame" with extra blades sold by King Arthur Flour is fairly expensive: then "shop by item number" for item 6378 The extra blades look much like old-fashioned double-edged Gillette or Schick blades which are available in a local Walmart store. Here in Canada they are $8CAN for a package of 10. Has anyone looked for these and tried them? --------------- MESSAGE bread-bakers.v104.n027.6 --------------- From: Reggie Dwork Subject: John Nemerovski classes Date: Sat, 12 Jun 2004 20:15:49 -0700 John Nemerovski will be teaching two hands-on classes at Ramekins in Sonoma, CA this summer. John is a great teacher - don't miss these! Reggie From the Ramekins website John Nemerovski teaches bread baking workshops in Tucson, Arizona, for the University of Arizona. John has been baking for pleasure and profit for over 30 years, has conducted dozens of bread classes over the years. He is also a member of the Bread Bakers Guild of America. Introduction to Artisan Bread Baking Friday, July 16, 9 AM - 3 PM Class Code: 071604AM John Nemerovski, bread-baking instructor at The Learning Curve in Tucson, AZ, understands the miracle of yeast, the mystery of a sponge, the yoga of kneading, and the "hollow thwump" sound of a perfectly baked artisan loaf. He specializes in stone-baked breads and hearty whole grain loaves. Students will learn to prepare great, crusty "Pan Levain" from starter to finish, sampling the delicious results in class then heading home to bake the great dough they created in the workshop. The class will make boules and batards (and baguettes if time allows). Both beginning and experienced students are welcome. A light lunch will be served during class. ======================================================================== Scones, Muffins, and More! Friday, July 30, 11 AM - 2 PM Class Code: 073004AM Join Ramekins' popular bread and baking teacher, John Nemerovski, for a fun morning of quick, easy morning baked goods. John will teach students the basics of scones, muffins and other morning treats and give plenty of ideas for exciting flavor combinations for year-round success. John's baked goods are very easy and quick to make and feature fresh and dried fruit and nuts. Meyer Lemon Zest Cream Scones Fruit Nut Super Scones Banana Lite Bite Muffins Seasonal Summer Berry Muffins Nevermore Zucchini Carrot Mystery Quickbread --------------- MESSAGE bread-bakers.v104.n027.7 --------------- From: "Allen Cohn" Subject: RE: Convection oven (yeast) Date: Sun, 30 May 2004 07:58:50 -0700 My understanding is that one package of active dry yeast is typically 2.5 - 3 tsp. Allen ---------------------------------- Allen Cohn allen@cohnzone.com --------------- MESSAGE bread-bakers.v104.n027.8 --------------- From: "Werner Gansz" Subject: RE: Slashing Wet Dough & RE: Convection ovens Date: Mon, 7 Jun 2004 08:18:54 -0400 Re:Slashing wet dough: Thanks to all the bakers that responded to my question about slashing soft dough. It is comforting to know that I'm not the only one having difficulties. Most baking books treat this step as though it is too simple to explain but it has never been simple for me. The answers ranged everywhere from: Don't bother, wet dough stay softer longer in the oven allowing the dough to expand fully and therefore don't need slashing, to trying virtually every sharp instrument in the kitchen and the tool shed. Of all the instruments suggested the scissor was the only one I hadn't tried so I mixed up a very soft sourdough and shaped it into 6" diameter loaves. When this loaf is rolled onto the peel the dough flattens significantly as it is no longer supported by the couch, making it even harder to slash the flattened top surface. The large kitchen scissors we have cut clean high-angled slashes into the loaves. When baked, the loaves rose back to almost round and the slashes flared open nicely. The only downside is the cosmetics, the slashes are triangular and the "point" burns slightly during baking. When I do get a slash into a wet dough the oven rise causes a bulge in the region of the slash so I think even in wet dough the slash creates a less dense crumb. I don't try to slash "shapeless" breads like ciabatta but Pain Ancienne from Reinhart's BBA is almost the same hydration as ciabatta and responds well to slashes. Re: Convection ovens; I have been baking in a convection oven for two years now. The oven has both convection and radiant modes. It has a 3/4" thick baking stone directly above a radiant element. I preheat the oven to 500 F using the radiant element for at least 45 min. I put the loaves on the stone, turn the oven completely off, and steam the oven. When the temperature has cooled to 425 F (about 5 minutes) I turn on the convection mode and set it to 425 F. (If you turn on the convection mode too early the fan will drive the steam out of the oven). By then the oven rise is mostly over and the crusts are starting to firm up. The convection fan helps remove the excess moisture from the crusts. Total baking time for thin loaves like ciabatta or baguettes is 20 to 25 minutes. The crusts are thick and chewy for ciabattas and thick and crisp for baguettes depending on the final internal temperatures. For larger diameter loaves the starting temperature is 475 F and the convection temperature is 400 F and the baking time extended to 35 to 45 minutes. Werner --------------- END bread-bakers.v104.n027 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved