Date: Sun, 6 Mar 2005 05:44:20 GMT -------------- BEGIN bread-bakers.v105.n010 -------------- 001 - FREDERICKA COHEN - Re: Special flour type 007 - lobo Subject: Need baking stone lessons Date: Sun, 20 Feb 2005 10:02:20 -0800 (PST) I am now the owner of a 14 x 16 "Old Stone Oven" baking stone. The booklet advises pre-heating at 500 for at least 30 minutes for best crust. I have had advice to let it heat for one hour which, in my small kitchen, would create enough heat to melt the Tupperware! The instructions presuppose I am making the crust. What do I do if I want to bake a frozen pizza? I think the bread instructions are out of order. After giving rising directions, the recipe calls for slashing the top. Then it calls for placing the stone in the oven; "pre-heat oven to 375" and placing the loaves in the oven. Shouldn't the oven be pre-heated earlier and for how long? I would appreciate any advice I receive because anything that comes from this group is valuable. Since the instructions for the stone include "place on middle rack", I am going to try water in a preheated cast iron pan on bottom shelf. (I have an electric oven so no flat oven floor). Many thanks, Fredericka --------------- MESSAGE bread-bakers.v105.n010.2 --------------- From: Jeff Dwork Subject: Lost posts Date: Sat, 5 Mar 2005 21:05:35 -0800 (PST) We lost some email on Sunday, Feb 20. If you expected your post to be in last week's digest and it wasn't there, please send it again. Jeff --------------- MESSAGE bread-bakers.v105.n010.3 --------------- From: Stephen Remer Subject: Italian 00 flour Date: Mon, 28 Feb 2005 08:26:35 -0800 (PST) I have never seen imported Italian flour in the US, but Biba Caggiano in one of her books (Trattoria Cooking I think), suggested using US all purpose to get similar results. --------------- MESSAGE bread-bakers.v105.n010.4 --------------- From: Brian WOOD Subject: Baking In The ABM Date: Sat, 26 Feb 2005 08:46:23 +0000 Seems like every craft where technology is introduced generates the same debate, and the debate puzzles me somewhat. I use the ABM frequently to get fresh bread as I wake up and with the machine I use (a Panasonic) I get perfect results and enjoy the end product. The machines are also getting steadily better in their versatility and will accommodate 'tweaking'. I also make and bake the so called 'Artisan' breads (though I doubt the originators would have hung a label like that on it!) by hand, or rather mixer, and get great pleasure from that too. I would hazard a guess that the old bakers would have grabbed any labour saving device they could get, as would any peasant baking at home. We have a far more leisurely life and can enjoy a debate that would have been meaningless to the old timers. Cheers --------------- MESSAGE bread-bakers.v105.n010.5 --------------- From: RisaG Subject: Special flour type Date: Sat, 26 Feb 2005 05:09:51 -0800 (PST) I have not been able to find real 00 flour BUT King Arthur sells what they call and Italian Style Flour, which is a copy of the 00. I have used it for Italian breads and other Italian recipes (pizza for one) and found it to work very well. Try AG Ferrari thoug and other Italian importers. They might have it. I think that NapaStyle might have it too. They have a website. They used to sell it. RisaG --------------- MESSAGE bread-bakers.v105.n010.6 --------------- From: Sue Subject: Re: Special flour type Date: Sat, 26 Feb 2005 08:56:10 -0500 In Manhattan, Buon Italia in Chelsea Market carries Italian 00 flour. I couldn't find it on the website http://www.buonitalia.com/ but I do buy it there and perhaps you could call them if you want to mail order. It's a very nice store, but a bit out of the way for me to go there on a routine basis. Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v105.n010.7 --------------- From: lobo Subject: archives Date: Sat, 26 Feb 2005 11:15:48 -0700 When I try to browse recipes on the archives pages, I get a window telling me, "Forbidden ...You don't have permission to access /recipe_browse.html on this server." I've tried 2 different browsers (Internet Explorer and Mozilla) with no luck. Can anyone tell me what the problem is? I've been a subscriber to the bread list for a long time and used to be able to get into it. I thought I wasn't interested in the cocodrillo recipes until I saw a photo of the bread ... then the emails with those recipes in them were long gone. Got a nice surprise the other day. A friend sent me 2 Nancy Silverton books. another reason I wanted to search the archives ... to see which recipes you all had recommended. Thanks for the help! Lobo [[Editor's note: The "Forbidden" problem has been fixed, but the browse recipes page is still under construction. Use the "download recipes" page instead. Unfortunately, we've got a 3 year backlog of recipes to get up - the most recent recipes are from 2001.]] --------------- MESSAGE bread-bakers.v105.n010.8 --------------- From: Cindy DeCesare Subject: Italian flour type 00 Date: Sat, 26 Feb 2005 14:06:44 -0600 Bluebird asked for a source for 00 Italian flour. When I was in Utica, NY, last year, I was able to purchase some at Avico Spice company. Their web address is: . I didn't see the flour listed on their web site. They do include a phone number. With luck they will have some on hand to mail to you, or possibly acquire some from their source. I haven't used the flour as yet. I need to look through some of my Italian bread cookbooks, for the best recipe to try. Any suggestions? Wishing you success, Cindy --------------- MESSAGE bread-bakers.v105.n010.9 --------------- From: "Allen Cohn" Subject: RE: Flour Date: Sat, 26 Feb 2005 19:55:39 -0800 Hi Mary, Here's how I figured out how much gluten to add. WARNING: HIGH SCHOOL MATH AHEAD! Assume: Regular bread flour = 12.5% gluten Gluten = 100% gluten Super high gluten flour = 14% gluten Let X = amount of bread flour Let Y = amount of gluten If you want C oz. of high gluten flour, you know X + Y = C 0.14 = (0.125*X + Y)/(X + Y) We have two equations and two unknowns so we can solve for X and Y to get X = C * 0.86/0.875 Y = C - X Hope this helps! Allen --------------- MESSAGE bread-bakers.v105.n010.10 --------------- From: "Allen Cohn" Subject: RE: Milk in bread Date: Sat, 26 Feb 2005 19:55:39 -0800 Concerning using milk in dough, I recall that Cook's Illustrated did a test of using scalded vs. unscalded milk. They found that scalded milk allowed the dough to rise much better. Apparently scalding deactivates an enzyme in milk which weakens gluten. Unfortunately I can't find the reference. And I don't know if this conclusion applies to using instant non-fat dry milk. Allen --------------- END bread-bakers.v105.n010 --------------- Copyright (c) 1996-2005 Regina Dwork and Jeffrey Dwork All Rights Reserved