Date: Mon, 2 May 2005 07:01:34 GMT -------------- BEGIN bread-bakers.v105.n019 -------------- 001 - "Dick Carlton" Subject: Proofing box Date: Sat, 23 Apr 2005 09:04:26 -0700 My wife came up with the most convenient and simple proofing box possible. We took a fair size ice chest we seldom use, ran an electric cord through the drain hole, attached an electric plug on the outside end and a bulb socket on the inside. Using a small 7 1/2 watt bulb it maintains a constant temperature of about 80 degrees. Whenever we need the ice chest for camping or whatever we just remove the socket, pull out the cord and off we go.. Happy baking!! --------------- MESSAGE bread-bakers.v105.n019.2 --------------- From: Joanne Sawyer Subject: manual mill? Date: Sat, 23 Apr 2005 12:06:03 -0400 (GMT-04:00) By chance does anyone have the info given quite some ago on the list about a German mill for grinding flour? I have a Whisper Mill that I use, but someone would like the information about the German-made mill--non-electric. Perhaps there are other manual mills that work well. Thanks, J. Sawyer --------------- MESSAGE bread-bakers.v105.n019.3 --------------- From: "Ken Vaughan" Subject: King Arthur DVDs Date: Sat, 23 Apr 2005 08:07:42 -0800 I was feeling a bit flush in the checking account and wanted some specialty items from the King Arthur folks. I had them send me the bread baking DVDs. The DVDs were on two subjects - making artisan (read french bagettes etc) and sweet breads. I found the sweet bread DVD had a few technique improvements, but it was well worth it for me for the shaping of the bread portion. The 6 braid technique requires several replayings, but I got it. The artisan bread presents the techniques for making and shaping artisan breads including some good technique for handling the dough. It is a better way for me to learn than reading books plus trial and error. Want to state making crusty french bread? The DVD is a good way to get started fast. The realization of the amount of time and care to get the really good stuff came through. The presenter is a senior baker/teacher at King Arthur. The commercials are few. His style is folksy but knowledgeable. I am not regretting the money spent. On the other hand, I am not jumping hard after the full artisan bread process. But I am going back to sourdough baking again after a multiyear gap. Batteries are recharged for the hassles of sourdough in exchange for the flavors. Ken Vaughan in Juneau Alaska -- where the snow is almost all melted and "greenup" is almost here. --------------- MESSAGE bread-bakers.v105.n019.4 --------------- From: SueLynn Sandifer Subject: Proofing bread in oven Date: Sat, 23 Apr 2005 14:45:34 -0500 I have a new Jenn-Air stove and it has a proofing cycle on it. It has regular proofing and quick proofing. I have used it, but I don't see that it works any differently from just leaving it out and covering it. Also, it blows cool air out the front of the stove. I cover it in the oven also because if you don't it forms a crust. My favorite way is to heat the griddle to a hand touch heat and turn it off. This works great. Anyone else have any ideas. Thanks in advance. Visit me at SueLynn's Webpage http://www.bayou.com/~suelynn --------------- MESSAGE bread-bakers.v105.n019.5 --------------- From: Wcsjohn@aol.com Subject: French Baguettes as Found on the Streets of Paris Date: Sat, 23 Apr 2005 15:51:34 EDT Jim, I and many other amateur bakers have gone down this route. Some have developed recipes and methods that that they feel make a good replica of a Parisian Baguette. I do not believe this to be the case. Recipes are not the problem. The classic Parisian baguette is made with flour, water, salt and yeast in the proportions 100/60/2/2 if fresh yeast is used or 100/60/2/1 if using dried yeast. The skill of the baker is the critical factor in making the bread, that and, for the massive expansion and shiny friable crust, an extremely expensive steam injection oven that cannot be successfully imitated at home despite claims made for Heath Robinson (US "Rube Goldberg") devices, often involving pressure cookers. There is also the question of flour - a months worth of bitter argument in that one I'm not saying "Don't do it". You'll learn a lot in the attempt, I certainly did and I can produce baguettes that are very fine to eat but I never came close to the real thing. FWIW my regular baguettes are made by Peter Reinharts's formula and method in The Bread Bakers Apprentice. They have marvellous flavour, colour and crust and are very easy to make. Good Luck John --------------- MESSAGE bread-bakers.v105.n019.6 --------------- From: lobo Subject: re: whole wheat cocodrillo Date: Sat, 23 Apr 2005 15:46:53 -0600 I was in a hurry this a.m. to go to a class, so I lightly toasted some of my whole heat cocodrillo (recipe repeated below was posted just recently as LOBO'S QUICK SUBSTITUTE FOR JOHN'S QUICK COCODRILLO SUBSTITUTE), put a little butter on it and a slab of cheddar cheese and ran out the door. Was that ever tasty!!! But what struck me even harder about it was the thought that it would make a really great pizza dough. Has anyone used such a wet, gloppy dough for pizza? And how would you do it .... put it on the pizza pan to rise instead of in the big covered Tupperware bowl? Since it would be more spread out on a pizza pan (this is the recipe that I baked in loaf pans), would it be chewy as the original cocodrillo is? Would you partially bake it before putting on toppings? Would you change the oven temp? Here's a repeat of the recipe in case that will help answer my questions: LOBO'S QUICK SUBSTITUTE FOR JOHN'S QUICK COCODRILLO SUBSTITUTE Makes 4 small, 2 medium loaves, or 2 loaves in 3"x5"x9" pans 3 5/8 c. white flour (substitute 1 cup whole wheat flour) 18.5 fl. oz warm (30C) water (I let the yeast grow a while in part of this with 1/2 t. sugar) 1.5 tsp instant yeast 1.5 tsp salt Mix til roughly combined, then let it rest 10 min. Beat on speed 2 on Kitchen-aid until the dough draws away from the sides of the bowl. Tip the dough (it is glop) into a big Tupperware bowl and let rise, tightly covered, to triple. John says it MUST triple or this recipe will not work. I have not tried otherwise. Pour onto well floured surface, shake flour over, divide into 4 rough squares and plump gently with hands. Shake flour over loaves and leave until extremely puffy and wobbly, about 45 minutes. (I let the whole batch of glop rise without dividing it at this point ... I should've divided it though. Heat oven to flat out max (which is 550 F on my oven). Free loaves and gently flip over, using floured hands (John recommended bench knife). Gently stretch to about 10" and onto greased cookie sheet (all 4 will fit on one). Dough nearly stretches under its own weight. Move quickly. It will look totally and permanently deflated. (I greased 2 loaf pans, divided the dough into 2 parts at this point (again .. I would divide them before rising the next time) and put it in the pans with as little handling as possible). Straight into the raging oven, then after 10 minutes turn it down to 220C (425F). Bake to an internal temp of at least 96-98C (204­208 F) if crust doesn't brown too quickly. (It nearly burned in the pans .. I covered the loaves loosely with aluminum foil). --------------- MESSAGE bread-bakers.v105.n019.7 --------------- From: John Cramer Subject: Sourdough Jack starter anyone? Date: Sat, 23 Apr 2005 20:38:04 -0400 I REALLY goofed up...:-(((!!! Moving a year ago, it was neglected that my starters were in the fridge that the movers were packing. In going through my storage unit, the box with them in it was found, complete with the mold. The only one that can't be recreated is the Sourdough Jack one. Does anyone have one they'd be willing to dry an ounce or two and send me? I can be reached at cramerj@ij.net Blessings, John --------------- MESSAGE bread-bakers.v105.n019.8 --------------- From: Judy Kennard Subject: Mother's Day Rolls Date: Sat, 23 Apr 2005 19:10:08 -0700 (PDT) I'm going to visit my aged mother (88) on Mother's Day and my part of the meal is to bring home-made rolls. I made some brioche rolls for Easter that everyone LOVED, but they all came to my house for Easter. My mother lives a 2-hour drive from me. Can anybody suggest a way to get the unbaked rolls to my sister's house without them collapsing? I would like to use the bread machine on the dough cycle and then bring the unbaked rolls, hopefully rising, to my sister's and bake them there. Will that work? Is a 2-hour ride too much to ask from rising dough? Any suggestions? Thanks to all you smart people. Judy (And, by the way, there's no contest--it's soda WATER. Pop is a grandfather. --------------- MESSAGE bread-bakers.v105.n019.9 --------------- From: "hghaynes" Subject: Wanted -- Fry Bread Recipe Date: Sun, 24 Apr 2005 18:01:09 -0700 This week I had a great chicken sandwich, wrapped in fry bread. I'd like to make it at home -- does anyone have good fry recipe? This bread had the "taste of New Mexico" in it - yum! I had it at the Cheesecake Factory in Seattle. Thanks, Holly Save old recipes and memories by visiting http://www.heritagerecipes.com --------------- END bread-bakers.v105.n019 --------------- Copyright (c) 1996-2005 Regina Dwork and Jeffrey Dwork All Rights Reserved