Date: Mon, 29 Aug 2005 06:33:54 GMT -------------- BEGIN bread-bakers.v105.n036 -------------- 001 - "Kenneth McMurtrey" - Re: bread from microwave oven ?? --------------- MESSAGE bread-bakers.v105.n036.1 --------------- From: "Kenneth McMurtrey" Subject: cloche use Date: Sun, 21 Aug 2005 07:01:00 -0500 Adele asks about using a cloche. I have a Sassafras Superstone Covered Baker, apparently the term cloche may be protected as it is one but made by another company. The one I have is baguette shaped, more or less. The company also makes a round one for baking boules. The instructions are: "To prepare your baker, grease well and sprinkle with cornmeal before placing in the dough for final rising. For meats, poultry or fish, simply grease before use." A recipe for "Basic French Bread" has the following ingredients: 1 1/2 pkgs active dry yeast 2 cups hot water 6 - 7 cups all purpose flour 1 tbsp salt 1 tbsp honey These amounts make two loaves of bread. The dough is mixed, kneaded, allowed to rise, punched down and divided into two pieces. One of them is shaped into a baguette and placed in the cloche (preped with cornmeal). The cloche is covered, the dough allowed to rise again, the loaf is slashed, its top brushed with water, the lid replaced, and baked at 400 F for 30 to 40 min, removing the lid during the final 10 min. The instruction leaflet also has a recipe for rye bread (3 c all-purpose flour, 2 c rye flour, 2 c water, etc.) and recipe for "Beef Tenderloin ala Covered Baker" and "Chicken and Broccoli." In these last two recipes the baker is used about the same way a Romertopf clay baker is used. I have a Romertopf and have used it to bake bread in. The effect is the same as the cloche. There was a question recently on the list about using a Romertopf to bake bread. The amount of dough you will need for your particular cloche/Romertopf will depend on its volume. Hope this helps. Ken --------------- MESSAGE bread-bakers.v105.n036.2 --------------- From: "Kenneth McMurtrey" Subject: microwave bread Date: Sun, 21 Aug 2005 07:28:35 -0500 Margaret asked about making bread in the microwave. There is a recipe for English Muffin Bread that you can find at the web site for Fleichmann's yeast This site gives recipes for the bread, a whole wheat version, and two variations: cinnamon/date, and orange/nut. I've copied them below. The site has many recipes for bread. In writing this it occurs to me that you may want to consider a bread machine. I've never used one so others would be better placed to speak to the amount of heat they give off. I live in southern Mississippi and have the same summer baking problems as you do. I've made the bread successfully a couple of times. The bread is almost crustless, or I should say that the crust doesn't brown. It isn't exactly like English muffins but not unlike them either. I have always sliced and toasted the bread before eating. I made only the primary recipe and haven't tried the whole wheat version or the flavored versions. You will need a microwave bread pan. I used a glass loaf pan. Hope this helps, Ken English Muffin Bread (Microwave Oven Recipe) Makes 1 loaf 1/4 cup warm water (100 to 110F) 1 envelopes FLEISCHMANN'S Active Dry Yeast 1 cup warm milk (100 to 110F) 2 teaspoons sugar 1 teaspoon salt 1/8 teaspoon baking soda 3 cups all-purpose flour Cornmeal Directions Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, sugar, salt, and baking soda. Gradually stir in enough flour to make soft dough. Grease 8-1/2 x 4-1/2-inch microwave-safe loaf pan; sprinkle with cornmeal. Place batter in pan; sprinkle with additional cornmeal. To let rise, microwave*, uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat microwaving and resting 1 or 2 times, until doubled in size. To bake, microwave on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. Let stand 5 minutes in pan. Remove from pan; let cool on wire rack. Slice and toast to serve. *Tested in 650-watt microwave oven. Whole Wheat English Muffin Bread: Replace 1 cup all-purpose flour with 1 cup whole wheat flour. Proceed with recipe as directed. Cinnamon-Date English Muffin Bread: Add 1 teaspoon SPICE ISLANDS Ground Cinnamon along with baking soda; blend well. Stir in 1/2 cup imported chopped or snipped pitted dates, along with flour. Proceed with recipe as directed. Orange-Nut English Muffin Bread: Add 1 tablespoon grated orange peel along with baking soda; blend well. Stir in 1/2 cup chopped toasted blanched almonds along with flour. Proceed with recipe as directed. --------------- MESSAGE bread-bakers.v105.n036.3 --------------- From: Gloria Cook Subject: Re: freezing pretzel dough Date: Sun, 21 Aug 2005 06:23:20 -0700 (PDT) Corina, The pretzels I had in Bavaria were crunchy on the outside and soft on the inside. Is this the result you achieved with your new freezing technique? And, what archive recipe did you use...am having trouble finding the one that uses lye. Also, what lye are you using and where did you get it? Thanks, Gloria --------------- MESSAGE bread-bakers.v105.n036.4 --------------- From: Roxanne Rieske Subject: RE: clay clouche Date: Sun, 21 Aug 2005 08:36:54 -0600 In general to use a clay clouche, you soak the whole thing (bottom and lid) in water for 1 hour, take it out of the water, put your dough in, cover with lid and let it rise. Then you slide the whole thing into a preheated oven (usually at least 400 F). The water soaked into the pot provides enough steam to the bread to form a marvelous crust. I use to have one of these, but it got busted when we moved a couple years ago, and they are pricey enough that I haven't been able to buy another one, but it did make remarkable bread. If you would like more specific instructions, contact King Arthur Flour by telephone. They sell these, and they know how they are to be used. Roxanne --------------- MESSAGE bread-bakers.v105.n036.5 --------------- From: Popthebaker@aol.com Subject: Lean Indirect Dough Date: Sun, 21 Aug 2005 11:38:43 EDT A lean indirect dough is one that has no oil (shortening) and is made with a preferment. In the case of Pain Ordinaire the preferment is a pate fermentee, also known as scrap dough, which is complete dough, often left over from the previous days' baking. A complete dough is one that it contains flour, salt, yeast, and water and is the consistency of finished bread dough. A biga, on the other hand, does not contain salt but otherwise is the same consistency as a pate fermentee. Preferments are made before, up to several days in the case of sourdough, which gives the enzymes time to develop more flavor from the flour. Poolish and sourdough starters (aka Barm) are more fluid preferments while pate fermentee and biga are firm. Pop --------------- MESSAGE bread-bakers.v105.n036.6 --------------- From: Popthebaker@aol.com Subject: Pate Fermentee Date: Sun, 21 Aug 2005 12:08:56 EDT This is a formula for Pain Ordinaire with Pate Fermentée. It is in metric weights and I suggest that you use weight measure rather than volume as it is more consistent. Pain Ordinaire W/Pate Fermentée 750.0 Grams 50.0% Unbleached A/P Flour 171.3 Grams 50.0% Unbleached Bread Flour 171.3 Grams 0.4% Yeast 1.4 Grams 2.0% Salt 6.9 Grams 0.5% Malt Powder 1.7 Grams 66.0% Water 226.1 Grams 50.0% Pate Fermentée 171.3 Grams 218.9% Pate Fermentèe Quantity Needed 171.3 Grams 100.00% Bread Flour 102.3 Grams 0.60% Yeast 0.6 Grams 1.90% Salt 1.9 Grams 65.00% Water 66.5 Grams 167.50% total 171.3 Grams The process is quite simple. First measure the dry ingredients for the pate fermentée and then add the water. Mix to form a moderately firm dough then place in an oiled container, cover, and ferment for about an hour before placing in the refrigerator overnight, or up to three days. On baking day remove the pate fermentée from the refrigerator and let it warm to room temperature. Weigh the ingredients for the dough then add the water. After the flour is hydrated let it rest for about 20 minutes before continuing. Continue the process adding the pate fermentée in golf ball size pieces and knead until it is completely incorporated in the dough. Place the dough in an oiled container, cover, and ferment until double. After fermentation is complete divide the dough into single loaf portions, I usually use about 750 grams for a Boule and about 500 for a baguette. Form the dough into the desired form and then place on a well floured towel for baguette and a cloth lined bowl for Boule. A cloth lined basket, or banneton or a linen baker's couche can also be used if you have them. Ferment again until about double and a finger dent remains when poked. Preheat oven and baking stone to 500 F. for at least 30 minutes with a steam pan on the shelf below the baking stone. Turn dough onto a peel (I use a piece of 1/16 inch hardboard), slash the top with a sharp knife and slide the loaf onto the baking stone. Pour about half a cup of water into the steam pan, close oven, and reduce the heat to 450 F. Bake for about 20 minutes then turn the loaf for even browning. Bake for an additional 15-20 minutes or until the internal temperature of the loaf is around 200 F. Cool on rack, and enjoy. Hope this helps. Pop --------------- MESSAGE bread-bakers.v105.n036.7 --------------- From: Judy Kennard Subject: Kitchen Aid Pasta Attachment Date: Sun, 21 Aug 2005 09:51:52 -0700 (PDT) I have a Kitchen Aid Mixer and bought the pasta extruding attachment. Man, what a mistake! I swear, it was like the Lucy and Ethel in the Candy Factory episode. My husband and I tried valiently to "catch" the pasta as it came extruding out of the thing. The object of the game was to catch it and drape it on a drying rack. The dough just wasn't the right consistency and my husband would yell, "GET IT, GET IT, GET IT," as it came squeezing out. I'd try to gently take it and put it on the dryer, but it would just fall apart. While I was trying to pick it up and mash it back together, my husband would be yelling to get more! I was running from counter to counter in the kitchen, a nervous wreck. We ended up throwing the doughy mess away and the pasta attachment went to live in the garage. Judy --------------- MESSAGE bread-bakers.v105.n036.8 --------------- From: "Kenneth McMurtrey" Subject: Bread in the Good Old Summer Time Date: Sun, 21 Aug 2005 12:11:10 -0500 I have been wondering about the possible use of a barbecue grill for baking bread. I'm aware of the baking of pizzas and by extension flatbreads. What I have in mind is artisinal style breads baked in the outdoor grill, most likely by using a baking stone to put the bread on and possibly one on a shelf above it as well. I don't have a grill and don't eat enough meat to justify the expense of buying one. However, if I could bake bread in July and August here in south Mississippi on one I might buy one, most likely a gas fired one. Has anyone had any experience using a grill to bake bread other than the pizza/flatbread? Ken --------------- MESSAGE bread-bakers.v105.n036.9 --------------- From: "Mary Flack" Subject: La Cloche Date: Sun, 21 Aug 2005 13:29:51 -0500 One of the earliest ways to bake bread was underneath a curved cover or cooking pot placed over an open hearth. This is such a cooking bell made from hard-fired clay that nests on a lipped baking stone 10-in. diameter. Place your bread dough on the pie-shaped base, cover it with the bell, then put it in a preheated oven. A 2-pound loaf fits under the 6-in. high dome. The lid traps moisture escaping from the bread to create the steam needed to produce a light, brittle crust. During the last few minutes, remove the cover to lightly brown the crust. This information below comes from "Brother Juniper's Bread Book" by Peter Reinhart, page 165. This was one of his earlier books. "If you decide to try baking with a cloche, spray the dome thoroughly with water before putting it in the oven. The round dome calls for a round loaf and the final rise is done right on the clay plate. Be sure that there is ample polenta (corn meal) under the loaf to prevent the dough from sticking. Because the dome keeps heat out as well as in, turn the oven up to 450 F. When the dough is 3/4 proofed, spray it, spray the lid and slash the loaf. Put in the oven with the lid on. After 5 min. lower the oven to 425 F. The loaf will take longer to bake than uncovered loaves, about 1 hr. When it appears to be done remove the dome, turn off the heat, and give the bread a 10 min cool down in the oven." --------------- MESSAGE bread-bakers.v105.n036.10 --------------- From: Jeffrey Farris Subject: Cuisinart Bread Machine Date: Sun, 21 Aug 2005 14:28:59 -0500 I've had one a couple of months now and think it's great. It's my first bread machine so I can't compare it to the other brands, but I have had no problems with it. The bread comes out wonderful with a perfect crust. It seems to mix all the ingredients without me having to scrape down the sides of the pan. Unless you like to program your own cycles, which it doesn't do, I don't think you can go wrong with this model. The recipe book and instructions are also well written. Good luck. I can't believe the "purist" in me has resisted for so many years. Jeff --------------- MESSAGE bread-bakers.v105.n036.11 --------------- From: Margaret Miller Subject: bread from microwave oven ?? Date: Sun, 21 Aug 2005 14:40:33 -0700 (PDT) I have made bread many times in the microwave. You bake at a lower setting. Check out your book that came with the micro and see how they suggest using it. My daughter took microwave cooking in 4-H and has made pumpernickel rolls, banana bread, pizza, and english muffin bread. She won Grand Champion 5 yrs in a row. It does not brown so it looks better to have a darker bread dough to start with and you have to be careful not to overbake. Margaret --------------- MESSAGE bread-bakers.v105.n036.12 --------------- From: Marcksmar@aol.com Subject: Rye Krisp Date: Sun, 21 Aug 2005 18:31:02 EDT Does anyone have a recipe for a rye cracker similar to Rye Krisp? They seem not to be made any longer. Mar --------------- MESSAGE bread-bakers.v105.n036.13 --------------- From: Wcsjohn@aol.com Subject: Re: lean, indirect dough Date: Mon, 22 Aug 2005 07:04:47 EDT Mary asked: >But what is a 'lean, indirect dough'? "Lean" means no, or very litttle enrichment, no sugar, no eggs, no fats, just flour, water, yeast and salt. Indirect means that a portion of the recipe's ingredients is made into a dough or, in some cases, a batter, and allowed to ferment for a period varying according to the whim of the baker, before adding the rest of the ingredients and mixing the final dough. Lover John --------------- MESSAGE bread-bakers.v105.n036.14 --------------- From: "Margaret G. Cope" Subject: Very fresh milk Date: Tue, 23 Aug 2005 08:16:29 -0400 I have noticed that when I use our own fresh milk from our own cow, "Milky Way", the texture of my 7 grain bread changes...not for the better. It seems to fall apart on slicing. The texture is better when I use dry milk and water. Can anyone explain? I also do not add canola oil as the milk is very rich with Jersey cream. --------------- MESSAGE bread-bakers.v105.n036.15 --------------- From: apws@lycos.com Subject: KitchenAid stand mixer - pasta atttachment Date: Wed, 24 Aug 2005 08:43:39 -0500 paulzjoh wrote: >I have a 40 year old KA (the good ones, when they were made by >Hobart) the only attachment that was a failure was the pasta >maker. Machine didn't have the power to process the pasta dough. Are you talking about the pasta extruder or the pasta roller attachment? Thanks. --------------- MESSAGE bread-bakers.v105.n036.16 --------------- From: Gloria J Martin Subject: English Muffin request Date: Fri, 26 Aug 2005 11:58:43 -0500 I've enjoyed reading through the e-mail each week, and do find answers to questions and recipes I'm interested in. I've also occasionally tried to help answer a question. Today I have a request. We lived in Kansas City, MO for 48 years. During most of that time there were a few gourmet groceries called Wolferman's. They only carried items that were considered the best. The also had a bakery, and were famous for their English Muffins. Once you've had a Wolferman's English Muffin, you are spoiled for any other brand. They rose higher and had deeper holes for the butter to melt into, and were just really special. They closed a few years before we moved to Texas, where we are now. One of the men who had been a baker for them bought the equipment and the right to the recipe, and they are still made. Most of the stores in Kansas City have them in packages of 6 in their freezer case. They are available in a few other stores outside of Kansas City in the freezer case also. The only clue I have as to why their muffins were so special and different from others is that I read an article one time in which the Wolferman manager said that they were the only English Muffins that used beaten egg whites in the batter. I really didn't care to make them as long as I could readily buy them, but here in Texas I've only found them at one particular store. Does anyone have a recipe that they believe to be an authentic Wolferman English Muffin, with the beaten egg whites in the batter? I would love to know how to do it. Thanks. Gloria Martin ggmartin2@juno.com --------------- MESSAGE bread-bakers.v105.n036.17 --------------- From: K Lipin Subject: Re: bread from microwave oven ?? Date: Sun, 28 Aug 2005 07:54:43 -0700 (PDT) Margaret, I usually regard the microwave as the enemy of good bread. It might be worth trying a bread machine, which will produce less heat in the kitchen than an oven. (A previous post suggested that after the machine completed its rise, to put it on pause, remove the paddles, then reform the bread and put it back in the pan, and then let the machine cook the bread.) It may not be the very best bread you could possibly make, but it may still be much better than what you can find at the local stores. After all, good ingredients are half the result. Kathy Lipin bqmuw@yahoo.com --------------- END bread-bakers.v105.n036 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved