Date: Sun, 16 Oct 2005 01:01:01 GMT -------------- BEGIN bread-bakers.v105.n043 -------------- 001 - "Allen Cohn" Subject: re: Stovetop raised bread Date: Sat, 8 Oct 2005 12:38:06 -0700 Lodge (http://www.lodgemfg.com) makes great cast iron Dutch ovens and sells direct over the Internet. You can also buy them in stores....and find lots of Dutch ovens at junk stores. (I don't like Lodge's method of seaoning with Crisco...you should probably use oil instead.) If you're going to be cooking on coals instead of a stovetop, get the type whose lid has lips to hold extra coals. Allen --------------- MESSAGE bread-bakers.v105.n043.2 --------------- From: "Ken Vaughan" Subject: RE: Stovetop Bread Date: Sat, 8 Oct 2005 19:30:55 -0800 Flat breads of various kinds are all good; but they are a lot different in texture and mouth feel to a more conventional loaf with crust and soft center. I personally like naan style breads, usually cooked on a griddle since tandor ovens are hand to manage in wet Alaska. I have done a lot of baking in dutch ovens. What is needed is a dutch oven with a raised ring on the lid to hold the fire and coals. I have used both cast iron and aluminum dutch ovens and generally prefer the aluminum versions. The cast Iron version weigh in at about 23 pounds for a 10 inch version vs 7 pounds. The cast iron one turns red easily especially with a little salt water and the aluminum one never corrodes appreciably. Without heat on top, the bottom gets crusty crusty before the top gets done. With twice as many coals on top as on the bottom all is good. Using charcoal briquettes, one per inch diameter on the bottom and twice as many on top -- bakes bread, cake, dump cakes, etc. Add a few more coals and Pizza is for dinner. I have used three or four large nuts on the bottom to raise a biscuit pan off the bottom instead of using stones. they cleanup well, and with stainless they do not turn red when wet. There are a lot of dutch oven resources available on the web. Lots of scout groups use them a lot -- when I had boys at home, we did a lot with scout groups and dutch ovens were always popular sources of good grub. China is the home of some excellent steamed breads -- that would be a learning with bringing back home. Ken in Juneau Alaska --------------- MESSAGE bread-bakers.v105.n043.3 --------------- From: ATroi37324@aol.com Subject: Rolls Date: Sat, 8 Oct 2005 23:58:05 EDT A friend of mine wants me to make her a batch of homemade rolls for Thanksgiving. I need to make them on the Tuesday before Thanksgiving so would I bake them and let her reheat on Thanksgiving day and at what temperature and for how long? Or could I shape them and let them rise and then freeze and then she would thaw and bake. If I did that how long would she have to let them thaw. Would it be better to thaw overnight in the fridge? Or should I just shape and freeze and then she lets them thaw, then rise and then bake? But how much time would she need to have them ready on time. I normally bake these rolls for 12-15 minutes so would it be better to bake for about 6 minutes and then she finishes baking for 7-9 minutes on Thanksgiving day. But should I freeze the partially baked rolls since I'm making them on Tuesday? Any advice would be appreciated. Rosemary --------------- END bread-bakers.v105.n043 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved