Date: Mon, 27 Feb 2006 10:05:20 GMT -------------- BEGIN bread-bakers.v106.n008 -------------- 001 - JZingheim@aol.com - Mulitgrain Bread 002 - Popthebaker@aol.com - Re: digital scale 003 - "Mary Fisher" Subject: Re: scales Date: Sun, 19 Feb 2006 18:06:04 -0000 Popthebaker wrote: >Maggie Glezer wrote: >>I highly recommend buying a cheap digital scale. Your baking will >>be faster, cleaner and much more accurate. >I can't agree more with Maggie's analysis and suggestions. Same here. Except that very many recipes even in UK nowadays call for amounts by volume (cups). I have several standard cups but I'd still rather weigh ingredients on my very cheap digital scale. It weighs in imperial, metric, will zero, I can use other containers on it and it will weigh by one gram increments so I can use it as a postal scale. The problem with even standard cups is that volumes can vary acording to how loose the (eg) flour is packed, it can also be difficult to read the level if it's below the rim. Then it has to be washed instead of having weighed everything in the same container. >I find there are four indispensable tools in baking: an accurate >scale, dough whisk, bench knife, and Prolon or Cambro containers. I have no experience of those things. I use a dough hook in the Kenwood mixer, I cut dough with a table knife and ... Prolon or Cambro containers? Never heard of 'em :-) >Scales with a capacity of 2 Kg (5 pound) have enough capacity for >the average home baker and run around $30, unless you shop at the >very high end kitchen stores. They're much cheaper here. I even have one in the little caravan (trailer) we have in Wales. >You can weigh ingredients directly into the work bowl without having >to clean measuring devices. Yes. Sorry, I mentioned cleaning not having noticed your comment! >Word of warning: You will find yourself using the scale for many >other things besides baking. I use mine to weigh pasta, coffee, >meat, and even as a postal scale. I've never weighed coffee (I use a dedicated measure which lives in the caddy and is never washed!) but I use the scale for vegetables, ingredients for other things (fat, sugar, fruit, nuts, seeds, grain, cereal ... you name it) and meat and pasta. Mary --------------- MESSAGE bread-bakers.v106.n008.4 --------------- From: "Larry & Emilie Dacunto" Subject: Roman Rosette Rolls Date: Sun, 19 Feb 2006 10:08:57 -0800 A very popular breakfast roll in Rome, Italy is called a "rosette". It is almost spherical, about the size of a fist, with a rosette pattern; i.e. five sections with a circle on top. It is hollow inside, almost entirely without crumb. The crust is soft, but quite chewy. Can anyone provide a recipe for baking such a roll? Larry D. --------------- MESSAGE bread-bakers.v106.n008.5 --------------- From: "Ken Vaughan" Subject: RE: Sweet Tomatoes' 5-grain bread Date: Sun, 19 Feb 2006 09:45:48 -0900 I will take a stab at this since I make a similar style bread varying the grains as the seasons vary -- I never bake in the ABM, but always use the oven. That allows the proportions and moisture content to be less controlled. rolled oats yellow polenta rolled barley rolled triticale millet rice bran wheat germ cracked wheat Mix these to a proportion that appeals to you for a start. You will use 1 cup of the mix per loaf. I suggest heavy on rolled grains and light on polenta and cracked wheat. Put 1 cup of the mix into the bread machine pan and add 1 1/2 cups plus 2 tablespoons boiling water. Allow to set and soak for about 15 minutes. 1 teaspoon salt 2 tablespoons sweetener (molasses, honey, mix per taste. Molasses is more pronounced in flavor) 1/4 cup oil to 1/3 cup 2 tablespoons ground flax seed (Bobs Red Mill is available here - store in the freezer) 1 tablespoon vital gluten 3 cups bread flour (King Arthur is my favorite) 1 tablespoon dough enhancer (optional) 1 yeast spoon of yeast Mix and adjust moisture to get desired texture. Bake 375 F oven for 35 minutes Up to one cup of unbleached can be replaced with 1 cup whole wheat flour --------------- MESSAGE bread-bakers.v106.n008.6 --------------- From: Judith Mayberry Subject: Digital Scales Date: Sun, 19 Feb 2006 11:00:19 -0800 I have a Salter scale, and was puzzled that when I measured grams it went up by 2s: 2, 4, 6, 8, etc. I went to a store with a large selection and it seems they ALL have 2-gram increments! Apparently this is the industry standard for home bakers. Is there a brand that will measure 7 grams, for example? Hope someone can clear up the mystery for me. Judy [[ Editor's note: 1 gram is not very much. 1 tsp of water is 4.9 gm. A scale that is precise enough to show 1 gm increments is overkill for cooking. Our digital scale displays 5 gm or 1/4 oz increments. 1/4 oz = 7 gm ]] --------------- MESSAGE bread-bakers.v106.n008.7 --------------- From: Bettyho33@aol.com Subject: Re: Yeast Date: Sun, 19 Feb 2006 08:14:02 EST Every time I make bread that uses regular dried yeast and it says to add to warm water, my bread does not rise well or it rises too fast and collapses just as I am ready to bake it. I know my water is not too hot and the yeast is a relatively new package. What would cause this do you suppose? Betty In Frozen Tennessee --------------- MESSAGE bread-bakers.v106.n008.8 --------------- From: "Werner Gansz" Subject: Pinching and attaching bread Date: Sun, 19 Feb 2006 07:47:08 -0500 Jack, roll the pieces out with an extra 2" for each end to be joined, i.e. 4" if you are joining the two ends of the same piece, like a bagel. The ends to be overlapped should be fatter than the mid-section. Overlap the ends and place your palm over the overlap; roll the overlapped ends on the counter under your palm until they are the same thickness as the midsection. This will increase the length so you may have to practice a bit to get the final length right. When I make bagels I roll the dough as described, wrap the dough around my hand such that the two fat ends are overlapped in my palm, roll in short strokes to keep the rest of the dough from twisting too much. The seam should almost disappear. The shaped bagel ends up with about a 3" hole at this point. By the time it is boiled and baked the hole is down to .5" to 1". Werner --------------- MESSAGE bread-bakers.v106.n008.9 --------------- From: Jeff Dwork Subject: possible lost posts Date: Mon, 27 Feb 2006 01:07:19 -0800 We've had email problems this week. If you sent something and don't see it, please send it again. Thanks, Jeff & Reggie --------------- END bread-bakers.v106.n008 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved