Date: Sun, 16 Apr 2006 08:55:14 GMT -------------- BEGIN bread-bakers.v106.n016 -------------- 001 - Roxanne Rieske Subject: Re: Why three rises? Date: Mon, 10 Apr 2006 06:22:19 -0600 The number of rises usually depends on the type of bread being made and what type of structure that bread has. Repeated rises with a thorough punch down in between creates a loaf that is soft with an even, fine crumb (this is in contrast to artisan breads which are highly porous with open crumbs). For example, Brioche dough requires proofing in the fridge (to keep the butter from leaching out, as well as for flavor development) for three rises, and after each rise, the dough is taken out of the fridge and then folded in the 3-fold letter style. This type of handling creates the finely textured, soft crumb that brioche is famous for. In contrast are the artisan breads. At Panera, our artisan breads are high hydration doughs that are thoroughly kneaded once and then immediately placed in their molds. The breads are then retarded at 55 F for 24 hours. This is all the proofing they get. They are then immediately taken from the fridge to the deck ovens for baking. This type of handling creates the open crumb and porous texture that good artisan loaves are known for. In my experience, it is mostly enriched breads (those with sugar, butter and/or oil, and eggs) that require multiple rises. Lean doughs usually do not. Roxanne --------------- MESSAGE bread-bakers.v106.n016.2 --------------- From: Roxanne Rieske Subject: Re: Panera Bread egg-souffles Date: Mon, 10 Apr 2006 06:44:45 -0600 Lynne, You might be able to make a pretty good version of croissant dough using the "blitz" puff pastry method. I remember making this in my Pastry classes many years ago, but can't quite remember what it is. I think there may be a version of it in The Bread Bible. A Google search may turn up something. The technique is similar to making pie pastry: half the butter is cut into the dry ingredients like pie pastry; the liquid is mixed in; then it is shaped into rectangle. After a resting period, the rest of the butter is laminated in once or twice. The process is a lot less tedious than traditional croissant dough. It might be a touch less flakey, but for quiche, I wouldn't be able to tell. Roxanne --------------- MESSAGE bread-bakers.v106.n016.3 --------------- From: Bszim@aol.com Subject: spelt berries? Date: Mon, 10 Apr 2006 09:56:18 EDT I bought a bag of spelt berries which I know NOTHING about....how do I make it into flour (I have no flour mill, just a food processor) or flakes etc.? I also need recipes for spelt berries. Thank you. Beverly Z. --------------- MESSAGE bread-bakers.v106.n016.4 --------------- From: Gloria J Martin Subject: Panera Egg Souffles Date: Tue, 11 Apr 2006 16:53:46 -0500 I read the info that Roxanne sent in and that Lynn sent about the Panera Egg Souffles. I thought maybe I could contribute my 2 cents. Lynn had mentioned the difficulty of making Croissant dough. I have used a recipe put out by the Cuisinart Co. when they had a publication, that utilizes their food processor in making the dough, I have done it a number of times, and it really does work well, and saves a lot of the work--it doesn't eliminate it, but cuts down on the steps and effort. Since their publication is no longer available, I will give the recipe. I would say that a larger size, heavy duty processor would work best--such as the Cuisinart or the Kitchen Aid. A less sturdy machine might have the motor overloaded. Croissants Dough 1 1/2 teaspoon white vinegar or lemon juice 1/2 cup milk 1/4 cup hot water 1 1/4 Tablespoons vegetable oil Put in a 2 cup glass measure. Stir in 1 package active dry yeast (or 1 Tablespoon) Set aside---whisk it well before using as directed. 2 1/4 cups bread flour (11 1/4 oz) 1 Tablespoon sugar 3/4 teaspoon salt Stir together and set aside. 1 1/2 sticks frozen unsalted butter Cut the frozen butter into 12 pieces and return to freezer. Place metal blade in workbowl. Add dry ingredients. Pulse twice. Whisk liquids and while machine is running, pour in through the small feed tube in a slow steady stream. Continue until mixture forms a ball. Process for an additional 30 seconds. Remove dough to a sheet of plastic wrap and flatten to a disc about 1/2" thick. Wrap with the plastic wrap and place in the freezer until the dough has become chilled throughout, about 1 hour. The dough should be stiff, but not frozen. Set a large bowl in refrigerator to chill also. * * * * * * * * * * * * * * Remove dough and cut it into 3 equal portions. Cut each portion into 4 pieces. Keep portions in separate piles. Remove butter from freezer and divide into 3 piles. Handle as little as possible to keep all cold. Place metal blade in processor. Put 1 pile of the dough pieces into processor and scatter one pile of the butter on top. Pulse quickly 25 times--until dough and butter are cut together into rough pieces. Empty into chilled bowl. Repeat with the other 2 portions of dough and butter, emptying into bowl after each time. Lightly flour work area. Empty dough out and with your hands, shape it into a rough rectangle about 4x6x2". Make the ends as square as you can. Lightly flour rolling pin. Get a ruler. Do next section as quickly as possible. If interrupted, transfer to cookie sheet and refrigerate. Lightly flour top of dough mass. Roll into a rectangle about 16x6", keeping ends as square as you can. Using ruler, find the center of the 16" side. Pick up one of the ends of the dough (use dough scraper if needed) and fold this end to the center. Repeat with the other end. Now fold in half. Pick up the folded dough, lightly flour work area and rolling pin and place dough so the last fold is to your left. Lightly flour top of dough. This is the 1st double turn. Roll the dough again to a 6x16" rectangle. Fold as before. This is your 2nd double turn. Repeat a third time, keeping ends as square as you can. This is the 3rd double turn. You now have a package of dough with 64 leaves. Place this into a bag and put into your freezer for about 30 minutes. * * * * * * * * * * * * * After the 30 minutes, this is where you would shape the dough into the squares and fit into the souffle molds to make the Panera Egg Souffles. To make Croissants, continue: Remove dough from freezer and cut in half, crosswise. Return one half to the freezer. Lightly flour work surface and rolling pin. Roll dough into an 8x18" rectangle. With ruler and sharp knife, trim the very edge of the dough off all the way around, making square corners. With knife and ruler, cut the dough crosswise at the 6" and 12" measures. Cut each of these pieces diagonally in half. You now have 6 triangles. Move one triangle away to work on, with the square corner to your left. Pull on the square corner so it is somewhat like the bottom right corner. Beginning with the bottom, roll toward the top point. Lay on baking sheet, curving the croissant into a slight "smile". Be certain that the "tail" is tucked under the croissant. Repeat with the remaining triangles, and the roll out the piece in the freezer and repeat above steps. Cover croissants with plastic wrap, loosely laying it on the dough. Let rise until doubled, about 1 1/2 hours. When dough is almost doubled, preheat oven to 350 F, oven rack in upper third. Stir 1 whole egg with 1 Tablespoon water. Brush over the croissants just before baking. Place a second baking sheet under your pan (or use an insulated baking sheet. Bake for about 25 minutes, until golden brown. You have created a work of art! (Resist the idea of doubling the recipe. It is too much to work with at one time. If more croissants are wanted, repeat process a second time.) --------------- MESSAGE bread-bakers.v106.n016.5 --------------- From: Sefftz60@aol.com Subject: brown & serve? Date: Thu, 13 Apr 2006 16:30:02 EDT Having been a subscriber for quite a while, I am surprised that it has not occured to me sooner to write you with this question: How long do you bake bread for "brown & serve" later? Is there a special recipe or technique? Or is it all in the temperature and length of time in the oven? I would be so happy to hear about this. --------------- MESSAGE bread-bakers.v106.n016.6 --------------- From: "Gerald Ulett" Subject: Bread Machine Rolls Date: Thu, 13 Apr 2006 14:01:08 -0700 This recipe has become my most requested. Not the recipe, but the rolls themselves. My son-in-law will frequently eat them without adding any butter. The original recipe was from Allrecipes but has been somewhat revised by me after using it for so long. 1 cup warm water (110 F.) 2 tablespoons butter or margarine, softened 1 teaspoon salt (Or a little more if using coarse kosher salt) 2 cups unbleached bread flour (425 grams) 3 tablespoons white sugar 1/4 cup dry milk powder (18 grams) 1 package active dry yeast (0.25 ounces or 2 1/4 teaspoons) 1 egg white 2 tablespoons water Place the first 7 items in the bread machine pan and run using the dough cycle. After about 5 minutes, scrape the sides of the pan down to incorporate any flour which has remained there. After the dough cycle has completed, remove the dough, deflate and turn out onto a lightly floured surface. Divide into twelve equal pieces and form into rounds. Place the rounds on a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile preheat oven to 350 F. Mix the egg white and 2 tablespoons of water together in a small bowl and brush lightly onto the rolls. Bake in the preheated oven for 15 minutes or until the rolls are golden brown. Cool on a rack. I have on occasion forgotten to brush the rolls with the egg white and water before baking them and have brushed them afterwards using soft oleo or Pam to add color. --------------- MESSAGE bread-bakers.v106.n016.7 --------------- From: "Mary Fisher" Subject: The Dangers of Hooch Date: Mon, 10 Apr 2006 09:37:51 +0100 Bob - I have no intention of trying it but what happens if you DO drink the hooch on a starter? Mary --------------- END bread-bakers.v106.n016 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved