Date: Sun, 16 Jul 2006 01:39:22 GMT -------------- BEGIN bread-bakers.v106.n028 -------------- 001 - "Ulrike Westphal" - Re: Whole wheat raisin bread 004 - "jeremiah sisovsky" Subject: Re: How do I make my own sourdough rye? Date: Sun, 9 Jul 2006 12:41:26 +0200 Hello Scott, Germany is famous for rye breads. Thise recipe is tried and tested: Picture: http://ostwestwind.twoday.net/stories/1403035/ -==== REZKONV-Recipe - RezkonvSuite v1.2 Title: German Schwarzbrot Categories: Brot Yield: 1 Recipe For 1 Pan with lid (Pullman-Pan) 25 x 12 x 9,5 -- cm, Capacity 2,4 l suitable for about 1230 g -- rye-dough: ============================ STARTER ============================ 235 grams Sourdough starter (rye sourdough 50 % rye, 50 % -- water) 194 grams Coarsely ground rye (rye meal) 147 grams Water ========================== BREAD-DOUGH ========================== 353 grams Fine ground rye 15 grams Salt 250 grams Water 1 teasp. Bread spice, a mixture of ground caraway, -- coriander , fennel and/or anis ============================ SOURCE ============================ Brotrezepte aus ländlichen Backstuben ISBN 3-78420164 X translated *RK* 28.02.2004 von Ulrike Westphal Starter : The day befor baking: Mix the ripe sourdough with water and coarsely ground rye in a bowl, cover and let ferment for at least 18 h at room temperature. Dough: baking day: Mix all ingredients for the bread-dough with the whole starter for 30 minutes with the dough paddle (not the hooks). The dough will get lighter and looks like thick batter. Let rest for 20 minutes. Put the sticky dough with wet hands into the pullman pan and and smooth the surface. Before you close the lid, poke a few 1/2 cm deep holes in the top of the dough with a serving fork or skewer or use a pastry docker. Close the lid and proof the dough for 3 to 4 hours at room temperature. Heat the oven to 140C (284F) and bake the bread with the closed lid for 4 hours. Remove the bread from pan and wrap into a linen cloth and cool on a rack. After cooling you put it (wrapped in a bread-box (I have one of stoneware, but Tupperware will do) and wait for two days. Then slice it very thin and enjoy it. ===== Ulrike --------------- MESSAGE bread-bakers.v106.n028.2 --------------- From: "Gerald Ulett" Subject: Bottled Water Date: Mon, 10 Jul 2006 10:13:47 -0700 I recall a published report on the examination of water here in the Seattle, Washington area where I live regarding the constitution of bottled water. The Seattle Water utility purchased a couple of dozen different brands of bottled water from area grocery stores and ran lab tests to compare them to the water in the Seattle water system. Nearly all were identical! Draw your own conclusion, but mine is that much bottled water is simply bottled tap water. Bottle water is not regulated by health departments. The authors of the bread baking books in my collection seem to all say that if your tap water tastes good, use it. If not, use bottled water. I am lucky, my tap water is delicious. Jerry Ulett --------------- MESSAGE bread-bakers.v106.n028.3 --------------- From: Tony Ernst Subject: Re: Whole wheat raisin bread Date: Mon, 10 Jul 2006 13:28:06 -0500 Hi Dick, When you add raisins, you don't also add cinnamon, do you? Cinnamon in the dough can inhibit the yeast quite a lot. Just a thought. Tony --------------- MESSAGE bread-bakers.v106.n028.4 --------------- From: "jeremiah sisovsky" Subject: Dak bread machine Date: Tue, 11 Jul 2006 15:50:25 -0500 I just inherited a Dak Turbo II bread machine and have been turning out a few loaves, mostly using "white bread" setting. I got one book with it about recipes, but I wonder if there is another technical manual with more specific information. Like for all the different settings. Do you know or can you help? I emailed Dak and they said "can't help ya" and sent me to DAKgourmet which my browser says it can't find their server. So, it's looking almost like a lost cause. Thanks, jere_sisovsky@sbcglobal.net --------------- MESSAGE bread-bakers.v106.n028.5 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: An appropriate quote... Date: Thu, 13 Jul 2006 10:05:43 -0400 I ran across this quote today and thought it might strike a nerve with all you bread bakers. * [Breadbaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread. ~M.F.K. Fisher, The Art of Eating * Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v106.n028.6 --------------- From: Stefan Essen Subject: Covered Clay Baker anyone? Date: Sat, 15 Jul 2006 09:54:01 +0200 They say you start with dough in a cold baker in a cold oven. Would't it better resemble a "real stone oven" if the clay baker was fully heated up first and then the dough is put in?? Experience anyone? Stefan --------------- MESSAGE bread-bakers.v106.n028.7 --------------- From: debunix Subject: Re: extended chilling for bread dough Date: Sat, 8 Jul 2006 07:58:06 -0500 "Allen Cohn" wrote: >Overnight in the fridge is one thing, but several days? I suspect >that the long rest will allow too much time for the natural enzymes >to degrade the gluten and thus be bad for your bread. > >For example, I let my sourdough starter rest in my fridge for a week >or two (extreme, I know) between feedings when I'm not using it. By >the end of that time, the normally stiff dough is practically >pourable. This is an extreme example of the type of deterioration >that I fear might happen to your dough. I've had more experience with long chilling times than I'd like, because sometimes the it takes several days before I am home (awake) for 3-4 hours in a row to complete the rising and bake the dough. I still can't predict precisely how long I can hold which doughs, but simpler, lean yeast doughs are often ok even after three days if I start them by the pain l'ancienne method--putting a dough made with instant yeast and mixed relatively cool straight into the fridge without an initial warm rise. Shaped doughs at the proofing stage are less tolerant of the long chill, more prone to collapsing, or at least turning alcoholic and nasty. The straight sourdoughs actually seem more prone to the problems Allen describes, I suspect because some of the microorganisms in the mix are more active at fridge temps than plain bread yeast. I've never been happy with the results of freezing an unbaked dough regardless of which stage at which it was frozen. I've had good success with brown n' serve technique-- freezing partially baked small breads, like pizzas and dinner rolls, when the dough is set but not yet brown or fully baked. Diane Brown in St. Louis http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v106.n028.8 --------------- From: "Allen Cohn" Subject: RE: KA Repairs in SF area? Date: Sat, 8 Jul 2006 06:50:52 -0700 Appliance Sales and Service is the place in San Francisco to get Kitchenaid mixers (and Vikings and ?) repaired. They also have a great selection of used mixers for sale, typically half price. http://www.thegourmetdepotco.com/store/ Allen --------------- MESSAGE bread-bakers.v106.n028.9 --------------- From: "Leigh" Subject: KitchenAid repair - Doris Date: Sat, 8 Jul 2006 11:06:43 -0700 On the one occasion my KitchenAid needed fixing, I went with the local factory recommended repair place. There's one six blocks from me in San Jose; here is one closer to you. This info comes from the KitchenAid website. Appliance Sales & Service Co. 840 Folsom Street San Francisco, CA 94107 Phone: 415-777-5144 Fax: 415-495-5141 It's almost certainly a lot cheaper to get them repaired than to buy new ones, and (as has often been discussed) the new ones are often not as well made as the older ones. If you decide to go with the new ones, let me know and I'll be happy to make you an offer on one of the old ones. Leigh --------------- MESSAGE bread-bakers.v106.n028.10 --------------- From: "Ken Vaughan" Subject: Storing dough for long periods of time in the fridge Date: Sat, 8 Jul 2006 11:10:20 -0800 I generally make pizza style doughs and allow them to ripen in the fridge. After about 3-4 days, the ability to rise degenerates. The flavor improves (for me) for about a week, and remains constant. I have had dough sit for up to 3 weeks before using it. After a week, I tend to roll it thin and make cracker bread with it. The three week old dough had lost much of the gluten effect, and rose little, but made a super tasty flat bread. Rolled very thin it was a lavosh style cracker with excellent flavor. Rather than a pizza, it became a dipping bread and was rapidly consumed. As always, your mileage may vary, but do not waste dough that has become well aged in the fridge. Roll/stretch thin and bake. Ken in Juneau --------------- MESSAGE bread-bakers.v106.n028.11 --------------- From: RisaG Subject: bottled water Date: Sat, 8 Jul 2006 15:08:07 -0700 (PDT) Allen, I guess the water I use is filtered, it just says "Spring Water" on it. I have had no problems with it so I assume it is not distilled. I'd heard there are problems with distilled too. I don't think they even sell that in my supermarket. Sometimes I end up using my tap water, but that is quite rare. If I do, I heat it and then let it cool a bit, until I know it won't kill the yeast. Otherwise I just use the bottled water, heat it to 100 degrees and then use it. RisaG --------------- END bread-bakers.v106.n028 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved