Date: Sun, 23 Jul 2006 08:59:55 GMT -------------- BEGIN bread-bakers.v106.n029 -------------- 001 - Erika816@webtv.net (Erika - Ulrike's Schwarzbrot 002 - Steve Cabito Subject: DAK manual Date: Sat, 15 Jul 2006 22:29:59 -0700 Jere, there's a copy of the Turbo II manual at http://users.ameritech.net/sharpening/DAK.htm, if that helps any. I had one of those "Star Wars" machines 15 years ago; used it mostly for panettone 'cause of the round loaf. -Steve --------------- MESSAGE bread-bakers.v106.n029.3 --------------- From: "Ken Hill - Redhills Electronics" Subject: DAK bread machine Date: Sun, 16 Jul 2006 09:35:10 +0200 We tend to get equipment mainly from the U.K. and the East in South Africa. I have looked at several machines and the settings and functions seem to be very similar. Suggest you look at another make to get an idea of what the settings are about. I enjoy using my Sunbeam as I fill it at night, and get up in the morning to a delicious smell and a great loaf of bread. Ken Hill Redhills Electronics P.O. Box 3670 Tygervalley 7536 South Africa --------------- MESSAGE bread-bakers.v106.n029.4 --------------- From: "Mary Fisher" Subject: Pizza doughs Date: Sun, 16 Jul 2006 12:50:34 +0100 Ken Vaughan said: "I generally make pizza style doughs ... " I normally make pizza from whatever dough I'm making at the time. It would be nice to have a genuine pizza dough recipe though, any takers? TIA Mary --------------- MESSAGE bread-bakers.v106.n029.5 --------------- From: "jeremiah sisovsky" Subject: DAK Date: Sun, 16 Jul 2006 07:53:31 -0500 My wife said she can't remember how long her mother has had the bread machine, but fondly can recall the loaves it made for a long time. Now, that her mother gave it to me, I'm having fun experimenting. I use the bread machine for simple breads or something I may give away. For fancier breads and something I want to really take care making, I use my KithenAid mixer and do it the old-fashioned way. I like what gonzowhite said to use the white settings for most everything and like Andrew mentioned, the DAK recipes seem to all limit it to 3 cups flour. I got kind of flummoxed with the other recipe books at first because they said "follow manufacturer's directions" and I had no clue. Plus it seemed most of the recipes only used the bread machine to mix the dough. Without knowing the various settings, I only knew to start from stir to bake. There's a loud voice in my head "Make it work" :- --------------- MESSAGE bread-bakers.v106.n029.6 --------------- From: "Bryan" Subject: Super Soft Hamburger Buns Date: Sun, 16 Jul 2006 10:08:11 -0500 If anyone is tired of the pasty, bland supermarket buns the so many of us have been subjected to - because not much else is available - you might want to try this recipe. With summer here, it's 'burger season. And, you CAN use tap water in lieu of bottled water. :- 4 tsp Instant Yeast 2 1/2 TBS Sugar 1 1/3 Cups of Warm Bottled Water (*) 4 tsp Vegetable Oil 1 1/2 Cups AP Flour 1/2 Cup Whole Wheat Flour 2 Cups High Gluten Bread Flour 1 1/4 tsp Sea Salt 4 tsp Bottled water Beaten Egg White In a large stand mixer bowl, dissolve yeast, sugar, and warm water. Mix well with beaters, and let stand until foamy and/or creamy - about 8-12 minutes. Add oil, 1 cup flour - a 1/2 cup at a time - and the other cup of bread flour and knead until dough comes together. Add additional flour (AP) if necessary to form a smooth, cohesive, elastic ball of dough. Flour your counter, and knead further as necessary to get a smooth, elastic ball of dough. Should not be too sticky. Lightly oil a large bowl, place dough in bowl and turn so dough is coated on all sides. Cover with plastic wrap and let rise until double in bulk - about 40 minutes. Weigh dough, and divide into eight equal pieces. Roll and form the dough in balls/rounds. Cover and let sit for 10 minutes to relax the dough. Flatten slightly, then place on a lightly oiled cookie sheet, or on a cookie sheet lined with parchment paper. Let rise for another 20-30 minutes until doubled in size. Beat the egg white and water, Carefully brush the egg white onto rolls. Sprinkle roll tops with additional REHYDRATED onion flakes, sesame seeds, or poppy seeds. Bake rolls in preheated 350F. oven for 15 minutes or until the rolls are golden brown. If you want onion hamburger rolls, add 1 tsp onion powder, and 1 TBS dehydrated onion flakes when you add the flour. NOTES 1. If using dehydrated onion flakes, you will need additional water - 1 to 2 TBS 2. I've made these in an ABM by adding all dry indredients then wet ingredients; and a stand mixer with dough hooks. The stand mixer seems to produce a fluffier, more consistent roll. (*) Tap water is ok for those opposed to bottled spring water. --------------- MESSAGE bread-bakers.v106.n029.7 --------------- From: RisaG Subject: Dak bread machine Date: Sun, 16 Jul 2006 19:17:34 -0700 (PDT) I used to own a Dak Turbo IV. I have a book from it but I'm not sure if it has the same cycles as the 2nd version. I remember I had to add the dry ingredients first, then the wet and then the yeast, otherwise I don't remember much. I think I know where my manual is. If I find it, I'll send in the settings and more technical information. Good luck finding information. RisaG --------------- MESSAGE bread-bakers.v106.n029.8 --------------- From: "Lloyd Davis" Subject: Re: Covered Clay Bakers Date: Mon, 17 Jul 2006 17:45:19 -0400 Stefan: I have used the long and the round La Cloche pots for years. They produce a much better crunchy dark crust than conventional oven baking. I proof the dough in the pot bottom with the cover off in my oven. The oven is a steamy 80 - 90 degrees, that I achieve by putting a low pan of 2 cups of insta hot water under the pot with a plexiglas cover on top. When risen, I remove water and plexiglas, score dough, cover with the pot top, and turn on the oven: 400 F for dough containing a little milk and sugar, 425 F for dough with either, 450 F for dough with neither. Bake for 50 min (may vary depending on how fast your oven reaches temperature). To bake on a preheated pot you would be juggling the dough into the pot bottom and then trying to maneuver a 400 degree top, all the while your oven is losing its heat. You can't put a cold pot into a preheated oven because of possible cracking. Except for the occasional dough flop, I have never been disappointed by the crust baked in these pots. Lloyd --------------- MESSAGE bread-bakers.v106.n029.9 --------------- From: Reggie Dwork Subject: Portland Bread Festival Date: Sun, 23 Jul 2006 01:10:19 -0700 The Portland Bread Festival is coming! Aug 5, 8am - 1pm Hollywood Farmers Market NE Hancock between 44th & 45th, one block south of Sandy Portland, OR Booths of local bakeries, schools and vendors. Amateur bread bakers contest Demonstrations Farmer's market Reggie --------------- END bread-bakers.v106.n029 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved