Date: Sun, 30 Jul 2006 08:13:12 GMT -------------- BEGIN bread-bakers.v106.n030 -------------- 001 - "Ulrike Westphal" Subject: Re: Ulrike's Schwarzbrot Date: Sun, 23 Jul 2006 12:24:10 +0200 Erika816@webtv.net (Erika Newman) writes: >I am totally confused about the sour dough Vorteig. You say you >start out with 235 gr sour dough starter. How do you manage to have >such a large amount of starter sitting there to be used. The starter >I start with is usually just one or 2 tablespoons (one ounce) and I >add 5 ounces of water and 5 ounces of flour and that gives me 11 >ounces of starter which I let sit overnight. That's the way I do it. 11 ounce are about 283 to 300 g and than I take this to go further on... >I use that the next day to make a large or 2 small loaves of Vermont >sourdogh. In other words my question is this, do you have such large >amounts of starter in the fridge or is this a 2 day affair to get a >starter that weighs 576 gr ? Naturlich nicht! Definitely not, I don't keep such large amounts in my fridge. And yes, it's a two day affair, if you are not baking every day in the summer heat ;-) Ulrike --------------- MESSAGE bread-bakers.v106.n030.2 --------------- From: "Michael Arnoldi" Subject: Home-made Pizza Dough & Sauce Date: Sun, 23 Jul 2006 07:16:01 -0400 Here is my recipe that i made & use often: Home-made Pizza Dough & Sauce Ingredients: 1 can crushed tomatoes ( 28 Oz.) [ Hunts makes a good one] 1 small onion finely chopped 1 tsp salt 1 Tbs olive oil 1/8 tsp black pepper 1 Tbs basil 1 Tbs oregano Instructions On medium heat saute onions in the olive oil for a few minutes. Add the tomatoe sauce, salt, pepper & herbs. Stir from time to time, cooking for 20 min. Food Processor Dough: 1 cup water(room temp) 1 pack yeast 1 tablsp olive oil (optional) 1 teasp salt +/-3 cups Bread flour (always best when using yeast) Directions: Pour water into processor, add yeast - give a quick pulse. Add about 1 cup breadflour, salt & oil - give a few quick pulses. Add 1 1/2 cup more breadflour & process to form a ball - adding more flour as needed. The dough should not be sticky, so adjust the flour used to get a fairly firm, smooth dough. Remove from the processor bowl & place on a floured surface to knead it a few more times by hand. Place the dough in a covered bowl to rise til double +/-1 1/2 hours. Remove from the bowl, punch down & form into two balls that can be rolled out into two 12" pizzas. You may want to fold over the edges, to give an edge crust/rim to contain sauce & ingredients bake @ 450F 12 min. --------------- MESSAGE bread-bakers.v106.n030.3 --------------- From: Linda Garber Subject: Cuisinart ABM Date: Sun, 23 Jul 2006 10:33:12 -0300 Has anyone tried the new Cuisinart ABM? It is seems to have a lot of different settings. I would love to hear any comments about the machine. Linda G --------------- MESSAGE bread-bakers.v106.n030.4 --------------- From: FREDERICKA COHEN Subject: converting bread machine recipes to manual or stand mixers Date: Sun, 23 Jul 2006 06:47:27 -0700 (PDT) Most bread machine recipes that claim to be usable as "knead only", instruct me to "remove when cycle completed and proceed by hand". I cannot seem to find out if a completed cycle includes a first rise or is it the equivelant of that final turn on the board where the dough is lovingly slapped into a ball and set to ferment. Can someone please help me and give me the correct info? A few suggested recipes for wonderful sandwich breads would also be appreciated. Thanks, Fredericka --------------- MESSAGE bread-bakers.v106.n030.5 --------------- From: "L Shaw" Subject: buns and La Cloche Date: Sun, 23 Jul 2006 07:54:27 -0700 (PDT) Bryan, thanks for sharing the buns recipe, I'm looking forward to trying it! I have a question for Lloyd: Lloyd Davis said: "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..." Do you really mean you put the steam pan in the oven with a top on it? How does the steam get out? Sorry to be dense on this one, but your "crusty" description is tempting, and I want to really understand how you're achieving it! Thanks for clarifying! Laura Shaw Shasta County, CA --------------- MESSAGE bread-bakers.v106.n030.6 --------------- From: "qahtan" Subject: Baking in La Cloche Date: Sun, 23 Jul 2006 11:05:42 -0400 This recipe is an adaptation of one that accompanied the La Cloche. CRUSTY COUNTRY LOAF 1 1/2 teaspoons SAF yeast 1 teaspoon honey 1 1/2 cups warm water (100-110 F) about 4-5 cups hard white whole wheat flour 1/2 teaspoon salt Place the warm water in a large mixing bowl (I use a Bosch). Add SAF yeast and honey. Mix until yeast is dissolved. Add salt and stir to mix. Add flour 1/2 cup at a time until a dough forms that holds together and cleans the sides of the bowl. Knead by hand for 10 - 15 minutes, adding as little flour as possible to keep from sticking. Knead until dough is soft, but supple. If kneading by machine, knead 6 - 8 minutes. Shape dough into a ball. Place the ball of dough in the center of the La Cloche bottom. Cover with the dome lid and allow to rise in a warm place until doubled, about 30 minutes or more. Preheat the oven to 450 F. With a sharp knife or blade, make criss cross slashes in the top of the risen round loaf. Place the La Cloche (lid on) in the preheated oven and bake for 15 minutes at 450 F. Reduce the heat to 400 F and continue to bake another 30 minutes, or until bread is crusty and brown. During the last 10 minutes, the lid should be removed for a crustier crust. Remove the loaf when done and place on a wire cooling rack. qahtan --------------- MESSAGE bread-bakers.v106.n030.7 --------------- From: "Allen Cohn" Subject: Pizza dough recipe Date: Sun, 23 Jul 2006 08:15:45 -0700 Here's my formula...I'm sorry it's "old school," i.e., in ounces not grams (and you can convert 1 ounce approximately equals 28 grams). But bakers' percentages are included. This is how much I use to make one pizza...I scale it up to make multiples. Note: Yeast proportions in both Poolish and Final Dough recipes are for ACTIVE DRY yeast. Total Formula ------------- AP Flour 10.0 oz 100.0% Water 6.0 oz 60.0% Salt 0.15 oz 1.5% Yeast 0.08 oz 0.8% Olive Oil 0.20 oz 1.5% Poolish ------- AP Flour 5.0 oz 100.0% Water 5.0 oz 100.0% Yeast 0.1% 0.03 tsp [[ Editor's note: 0.03 tsp = 1/4 of 1/8 tsp = 0.15 ml ]] Final Dough ----------- AP Flour 5.0 oz 100.0% Water 1.0 oz 20.0% Salt 0.15 oz 3.0% 0.626 tsp = 1/2 + 1/8 tsp Yeast 0.08 oz 1.5% 0.469 tsp Olive Oil 0.15 oz 3.0% 0.9 tsp Poolish 10.0 oz 200.0% [[ Editor's note: volume of oil based on density of 0.9 ]] A few things to note about this formula: a.. It uses AP flour, not high protein bread flour. Bread flour is typically so strong it doesn't roll out well. Some gourmet's use bread flour, but their process usually has the dough sitting around 1 or 2 days during which the proteins are degraded to the point that the dough is extensible b.. It adds a bit of olive oil...this seems to be a common theme in most recipes I've seen. c.. It uses a 12-15 hour room temperature poolish. Very wet pre-ferments like this make doughs more extensible...which is great for pizza dough (and baguettes, etc.). d.. It uses active dry yeast instead of instant. This is one of the very few instances I use active dry instead of instant. Active dry yeast has live yeast cells surrounded by dead. Instant doesn't have th dead cells. The dead cells have glutithione...and this chemical promotes extensibility. If you want to use instant yeast instead, just decrease the yeast amounts by 20%. Note that my bakers' percentage calculation for yeast is a bit confusing...the % and weight is based on cake yeast--since that seems the most common rule of thumb--and then converts the teaspoons to active dry yeast on the assumption that 1 oz. cake yeast works like 0.5 oz. active dry yeast. Dough Preparation For poolish, mix water and yeast, then mix in flour. Cover and let sit at room temperature (70F) for 12 ­ 15 hours. For final dough, activate yeast in remaining water (110F); mix poolish, yeast, oil, and water in bowl of standing mixer. Add remaining flour and mix for one minute at low speed. Let rest 20 minutes. Mix for one minute at low speed, add salt, mix to "improved mix" stage, approximately for four more minutes. Target final temperature is 74 ­ 76F. Transfer dough to large oiled bowl and cover. (Now is a good time to adjust your oven rack to the upper position, put a pizza stone on it, and crank the oven up to its highest temperature, typically 550F.) Let dough ferment one hour at 75F. Shaping If making multiples of this recipe, scale dough into 16 oz. pieces. Shape each into a loose boule. Let boules rest 20 minutes. Then gently flatten and stretch each into a 14" disc. (You may have to do the stretching in multiple stages with short rest periods in between. Dust pizza peel with flour, corn meal, or semolina. Place dough on peel. Dress dough as desired: typically a thin coat of tomato sauce (the "6-in-1" brand is fantastic!), 1/2 lbs. of cheese, and a few vegetables and/or meats. Double check that pizza is still sliding on peel. Then deftly slide pizza onto stone. Bake approximately 8 minutes. Remove pizza using peel. (Now is a good time to throw on a few slivers of basil.) Let cool a few minutes before eating. Hope this helps Allen San Francisco --------------- MESSAGE bread-bakers.v106.n030.8 --------------- From: "Sonia" Subject: Re: DAK bread machine Date: Sun, 23 Jul 2006 06:18:08 -1000 [ "Ken Hill" wrote about his Sunbeam bread machine. ] Aloha Ken What is the model and/or number of your Sunbeam? Thank you! Sonia in Hawaii --------------- MESSAGE bread-bakers.v106.n030.9 --------------- From: "Sonia" Subject: Quick Rise Pizza Dough Date: Sun, 23 Jul 2006 06:27:18 -1000 Here is the dough recipe we used when we had a pizza business - every pizza was made to order so we needed something that would work fast. This is a very fast rising dough, so you don't make it until you are just about ready to bake. Have all your toppings lined up and ready! Quick Rise Pizza Dough Makes one regular pizza or 4 minis. It makes great focaccia 1 1/4 cup warm water 4 Tbsp fast rising yeast (I use SAF) 1 tsp sugar I use a 4 cup Pyrex for the warm water and then mix the sugar and yeast in with a spoon. Let it stand until foamy. It will rise a lot! Mix: 3 1/2 cups flour 2 Tbsp olive oil Pinch of salt Turn oven on to 500 or 525 F, depending on weather. Measure dry ingredients into a food processor bowl and turn motor on at high speed. Add yeast mixture and mix for about 15-30 seconds. If too dry, add a touch of water. If too wet, a little bit more flour. If you hear motor straining at all, shut off immediately. If you are making more than one batch, don't double recipe. While dough is mixing prepare next yeast mixture and follow above instructions. Take out dough and knead by hand into a ball. Cut ball into fours (for the minis) and flatten into 7" squares with rounded corners. Place on pizza stone or pan (*) No need to let it sit and rise. Just a couple of minutes to let it "rest" is all, and that usually can be while you are putting on the sauce and toppings! For focaccia, let it sit a bit longer, since you do want it to rise. Spread a small amount of the sauce over each round of dough, leaving a small border all round. Put your favorite toppings and cheeses on each. Place rack in the middle of the oven. Bake for about 15 minutes (for minis, check after 10 minutes) or until crust is light golden brown. (*) Instead of buying round pizza pans, we would use the regular, low lip jelly roll pans (2 for about $11 at Costco) and our pizzas were shaped square for one order, or rectangular for a double. Another trick was: We would lift pizza out of the baking pan with very large wooden spatulas, holding both sides, place on a wooden cutting board and then cut, before putting on the serving trays. Also, it is easier to cut the pizza with a large cleaver than with a pizza wheel! Cut across, then across again and then in between. Sonia in Hawaii --------------- MESSAGE bread-bakers.v106.n030.10 --------------- From: "Ken Vaughan" Subject: New England Hot Dog Bun Date: Sun, 23 Jul 2006 10:08:43 -0800 For a novelty bread I got one of the new england hot dog bun pans from King Arthur folks. I thought it would give a "lobster roll" kind of bread. While lobsters do not grow here in the left coast, there are other good things like dungeness crabs instead. The pan comes with a recipe for a potato bread that promised to be high hassle. Here is my adaptation. My youngest son was back for the 4th of July and advised after eating about 2 loaves that it was a great bread. I use a 2 pound bread machine to make a high hydration soft dough and then bake in the oven. * Exported from MasterCook * Kens New England Hot Dog Bread - Bread machine knead - bake in New England Hot Dog pan Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour -- 12 3/4 ounces 2 tablespoons sugar -- or honey or non-diastolic malt 1/4 cup dry milk 1/4 cup potato flour -- or 1/3 cup potato flakes 1 1/2 teaspoons salt -- up to 2 teaspoons 2 tablespoons ground flax seed -- Golden preferred 2 tablespoons butter -- or margarine 1/4 cup oil 2 1/2 teaspoons dry yeast 2 each eggs 1 cup water -- up to 1 1/4 cup Put ingredients into bread machine pan in order recommended for the bread machine. Run through the dough cycle, adding additional liquid or flour to get a soft dough with high hydration Oil the new england hot dog bun pan (from King Arthur Baking Store) and put dough into the pan smoothing it to an even height. Rise until about even with the top of the pan. Bake 30 minutes in a 350-375 F oven. Test with instant read thermometer for 185 F internal temp or higher. I usually allow it to rise in the oven and just turn on the oven (my oven does not use the broiler to preheat). This pan creates a set of rectangular buns with indentations on the bottom. Separate on the indentations, cut 2/3 through and stuff with lobster salid for the classic lobster roll. Deviled ham, cheese, etc are also good fillers. Description: "makes a 2 pound loaf of soft moist sandwich bread" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v106.n030.11 --------------- From: "jeremiah sisovsky" Subject: RE: DAK Turbo II Date: Mon, 24 Jul 2006 10:31:46 -0500 Andyfrog scanned the Turbo II manual for me. WOW! One difference between the Turbo II and IV is that for the II, yeast is placed first in the machine. I'm still trying to find out the other cycles: French bread and sweet bread. I kinda know for the white bread, though being deaf, I can't hear the beep-beep-beep near the 2nd kneading cycle (the best time to add stuff like chocolate chips, raisins, etc. the book says). I'm still scared to use 3rd party cookbooks with the bread machine. But I will heed Ken's advice or compare manuals between brands. It might just require a covert operation. --------------- MESSAGE bread-bakers.v106.n030.12 --------------- From: "jeremiah sisovsky" Subject: tortillas Date: Mon, 24 Jul 2006 16:27:17 -0500 anyone make flour tortillas? Is it worth it? jere --------------- MESSAGE bread-bakers.v106.n030.13 --------------- From: "Jennifer Angelo" Subject: making bread Date: Fri, 28 Jul 2006 12:19:57 -0400 I made my first batch of bread using my own homemade starter. It was terrific! I can't believe I did it! The bread has great texture, chewy, and even, small holes throughout. It needed salt. I have read where salt kills the bacteria so I didn't put in enough. But for my first batch I am delighted! I used a loaf pan as it didn't hold its shape well. How do make a loaf to hold it's shape so I don't have to use a loaf pan the next time? Thanks so much for this list. I have learned so much. Jennifer --------------- END bread-bakers.v106.n030 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved