Date: Mon, 9 Oct 2006 00:45:10 GMT -------------- BEGIN bread-bakers.v106.n040 -------------- 001 - "jacobs" Subject: Wheat Montana Wheat Bread recipe Date: Mon, 2 Oct 2006 00:02:49 -0500 Rosemary wrote: >I bought some Wheat Montana wheat flour and would like a great >recipe for Wheat Bread. Any suggestions? Here is the WM Wheat Bread recipe, straight out of their cookbook. I purchased the book when my sister and I stopped at their deli and bakery in Three Forks, MT several years ago on our drive to Canada. Such a neat place...way out in the middle of nowhere! And such an extensive gift shop; it was difficult to limit our purchases! I haven't made this bread, so I can't give it a review. The recipe is on pg. 39 of their cookbook which has many different kinds of recipes in it. WHEAT MONTANA WHEAT BREAD 2 T. yeast 2 1/2 c. warm water (105 F) 3 1/2 c. Natural White flour 3 1/2 c. Bronze Chief whole wheat flour 4 T. honey 1 T. salt 3 T. shortening 3 T. powdered milk Dissolve yeast in warm water and let stand 5 minutes. Add flour, honey, salt, shortening, and powdered milk. Mix until well developed. Doug should be able to be stretched into a thin, transparent window. Place dough in oiled bowl and let double in size. Punch down and divide into 2 equal pieces. Flatten each piece and roll into bread loaf. Place into bread pans and let rise until above sides of pan. Bake in preheated 350 degree oven for 25-30 minutes, until golden on top. Bread should sound hollow when tapped. Makes 2 (1 1/2-pound) loaves. Good luck, JJ in South Texas --------------- MESSAGE bread-bakers.v106.n040.2 --------------- From: Terry Vlossak Subject: Problems with dough rising in a kitchen open to a family room Date: Mon, 2 Oct 2006 08:30:32 -0700 (PDT) I've read many of the suggestions for the person with this problem, and they're all good ones. What I haven't read, and please forgive me if I missed it, was anyone telling her that her rolls will, eventually, rise, draft or no draft. As long as yeast isn't dead, dough will rise. In the case of dinner rolls, these normally take longer anyway because they're usually handled so much during the shaping phase. As a pastry chef, I've made dough, raised it and baked it in a number of environments and methods, from same-day bread to 3-day bread. My experience is that a longer rise makes for a better bread, as long as the dough does not over-proof. Many thanks to the person who posted the suggestion of an overnight rise: I love the idea, and am working on the proper amount of yeast to achieve that in my breads. To the person who bought Wheat Montana flour: congratulations! You've bought a high-quality flour, and I'm sure you'll love the results. I've used it for many years. I prefer its finer grind. Use it in the same proportion as you would any other whole wheat flour, making sure your dough is still tacky when you knead it. Thanks to this list for some great recipes and much good advice. Bake on! Terry --------------- MESSAGE bread-bakers.v106.n040.3 --------------- From: "Chris R. Sims" Subject: Softer sourdough Date: Thu, 5 Oct 2006 11:30:21 -0400 I have been baking bread for about a year now, and I'm /starting/ to get a handle on the various factors that influence the flavor and texture of a sourdough bread. However, most recipes and books I have read are geared towards producing loaves with an extremely crisp, crackly crust. While I definitely love this style of bread, my girlfriend prefers bread with a softer texture & crust (her main criteria for picking out bread in the grocery store is "squishiness"). In the interest of seeking a compromise, I am trying to figure out how to produce a sourdough loaf with all the sour flavor & keeping quality, but without the extreme crackly crust. I imagine it would be possible to conduct dozens of experiments to come up with an answer, but I am hoping to draw on the considerable expertise of this mailing list. Here are some factors that I have considered: Possible factors: * Baking on a sheet pan rather than stone. This one seems promising, but will it impact oven spring? I would prefer not to lose bread volume, if possible. * Baking at lower temperature for longer time. Would this give a softer crust? * Duration of final proofing. I have been retarding the dough in the fridge overnight before baking in order to increase flavor. But does retarding also result in a crisper crust? * Hydration of dough. It seems like a dryer dough would have a softer crust, but I'm not sure. (I'm basing this on the extra-crisp crust of high-hyrdation breads like ciabatta, but I can't really grasp the physics or chemistry of why this should be so * Oven steam. Would adding less steam result in a softer curst? Or is it the other way around? * Adding fats. I would prefer to avoid this one, but would adding milk, oil, or butter influence crust texture? Obviously, a basic requirement is not losing the great flavor of traditional sourdough. If anyone has any expertise or insight into the best manipulation or combination of factors, I'd certainly love to hear about it! Thanks, -Chris --------------- MESSAGE bread-bakers.v106.n040.4 --------------- From: debunix Subject: Re: Looking for wheat bread recipe Date: Sun, 1 Oct 2006 21:05:05 -0500 >I bought some Wheat Montana wheat flour and would like a great >recipe for Wheat Bread. Any suggestions? Rosemary, what kind of wheat bread are you looking for? I usually find the best whole wheat recipes are the best recipes for white flour plus extra hydration and sometimes a bit of gluten flour to adjust for the greater liquid requirement of my whole wheat flours. That said, my favorite bread for sandwiches or toast or cinnamon rolls is the buttermilk bread from the laurel's kitchen breadbook (a whole book of whole wheat recipes); my favorite crusty baguette is pain l'ancienne from the breadbaker's apprentice. If you're not sure you want to go 100% whole wheat, this is a nice 50:50 bread: http://www.well.com/user/debunix/recipes/NormansBread.html I've put some notes on substituting whole wheat for white flours here: http://www.well.com/user/debunix/recipes/WholeBaking.html#Substitutions Hope that helps. Diane Brown in St. Louis http://www.well.com/user/debunix/recipes/FoodPages.html --------------- END bread-bakers.v106.n040 --------------- Copyright (c) 1996-2006 Regina Dwork and Jeffrey Dwork All Rights Reserved