Date: Mon, 19 Mar 2007 06:01:56 GMT -------------- BEGIN bread-bakers.v107.n010 -------------- 001 - "Gene Haldas" - Communion bread 009 - Piper965@aol.com - Paddle Question 010 - "Joyce Esfeld" Subject: No kneed bread Date: Mon, 12 Mar 2007 23:27:13 -0400 I have baked perhaps two dozen No Kneed Bread and they all came out great. I sent the recipe to my daughter and she had a messy experience with it. The dough was overly wet and there was water in the bottom of the bowl after the 18 hour rise. She used a stainless steel bowl. Could that have been the problem? I have read about making sour dough starters where they warn you not to use a metal container. I would appreciate a possible explanation Gene --------------- MESSAGE bread-bakers.v107.n010.2 --------------- From: "Ken Vaughan" Subject: Making better "kid bread" Date: Sun, 11 Mar 2007 07:36:05 -0800 I have to respond, with a big grin on my face, remembering when we had kids at home and the comments about the home baked bread. I was never able, nor tried to replicate Wonder Bread. I did and still do make mostly whole grain loaded breads. I was able to make a pretty good soft white bread that was popular with the kids using potato breads. Both use of potato water, leftover potatoes, instant mashed potato, or potato flour all worked. This was done as an occasional treat. Use of a little more oil will likely keep the bread texture better a little longer. I tend to use bread flours and add gluten flour (Bob's Red Mill is available here in Juneau) to get reduced crumbly factor. If you are using whole grain flours, the extra strength of the gluten flour helps. I only get to make bread about once a month now (I had weight loss surgery about 6 months ago and bread in small quintiles is now a rare treat) and slice and freeze it (with wax paper between slices), so the standard whole grain rich hearth breads are mostly what is made as that is what my wife prefers. The Freezer will keep the bread from going stale as fast. By the way -- the kids still remember the homemade breads and the whole grain ones or the carrot crescent rolls are the most memorable. Ken in Juneau --------------- MESSAGE bread-bakers.v107.n010.3 --------------- From: "Matthew Adler" Subject: Re: Classes to take? Date: Sun, 11 Mar 2007 11:47:42 -0400 The two best options would be King Arthur's Baking School in Norwich, Vermont or the San Francisco Baking Institute. Matthew Adler --------------- MESSAGE bread-bakers.v107.n010.4 --------------- From: Michael Fross Subject: Wood Fired Bread Oven Date: Sun, 11 Mar 2007 10:57:39 -0500 "D.D.Jackson" wrote: >I also expect to build myself a wood-fired bread oven over the next >year or so. I would love to see your plans for the wood fired bread oven. After having pizza and bread baked so wonderfully from them, I'm itching to see what it would take to build one for home use. I'm thinking about doing something on my concrete deck. Mind sharing your plans? Michael --------------- MESSAGE bread-bakers.v107.n010.5 --------------- From: Gloria Subject: Building a wood-fired bread oven Date: Sun, 11 Mar 2007 10:14:56 -0700 (PDT) Regarding D.D. Jackson's inquiry about building a wood-fired bread oven, the North House Folk School in Grand Marais, Minnesota, lists: Ovencrafting, Building The Wood-Fired Bread Oven, with Derek Lucchese (3 days). Check out www.northhouse.org. Gloria Linnell --------------- MESSAGE bread-bakers.v107.n010.6 --------------- From: Roxanne Rieske Subject: Re: Texture question Date: Sun, 11 Mar 2007 11:15:07 -0600 Lisa W. wrote: >I bake a simple bread recipe that I have a question about. My kids >would like it to have the texture of store bought bread. Mine >crumbles easily and seems dense. The recipe only calls for flour, >honey, oil, salt, water, and yeast. Should I add something else or >do something different? I mix by hand and I follow the time line >given. I would appreciate any help. I would suggest replacing the oil with softened butter (or at least half of the oil with butter). Also,, consider adding some dry whole milk powder (which you can find online and at some Whole Foods markets). I would use about 1 tbs for every 4 oz of water that is used in the dough. Also, an excellent product to try is Lora Brody's Bread Dough Enhancer; it helps to improve the texture of bread dough; it's a combination of wheat gluten, vitamin C, and diastic malt powder. I usually use about 1 TBS for every cup of flour. These additions will make a remarkably improved loaf, but it won't be quite as close to store bought bread, because those types of breads usually contain a whole host of stabilizers and chemical additives to improve the texture and feel, but I believe the taste and nutrition of home baked bread more than makes up for all that. Hope this helps! Roxanne Rieske --------------- MESSAGE bread-bakers.v107.n010.7 --------------- From: "Barbara Ross" Subject: Can anybody tell me where to get this bread pan?? Date: Sun, 11 Mar 2007 14:42:26 -0400 I picked up a bread pan at the thrift shop that is PHENOMENAL but too long (12") and I would like to get a few maybe 9" pan. It is nonstick, very heavy, the metal is rippled and there are tiny pin sized air holes along the bottom edge. It's PERFECT but I can't find it any place. I've gone to every store in the world, looked online, and even went to a commercial kitchen supply place but nobody ever saw one like this. If anybody has and can tell me a company name, or even better, a website, I would be forever grateful. THANKS Barb --------------- MESSAGE bread-bakers.v107.n010.8 --------------- From: Pat Hawn Subject: Communion bread Date: Sun, 11 Mar 2007 19:50:10 -0400 I'm in charge of providing Communion bread for my church. I've baked sourdough, purchased French baguettes, Italian, Hawaiian and many other breads. We do "intinction" (also called "rip and dip"), so the bread has to hold up to the grape juice. Every type of bread I have tried either disappears in the juice or leaves a LOT of crumbs on the floor of the sanctuary. It's gotten to be almost a joke. A few months ago I made sourdough. It turned out to be very tough to tear. When the pastor handed me the loaf so I could pull off a piece, she said "May God give you strength!" It was all I could do to not burst out laughing. So, what kind of breads do you suggest? (We don't insist that it be unleavened.) Or, how can I get my sourdough to not be so chewy? Pat Hawn home baker and webmaster of www.ccuvab.org Virginia Beach, VA --------------- MESSAGE bread-bakers.v107.n010.9 --------------- From: Piper965@aol.com Subject: Paddle Question Date: Sun, 11 Mar 2007 20:42:43 EDT Hi, I am still experimenting with the Breadman Plus TR845 I acquired. Seems like the bread is difficult to release from the pan. I think it is the paddle that sticks in the bread. Has anyone tried removing the paddle just before the rise setting begins? Thanks, Jim --------------- MESSAGE bread-bakers.v107.n010.10 --------------- From: "Joyce Esfeld" Subject: re: texture question Date: Sun, 11 Mar 2007 22:35:11 -0600 Lisa, Can you give us more information regarding the type of flour you are using and the technique? You mentioned mixing by hand. 1) Did you only "mix" the bread, or did you knead it as well? 2) How long did you knead the dough? 3) Did you use wheat flour only? 4) What type of yeast did you use? How/when did you add the yeast? 5) How many times did you allow the bread to rise? 6) Did the loaf double in size before baking? 7) Are you wanting to replicate loaves of bread such as Wonder bread, American home style breads or artisan breads? The crumbly texture you described can be from underdevelopment of gluten. Batter breads are generally crumbly and do not have a "store-bought" bread texture. You described a lean dough with very few ingredients. The protein (gluten) In wheat flour is the ingredient that holds the loaf together when it is properly kneaded. Please fill in the blanks and we will be happy to assist you achieve a great loaf. My first impression is that to achieve the texture that you are wanting will require additional kneading. Joyce Serious Home Baker American Style breads achieved Artisan/European style breads desired --------------- MESSAGE bread-bakers.v107.n010.11 --------------- From: Dave Glaze Subject: Re: classes to take Date: Sun, 11 Mar 2007 20:44:38 -0700 Hi D.D. Jackson, I have taken a few one week courses at San Francisco Baking Institute and I recommend them. The instructors, the lectures, and the hands on bread making were excellent. You can view their offerings at http://www.sfbi.com The one week courses are listed under Five Day Workshops where you will also find a link to their calendar. I'm sure there are other excellent courses in different parts of the country. Hope this helps Dave Glaze home baker Powell River, BC Canada --------------- MESSAGE bread-bakers.v107.n010.12 --------------- From: "Joyce Esfeld" Subject: Re: Texture question Date: Sun, 11 Mar 2007 22:45:37 -0600 Lisa, I am sending a recipe that has a similar mouth feel to the Pullman loaves of white bread at the supermarket. It is a basic white bread and has a soft fine crumb. It contains fat and milk that your previous recipe does not contain. These both affect the crumb. White Bread Recipe From: Kansas Wheat Commission Yield: 3 loaves Amount Measure Ingredients -------- ------------ -------------------------------- 2 packages active-dry yeast 1 cup water -- 110-115 F 1 1/4 cups milk -- scalded 3 tablespoons sugar 1 tablespoon salt 2 tablespoons shortening 7 1/2 cups bread flour Dissolve yeast in warm water. Scald milk and add sugar, salt and shortening. Cool to 110 F. Add to yeast mixture with 4 cups flour. Beat well. Add additional flour to form smooth dough. Knead about 10 minutes. Place in greased bowl. Let rise until doubled. Punch down. Divide into 3 equal pieces. Let rest, covered for 10 minutes. Shape into loaves. Place in lightly greased pans. Allow to rise again. Bake in preheated 375 F oven 30-35 minutes or until lightly browned. Remove from pans and cool on wire rack. Joyce Serious Home Baker American Style breads achieved Artisan/European style breads desired --------------- MESSAGE bread-bakers.v107.n010.13 --------------- From: "James Roush" Subject: pizza recipes Date: Mon, 12 Mar 2007 11:32:02 -0400 I'm looking for a really good, slow-rising pizza dough recipe and an equally tasty tomato sauce for it. I've got Reinhart's American Pie, and like it a lot, but would just like to try out some new recipes. Jim --------------- MESSAGE bread-bakers.v107.n010.14 --------------- From: "Allen Cohn" Subject: Re: Texture question Date: Mon, 12 Mar 2007 11:19:54 -0700 Hi Lisa, Three suggestions: * A drier dough. In general, wet doughs produce bigger holes. For a finer crumb you probably want 60-65% hydration. * Bake to a lower internal temperature, say 190F instead of 205F for a rustic, crusty bread * Knead more. The crumbly quality may indicate that the gluten isn't developed enough. A stand mixer can *really* help with this. But even without one, try mixing all the ingrients together...let stand for 20 minutes...THEN do your thorough kneading. The 20 minute rest time is similar to the "autolyze" process...it lets the proteins hook up together all by themselves without kneading. Then part of the work is done for you and you don't have to do as much kneading. ***** I'd also suggest that for a familiar "sandwich loaf" taste you might want to substitute milk for some of the water or add non-fat dry milk to the mix. Finally, the group might be better able to help you if you post the actual ingredient list and procedure. I hope this is of some use. Best, Allen Home baker San Francisco --------------- END bread-bakers.v107.n010 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved