Date: Sat, 22 Dec 2007 09:17:29 GMT -------------- BEGIN bread-bakers.v107.n037 -------------- 001 - Tarheel_Boy@webtv.net ( - Re: sourdough taste 002 - Adam Fields Subject: Internal structure problems Date: Tue, 18 Dec 2007 12:23:11 -0500 I frequently find that my homemade loaves have internal structure problems. The texture is good, and the crust is strong, but when cut into slices, the slices don't hold together - they tend to break into four roughly equal pieces pretty easily. I see this on both country white and whole wheat loaves, but not on every single loaf, and I'm not sure what the common thread is. Do you know what could be causing this? Thanks! --------------- MESSAGE bread-bakers.v107.n037.3 --------------- From: "mrsu@juno.com" Subject: substitution question Date: Fri, 21 Dec 2007 14:56:34 GMT Is it possible to substitute garbanzo beans or another kind of dried bean for soybeans in bread? I would like to make some soybean bread recipes in one of my books but I am unable to have soybeans because they give me migraines. I also need to know if there is a substitute for yogurt in breads. I am trying to get some variety in my "safe" foods, especially bread, but since I have to avoid so many foods because of food sensitivities and migraine triggers I would like to know what I can safely substititute without making the changes and ending up with a brick. I hope my questions make sense, I know what I am trying to ask but I'm not sure if it came out right. Melissa --------------- MESSAGE bread-bakers.v107.n037.4 --------------- From: "Gary Van Gelder" Subject: Wicker baskets vs Willow Banneton Date: Fri, 21 Dec 2007 09:38:07 -0600 Bob et.al. To either avoid or create confusion! here are more comments on the "Banneton" and wicker basket substitutes. As anyone who has looked knows, there are some very nice, willow (or some other 5/16-3/8 in diameter "reed, cane or coil") bannetons AKA brotform, brotforme, bread mold, for $11-30 depending where you buy them (est, from memory). These are not woven but the thick willow cane is fastened edge to edge without verticle staves, and the large diameter of the wood coil leaves a nice imprint on the finished loaf. You can google bannneton for sources. The substitutes I have found and used, from Pottery Ridge, Cost Plus etc, are wicker, smaller diameter weave material, reed, cane, flexible willow twig, etc (1/8 in dia.), not tightly woven, and woven in a typical stave-weave. They do not leave a "nice pattern," but serve the purpose of supporting a "soft-I want to flatten" dough during the final rise. I line with plastic film or tight woven tea towel dusted with rice flour. These oval to round, 5 inch to 8+ inch diameter baskets cost about $2 each. Gary/Houston --------------- MESSAGE bread-bakers.v107.n037.5 --------------- From: "Gary Van Gelder" Subject: Update on rye, garlic, roasted onion baguettes for slicing Date: Fri, 21 Dec 2007 19:03:27 -0600 "crisps" for smoked fish and other goodies. Summary: a success. Made 1200 grams of Mike's New Bohemia Rye, scaled down from his recipe, but corrected the salt to 2%, no caraway seeds, added 2 T gluten, rye/bread flour same as Mike's ratio, made the hydration closer to 68% with extra bread flour. Split into three 400 gram loaves. Dough was not as sticky, but still soft and needed support. Then added 2 T roasted onion, or 1 T roasted crushed garlic and left one plain, see note below. After proofing, hand shaped into thin baguettes, about 16 inch long and 2 inch dia. Proofed in couche to keep shape, used flipping board to transfer to peel, sprayed with water, slashed and baked at 450 F for 10 minutes. Spritized once at 3 mintues. Finished at 400 F until internal temp was 210 F. The onion taste came through nicely. The roasted garlic pretty much got lost in the rye. Second series was all white bread flour, same SD starter. Made three 350 gm long bagette loaves: 1 roasted onion, one roasted garlic other plain. Same shaping, proofing and baking method. The garlic flavor came through load and clear, the onion was good also. They are on their way to cental TX for Christmas with 2 grandkids. Plan is to slice thinnly, crisp in oven and use for smoked steelhead trout, cheese and other things folks might bring. Roasted Onion: Cut sweet onions into 1/4 in slices and then quartered each slice, coated lightly with olive oil and roasted in 400 F oven until some pieces just started to carmalize. Added 2 T of the roasted bits to the loaf. Seemed to be the right amount. Just flattened the dough piece, added layer of onion, then folded and kneaded until blended in. Then proofed, shaped and baked. Roasted garlic: Cut the top off of a whole "garlic bulb" exposing the dozen or so garlic segments. Then cut the bottom off, that would work better on a bandsaw then a kitchen knife!!! Set on aluminum foil, added 1 T olive oil, closed up Al. foil to make a pouch, roasted at the same time as the onions and just as long. Removed foil, and "popped" each segment into a bowl and crushed with fork. Yielded 2 T crushed roasted garlic. Added to dough same method as onion. Dr. G. TX Gary gvangelder@earthlink.net --------------- END bread-bakers.v107.n037 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved