Date: Mon, 19 May 2008 06:29:19 GMT

-------------- BEGIN bread-bakers.v108.n019 --------------

    001 - irene@trilliumwoods.com   - RE: Question about non-diastic/diastic malt powder
    002 - arnoldi@bellsouth.net     - internal temperature of bread
    003 - Guy Snape <guy@snapefamil - Re: when is it ready?
    004 - rtower9987@comcast.net    - Fig Bread
    005 - "Steve Gomes" <finnygomes - light airy bread

--------------- MESSAGE bread-bakers.v108.n019.1 ---------------

From: irene@trilliumwoods.com
Subject: RE: Question about non-diastic/diastic malt powder
Date: Sat, 10 May 2008 06:56:30 -0700


Thank you All and Leigh for your replies. They really helped.

~ irene



--------------- MESSAGE bread-bakers.v108.n019.2 ---------------

From: arnoldi@bellsouth.net
Subject: internal temperature of bread
Date: Sat, 10 May 2008 08:04:14 +0000


I recently baked a Challah for a friend and baked it for the normal 
35 min at 350F - I tested it with a stainless steel prod & it came 
out clean. I was told later on that the middle insides were unbaked [ 
I was horrified to hear such bad news].

I am from now on going to use a thin thermometer to make sure that my 
breads are completely baked. now here is my question: what internal 
bread temperature should I reach for the bread to be fully baked ?

thanks for any advice

Mike Arnoldi
Atlanta, Ga



--------------- MESSAGE bread-bakers.v108.n019.3 ---------------

From: Guy Snape <guy@snapefamily.org.uk>
Subject: Re: when is it ready?
Date: Sat, 10 May 2008 18:38:02 +0100


"Steve Gomes" <finnygomes@msn.com> wrote:
>Now that I am using the slow rise method, putting the dough in the 
>fridge over night and shaping it the next day I don't know exactly 
>when to put in the oven.

A good basic guide is to poke the dough gently with your finger. If 
it springs back again quickly, it's not proved long enough; if it 
does it gradually, it's ready.

- guy



--------------- MESSAGE bread-bakers.v108.n019.4 ---------------

From: rtower9987@comcast.net
Subject: Fig Bread
Date: Thu, 15 May 2008 22:26:05 +0000


Hi All,

I've been lurking here for awhile but not written for sometime. I had 
lunch today at a place called Romesco's in New Smyrna Beach in Fla. 
and had the most incredible bread. It was a Fig Bread and it was 
wonderful. I couldn't get the recipe as its made by an outside 
vendor. Does anyone have a recipe for this bread? It almost had a 
texture of chewyness to it but not sticky.

Any help would be appreciated.

Thank you,
Debbie for New Hampshire



--------------- MESSAGE bread-bakers.v108.n019.5 ---------------

From: "Steve Gomes" <finnygomes@msn.com>
Subject: light airy bread
Date: Thu, 15 May 2008 20:48:56 -0600


I want to make light long Italian or French bread that is light for 
sandwiches. I tried the rise over night. The bowl was in a plastic 
bag no air closed tight. I shaped the loaves on the cookie sheet and 
stuck them in a big plastic bag and maybe didn't let them rise long 
enough. Baked at 400F for 30 minutes and inside was doughy and heavy. 
I have been searching the net and find that in order to make light 
airy bread you need to rise fast at a warmer temp. What should I do?



--------------- END bread-bakers.v108.n019 ---------------



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