Date: Mon, 16 Jun 2008 04:14:05 GMT -------------- BEGIN bread-bakers.v108.n023 -------------- 001 - sariah Subject: Cosi Bread--Mary Flack Date: Sun, 08 Jun 2008 20:05:59 -0700 About a year or so ago I also posted to the list asking if anyone had the Cosi bread recipe, but no one did. I have searched high and low to find it, but alas, no luck If anyone ever gets it, please do let us know. Sariah --------------- MESSAGE bread-bakers.v108.n023.2 --------------- From: Roel Wyman Subject: Re: baking temperature Date: Mon, 09 Jun 2008 22:36:49 -0400 Here's an interesting twist on the need (or not) for thermometer-accurate bread baking. Last Friday I had prepared Challah as usual, only to discover that the oven at the cottage would not heat past 150 F. (It turned out that one of the fuses had blown, but I only discovered that the next day). The chicken was slow-cooking on the barbecue, the next door neighbour was not home and the microwave was not convection, so I was at a loss. The balls of dough were rising nicely in the pan and had got half way to the top, but what to do? I noticed that a certain setting of the barbecue knobs gave a lid thermometer reading of 350 F, so when the chicken came out the bread pan went in on the right side, with the flame on the left to avoid burning the bottom. The bread rose slowly until it was a good 4 inched above the top of the pan and baked thoroughly to a crisp golden brown with no light spots and no burning in about 50 minutes. In fact, I have never gotten loft like that! I think I came as close to hearth baked quality as I am ever likely to do, and next week I think I'll try it again with a different kind of loaf. Roel --------------- MESSAGE bread-bakers.v108.n023.3 --------------- From: Bill Heffron Subject: Oven Temps Date: Tue, 10 Jun 2008 07:12:31 -0700 (PDT) The on-going discussion of oven temperatures is very interesting/helpful. I'm a home baker of 20 or so years, who over the past 2 or 3 years is trying to hone my bread baking skill. My objective is to produce the best simple bread (flour, yeast, salt and water) that I can. My final bread is a baguette. I would like some help please. Currently I start with a pre-ferment that sits about 6 hours, then made into a dough, which after rising about 2 hours is formed into baguette and sits in refrigerator for 12 to 16 hours. I have used all AP flour, 50/50 AP and bread flour, and now recently incorporated degrees of patent flour. I started at 450 F, but found the bread withstood 515 F (thinking more was better) so I pressed the temps until this recent discussion. I'm losing my way! My oven has convection capability so have tinkered there as well. I may be totally off base, but what I think I'm looking for is a snapping/crinkly crumb with miche that has small uniform texture. Incidentally doesn't French bread lose its definition to say Italian (or something else) if enrichments are added? I will greatfully accept any or all suggestions that help produce good French bread at home. Bill --------------- END bread-bakers.v108.n023 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved