Date: Sun, 5 Oct 2008 06:36:55 GMT -------------- BEGIN bread-bakers.v108.n036 -------------- 001 - "Keith Johnson" Subject: Re: stones Date: Sat, 27 Sep 2008 16:04:34 -0700 Same here. Like Andy Nguyen, I use unglazed clay floor 12x12 tiles from Home Depot. Yep, do need to replace 'em now & then because they'll break. But they work OK broken too. www.thephotoshopguy.net --------------- MESSAGE bread-bakers.v108.n036.2 --------------- From: "Steve Gomes" Subject: stones Date: Sat, 27 Sep 2008 17:58:56 -0600 Thank you all for the info on stones and tiles. I thought of the tile idea but then I found it more convenient to have one stone as it is designed to hold the heat. So I bought a stone 3/4 inch thick from and it is great. You leave it in the oven all the time. Ten year warrantee. --------------- MESSAGE bread-bakers.v108.n036.3 --------------- From: "Allen Cohn" Subject: Re: pizza stones Date: Sat, 27 Sep 2008 18:16:36 -0700 Has anyone used: http://www.bakingstone.com/ Review, please? Thanks, Allen SHB --------------- MESSAGE bread-bakers.v108.n036.4 --------------- From: Paul Subject: good reading for bakers Date: Sun, 28 Sep 2008 05:12:34 -0500 "Good Bread is Back" by Steven Laurence Kaplan, about the struggle to return french baking to its roots. In addition try his "The Bakers Of Paris and the Bread Question 1700-1775" ==== If at first you don't succeed, destroy the evidence. --------------- MESSAGE bread-bakers.v108.n036.5 --------------- From: steve and wendy stumpf Subject: need some help with bread machine breads Date: Mon, 29 Sep 2008 08:16:52 -0700 (PDT) Hi all, I recently got a bread machine. I have watched the video, read the books and made 2 flour bricks and 1 sorta brick. I measured carefully and accurately. I used the ingredient order I was told to use. My only difference was I used unbleached flour instead of Bread flour. I have done this plenty of times for hand made breads with no loss of quality. My problems are these: I get a very dense loaf 2 of 3 times I did this. The center sinks and it never gets a nicely browned top. The bricks were hard all the way around. Hubby is a mason by hobby but I don't want to make him bricks. The two times I got such hard bricks I used the timer feature and didn't remove immediately, so I thought perhaps it was from getting stale, but my handmades never staled that fast. Any and all help will be appreciated. I do not lift the lid at any time during the process either since that is a big no no from the books. I even thought it might be my yeast and on one loaf I upped the amount by doubling and the third time I used new yeast altogether. The old stuff still does well on hand mades. Is this a mental block I have? Or is this in some way me doing something the machine doesn't like so I can have an excuse to not use this machine? This could make me paranoid, if it lasts long enough. How long did it take other bread machine users to get good results? wendy in pa [[Editor's note: It's the flour. When you knead by hand, you can compensate for the lower protein content of unbleached flour by kneading more. The bread machine assumes that you're using bread flour and kneads accordingly - which is not enough for your unbleached flour.]] --------------- MESSAGE bread-bakers.v108.n036.6 --------------- From: klzucker@aol.com Subject: Re: Digest bread-bakers.v108.n035 Date: Tue, 30 Sep 2008 10:23:25 -0400 I was recently in Sweden and had delicious Swedish limpa bread.? Does anyone have a recipe or know where I could get one? Thanks - karen z [[Editor's note: , enter limpa in the "search recipes" box, click search and you'll find 10 recipes. Most recent is from 1997 - anyone have any more?]] --------------- END bread-bakers.v108.n036 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved