Date: Sat, 11 Oct 2008 07:19:40 GMT -------------- BEGIN bread-bakers.v108.n037 -------------- 001 - "Ilene Rachford" Subject: Artisan Bread in Five Minutes a Day: The Discovery That Date: Sun, 5 Oct 2008 06:46:14 -0400 Home Baking Does anyone have this book, by Jeff Hertzberg and Zoe Francois or used any recipes from it ? I have used one recipe I found somewhere for a plain white bread that I modified with some whole-grain flour and just loved it! I mean, here is a dough that you don't knead at all and you leave in the frige for up to two weeks and take out what you want to bake. It doesn't take as long nor is it as time-consuming as the no-knead from Sullivan St. Bakery, yet it still turns out wonderful artisan bread (just judging by my experience with the white bread recipe). I am thinking about buying the book and would appreciate any feedback if any of you have experience with the book and the recipes. Thanks! --------------- MESSAGE bread-bakers.v108.n037.2 --------------- From: Michael Fross Subject: Re: pizza stones Date: Sun, 05 Oct 2008 07:12:41 -0500 "Allen Cohn" asked: >Has anyone used: >http://www.bakingstone.com/ Hello, I've had one of their larger stones in my oven for about 2 years. It is fantastic. I looked around quite a bit at hearth kits, and other stones, and settled on this one and have been very happy. One note is that when I make pizza, you do have to let it heat up quite a bit as it's a big stone. I let it go 45 min to 60 min at temperature. Michael --------------- MESSAGE bread-bakers.v108.n037.3 --------------- From: "Mary Fisher" Subject: Re: stones Date: Sun, 5 Oct 2008 14:41:48 +0100 We had a round marble 'cheese board' which I never used for cheese because I prefer wood (it's kinder to knives). I put it in the oven to bake a pizza and it worked very well so I reminded Spouse of the piece of 3/4" thick white marble propped up in the garden and he cut a piece to fit my oven. I've used both of them so much as baking stones that they've turned deep brown. They don't need to be greased or corn-mealed, when the stones are hot the shaped dough just goes straight on them. I expected them to crack but they haven't and if anything is spilled on them they're easily removed and cleaned. They've also been dropped and otherwise mistreated, they seem to be impervious to any harm. Mary --------------- MESSAGE bread-bakers.v108.n037.4 --------------- From: TeresaG715@aol.com Subject: pizza stone Date: Sun, 5 Oct 2008 10:09:52 EDT So what happens when you have a big expensive stone and something greasy drips all over it (say, for example that you dump the toppings of a long cooked broccoli and meunster pizza completely on the stone). When that happened with my tiles I just threw them out. . . I was glad that I didn't have an expensive big pizza stone (which I had been coveting before realizing that I had stacks of unglazed tiles in my basement). . . . What I'm asking is how do you get a dirty stone to stop smoking? Teresa --------------- MESSAGE bread-bakers.v108.n037.5 --------------- From: MA Subject: Re: machine bricks & Limpa break Date: Sun, 5 Oct 2008 08:44:23 -0700 For Wendy: For bread machine bread try to use bread flour. It has a higher protein count. Also, be sure to add the yeast using the bread machine directions. You need to keep the yeast away from liquids, especially when using the timer. Here's a TNT recipe for Limpa bread. Swedish Limpa by Beatrice Ojakangas 14 ounces active dry yeast, 1 package 1/4 cup warm water, 110 F 2 cups milk, scalded and cooled 1/2 cup dark molasses 1/2 cup vegetable oil 1/2 cup brown sugar, packed 1 1/2 teaspoons salt 1 1/2 teaspoons caraway seeds 1 1/2 teaspoons fennel seeds 1 1/2 teaspoons anise seeds grated orange peel, from 1 orange 1 1/2 cups rye flour, stirred 5 cups flour, up to 6 cups total In a large mixing bowl, stir yeast into warm water; let stand 5 minutes to soften. Stir in milk, molasses, vegetable oil, brown sugar and salt. Crush caraway seeds, fennel sees, and anise seeds in a mortar and pestle, or pour into a plastic bag and pound with a hammer. Add crushed seeds, orange peel, and rye flour to yeast mixture. Beat until smooth. Add 1 cup at a time, beat in enough all-purpose or bread flour to make a stiff dough. Turn out onto a lightly floured board. Cover with a dry cloth; let stand 5 to 15 minutes. Wash and grease bowl; set aside. Grease 2 round 8 or 9-inch cake pans (I have also placed the rounded bread dough onto a baking sheet to rise and bake as freeform loaves). Set greased pans aside. Add flour as necessary, knead dough until smooth, about 10 minutes. Place in greased bowl, turning to grease all sides. Cover and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours. Punch down dough and divide in half. Shape each half into a round loaf. Place in greased cake pans or place freeform onto baking sheet as mentioned previously. Cover and let rise again for another hour until doubled. Bake at 375 F for 35 minutes or until loaves sound hollow when tapped. Let cool on wire racks. Makes 2 loaves. --------------- MESSAGE bread-bakers.v108.n037.6 --------------- From: May F Rolle Subject: Bread Machine Bricks Date: Sun, 5 Oct 2008 10:51:40 -0500 There is a 99+% that the editor is correct. If using bread flour does not work I have two suggestions. Ask someone else to try the machine. Unfortunately if we make a mistake we tend to make the same mistake over and over again. Mix your bread on the dough cycle and bake it in the oven. If that does not work it is possible that you got a lemon. Good luck May --------------- MESSAGE bread-bakers.v108.n037.7 --------------- From: Jessica Weissman Subject: perforated sheet pans Date: Sun, 05 Oct 2008 18:36:54 -0400 I've recently started making thin breadsticks, and gotten great results from a perforated scalloped breadstick pan. Chicago metallic no longer makes them, alas. Has anybody tried standard flat perforated pans for breadsticks? Is there a good source for half-sheet perforated pans? Thanks, Jessica --------------- MESSAGE bread-bakers.v108.n037.8 --------------- From: "Kim McEuen" Subject: bread machines Date: Mon, 6 Oct 2008 15:47:19 -0400 I have much better luck with the "bread machine" yeast! Bread flour is a must, and with mine, it said to put in room temp. water. I didn't notice that instruction at first and put in warm water the and it rose and fell too quickly and was a deflated loaf by the end. Now I use it only on the dough setting because I'm into sourdough and must be flexible in that second rising. Regards, Kim in PA (new to the list) --------------- END bread-bakers.v108.n037 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved