Date: Sat, 25 Apr 2009 08:45:05 GMT -------------- BEGIN bread-bakers.v109.n016 -------------- 001 - Andy Nguyen Subject: Re: I need some advice about Bread in 5 Minutes Date: Fri, 24 Apr 2009 12:09:58 -0400 (EDT) "Tom" wrote: >Subject: Re: I need some advice about Bread in 5 Minutes >Date: Sun, 29 Mar 2009 09:59:32 -0700 > >Lately, I make 2 loaves a week using this method. This dough is >very wet, so wet you don't "handle" it like a more traditional dough. >[...] >I use a technique where after the 18-24 hour ferment, I stretch and >fold the dough then place it on a piece of parchment paper (about 18 >x 18 inches). I then place the parchment paper and dough in a >colander for the 2-3 hour rise. I then lift the parchment paper and >dough out of the colander and place the whole thing in my preheated >vessel, cover and bake. That's exactly what I do as well: use parchment paper. But I use a piece of around 8x8. I just need enough "non-stickness" to be able to move the chunk of dough. "Schmitt, Barbara E." wrote: >Subject: moving bread from peel to stone; another question on 5 minute >Date: Mon, 30 Mar 2009 10:02:17 -0400 > >Lynn noted that she had difficulty moving the bread dough from the >peel to the stone in the oven. I have never mastered this either -- >but if you put parchment paper under the dough, you can slide it, >paper and all, right onto the stone. That's what I do for French bread. I fold parchment paper into a kind of "French bread mold", with three "channels" for three loaves. I use that on a rimless cookie sheet. I can slide the whole deal into the oven. I remove the paper the first time I open the open to turn the loaves, at about 15 minutes in. I find I can reuse the paper for 6-7 bakings before it gets too brown and brittle for use. >Then you can remove the paper partway through the baking process or >(what I do) just leave it there and peel it off when you take the >bread out of the oven. I know there are purists on the list who will >be horrified, but it works like a charm for me. : They can't argue with the result though! >Now for my question -- I have made the 5-minute basic recipe a >number of times (and yes, Lynn, I keep the dough very wet; I don't >so much shape it as plop it). While the crust is fabulous, the >interior is gummy, even though (i) I am using all purpose flour >rather than bread flour, and (ii) I am cooking it to an interior >temperature of 205 degrees. Anybody have any suggestions? I used to have that issue too. I second the suggestion of a longer bake time. If the loaf gets too brown, try baking at a lower temperature. Andy Nguyen --------------- MESSAGE bread-bakers.v109.n016.2 --------------- From: D Johnson Subject: Re: what is a jug net? Date: Mon, 20 Apr 2009 09:10:37 -0700 (PDT) A "jug net" is an old-time covering for a pitcher or jug. Basically a small piece of cotton cloth, and the edges usually had decorative bead netting. The cloth kept things out of the jug/pitcher, and the weight of the bead trimming held the cloth in position. --------------- END bread-bakers.v109.n016 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved