Date: Mon, 21 Mar 2011 07:04:36 GMT -------------- BEGIN bread-bakers.v111.n012 -------------- 001 - Mike Avery Subject: Bagels Date: Sun, 13 Mar 2011 07:53:07 -0500 "Allen Cohn" commented: > Subject: RE: Homemade bagel questions > Date: Mon, 7 Mar 2011 01:03:30 -0800 > > * what's "overly" chewy? Real bagels are darn chewy. > * bagels are typically made out of very high protein flour--14% or > so. At the very least use bread flour, not AP (as the referenced recipe does) > * for the great taste, bagels are typically rested after forming (but > before poaching) overnight in fridge > * the dough is usually very dry (50-55% hydration) > * the poaching liquid is usually made alkaline by adding baking soda > or baked baking soda--this gives the correct exterior > * Barley malt is often added to the poaching water--also helps with > exterior of bagel > * they only need to be poached 30-60 seconds per side > * I bake at 450F, not 375 as in referenced recipe All are good comments. I haven't used baking soda. George Greenstein didn't use it in "Secrets of a Jewish Baker" so I never thought to do so. I hate to toot my own horn, but my bagel recipe is mentioned quite often at the fresh loaf. One person says that while Reinhart's recipe is good, Jeff Hamelman's is better, but mine is the best. My recipe is a sourdough adaptation of George Greenstein's recipe that came out quite well. When we were running our bakery New York ex-pats stopped me on the street with tears in their eyes, telling me that my bagels took them home to a New York that was no longer there. I think I do a fair job of explaining they process in the web page, so look at http://www.sourdoughhome.com/sourdoughbagels.html for my sourdough bagel recipe. One quick warning note. Bagels will destroy mixers! The dough is very, very dense and you should not mix more than 4 bagels in most KitchenAid mixers, no more than 8 or so in their top of the line models. If you burn out your KitchenAid, please don't come crying to me! Mike --------------- MESSAGE bread-bakers.v111.n012.2 --------------- From: Rita Yeazel Subject: Re: Bagel questions & answers Date: Sun, 13 Mar 2011 10:58:00 -0400 I'd encourage bagel bakers to try Maggie Glezer's bagel recipe from her "Artisan Baking." They are the best I've found, nice and chewy, and her directions are straight-forward and not fussy. I have a friend that has only baked 2 loaves of bread in his life before trying this recipe and they turned out beautifully. Rita --------------- MESSAGE bread-bakers.v111.n012.3 --------------- From: "Allen Cohn" Subject: Re: Homemade bagel questions Date: Sun, 13 Mar 2011 10:42:53 -0700 Roel, You suggest using low-protein flour for bagels? I've never heard of such a thing. My understanding is that 14+% protein flour is the norm. Letting them rise 1.5-2 hours after shaping is unlike anything I've ever read, too. I let them rise longer...but in the fridge so it's about flavor development, not gas creation. Concerning poaching time, I would reduce even further: 30 seconds per side. Finally, it's best to diastatic malt in the dough, but non-diastatic is fine for the poaching liquid. I've never heard of the cream of wheat trick before...intriguing... Allen SHB San Francisco --------------- MESSAGE bread-bakers.v111.n012.4 --------------- From: Theresa de Valence Subject: Yeast Date: Sat, 19 Mar 2011 09:21:31 -0700 Many recipes discuss turning a loaf or pizza into something more flavourful by putting it overnight in the refrigerator. And some discuss a reduction in yeast to do that. How does one figure out how much to reduce the yeast? What would happen if one left alone the yeast measure, but refrigerated the dough overnight? Thanks. --------------- MESSAGE bread-bakers.v111.n012.5 --------------- From: Reggie Dwork Subject: Buttermilk-Lime Tea Bread Date: Sun, 20 Mar 2011 16:19:43 -0700 * Exported from MasterCook * Bread, Buttermilk-Lime Tea Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour 3/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg 1 cup buttermilk 1/4 cup vegetable oil 2 teaspoons grated lime peel 3 tablespoons lime juice 1 tablespoon sugar Heat oven to 350F Grease bottom and sides of 9 x 5" loaf pan, coat with flour. In med bowl, mix flour, 3/4 cup sugar, the baking powder, and salt. Set aside. In another med bowl, stir egg, buttermilk, oil, lime peel and 1 tbsp of the lime juice with spoon until well blended. Add butt4rmilk mixture to flour mixture and stir just until moistened (some lumps will remain). Spread in pan. Bake 50 - 60 minutes or until golden brown and toothpick, blah blah blah. Meanwhile in a small bowl, mix remaining 2 Tbsp lime juice and 1 Tbsp sugar. Brush lime juice mixture over top of warm bread. Cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack. Cool completely, about 1 hour. When completely cool, wrap in plastic wrap. Best served the next day. Description: "This one tastes like Key Lime Pie!!!! SO easy to make, too! I wish I had some raspberries to put on it!" Source: "Clean Eating" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 4g Fat (27.3% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 102mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n012.6 --------------- From: Reggie Dwork Subject: Sesame-Cornmeal Crackers Date: Sun, 20 Mar 2011 16:23:04 -0700 * Exported from MasterCook * (Bread), Sesame-Cornmeal Crackers Recipe By : Serving Size : 200 Preparation Time :0:30 Categories : Biscuits/Crackers/Crisps Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sesame seeds 3 cups all-purpose flour 1 cup stone-ground white cornmeal 1 tablespoon kosher salt 3/4 cup peanut oil 3/4 cup water -- plus 1 tablespoon 2 tablespoons water 1. In a spice mill, grind 1/4 cup of the sesame seeds to a fine powder. In afood processor, pulse the ground sesame seeds with the flour, cornmeal and salt. Add the oil and process until the mixture resembles moist sand. Add the water all at once and pulse just until incorporated. Turn the dough out onto an unfloured work surface and knead just until smooth. Wrap the dough in plastic and let rest for 15 minutes. 2. Preheat the oven to 375F. Divide the dough into 4 pieces. On a lightly floured surface, roll out 1 piece of dough 1/8" thick; keep the rest wrapped. Sprinkle 1 tablespoon of the sesame seeds over the dough and press them into the pastry with a rolling pin. Cut the pastry into 1" squares and transfer to ungreased baking sheets. Repeat with the remaining dough and sesame seeds. 3. Bake the crackers in the upper and lower thirds of the oven for 20 minutes, or until golden and crisp, shifting the pans from top to bottom and front to back halfway through. Let the crackers cool completely on the baking sheets. 4. MAKE AHEAD The sesame-cornmeal crackers can be stored in an airtight container at room temperature for up to 5 days or frozen for 1 month. Makes about 200 1" crackers Description: "These sesame crackers are a savory version of the traditional sweet benne (sesame) wafers that are popular throughout the South." Source: "Food & Wine, Nov 2002" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 19 Calories; 1g Fat (49.2% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v111.n012.7 --------------- From: Reggie Dwork Subject: Parmesan-Pepper Wafers Date: Sun, 20 Mar 2011 16:44:44 -0700 * Exported from MasterCook * (Breads), Parmesan-Pepper Wafers Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List crackers Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 large egg whites 2 tablespoons olive oil -- or canola oil 1/3 cup freshly grated Parmesan cheese 1 tablespoon chopped fresh parsley -- or chives 1. Preheat oven to 300F. Line several baking sheets with parchment paper or coat them with nonstick spray. 2. In a medium bowl, whisk flour, salt and pepper. In a mixing bowl, whisk egg whites and oil. Add flour mixture and whisk until smooth. Stir in cheese and parsley (or chives). 3. Making 4 wafers per sheet, drop batter by scant tablespoonfuls onto prepared baking sheets. With a metal spatula or the back of a spoon, spread batter into 4 - 4 1/2" circles. 4. Bake wafers, 1 sheet at a time, for 15 to 20 minutes, or until entire surface is golden and firm. Transfer to a wire rack and let cool. (The wafers will keep in an airtight container for up to 4 days.) MAKES ABOUT 15 WAFERS Per Wafer: 40 cal, 2 g pro, 2 g fat, 0.5 g sa fat, 3 g carb, 150 mg sod, 1 mg chol, 0 g fiber Source: "Eating Well, Dec 1997" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 36 Calories; 2g Fat (46.8% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 121mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat. --------------- MESSAGE bread-bakers.v111.n012.8 --------------- From: Reggie Dwork Subject: scam alert Date: Sun, 20 Mar 2011 23:53:50 -0700 Some people on the list have gotten email purporting to be from Peter Reinhart who is in trouble somewhere and needs money to be sent to him. These are, of course, totally bogus. But don't be surprised if you get one. Reggie --------------- END bread-bakers.v111.n012 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved