Date: Sat, 7 May 2011 06:38:26 GMT -------------- BEGIN bread-bakers.v111.n019 -------------- 001 - Guy Snape - leaking ABM pans 003 - robert_castano - Hard Crust 006 - "Sandy Krause" Subject: Re: Hard crust Date: Sun, 01 May 2011 11:04:39 +0100 Hi Jim. I struggled to get soft rolls for a while, but I think I've more or less cracked it - the results I get are still not as soft as the burger buns you can buy in a supermarket (although obviously they taste a whole lot better!). My recipe is (sorry it's in metric ...) 700g strong flour 14g salt 20g solid vegetable fat (Trex brand in the UK) 20g skimmed milk powder (the lactose sugar is not eaten by the yeast so remains in the dough and caramelises to give a brown crust in the short cooking time 455g water (65% hydration) 1.5 tsp instant/easyblend yeast Knead and rise as normal (I allow to rise at least 4 hours in a cool place). Divide into 15 equal pieces, shape into rolls. Place on a parchment lined baking sheet (arranged 5 x 3) and allow to rise in a warm place, covered with oiled plastic wrap, until doubled in size. The rolls will spread out and touch each other, or "batch" so that the sides don't have any crust, they will need to be torn apart when cooled. Bake in a very hot oven (230 C) for ten minutes, turning round 180 degrees after five minutes if your oven heats unevenly. Remove from the oven and transfer from the baking tray to a wire rack, and cover with a dish towel (tea towel to us Brits) until cool. This prevents all the steam from escaping so keeping the crust soft. Please let us know how you get on. I'd be interested to hear other people's techniques for getting soft rolls. - guy www.breadsecrets.com --------------- MESSAGE bread-bakers.v111.n019.2 --------------- From: JAN Subject: leaking ABM pans Date: Sun, 1 May 2011 11:35:02 -0400 (EDT) Hi, I really love ABM's. There are currently 3 working units in our home. However, each of the bread pans is leaking. Replacement pans are too expensive. Does anyone have any ideas about how to repair them? Thanks, JAN --------------- MESSAGE bread-bakers.v111.n019.3 --------------- From: robert_castano Subject: Re: hard crust Date: Sun, 1 May 2011 21:45:31 -0500 I read your message from bread bakers, my english is not quite good but, if you send me a photo from your oven which temperature you bake the piece, grams, time. I help you If the piece of bread is small more temperature less time, big less temperature, more time. Small pieces 190-200 Celsius grades for 12 to 15 minutes 50 to 70 grams x piece big pieces 250 to 300 grams, 160-170 Celsius grades for 25 to 30 minutes if your oven has a independent control for the temperature for the top and bottom of the oven, less temperature for the top about 10 to 15 grades celsius. I am from Colombia, Santiago de Cali City my name is Robert Castano Bless for you [Editor's note: That's n-tilda in Robert's family name. Sorry for the software defects.] --------------- MESSAGE bread-bakers.v111.n019.4 --------------- From: David A Barrett Subject: Re: Hard Crust Date: Mon, 2 May 2011 15:42:15 -0400 Generally, bread recipes with more fat tend to come out softer. So you might try adjusting your recipes, using milk instead of water or adding oil or butter. Or look for recipes that already use them. My gut also tells me that faster rises are going to have a softer crust than those artisan loaves with really long, slow rises. So maybe use a little more yeast and make sure that you've got a nice warm place for the dough to rise quickly. Dave Barrett --------------- MESSAGE bread-bakers.v111.n019.5 --------------- From: Cheryl Subject: Hard Crust Date: Mon, 2 May 2011 22:21:01 -0400 (EDT) I always rub my freshly baked rolls and bread with butter. The crusts become soft and the butter adds a wonderful buttery flavor. Cheryl --------------- MESSAGE bread-bakers.v111.n019.6 --------------- From: "Sandy Krause" Subject: Re: Mixers Date: Thu, 05 May 2011 16:30:38 -0400 Sue, I second the recommendation for the Bosch mixer. I can make recipes using 12 cups of flour and it doesn't strain one tiny bit. It is also great for cakes, cookie, everything! And the blender is truly amazing as well. I have 2 actually, I have the big one but I also have a small one that is similar to a kitchenaid but only cost $50. My old Kitchenaid was one of the good ones, before they changed and are making them much more cheaply now, and it still doesn't compare to the Bosch. Sandy --------------- MESSAGE bread-bakers.v111.n019.7 --------------- From: Reggie Dwork Subject: assorted recipes Date: Fri, 06 May 2011 22:14:06 -0700 * Exported from MasterCook * (Breads), Sesame Crisps Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Bread-Bakers Mailing List crackers Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sesame seeds 1/2 teaspoon salt 12 ounces wonton wrappers -- (1 pkg) 1. Preheat oven to 400F. Lightly oil several baking sheets or coat them with nonstick spray. Bring a large pot of water to a boil and place a bowl of cold water beside stove. 2. In a small dry skillet, toast sesame seeds over medium heat, stirring constantly, until fragrant, 3 to 5 minutes. Transfer to a small bowl and stir in salt. 3. Drop 6 wonton wrappers into boiling water and cook until they float to the surface, 30 to 60 seconds. With a slotted spoon, transfer to bowl of cold water. Blot wontons on a kitchen towel and arrange on a prepared baking sheet. Sprinkle about 1/2 teaspoon sesame seed mixture over each wonton. 4. Bake wontons for 8 to 12 minutes, or until golden and crisp, removing any that brown quicker than the others. Transfer to a wire rack to cool. Meanwhile, repeat procedure with remaining wontons and sesame seed mixture. (The crisps will keep in a tightly covered container for up to 1 week. MAKES about 4 dozen crisps Per Crisp: 30 cal , 1 g pro, 1 g fat, 0 g sat fat, 4 g carb, 70 mg sod, 1 mg chol, 0 g fiber. Source: "Eating Well, Dec 1997" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 11 Calories; 1g Fat (73.1% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. ************* * Exported from MasterCook * (Bread), Semolina Focaccia Recipe By : Serving Size : 12 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Ethnic Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast -- 1 pkg 6 tablespoons olive oil 1 teaspoon sugar -- plus 2 tablespoons sugar 2 teaspoons salt 1 1/2 cups patent durum -- plus 2 tablespoons patent durum -- or finely ground semolina flour* 1 1/2 cups all-purpose flour 3/4 cup golden raisins 1 tablespoon fennel seeds -- crushed 1. In cup, mix yeast, 3 tablespoons olive oil, 1 teaspoon sugar, and 1 cup warm water (105 to 115F.); let stand until yeast mixture foams, about 5 minutes. 2. Meanwhile, in large bowl, combine salt, 1 1/2 cups patent durum or semolina flour, and 1 1/2 cups all-purpose flour; stir to blend. 3. With wooden spoon, stir in yeast mixture and / focaccia warm water (105 to 115F.). With floured hand, knead to combine. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (about 3 tablespoons) while kneading if necessary. Knead in raisins and fennel seeds. 4. Shape dough into a ball; place in greased large howl, turning dough over to grease top. Cover bowl with plastic wrap and let dough rise in warm place (80 to 85F.) until doubled, about 40 minutes. 5. Grease 15 1/2" x 10 1/2" jelly-roll pan; sprinkle with remaining 2 tablespoons patent durum or semolina flour. With floured rolling pin, roll dough evenly in jelly-roll pan; press dough into corners with fingers. Cover and let rise in warm place until doubled, about 30 minutes. 6. Preheat oven to 425F. With fingers, make deep indentations, about 1" apart, over surface of dough. Drizzle focaccia with remaining 3 tablespoons olive oil. 7. Bake focaccia 20 minutes or until golden. Remove focaccia from jelly-roll pan and place on wire rack to cool. Makes 1 loaf, 12 servings. Each serving: About 240 cal, 5 g pro, 40 g carb, 7 g fat, 1 g sat fat, 0 mg chol, 360 mg sodium Source: "Good Housekeeping, Feb 1998" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 249 Calories; 8g Fat (26.7% calories from fat); 6g Protein; 42g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 358mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : If you like, make our recipe in a bread machine to effortlessly produced a loaf with the same savory flavor, if not the shape, of this beloved Italian-style classic. For the bread-machine version, add the ingredients to the pan in the order specified by your machine's instruction manual but use only 1 1/2 cups patent durum or semolina flour, increase olive oil in dough to 1/4 cup, and don't drizzle bread with oil. ************** * Exported from MasterCook * (Breads), Marion's Baguettes Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons dry yeast 2 tablespoons sugar 2 1/2 cups warm water -- (100 to 103) 3 1/4 cups bread flour 1/2 cup semolina flour -- or pasta flour 2 cups whole wheat flour Cooking spray 1 tablespoon cornmeal 1/4 cup water -- (100 to 103) 1. Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flours into dry measuring cups; level with a knife. Add 3 1/2 cups bread flour, wheat flour, semolina, and salt to yeast mixture, stir with a whisk until well blended. 2. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes', add enough of remaining bread flour, 1 tablespoon at a time, to prevent dough iron sticking to hands (dough will feel tacky). 3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F). free from drafts, 45 min uses or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down cover and let rest 5 minutes. Divide into thirds. Working with one portion at a time (cover remaining dough to prevent drying), roll each par tion into a 16" rope on a floured surface Place ropes on a large baking sheet sprinkled with cornmeal. Cover and let rise 40 minutes or unti ropes are doubled in size. Uncover dough. Cut slits in top of each rope. 4. Preheat oven to 425F. 5. Throw water onto floor of oven (avoiding heat ing element). Place baking sheet in oven. Quick!, close oven door. Bake at 425F for 30 minutes or until loaves are golden brown and sound hollow when tapped. Remove from pan, and cool on wire racks. Cut each loaf into 12 slices. Yield: 3 loaves 36 slices (serving size: 1 slice) Cal 82; CFF 4%; Fat 0.4g; SDat 0.1g; Pro 2.9g; Carb 17g; Fiber 1.3g; Chol 0mg; Sod 292mg Description: "Throwing water into the bottom of the oven creates steam and gives the bread a crisp crust." Source: "Cooking Light, Oct 2003" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 80 Calories; trace Fat (4.1% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v111.n019 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved