Date: Mon, 30 May 2011 08:00:23 GMT -------------- BEGIN bread-bakers.v111.n022 -------------- 001 - Mike Avery - King Arthur "meet our farmers videos" 004 - "Haldas" Subject: Re: mixers, stretch and fold Date: Sun, 22 May 2011 22:48:44 -0500 Roel Wyman asked: >I agree with Mike that the Electrolux (Magic Mill Assistent) is >great. I bought Judy Mayberry's used one a year or so ago and use it >every week for my challah, as well as many other things. My wife >likes to stick to her trusty Kitchenaid for cakes and cookies, but >that's okay with me. > >I like the stretch and fold technique and will try it for next >week's challah. Mike, do you have any modification suggestions for a >rich dough with eggs and oil (but no milk), or do you handle it the same way? A KitchenAid is fine for cakes and cookies and occasional small batches of bread. It does less well with larger batches, or frequent batches. Then again, you wouldn't use your Cooper Mini to haul bricks, would you? As to the stretch and fold, it has worked for all the wheat based breads I've tried it on, from bagels to focaccia. However, the timings do change. The dough will tell you when to stretch it, and how often to stretch it. The starting point of every 45 minutes to an hour is just that, a starting point. -Mike *Bake With Mike * Mike Avery A Randomly Selected Bread Saying Of The Day: Better beans and corn bread at home than cake and wine in the land of strangers. - Georgian Saying --------------- MESSAGE bread-bakers.v111.n022.2 --------------- From: "Phyllis O'Neil" Subject: Fruit breads recipes (Digest bread-bakers.v111.n021) Date: Mon, 23 May 2011 17:36:16 -0700 I think that "Warm Bread and Honey Cake" had at least one recipe for a Caribean fruit bread (but I returned it to the library already). Here's a link: http://www.amazon.com/Warm-Bread-Honey-Cake-Baking/dp/1566567920 Phyllis --------------- MESSAGE bread-bakers.v111.n022.3 --------------- From: Judy L Subject: King Arthur "meet our farmers videos" Date: Tue, 24 May 2011 15:26:18 -0700 (PDT) In case you aren't on the King Arthur list, here's a wonderful group of videos. It's of their wheat growing farmers. I just love these proud farmers: http://www.kingarthurflour.com/blog/2011/05/21/ourfarmers/ Judy --------------- MESSAGE bread-bakers.v111.n022.4 --------------- From: "Haldas" Subject: No Knead bread Date: Sat, 28 May 2011 22:25:36 -0400 I've been baking this bread for some time and recently have experienced some trouble. Initially I used only Bread or All Purpose flour. Lately I have changed to include 25% rye flour. The bread turns out more dense. It does not grow as much during the 18 hours rise. The bread also does not gain much in size during the baking process. Any suggestions on what I may be doing wrong to cause this? Gene Tallahassee, FL --------------- MESSAGE bread-bakers.v111.n022.5 --------------- From: Jeffrey Gerlach Subject: Sourdough Question Date: Sun, 22 May 2011 09:52:13 -0500 Although I've been making bread for the past 35-40 years, yesterday I made my first ever loaf of 100% sourdough bread. Meaning that I used only the sourdough starter to proof the dough. I have tried making my own starter and have purchased any number of dry starters, but have never have been able to get a really active starter. The starter I used*, **Carl Griffith's 1847 Oregon Trail Sourdough Starter, is free for the asking at this website: * * http://carlsfriends.net/ * As a beginner, I have a few questions for you sourdough experts. First, I waited until the dough had doubled before baking it, but after baking and slicing, it appears that I could have waited even longer. Does sourdough normally rise more than 2X? I poked the dough and it appeared ready to bake, but the baked loaf was very dense on the bottom, which I think was an indication that it could have used more time. Any thoughts? Does anyone know what internal temperature a sourdough loaf should reach? My loaves both registered 190-195F but turned out to be a bit too moist, i.e. they could have used more oven time. I was very pleased with the bread regardless, although it wasn't very "sour". Am I correct in thinking that the starter will become more sour over time, and that my not-very-sour loaf was due to a newborn starter? Many thanks to all on this site. I've learned a lot over the years and hope to learn a lot more in years to come, with your help. Jeff --------------- MESSAGE bread-bakers.v111.n022.6 --------------- From: Lois Omdahl Subject: stretching and folding Date: Sun, 22 May 2011 08:51:44 -0700 My two cents worth! Somewhere along the way I read about stretching and folding bread dough and then I watched Mike's video. It has made a big difference in my loaves. They are more tender and seem to raise better. I think the dough likes a gentle caress. Also I've been using coconut oil in place of other shortenings and the texture of my loaves has been finer - more tender - and they seem to stay fresher longer. I haven't been stretching and folding the dough from an early point in the mixing as Mike does but just doing it every 20 or 30 minutes during the rising makes a lovely soft dough. Viva la pan. Lois --------------- MESSAGE bread-bakers.v111.n022.7 --------------- From: Reggie Dwork Subject: bread into crackers Date: Mon, 23 May 2011 16:05:54 -0700 Both of these breads go together to make the crisps (crackers). * Exported from MasterCook * (Breads), Sparkling Harvest Crisps Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fairly dense fruit and nut yeast bread -- (1 loaf) 6 tablespoons soft butter -- to 8 , {3 to 4 oz) 3 tablespoons coarse white sparkling sugar -- to 5T, (1 1/2 to 2 1/4 oz) Preheat the oven to 325F. Cut the bread in slices about 1/3" thick. Spread each slice with a scant teaspoon of butter, and sprinkle with a light coating of sugar. Bake on an ungreased baking sheet until crisp, 40 to 50 minutes. Remove from the oven, and cool on a rack. Crisps may still seem a bit soft when you take them out of the oven, but they should finish crisping as they cool. Yield: about 18-24 crisps. Description: "Great for breakfast, a late-afternoon snack, or to give as gifts. Freeze for longer storage. 1 loaf fairly dense fruit and nut yeast bread, about a I 1/2-lb loaf" Source: "King Arthur Flour Co." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 22 Calories; 3g Fat (99.6% calories from fat); trace Protein; 0g Carbohydrate; 0g Dietary Fiber; 7mg Cholesterol; 26mg Sodium. Exchanges: 1/2 Fat. * Exported from MasterCook * Bread, No-Knead Harvest (Sparkling Harvest Crisps) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups King Arthur Unbleached All-Purpose Flour -- or Lancelot Hi-Gluten Flour 1 cup King Arthur Whole Wheat Flour -- or King Arthur White Whole Wheat Flour 2 teaspoons salt 1/2 teaspoon instant yeast 1 3/4 cups cool water 3/4 cup dried cranberries 1/2 cup golden raisins 1 cup coarsely chopped pecans -- or walnuts Hands-on time: 15 mins. to 8 hrs 5 mins. Baking time: 50 mins. to 60 mins. Total time: 1 hrs 10 mins. to 9 hrs 25 mins. Yield: 1 loaf 1) Mix the flours, salt, yeast, and water in a large bowl. Stir, then use your hands to mix and form a sticky dough. 2) Work the dough just enough to incorporate all the flour, then work in the fruit and nuts. 3) Cover the bowl with plastic wrap, and let it rest at room temperature overnight, or for at least 8 hours; it'll become bubbly and rise quite a bit, so use a large bowl. 4) Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker; 9" x 12" oval deep casserole dish with cover; or 9" to 10" round lidded baking crock. 5) Place the dough in the lightly greased pan, smooth side up. 6) Cover and let rise at room temperature for about 2 hours, until it's become puffy. It should rise noticeably, but it's not a real high-riser. 7) Place the lid on the pan, and put the bread in the cold oven. Set the oven temperature to 450F. 8) Bake the bread for 45 to 50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205F. Remove the bread from the oven, turn out onto a rack, and cool before slicing. Tips from our bakers Using Lancelot Hi-Gluten Flour, with its higher protein level, allows this bread to rise higher than it will with all-purpose flour. Walnuts sometimes give this bread a faint purple tinge. If this bothers you, use pecans instead. Description: "This dense, chewy artisan bread features cranberries, raisins, and walnuts." Source: "King Arthur Flour Co." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 7g Fat (24.4% calories from fat); 6g Protein; 40g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 358mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat. NOTES : Plan ahead for this easy bread - an overnight or all-day rise gives it terrific flavor. For the best crust, bake in a ceramic bread crock, or a covered clay baker. --------------- END bread-bakers.v111.n022 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved