Date: Mon, 10 Oct 2011 04:24:27 GMT -------------- BEGIN bread-bakers.v111.n039 -------------- 001 - "Stephen Blumm" Subject: KA Mixer Date: Sun, 2 Oct 2011 01:12:18 -0400 I had the KA six quart mixer for years. Eventually it broke and KA provided a new mixer for what was a nominal cost. After about three years this mixer began to drip oil. And it was also losing tiny slivers of metal. I phoned KA and they told me that this should not be happening. They replaced my mixer for about $125, - I don't remember the exact amount, - though I did have to pay the shipping to send it back to KA. I use the mixer twice a week or so for dough, usually with about seven cups of flour. All in all I'm happy with the KA. I did consider one of the other mixers when the machine began to drip oil and metal bits, but they would not fit in the available space. Has anyone noticed that the Poilane bakery has a web site? Or maybe the bakery has had one for some time - http://www.poilane.com/index.php?lang=en Best, Stephen Blumm Valley Forge, PA --------------- MESSAGE bread-bakers.v111.n039.2 --------------- From: Margaret Cope Subject: Variation on no-knead Date: Sun, 2 Oct 2011 07:23:36 -0400 Here is one of mine: 1/4 instant yeast (I use the SAF red one) 1 tbs Kosher salt 15 oz KA bread flour (regular works too - about 3 cups) 2 tbs Fennel seed 2 tbs Rosemary (I use fresh) 1/3 cup chopped walnuts 1/3 cup cut up dried figs (I get Orchard Choice mission figlets available at a local Ocean State Job Lots) 1 3/4 water Mix up. I use a Pyrex bowl and cover. Allow to sit for about 18 hours (give or take). I found the bowls also at Job Lots but I think one has to look at second hand stores for them. Dump on to a floured Silpat if you have or otherwise well floured towel. Give it a few turns. Cover with another Pyrex bowl or equivalent. Wash the first bowl and place in cold oven. 90 minutes later heat oven to 475 F. 30 minutes later (2 hours after starting 2nd rise) flour the top of the mound and carefully dump the risen dough into the heated bowl having the Pyrex cover close by. Cover the bowl and shut the door. Set timer for 30 minutes. When timer rings, open oven and remove cover. Shut door, set timer for another 25 minutes and reduce the oven temperature to 425 F. When timer rings take bowl of bread out to appropriate surface. Carefull edge out the baked loaf. You will be amazed how easily it comes out of the bowl. Let cool on rack for at least 30 minutes. This bread is enjoyed by all with homemade butter and cheese. It is great toasted with marmalade too. The inspiration came from a rye fig roll from KA's Baking Sheet Autumn 2010 Whole-Grain fig bread.. I have also used oil cured olives or Kalamata as well as blue cheese as additives. I have had less success with adding whole wheat flour, triticale (which we grow and have milled) and rye but I shall try again. In the words of Julia Child, "Bon Appetite!!" --------------- MESSAGE bread-bakers.v111.n039.3 --------------- From: Carolyn Dandalides Subject: Solution for noisy mixer Date: Sun, 2 Oct 2011 07:28:28 -0700 (PDT) Hello bakers, My simple solution for a noisy mixer (or bread machine, food processor, coffee mill, etc.) is to wear earplugs! If your ears are really sensitive, a pair of ear 'muffs' one would wear in a shop are wonderful, and make you look like a very serious baker! I am sure my mother's hearing loss is due to small kitchen appliance and sewing machine exposure; it's a good idea to protect your precious hearing. Carolyn --------------- MESSAGE bread-bakers.v111.n039.4 --------------- From: Reggie Dwork Subject: (Bread), How to Form Dough Rounds Date: Mon, 03 Oct 2011 13:44:37 -0700 Goes with Bagels 11 * Exported from MasterCook * (Bread), How to Form Dough Rounds 1. Forming smooth and shapely dough rounds is one of the most important skills a baker learns. It accomplishes two things: It stretches the thin sheet of gluten on the outside of the round to form an attractive spherical shape for the loaf or rolls and it tightens the gluten strands within the dough. Loaves that lack this structure will be dense and heavy rather than light and airy. The goal is to form a very tight, smooth, and round ball. 2. Here, we're shaping dough made from the Bagels II recipe (see the separate recipe); the dough has already risen once. Double-check the recipe you're following to ensure you portion the dough correctly. This recipe calls for the portion size to be 5 ounces, for one dozen bagels 3. Take two ends of the dough and fold them into the middle; repeat 2 or 3 times. In essence, you are turning the dough inside out. The dough will be noticeably tighter. 4. One side of the dough will be smooth (except for a possible small carbon dioxide blister, which is good), while the other side will look like a seam of dough closing in on itself. Place the ball seam-side down on the work surface. With the palm of your hand against the smooth side of the dough, move the ball around in circles on the work surface. Keep as little flour as possible on the work surface, as some friction is required for the dough to stretch. The non-smooth end needs to be in constant contact with the work surface. Be careful not to use too much force and tear the outside of the round; too much pressure will weaken the structure of the dough. The act of moving your hands in circles will cause the seam to close and the smooth side to stretch, forming a nice ball. 5. Another way to form dough rounds is to exert pressure with your palm when rolling. This extra pressure will make the dough even tighter but requires a lot of practice. Start by rolling one of the balls with one hand the first couple of tries, then switch to the other hand a few rounds down the road. After both hands feel comfortable and you feel you are not exerting too much pressure on the dough, try rolling two rounds at once. 6. Once all of the dough pieces have been formed into rounds, set them on a floured or greased tray to be proofed once again. To keep them from drying out and forming a skin, cover the rounds with a slightly damp towel or plastic wrap. If the dough rounds will be shaped before rising again (stretched into pizza dough, or shaped into pretzels or bagels) let the balls of dough rest for about ten minutes before proceeding. Description: "Shape your dough into smooth balls before making dinner rolls, pizza crusts, bagels, or monkey bread." Source: "allrecipes.com" --------------- MESSAGE bread-bakers.v111.n039.5 --------------- From: Reggie Dwork Subject: Bagels II goes with How to Form Dough Rounds Date: Mon, 03 Oct 2011 13:44:46 -0700 * Exported from MasterCook * (Bread), Bagels II Recipe By : Serving Size : 12 Preparation Time :0:50 Categories : Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water -- (110F/45C) 1/4 ounce active dry yeast 2 tablespoons sugar -- white pith removed 1 tablespoon vegetable oil 7 cups bread flour 1 tablespoon salt 1 tablespoon sugar -- white pith removed 3 tablespoons poppy seeds -- optional In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes. Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour). Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2" longer than the width of your hand. Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes. While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once. Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping, if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Bake with steam in a preheated 500 F (260 C) oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and continue baking until done. Amount Per Serving Calories: 323 | Total Fat: 3.4g | Cholesterol: 0mg Yield 12 bagels Description: "Making bagels is fun, but it is a little bit of work. You may use any topping that you wish or none at all. We suggest sesame seeds, poppy seeds or Kosher salt." Source: "allrecipes.com" Start to Finish Time: "2:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 324 Calories; 3g Fat (9.8% calories from fat); 10g Protein; 62g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 536mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n039.6 --------------- From: Mary Stackhouse Subject: Kitchenaid Mixers Date: Tue, 4 Oct 2011 14:06:44 -0400 I have one of the older Kitchenaid 5 quart 350 watt commercial models - KSMC50S. I got this mixer in the later 1980's and have been using it ever since. I don't know if you can still get this specific model or not. It has never leaked oil or required any kind of service at all. I have even done 4 batches of brioche dough in a row. (I assume that some of you have made brioche dough which takes about 25 minutes.) At one point, wanting a larger machine, I bought a Kitchenaid 6 quart mixer when they first came out. I succeeded in burning out the motor twice, it was replaced under warrantee. I wasn't abusing it, I was just doing larger batches of the recipes I had used with the 5 quart. The person who repaired the mixer told me that though the 6 quart had a much higher wattage, the motor itself was smaller. The Kitchenaid mixer looks the way it does because the motor used to fill the top of it. The new motor was smaller so it would get too hot quickly and burn out. I had kept my older mixer, thankfully. I donated the 6 qt mixer to a small private high school that some friends of mine had started where diet and nutrition education is part of their curriculum. It has a very happy life there making cakes and such, it is not being used for bread. A few years ago I was considering the Cuisinart 7 quart to get something larger, but came across some not good reviews. I am happy to hear that so many of you all are happy with your cuisinarts. I guess for now I am going to stay with my old Kitchenaid. Just a final note, for some reason or other you can't use attachments on the Kitchenaid model that I have. That is OK with me I primarily make bread. The mixer works well for cakes too. Mary Boston, Massachusetts --------------- END bread-bakers.v111.n039 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved