Date: Sun, 29 Jul 2012 06:22:49 GMT -------------- BEGIN bread-bakers.v112.n027 -------------- 001 - Reggie Dwork Subject: Rustic Bread Date: Sat, 28 Jul 2012 13:13:10 -0700 * Exported from MasterCook * Bread, Rustic Recipe By :Jeffrey Hamelman Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Preferment: 1 pound bread flour -- (3 1/2 cups) 9 1/2 ounces water -- (1 1/4 cups) 1/2 tablespoon salt 1/8 teaspoon instant yeast Final dough: 10 ounces bread flour -- (2 1/2 cups) 6 ounces whole wheat flour -- see note(around 1 1/2 cups) 12 1/2 ounces water -- (1 1/2 cups) 1/2 tablespoon salt 1/2 teaspoon instant yeast all of the preferment Note: Whole wheat flour, rye flour, or a mixture of the two. Put the yeast in the water and stir. Mix the flour and salt together in a bowl and pour in the yeasted water. Mix until the flour is hydrated, adding more water if necessary. Cover the bowl with plastic wrap and leave the pre-ferment out at room temperature overnight (up to 16 hours... if you need more time before baking put it in the refrigerator). To make the final dough, combine all of the ingredients except the pre-ferment in a mixing bowl. Chop the pre-ferment up into small pieces and mix or knead it into the final dough until they are thoroughly combined. This is quite difficult to do by hand: Hamelman assumes the baker has a mixer and can mix it for 5 minutes by machine. Mix and knead dough by hand for about 10 minutes. At the end of that time the new and old dough aren't perfectly combined-- you can still see a few streaks of the lighter colored pre-ferment in it-- but they are sufficiently combined that loaves bake evenly. Place the dough back in a greased bowl and ferment for 2 1/2 hours, punching down or folding the dough twice during that time. (Folding the dough consists of taking the dough out of the bowl, spreading it out a little on a clean surface, folding it in thirds like a letter, rotating it 90F and folding it up again, and then returning the dough to the bowl and covering it again. Like punching down, folding degases the dough some, but it also encourages gluten development.) At the end of the fermentation, divide the dough into two pieces and preshape each into a ball. Cover with a clean towel and let each rest for 5 to 10 minutes before shaping into the final shape. Once shaped, cover the loaves with a clean towel and set aside for a final rise, approximately 1 1/4 to 1 1/2 hours. Halfway though the final rise, begin preheating the oven to 450F. If you are using a baking stone, preheat it as well. Right before placing it in the oven, score the loaves. Place them in the oven and use whatever technique you use to create stream in the oven (squirt bottle, skillet full of hot water, etc) to encourage proper crust development. After 20 minutes of baking, rotate the loaves 180F so that they'll bake evenly. Bake until an instant read thermometer reads around 200F, which took approximately 35 minutes for a batard ("football") shaped loaves. Makes 2 large loaves Source: "Bread: A Baker's Book of Techniques and Recipes" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; trace Fat (4.3% calories from fat); 4g Protein; 21g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 201mg Sodium. --------------- MESSAGE bread-bakers.v112.n027.2 --------------- From: Reggie Dwork Subject: Easy Bread For Beginners Date: Sat, 28 Jul 2012 16:47:44 -0700 * Exported from MasterCook * Bread, Easy For Beginners Recipe By : Serving Size : 16 Preparation Time :3:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup warm water 1 package active dry yeast 1 teaspoon salt 1 1/2 tablespoons sugar 1 tablespoon vegetable shortening 1/2 cup milk 3 cups all-purpose flour -- approximately 1. In large bowl, add the warm water. Slowly stir in dry yeast. Continue to stir until yeast is dissolved. 2. Add salt, sugar, shortening, and milk to bowl. Stir. 3. Mix in the first 2 cups of flour. 4. If needed, begin adding more flour, one tablespoon at a time, until the dough chases the spoon around the bowl. 5. You do not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed. 6. Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch. 7. Put dough in buttered bowl, turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour. 8. Punch down dough. Turn out onto floured board and knead. 9. Preheat oven at 375F. 10. Form dough into loaf and set in buttered bread pan. Cover and let rise for about 30 minutes. Score dough by cutting three slashes across the top with a sharp knife. Put in oven and bake for about 45 minutes or until golden brown. Turn out bread and let cool on a rack or clean dishtowel. Description: "This is the easiest one-loaf yeast bread you will ever bake. It produces a soft crust and a moist center using the most basic ingredients that can be found in most kitchens." Source: "breadbaking.about.com" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 103 Calories; 1g Fat (11.6% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 138mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n027.3 --------------- From: Reggie Dwork Subject: Knead Bread Dough Date: Sat, 28 Jul 2012 16:53:55 -0700 * Exported from MasterCook * Bread, Knead Bread Dough Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Info/How To Pay attention to table/counter height to avoid straining your back. Use a counter or tabletop that allows you to extend your arms to knead the dough while not making you hunch over the table. When you knead, you will use only the heels of your hands. Push down on dough with your hand heels. Fold the dough in half. Easy to do and learn. Turn the dough about 45 degrees and knead with your hand heels again. Continue to knead, fold and turn the dough for the required length of time or to the consistency suggested. Tips: Lightly dust your hands with flour to keep the dough from sticking to you. Kneading can be messy. Wear old clothes or an apron to prevent flour from getting on your good clothing. Always keep a measuring cup of flour beside your work area to prevent the dough form sticking to your counter or kneading board. Description: "Kneading bread dough can be one of the most enjoyable steps of bread baking. Follow these basic instructions to learn how to use your hands when kneading dough." Source: "breadbaking.about.com" --------------- MESSAGE bread-bakers.v112.n027.4 --------------- From: Reggie Dwork Subject: Barley Bread Date: Sat, 28 Jul 2012 18:39:23 -0700 * Exported from MasterCook * Bread, Barley Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bread flour 1 1/2 cups barley flour 3/4 teaspoon salt 1/2 cup bread flour -- for kneading and to coat pan Proof: (15 min.) 1 cup warm water 2 1/2 teaspoons active dry yeast 3 tablespoons honey 1/4 cup bread flour 2 tablespoons extra virgin olive oil Soak: (5 min.) 3/4 cup very warm water 3/4 cup old-fashioned rolled oats Combine 2 cups bread flour, 1 1/2 cups barley flour and salt in a large bowl. Mix well and set aside. In a medium bowl, create a Proof by combining warm water, yeast, honey and 1/4 cup bread flour. Stir well, cover and allow to set 15 min. in a warm place. When the Proof has set 15 min., combine oats and very warm water in a small bowl. Stir briefly, then cover and allow to moisten 5 min. Add olive oil to Proof, stir to combine, then pour into flour mixture. Mix thoroughly (mixture will be crumbly like biscuit dough). When oats are ready, add to flour mixture. Knead the moist dough with a large wooden spoon for 5 min., then cover and allow to rise 35 min. Lightly oil a large bread pan, then sprinkle it with flour. Tap pan to remove excess flour, then set pan aside for use during the final rise. After the first rise, sprinkle flour onto a flat surface, remove dough from bowl and knead gently 5-10 min., adding sprinkles of flour to keep dough from sticking to hands and surface. Form dough into a flat roll with more height than width and place in bread pan. Cover with plastic wrap or a damp cloth and allow to rise 45 min. in a warm place. 15 min. before baking, turn on oven to 350F. Remove cover from dough and bake 45-50 min. Serve while warm, then slice and refrigerate any remaining bread in a covered container or plastic storage bag. Description: "This produces a moist, mild-flavored bread with a chewy interior and contrasting crust." Source: "breadexperience.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 3g Fat (13.0% calories from fat); 5g Protein; 33g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 102mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : The old-fashioned rolled oats contribute to the flavor and texture, yet allow the subtle flavor of the barley flour to be tasted. --------------- END bread-bakers.v112.n027 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved