Date: Sat, 12 Jan 2013 08:32:34 GMT -------------- BEGIN bread-bakers.v113.n001 -------------- 001 - Jolie Zimmer Subject: History of breads Date: Sat, 29 Dec 2012 06:39:33 -0600 I am interested in learning about the history of ethnic breads of the world-- especially flat breads. Any suggestions of good books, cookbooks, blogs, or websites? I have decided to focus on making flatbreads and crackers in the new year! Jolie P.S. Does anyone else have any bread-related plans for the new year?? --------------- MESSAGE bread-bakers.v113.n001.2 --------------- From: Anita Flanagan Subject: Re: French bread crust problem Date: Sat, 29 Dec 2012 07:01:38 -0800 Andrew are you starting your oven at least 500 degrees for the first 5 min? Anita --------------- MESSAGE bread-bakers.v113.n001.3 --------------- From: "Allen Cohn" Subject: RE: French bread crust problem Date: Sat, 29 Dec 2012 07:08:49 -0800 Two thoughts: 1. Vent the oven during the last 5 or so minutes to let humidity escape. 2. Bake longer at lower temperature to drive more moisture out of the loaf. You can even try starting at a high temperature and dropping the temperature mid-way through baking. Are you getting as much oven spring as you expect? Are you confident your baking stone is thoroughly preheated? Are you confident that you are proofing the shaped loaf the right amount? Happy baking, Allen San Francisco --------------- MESSAGE bread-bakers.v113.n001.4 --------------- From: Dan Haggarty Subject: Re: French bread crust problem Date: Sat, 29 Dec 2012 12:31:37 -0500 The texture of your bread's crumb is very dependent on the protein content of its flour; softer flour produces a softer crumb. French Type 55 flour is only about 9 1/2 % protein(*) compared to 14% or more for North American bread flour. YMMV but here in Canada I use a combination of 20% soft pastry flour and 80% all-purpose flour to get the kind of baguette crumb that I like. Also, FWIW, a third of the soft flour in my baguette recipe is whole wheat flour from which I've removed the larger bits of bran with a very fine drum sifter. This produces an overall blend that better mimics the slightly less refined white flour used in France. Cheers, Dan (*) see _On Food And Cooking_ by Harold McGee --------------- MESSAGE bread-bakers.v113.n001.5 --------------- From: Mike Avery Subject: Re: French bread crust problem Date: Wed, 02 Jan 2013 03:46:30 -0600 A few things suggest themselves. Are the loaves fully risen? An underrisen loaf will tend to be heavy and soggy. How long do you steam the loaves? I wouldn't suggest more than 10 to 20 percent of your bake time, and then I'd open the damper (if your oven has one) to vent the steam. Are you removing the loaves to a cooling rack? When bread is removed from the oven it is still venting steam. If you put the loaves on an impervious surface, some of the steam is trapped and it leads to a soggy crust and crumb. Was your oven at the right temperature? Many oven thermostats are off. Using an oven thermometer to make sure your oven is at the right temperature is a big help. Did you bake your loaves all the way? Underbaked loaves will vent more steam since the loaf is wetter inside than a fully baked loaf would be. At sea level, I like to bake loaves of French style bread until they have an interior temperature of around 205F, or 96C. One advantage of using a thermometer is that it is repeatable. The time honored "bake it until it sounds hollow when you tap the bottom of the loaf" doesn't give you much control. Hope that helps, Mike Mike Avery mavery at mail dot otherwhen dot com part time baker http://www.sourdoughhome.com wordsmith A Randomly Selected Thought For The Day: I haven't lost my mind; it's backed up on tape somewhere! --------------- MESSAGE bread-bakers.v113.n001.6 --------------- From: Reggie Dwork Subject: Garlic Crackers Date: Wed, 02 Jan 2013 11:59:34 -0800 * Exported from MasterCook * Crackers, Garlic Recipe By : Serving Size : 10 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads crackers Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic -- minced 3 tablespoons extra virgin olive oil -- plus 1 tablespoon 1 teaspoon extra virgin olive oil -- (50 ml) 8 cups all-purpose flour -- (1 kg)1 1 tablespoon yeast -- fresh, (20 g), plus 2 teaspoons yeast -- fresh, crumbled 2 1/3 cups water -- (550 ml), 85 - 95F, (30 - 35C) 1 tablespoon salt -- (20 g) 1. Combine the garlic and olive oil in a small bowl and let stand. 2. Put the flour on to a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough begins to take shape, add the oil with the garlic, soft, smooth, and elastic. 3. Let the dough rest, covered with a sheet of lightly greased plastic wrap, for about 10 min. 4. Roll out the dough with a rolling pin to a thickness of about 1/25 (1mm). Cut the crackers into shapes of your choice with a fluted pastry wheel, and arrange them on a baking sheet lined with parchment paper. Let rise in a warm place for about 40 min, covered with a sheet of lightly greased plastic wrap. Before baking, prick the crackers with a fork to keep them from puffing up during cooking. Bake in the oven at 370F (190C) for 15 min, or until golden brown and crispy. Serves 10 Source: "Piazza, Breads & More" Start to Finish Time: "1:05" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 410 Calories; 6g Fat (12.4% calories from fat); 11g Protein; 77g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 644mg Sodium. Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. --------------- MESSAGE bread-bakers.v113.n001.7 --------------- From: Reggie Dwork Subject: Pan Dulce Date: Wed, 09 Jan 2013 13:25:46 -0800 * Exported from MasterCook * Pan Dulce Recipe By : Chelsie Kenyon Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- for the Dough 1/2 cup sugar 1/4 cup vegetable shortening 4 eggs -- beaten and at room temperature 1 teaspoon salt 1 cup lukewarm water 1 tablespoon active dry yeast -- or (one package) 4 cups flour for the Topping: 1/2 cup shortening 1/2 cup powdered sugar 1/2 cup granulated sugar 1 cup flour 3 teaspoons vanilla extract various food coloring Cream the Shortening and the Sugar: Add the shortening and sugar to a mixing bowl. Mix on medium to high speed until it becomes creamy. Adding remaining Ingredients for Dough: Add in the eggs, salt water and yeast. Mix on medium speed for about 10-20 seconds or until the ingredients are blended together. Place the flour in a large bowl and make a well in the middle. Pour the mixture into the flour. Slowly begin to mix the liquids into the flour until a dough forms. Kneading the Dough: After the dough forms, begin to knead it on a lightly floured work surface for fifteen minutes. Place it into a bowl and cover it with a damp towel. Place the covered bowl in a warm area and let it rise for one hour. I like to pre-heat my oven to 200F for 5 minutes then turn the heat off and place the dough in the warm oven to rise as I often have the windows open and it stays fairly cool in my kitchen. Dividing the Dough After the dough has risen, divide it into 12 portions. Roll each portion into a round shape and place it on a lightly greased baking sheet or non-stick silicone pad and pat it down slightly. Cover them with a damp cloth and let them rise for an hour. After about 40 minutes of rising, see to the topping while the dough rises for the last 20 minutes. Mixing the topping Mix the topping ingredients together on medium-high speed for 1 minute. The mixture will appear crumbly. Remove the topping mixture divide it into however many colors you are going to use. If you are going to be using just one color, there is no need to divide it. Coloring the Topping Popular colors are yellow and pink, however you may use whatever colors you wish. I prefer gel colorings and I use a toothpick to scoop up just a bit of color and place it on the dough. If you are using liquid drops, start with 2-3 drops and add more as needed. After you add the coloring, knead it between your hands until the color is mixed in. The topping will be very soft and slightly crumbly. Preparing the Topping After the color is thoroughly mixed into the topping, divide the topping into 12 portions. If you are using two colors, there will be six portions of each color, and if you are using three colors, there will be 4 portions of each color. Dividing the Dough After the dough has risen, divide it into 12 portions. Roll each portion into a round shape and place it on a lightly greased baking sheet or non-stick silicone pad and pat it down slightly. Cover them with a damp cloth and let them rise for an hour. After about 40 minutes of rising, see to the topping while the dough rises for the last 20 minutes. Mixing the topping Mix the topping ingredients together on medium-high speed for 1 minute. The mixture will appear crumbly. Remove the topping mixture divide it into however many colors you are going to use. If you are going to be using just one color, there is no need to divide it. Coloring the Topping Popular colors are yellow and pink, however you may use whatever colors you wish. I prefer gel colorings and I use a toothpick to scoop up just a bit of color and place it on the dough. If you are using liquid drops, start with 2-3 drops and add more as needed. After you add the coloring, knead it between your hands until the color is mixed in. The topping will be very soft and slightly crumbly. Preparing the Topping After the color is thoroughly mixed into the topping, divide the topping into 12 portions. If you are using two colors, there will be six portions of each color, and if you are using three colors, there will be 4 portions of each color. Adding the Topping Press a portion of the topping between your palms until is flat. The topping is somewhat delicate because it is very soft, so you can also use your fingers to press it out. Place each portion of topping on one portion of dough. Pat it slightly so that it conforms to the round shape of the dough. Slowly slide a sharp knife through the topping to create designs. If you do not carve a design, the topping will create an interesting "cracked" design on its own. Baking the Pan Dulce Bake the Pan Dulce at 350F for about fifteen minutes. Let them cool slightly and enjoy! Description: "A delicious bread that is slightly sweet. The colored toppings are usually carved into a design which spreads out during cooking to create interesting patterns and cracks. Pan Dulce is often eaten for breakfast with coffee. Gather your ingredients before you begin" Source: "http://mexicanfood.about.com/od/tortillasandbreads/ss/pandulce.htm" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 418 Calories; 15g Fat (32.6% calories from fat); 8g Protein; 62g Carbohydrate; 2g Dietary Fiber; 71mg Cholesterol; 203mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n001.8 --------------- From: Reggie Dwork Subject: Pumpkin-Cranberry Rolls Date: Thu, 10 Jan 2013 12:28:21 -0800 * Exported from MasterCook * Rolls, Pumpkin-Cranberry Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- unbleached, (12 3/4 oz) 1 tablespoon sugar 2 teaspoons instant yeast 1 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger -- to 1 tsp, as you like 2 tablespoons unsalted butter -- (1 oz),softened 1 large egg 1/4 cup pumpkin puree -- (2 oz) 1/2 cup teriyaki baste and glaze -- (4 oz) 1 tablespoon minced crystalized ginger 1/3 cup dried cranberries -- (1 1/2 oz) For The Dough: Place all the dough ingredients (except the crystallized ginger and cranberries) into the pan of a bread machine in order recommended by the manufacturers. Select Dough cycle; press Start. Cyheck dough after 5 min of mixing, adding the minced ginger and dried cranberries, and 1 to 2 T of water if necessary to create a soft dough. To Make With a Mixer: Combine the pumpkin, water and egg in a mixing bowl; add the sugar, yeast, and half of the flour; mix thoroughly. Add the salt, spices, ginger and cranberries, then the remaining flour, 1/12 c at a time. Mix and knead until you have a soft, smooth dough. Cover and let rise for 1 hr, or until doubled. To Shape and Bake The Rolls: When the dough cycle is complete, turn the dough out and divide it into 12 equal pieces. Shape each piece into a ball or knot. Place the shaped rolls on a parchment-lined baking sheet, about 3" apart. The rolls should not tough each other after rising. Cover the rolls with oiled plastic wrap and allow them to rise in a war place for about 25 min or until they almost double in size. Bake the rolls in the center of a preheated 350F oven for 15 - 18 min, until lightly golden in color. Yield: 12 rolls Weight Watchers PointsPlus: 4 points Source: "The Baking Sheet, Holiday 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 3g Fat (14.9% calories from fat); 4g Protein; 30g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 456mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n001.9 --------------- From: Reggie Dwork Subject: Pan Dulce (for those who have made Pan Dulce before) Date: Wed, 09 Jan 2013 13:44:26 -0800 * Exported from MasterCook * Pan Dulce (For those that have made Pan Dulce before) Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast -- or 1 pkg 1 tablespoon sugar 1/3 cup sugar 2 tablespoons vegetable shortening 1 teaspoon salt 1/2 cup lukewarm water 3 1/2 cups flour 4 eggs -- beaten and at room temperature topping -- (please see below) Topping: 1/2 cup shortening 1/2 cup powdered sugar 1/2 cup granulated sugar 1 cup flour 3 teaspoons vanilla extract food coloring -- optional Mix 1 tablespoon of sugar and yeast into lukewarm water. Let it rest for about 10 minutes. In a large mixing bowl, cream shortening and sugar. Slowly add in eggs, salt, and the yeast in the water. Add flour in, 1 cup at a time until incorporated. Cover and let rise in a warm place for 45 minutes. Divide dough into 16 pieces and shape each into a ball. Place on a lightly greased baking sheet with plenty of space between each dough ball. Press each ball slightly to flatten it. Let the dough rise for an hour. After the dough is on it's way to rising, see to the topping. Mix all the ingredients in a food processor until smooth. With your hands, divide the topping into 16 pieces. Roll each piece into a ball and roll it out on a floured surface until it is large enough to cover each piece of dough, about 5" in diameter. Lightly press topping onto dough and use a knife to cut a pattern into the topping, but not into the dough. You can do something as simple as lines across the top, or a criss-cross pattern. If you do nothing, the topping will create it's own cracks, which is also interesting looking. After you add the topping, bake at 350F for about 15 minutes or until bread is lightly golden. Description: "These little loaves of bread are perfect for a dessert or a snack. Pan Dulce doesn't have any preservatives, so the buns don't keep for very long." Source: "http://mexicanfood.about.com/od/sweetsanddesserts/r/pandulce.htm" See the other pan dulce recipe in this digest for detailed directions. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 10g Fat (31.2% calories from fat); 5g Protein; 42g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 152mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v113.n001 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved