Date: Mon, 15 Jul 2013 05:22:19 GMT -------------- BEGIN bread-bakers.v113.n025 -------------- 001 - "Andreas Wagner" Subject: Pretzel Breads Date: Mon, 1 Jul 2013 15:02:15 +0200 I've been following the pretzel bread discussion and I'm wondering: is the bread supposed to taste like a pretzel or is it supposed to look like one? Diane gave a good explanation of the lye process used to achieve the dark mahogany finish and distinctive taste on "real" pretzels. If you're after the flavour then making a loaf and brushing the top with lye would give you the right look on the finished loaf, but only a little bit of each slice would have the pretzel flavour. So please enlighten me, I know of pretzel rolls and regular pretzels in several different sizes in Germany, but a pretzel loaf is a new one to me. Happy baking, Andreas ------------------------------------------------------------------------- The inside view on life and holidays in Languedoc: www.midihideaways.wordpress.com ------------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v113.n025.2 --------------- From: Peter Reinhart Subject: Re: hoagie rolls Date: Mon, 1 Jul 2013 10:17:34 -0400 In response to Trevor's question about hoagie rolls, I've found that you can divide and shape the dough as soon as you remove it from the fridge, and then, in approx. 2 hours, the rolls should be ready to bake. If, instead, you wait the two hours to divide and shape, you can probably proof and bake them in 60-90 minutes. Either method works. Hope this helps. Peter Reinhart --------------- MESSAGE bread-bakers.v113.n025.3 --------------- From: Reggie Dwork Subject: Basic Scones Date: Wed, 03 Jul 2013 11:02:29 -0700 * Exported from MasterCook * Basic Scones Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 6 tablespoons unsalted butter -- cold, cut into small pieces 1 large egg 1/2 cup heavy cream 1 tablespoon heavy cream Heat oven to 425F. Line a baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Make a well in the center of the mixture. In a bowl, whisk together the egg and 1/2 cup heavy cream. Add to the flour mixture and, using a fork, gently stir until incorporated (do not overmix). Bring the dough together. On a lightly floured surface, shape the dough into an 8-inch round (about 1" thick), cut into wedges and place on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon cream and bake until golden brown, 12 to 14 minutes. tips & techniques Make Ahead: The baked scones can be stored at room temperature for up to 4 days. Warm in a 350 degrees F oven before serving. Yields: 8 scones Description: "Flaky, buttery scones make a delightful breakfast, or an indulgent afternoon snack with a cup of hot tea." Source: "Womansday.com" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 16g Fat (52.3% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 317mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n025.4 --------------- From: Reggie Dwork Date: Wed, 03 Jul 2013 11:29:33 -0700 Subject: Cheddar-Jalape * Exported from MasterCook * Cheddar-JalapeRecipe By : Serving Size : 8 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter -- cut into small pieces 4 ounces sharp white Cheddar -- or orange , coarsely grated 2 jalape 1 large egg 1/2 cup heavy cream 1 tablespoon heavy cream Heat oven to 425F. Line a baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Add the Cheddar, jalapeÎnter of the mixture. In a bowl, whisk together the egg and 1/2 cup heavy cream. Add to the flour mixture and, using a fork, gently stir until incorporated (do not overmix). Bring the dough together into a ball. On a lightly floured surface, shape the dough into an 8" round (about 1" thick). Using a 2 1/2" round cookie cutter, cut the dough into circles and transfer to the prepared baking sheet. Reroll and cut the scraps. Brush tops with the remaining tablespoon cream. Bake until golden brown, 10 to 12 minutes. Yields: 8 scones Description: "Gooey Cheddar and hot jalapesavory flavor to often-sweet scones." Source: "Womansday.com" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 329 Calories; 20g Fat (55.7% calories from fat); 8g Protein; 29g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 406mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n025.5 --------------- From: Reggie Dwork Subject: Sour Cream-Chocolate Chip Scones Date: Wed, 03 Jul 2013 11:31:26 -0700 * Exported from MasterCook * Sour Cream-Chocolate Chip Scones Recipe By : Serving Size : 8 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Chocolate/Cocoa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon kosher salt 6 tablespoons cold unsalted butter -- cut into small pieces 1 1/4 cups semisweet chocolate chips 3/4 cup sour cream 1 large egg 1 teaspoon pure vanilla extract Heat oven to 425F. Line a baking sheet with parchment. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and, using a pastry blender or two knives, cut it in until the mixture forms small crumbs. Add the chocolate chips and toss to combine. Make a well in the center of the mixture. In a bowl, whisk together the sour cream, egg, and vanilla. Add to the flour mixture and, using a fork, gently stir until incorporated (do not overmix). Bring the dough together into a ball. On a lightly floured surface, shape the dough into an 8" round (about 1" thick). Cut into 8 wedges, separate, and transfer to the prepared baking sheet. Bake until golden brown, 12 to 14 minutes. Yields: 8 scones Description: "Studded with meltingly sweet chocolate chips, these scones are sure to please kids and adults alike." Source: "Womansday.com" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 396 Calories; 22g Fat (47.8% calories from fat); 6g Protein; 48g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 325mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n025.6 --------------- From: Reggie Dwork Subject: Butterflake Herb Loaf Date: Sun, 07 Jul 2013 14:23:27 -0700 * Exported from MasterCook * Butterflake Herb Loaf Recipe By : Serving Size : 20 Preparation Time :0:40 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- dough: 1 cup milk 1/4 cup butter 3 tablespoons sugar 2 teaspoons salt 2 large eggs 2 teaspoons active dry yeast -- or instant yeast 4 1/4 cups Unbleached All-Purpose Flour -- to 4 3/4 cups 2 tablespoons potato flour butter herb filling: 1/2 cup unsalted butter -- soft, (8 tablespoons) 1/2 teaspoon chopped fennel seed -- or craaway seed 1/2 teaspoon dried basil 1 teaspoon grated onion -- or chopped chives 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon cayenne pepper 1 clove garlic garlic -- minced 1) Bring the milk to a simmer and pour over the butter in a mixing bowl or the pan of your bread machine. Add the sugar and salt, and let the mixture cool to lukewarm. 2) When the liquid is tepid (110F for instant yeast, 120F for active dry), add the eggs, yeast, 3 1/2 cups of flour, and the potato flour and begin mixing the dough. 3) After the dough comes together and has mixed for 3 minutes, touch the dough to test its consistency. If wet dough comes off on your finger, add more flour 2 tablespoons at a time, mixing between additions until it's incorporated. 4) Once the dough is smooth and soft, not sticky, let the bread machine finish its cycle, or place the dough in a greased container, cover, and let rise for 1 hour. 5) While the dough is rising, place the herb butter ingredients in a bowl and mix to combine. 6) After the dough has risen, deflate it and roll it out on a floured surface 1/2" thick. Cut in 3 1/2" to 4" circles with a cutter or English muffin ring. 7) Butter half of each circle, fold in half, and place in a 12" x 4" x 2 1/2" tea loaf pan, or two 8 1/2 x 4" bread pans. Cover with greased plastic and let rise for 30 to 40 minutes. 8) Butter the scraps and stack them on top each other on a baking sheet. Cover with greased plastic and let rise for 30 to 40 minutes. 9) Bake the scraps in preheated 350F oven for 22 to 24 minutes. 10) Bake the loaf in a preheated 350F oven for 25 to 30 minutes. A ceramic loaf pan will take 5 to 7 minutes longer to bake than a metal one; tent with foil for the last 15 minutes of baking if necessary to keep the top from over-browning. Yield: 20 servings. Tips from our bakers: You can alter the filling in any number of ways: try pesto instead of butter as the filling; and olive oil instead of butter in the dough. Another variation: mix grated cheese into the butter mixture and sprinkle more cheese on top before baking. For a sweet version of this bread, use 1/2 cup Baker's Cinnamon Filling or a mixture of butter and maple sugar instead of the herb filling. Drizzle the top with confectioners' sugar glaze if you like. Notice that this recipe calls for either instant or active dry yeast. New technology in yeast manufacturing means that active dry yeast is now pretty much equivalent to instant. There's no need to dissolve it in water first ("proof" it); and you can use the same amount as you do instant. The only difference may be a slightly slower rise. Note: ALthough the ingredient list calls for 4 1/4 to 4 3/4 cups of flour, only 3 1/2 cups are explicitly mentioned in the directions. Description: "Based on a Bake-Off winner from 1964, this loaf is tender and buttery, perfect for a special occasion bread basket. See the tips for ways to change up the flavor." Source: "King Arthur Baking Sheet, Holiday 2011, #6" Start to Finish Time: "2:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 8g Fat (39.4% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 305mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n025.7 --------------- From: Jeff Dwork Subject: oops Date: Sun, 14 Jul 2013 21:12:19 -0700 The digest didn't go out last week, so there are two week's of posts this time. Jeff --------------- MESSAGE bread-bakers.v113.n025.8 --------------- From: Reggie Dwork Subject: Pepper-Cheese Bread Date: Thu, 11 Jul 2013 19:12:29 -0700 * Exported from MasterCook * Pepper-Cheese Bread Recipe By : Serving Size : 10 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- to 3 1/4C 1 package active dry yeast 1 1/2 teaspoons cracked black peppercorn 1/2 teaspoon salt 1 cup warm water -- (120F to 130F) 2 tablespoons olive oil 1/2 cup shredded provolone cheese -- (2 oz) 1/4 cup parmesan cheese -- grated 1 whole egg white -- slightly beaten 1 tablespoon water In a large mixing bowl stir together 1 cup of the flour, the yeast, pepper, and salt. Add 1 cup warm water and oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (1 to 1-1/4 hours). Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a large baking sheet. Roll the dough into a 12x10" rectangle. Sprinkle provolone cheese and Parmesan or Romano cheese on top of dough. Roll up, jellyroll style, starting from a long side. Moisten edge with water and seal. Taper ends. Place, seam side down, on prepared baking sheet. Cover and let rise until nearly double (30 to 45 minutes). With a sharp knife, make 3 or 4 diagonal cuts about 1/4" deep across the top of the loaf. Brush the loaf with a mixture of the egg white and 1 tbsp water. Bake in a 375F oven for 15 minutes. Brush again with egg white mixture. Bake for 20 to 25 minutes more or until loaf sounds hollow when tapped. Remove from baking sheet and cool on a wire rack. Yield: Serves 10 to 12 Source: "raleys.com" Start to Finish Time: "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 153 Calories; 5g Fat (31.7% calories from fat); 6g Protein; 20g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 209mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat. --------------- MESSAGE bread-bakers.v113.n025.9 --------------- From: Trevor Jenkins Subject: Sourdough sticking to banneton after proving stage Date: Sun, 14 Jul 2013 13:06:23 +0100 I'm after ideas and suggestions of how to prevent my sourdough dough from sticking to the banneton at the end of the proving stage. This has been happening more often the last three or four bakes. (I only make my sourdough loaf once a fortnight as some members of my household don't really like it.) The flour I use is my prime culprit. My artisan organic miller seemed to change their white strong/bread flour formulation around the time of my first failure. It had a slightly coarser texture with some meal content, now it doesn't. But I might just be blaming the flour for some poor technique on my part. This "new" flour works beautifully with all the other breads and rolls I make. My sourdough culture is a 50/50 mix of spelt flour and water. The jar is covered with a glass lid held down with a wire clasp. I top the culture up after making each loaf with a 75g/75ml shot, mix it in well, then store it in the fridge for two weeks. Before I make the dough I get it back out the fridge give it another 75g/75ml shot, mix it in well again, and leave it to stand for 12 hours by which time the surface is covered in (small) bubbles. The main flour I use is (now) this rather fine strong/bread white flour. And 460g of that is added to 300g of the culture, those two top up should equal this, and 230ml of water (which is about 10ml less than I used with the previous flour formulation) with 10g of finely ground sea salt to regulate fermentation. I knead for 15 minutes. It rises for 3 or 4 hours before being knocked back, shaped and put in the banneton. The loaf is left to prove for 12 hours. The rise and prove are generally okay with the dough doubling in volume each time. But the dough is very sticky with this new flour formulation. I have tried dusting the banneton with more flour before putting the dough in it for proving. Including adding some semolina flour into the "dust". Also tried putting the banneton inside a plastic bag rather than just covering the top to prevent a skin forming on the sides and "top" of the loaf. But neither of these has solved the problem. So now more drastic measures are necessary. I am unsure whether because of that change I'm now putting way too much water into the mix. It is rather wet but still around the same as my doughs for my other breads and rolls. Perhaps I need to add in some strong/bread wholemeal flour to balance out the change. Or in the extreme change to a completely different flour. I'm hoping amongst all you more knowledgable bakers some of you will have the answer(s) to my problem. Regards, Trevor. <>< Re: deemed! --------------- END bread-bakers.v113.n025 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved