Date: Mon, 23 Jan 2017 07:06:00 +0000 --------------- BEGIN bread-bakers.v117.n003 --------------- 01. Re: Apple Cinnamon Raisin Bread (Debbie Rogers) 02. Easy Artisan Dough - No-Knead (Reggie Dwork) 03. Boule - No-Knead (Reggie Dwork) 04. Overnight White Bread (Reggie Dwork) 05. Boston Brown Bread (Jeff Dwork) 06. Tassajara Whole Wheat Muffins (Jeff Dwork) 07. Muffin pans and dough whisk (Jeff Dwork) --------------- MESSAGE bread-bakers.v117.n003.1 --------------- Date: Tue, 17 Jan 2017 23:19:05 +0000 From: Debbie Rogers Subject: Re: Apple Cinnamon Raisin Bread Some of the ingredients aren't totally doubled (water, yeast, bread flour) in the recipe for the 2 lb loaf of Apple Cinnamon Raisin Bread. Just making sure that wasn't an error. Also, I have some apple cider that I would like to use in place of the apple juice. Would I use the same amounts? Thank you! [[Editor's notes: In the USA and parts of Canada, apple juice and apple cider are essentially the same. Apple juice is filtered, cider is not. Outside of this region, 'cider' is fermented and alcoholic (what is called 'hard cider' in the USA). If what you have is non-alcoholic, it's completely interchangeable with apple juice. While the loaf size is doubled, the amount of flour isn't. The ratio is 4/2.5 = 1.6. The liquid is the total of water + juice and the ratio is 1.25/0.75 = 1.66. Salt ratios is 1.66, raisins and yeast 2, oil and sugar 2.5. I assume Red Star made adjustments to get the best results with all the different preparation methods.]] --------------- MESSAGE bread-bakers.v117.n003.2 --------------- Date: Sun, 22 Jan 2017 22:17:50 -0800 From: Reggie Dwork Subject: Easy Artisan Dough - No-Knead Easy Artisan Dough "200 Fast & Easy Artisan Breads: No-Knead, One Bowl" Judith Fertig ISBN 978-0-7788-0211-2 Makes enough dough for bread, rolls, pizza or flatbread to serve 12 to 16 Equipment: * Instant-read thermometer * 16-cup (4 L) mixing bowl * Wooden spoon or Danish dough whisk Tips Combining 1 1/2 cups (375 mL) hot with 1 1/2 cups (375 mL) cold tap water will result in lukewarm water of approximately 100°F (38°C). Higher-protein flours absorb less water. If you are using bread flour (or Canadian all-purpose flour), reserve 1/2 cup (125 mL) of flour until after you mix the remainder. Add just enough flour to make a thick, paste-like dough. 6 1/2 cups (1.625 L) unbleached all-purpose or bread flour 1 1/2 tbsp (22 mL) instant or bread machine yeast 1 1/2 tbsp (22 mL) fine table or kosher salt 3 cups (750 mL) lukewarm water (about 100°F/38°C) 1. Measure. Spoon the flour into a measuring cup, level with a knife or your finger, then dump the flour into the mixing bowl. 2. Mix. Add the yeast and salt to the flour. Stir together with a wooden spoon or Danish dough whisk. Pour in the water and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass. 3. Rise. Cover the bowl with plastic wrap and let rise at room temperature (72°F/22°C) in a draft-free place for 2 hours or until the dough has risen nearly to the top of the bowl and has a sponge-like appearance. 4. Use right away or refrigerate. Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 9 days before baking. Easy Artisan Breads in Minutes a Day Day 1: Stir the dough together and let rise. Bake, or cover and chill. Days 2-9: Remove part of the dough, form and bake. --------------- MESSAGE bread-bakers.v117.n003.3 --------------- Date: Sun, 22 Jan 2017 22:19:03 -0800 From: Reggie Dwork Subject: Boule - No-Knead Boule "200 Fast & Easy Artisan Breads: No-Knead, One Bowl" Judith Fertig ISBN 978-0-7788-0211-2 Makes 1 large round loaf, or boule, to serve 8 Equipment: * Three-sided cookie sheet, flexible cutting board or baker's peel * Broiler pan * Baking stone Tip Add texture and variety to your artisan bread by using 3 cups (750 mL) whole-grain flour (white whole wheat, semolina or whole wheat) plus 3 1/2 cups (875 mL) unbleached all-purpose or unbleached bread flour to equal the 6 1/2 cups (1.625 L) in the "Easy Artisan Dough" master recipe. 1/2 recipe prepared Easy Artisan Dough (about the size of a volleyball) Unbleached all-purpose or bread flour 1/2 cup (125 mL) cornmeal 2 cups (500 mL) hot water 1. Form. Place dough portion on a floured surface and dust very lightly with flour. Flour your hands. Working the dough as little as possible and adding flour as necessary, form the dough into a 12-inch (30 cm) round. Smooth the dough with your hands to form a soft, non-sticky skin. Pinch any seams together. Lightly flour any sticky places on the dough. The dough should feel soft and smooth all over, like a baby's skin, but not at all sticky. 2. Rest. Sprinkle the cornmeal on the cookie sheet and place the dough round on the cornmeal. Cover with a tea towel and let rest at room temperature for 40 minutes. 3. Prepare oven for artisan baking. About 30 minutes before baking, place the broiler pan on the lower shelf and the baking stone on the middle shelf of the oven. Preheat to 450°F (230°C). 4. Slash boule with serrated knife. Using a serrated knife, make three evenly spaced slashes, about 1/2 inch (1 cm) deep, across the boule, exposing the moist dough under the surface. 5. Slide boule onto baking stone and add water to broiler pan. Using an oven mitt, carefully pull the middle rack of the oven out several inches. Hold the cookie sheet level with the rack so that the dough round will slide onto the center of the hot stone. With a quick forward jerk of your arms, slide the dough round from the cookie sheet to the stone. Push the middle rack back in place. Pull the lower rack out, pour the hot water into the broiler pan and push the lower rack back in place. Close the oven door immediately so the steam will envelop the oven. 6. Bake. Bake for 27 to 30 minutes or until the crust is a medium dark brown and an instant-read thermometer inserted in the center of the loaf registers at least 190°F (90°C). Wearing oven mitts, remove the loaf by hand to cool on a wire rack. --------------- MESSAGE bread-bakers.v117.n003.4 --------------- Date: Sun, 22 Jan 2017 22:20:05 -0800 From: Reggie Dwork Subject: Overnight White Bread OVERNIGHT WHITE BREAD "Flour Water Salt Yeast" Ken Forkish ISBN 978-1-60774-273-9 This is a great-tasting, crusty white bread with nice big holes. It makes me want to slice a couple of pieces, top them with fresh slices of in-season, ripe tomatoes, cover with good olive oil, and live, for the moment, in happy contentment. For those who have made bread using Jim Lahey's no-knead method, you'll find the timing of this recipe familiar. This is, however, a distinctly different recipe; it calls for water that's about 30F (17C) warmer and uses one-third the amount of yeast. This recipe also includes an autolyse period and calls for giving the dough a couple of folds after the mix. The result is two breads with different tastes and textures, and this is a great way to demonstrate that two seemingly similar recipes produce two different breads. This dough rises overnight, and the extended bulk fermentation gives it more time to develop complexity in its flavors. The baked loaves should have a nice open interior and a crisp crust - assuming you bake the loaves well beyond the blond stage. This bread has many uses and won't last long. THIS RECIPE MAKES 2 LOAVES, EACH ABOUT 1 1/2 POUNDS, AND IS SUITABLE FOR FOCACCIA OR IRON-SKILLET PIZZA. BULK FERMENTATION: 12 to 14 hours PROOF TIME: About 1 1/4 hours SAMPLE SCHEDULE: Mix at 7 p.m., shape into loaves at 8 a.m. the next morning, and bake at 9:15 a.m. The bread will come out of the oven a little after 10 a.m. Ingredient QUANTITY BAKER'S PERCENTAGE White flour 1,000 g 7 3/4 cups 100% Water (90-95F, 32-35C) 780 g 3 1/3 cups 78% Fine sea salt 22 g 1 tbsp + 1 tsp 2.2% Instant dried yeast 0.8g Scant 1/4 tsp 0.08% 1. Autolyse: Combine the 1,000 grams of flour with the 780 grams of 90F to 95F (32C to 35C) water in a 12-quart round tub or similar container. Mix by hand just until incorporated. Cover and let rest for 20 to 30 minutes. 2. Mix: Sprinkle the 22 grams of salt and the 0.8 gram (a scant 1/4 teaspoon) of yeast evenly over the top of the dough. Mix by hand, wetting your working hand before mixing so the dough doesn't stick to you. (It's fine to rewet your hand three or four times while you mix.) Reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat three more times with the remaining dough, until the salt and yeast are fully enclosed. Use the pincer method to fully integrate the ingredients. Using your thumb and forefinger, make five or six pincer cuts across the entire mass of dough, squeezing all the way through the dough each time. Then fold the dough over itself a few times. Repeat, alternately cutting and folding until all of the ingredients are fully integrated and the dough has some tension in it. Let the dough rest for a few minutes, then fold for another 30 seconds or until the dough tightens up. The target dough temperature at the end of the mix is 77F to 78F (25C to 26C). Cover the tub and let the dough rise. 3. Fold: This dough needs two or three folds. Three would be best for maximum gas retention and volume in the finished loaf, but if you only have time to do two folds it will be fine. It's easiest to apply the folds during the first 1 1/2 hours after mixing the dough. After doing the last fold, cover the dough and let it continue to rise overnight at room temperature. To fold the dough, moisten your dominant hand in warm water to prevent the dough from sticking to it. Reach underneath the dough in the tub and pull about one-quarter of it out and up to stretch it until you feel resistance, then fold it over the top to the other side of the dough. Repeat four or five times, working around the dough until the dough has tightened into a ball. Grab the entire ball and invert it so the seam side, where all of the folds have come together, faces down. This helps the folds hold their position. The top should be smooth. When the dough relaxes a bit and flattens in the bottom of the tub, repeat the process for the second fold. After each fold, the dough develops more structure and will take longer to completely relax. Folding can be done anytime before the last hour of bulk fermentation. When the dough is 2 1/2 to 3 times its original volume, 12 to 14 hours after mixing, it's ready to be divided. 4. Divide: Moderately flour a work surface about 2 feet wide. Flour your hands and sprinkle a bit of flour around the edges of the tub. Tip the tub slightly and gently work your floured free hand beneath the dough to loosen it from the bottom of the tub. Gently ease the dough out onto the work surface without pulling or tearing it. With floured hands, pick up the dough and ease it back down onto the work surface in a somewhat even shape. Dust the area in the middle, where you'll cut the dough, with a bit of flour. Cut the dough into 2 equal-size pieces with a dough knife or plastic dough scraper. 5. Shape: Dust 2 proofing baskets with flour. Shape each piece of dough into a medium-tight ball following the instructions on pages 71-73. Place each seam side down in its proofing basket. 6. Proof: Lightly flour the tops of the loaves. Set them side by side and cover with a kitchen towel, or place each basket in a nonperforated plastic bag. Plan on baking the loaves about 1 1/4 hours after they are shaped, assuming a room temperature of about 70F (21C). If your kitchen is warmer, they will be optimally proofed in about 1 hour. Use the finger-dent test (see page 74) to determine when they are perfectly proofed and ready to bake, being sure to check the loaves after 1 hour. With this bread, 15 minutes can make a difference between being perfectly proofed and collapsing a bit. 7. Preheat: At least 45 minutes prior to baking, put a rack in the middle of the oven and put 2 Dutch ovens on the rack with their lids on. Preheat the oven to 475F (245C). If you only have 1 Dutch oven, put the second loaf into the refrigerator about 20 minutes before baking the first loaf and bake the loaves sequentially, giving the Dutch oven a 5-minute reheat after removing the first loaf. 8. Bake: For the next step, please be careful not to let your hands, fingers, or forearms touch the extremely hot Dutch oven. Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will be the side that was facing down while it was rising - the seam side. Use oven mitts to remove the preheated Dutch oven from the oven. Remove the lid. Carefully place the loaf in the hot Dutch oven seam side up. Use mitts to replace the lid, then put the Dutch oven in the oven. Maintain the temperature at 475F (245C). Bake for 30 minutes, then carefully remove the lid and bake for 20 to 30 minutes, until at least medium dark brown all around the loaf. Check after 15 minutes of baking uncovered in case your oven runs hot. Remove the Dutch oven and carefully tilt it to turn the loaf out. Let cool on a rack or set the loaf on its side so air can circulate around it. Let the loaf rest for at least 20 minutes before slicing. VARIATION: WEEKNIGHT WHITE BREAD It's possible to adjust the timing of the Overnight White Bread recipe so it will work for somebody with a day job during the workweek. Follow the recipe for Overnight White Bread through step 3. Then, in the morning before going to work, take 5 to 10 minutes to divide and shape loaves from the dough you mixed the evening before. Put the proofing baskets in plastic bags and let the loaves proof slowly in the refrigerator while you are at work. When you get home from work, remove the loaves from the refrigerator and let them sit out on the counter to finish proofing while you preheat the Dutch ovens. If you get home at 6 p.m., you will have fresh baked bread by 7:30 p.m. Note that in this variation, the bulk fermentation time is 12 to 14 hours, and the proof time is about 10 hours (depending on when you get home from work). --------------- MESSAGE bread-bakers.v117.n003.5 --------------- Date: Sun, 22 Jan 2017 22:21:51 -0800 From: Jeff Dwork Subject: Boston Brown Bread Boston Brown Bread Cook's Illustrated Jan, 2017 Jeff's notes: This was very good. Del Monte Foods sells fruits and vegetables in 28 ounce cans with non-BPA linings - vinyl for tomatoes, polyester for everything else. I used polyester-coated cans. My cans are 4 1/2" in diameter and 4 5/8" tall and fit with no trouble in a 6 1/2" deep stockpot. Not wanting to risk damage to the surface of our non-stick stockpots and not having an enamel pot of sufficient depth, I used an aluminum stockpot. It turned black below the waterline - you should expect the same. I've read that the stain can be removed by boiling water with some cream of tartar mixed in for a few hours, but have not tried it. I recommend using a cheap pot from an ethnic grocery store. This recipe requires two empty 28-ounce cans. Use cans that are labeled "BPA-free." We prefer Quaker white cornmeal in this recipe, though other types will work; do not use coarse grits. Any style of molasses will work except for blackstrap. This recipe requires a 10-quart or larger stockpot that is at least 7 inches deep. Brown bread is traditionally served with baked beans but is also good toasted and buttered. 3/4 cup rye flour (4 1/8 ounces) 3/4 cup wholewheat flour (4 1/8 ounces) 3/4 cup fine white cornmeal (3 3/4 ounces) 1 3/4 teaspoons baking soda 1/2 tsp baking powder 1 tsp salt 1 2/3 cups buttermilk 1/2 cup molasses 3 Tbsp butter, melted and cooled slightly 3/4 cup raisins 1. Bring 3 quarts water to simmer in large stockpot over high heat. Fold two 16 by 12-inch pieces of aluminum foil in half to yield two rectangles that measure 8 by 12 inches. Spray 4-inch circle in center of each rectangle with vegetable oil spray. Spray insides of two clean 28-ounce cans with vegetable oil spray. 2. Whisk rye flour, whole-wheat flour, cornmeal, baking soda, baking powder, and salt together in large bowl. Whisk buttermilk, molasses, and melted butter together in second bowl. Stir raisins into buttermilk mixture. Add buttermilk mixture to flour mixture and stir until combined and no dry flour remains. Evenly divide batter between cans. Wrap tops of cans tightly with prepared foil, positioning sprayed side of foil over can openings. 3. Place cans in stockpot (water should come about halfway up sides of cans). Cover pot and cook, maintaining gentle simmer, until skewer inserted in center of loaves comes out clean, about 2 hours. Check pot occasionally and add hot water as needed to maintain water level. 4. Using jar lifter, carefully transfer cans to wire rack set in rimmed baking sheet and let cool for 20 minutes. Slide loaves from cans onto rack and let cool completely, about 1 hour. Slice and serve. (Bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days or frozen for up to 2 weeks.) --------------- MESSAGE bread-bakers.v117.n003.6 --------------- Date: Sun, 22 Jan 2017 22:23:39 -0800 From: Jeff Dwork Subject: Tassajara Whole Wheat Muffins This is an old favorite from "The Tassajara Bread Book" by Edward Espe Brown, ISBN 978-1-59030-704-5. The book has numerous variations on this recipe, all good. You must use a reflective muffin pan or a silicone pan on a reflective baking sheet for these. If you use a dark pan, the muffins will be tough. I used a 12-muffin silicone pan on a 9"x13" shiny pan, which is just big enough to support the muffin pan. I used a coarse-ground flour: Hodgson Mill Whole Wheat Graham Flour. Jeff * Exported from MasterCook * Muffins, Whole Wheat (Tassajara Bread Book) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole-wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup oil 1/4 cup honey -- up to 1/2 cup 1 egg -- beaten 1 1/2 cups milk Combine dry ingredients. Combine wet ingredients. Fold quickly together, just until flour is moistened. Spoon into greased muffin tin. Bake at 400F for about 20 minutes. Yield: "12 each" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 6g Fat (35.2% calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 192mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n003.7 --------------- Date: Sun, 22 Jan 2017 22:25:24 -0800 From: Jeff Dwork Subject: Muffin pans and dough whisk I first made the Tassajara whole wheat muffins around 1971 and found it a foolproof recipe. I tried making them again a year ago they were a total disaster - overdone and tough. I tried varying time, temperature and ingredients with no improvement. Eventually, I bought a silicone pan, which was an improvement, but still not good enough. Today, I finally succeeded. The key is the muffin pan - specifically, its color. I didn't have a non-stick pan back in '71 - it was bare metal and reflective. When I changed to the silicone pan I was placing it on a old, dark baking sheet - not good enough. When I switched to placing it on a 9"x13" exactly fitting shiny pan the muffins are perfect! The no-knead recipe by Judith Fertig reminded Reggie that we have a dough whisk that we've never used. During my work on the muffins, I was concerned that I was over-mixing the dough with a spoon or spatula. I used the dough whisk today and it took only a few strokes to fully wet the flour mixture. Jeff --------------- END bread-bakers.v117.n003 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved