HomeRoast Digest


Topic: OT: bread baking (4 msgs / 98 lines)
1) From: Rbt Tut
if you bake your own bread especially 'free form' try to find this book.
 its out of print but you local lib might have it:
"Best Bread Ever"http://www.amazon.com/Best-Bread-Ever-Homemade-Processor/dp/0767900324its out of print.  it changed how i bake bread esp sourdough.
you mix the dry and the wet in your processor for 45 secs.  you let it rise
for 2 hours in a plastic container.  then you retard it in the refrig.
the point being very little oxygen gets into the dough and the bread keeps
in a paper bag for over a week and does not spoil
look for this.
RT
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2) From: Lynne
Thanks so much, RT. I put in a request in our school library system (love
how I can do this online - covers the whole area where I live - and more),
in addition to one on whole grain breads by Peter Reinhart.
On Tue, Feb 3, 2009 at 3:39 PM, Rbt Tut  wrote:
<Snip>
Zara - they have that Kaffeehaus book you mentioned. Took a look at Amazon -
whoa, those desserts look AMAZING - but I gained WAY too much over the last
holidays, so I'm refraining from taking that book out - maybe for the next
holiday.
I figure if I keep my diet simple, full of tasty, healthy food (including my
homeroast, of course) - and limit my bread intake to a small amt of really
good bread, then I'll lose the excess pounds (again!). I get compulsive with
desserts, though - man, they just *taste so good*...
Lynne
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3) From: Paul Helbert
What made the difference for me in freeform bread baking is this "no knead"
recipe from the NY Times. Mind you the kneading is not such a big deal. It
is just that this produces a loaf with the greatest crust ever. I do it
camping with the lid on the dutch oven the whole time but with no coals
after the first half of the time.http://query.nytimes.com/gst/fullpage.html?res•0DE7D6113FF93BA35752C1A9609C8B63I cannot comment on this so called "improved" version. We use about half
whole wheat flour in the original recipe with no problem. Did not see any
need for improvement.http://www.nytimes.com/2008/10/08/dining/08mini.htmlOn Wed, Feb 4, 2009 at 1:33 PM, Lynne  wrote:
<Snip>
-- 
Paul Helbert
It is impossible to enjoy idling thoroughly unless one has plenty of work to
do.
-Jerome K. Jerome, humorist and playwright (1859-1927)
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4) From: Michael Wascher
Another good reference is Beard on Bread by James Beard. The book provides
detailed directions for several breads, each recipe showing a particular
technique. The detailed recipe is followed by a number of other bread
recipes that utilize the same techniques.
Beard has a number of similar volumes using this instructional technique.
Too bad there is no Beard on Coffee!
--MikeW
On Wed, Feb 4, 2009 at 3:49 PM, Paul Helbert  wrote:
<Snip>
-- 
"Of those who say nothing, few are silent." --Thomas Neill
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