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dedics
Jan 20, 2012, 4:20:02 AM1/20/12
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Hi guys there's been no activity at my end since the beginning of
january, has something happened to the group?
dedics
january, has something happened to the group?
dedics
Ophelia
Jan 20, 2012, 8:36:28 AM1/20/12
to
"dedics" <news....@dedics.co.uk> wrote in message
news:9nspuv...@mid.individual.net...
> Hi guys there's been no activity at my end since the beginning of january,
> has something happened to the group?
Not at my end either:)
> has something happened to the group?
--
http://www.shop.helpforheroes.org.uk/
Boron Elgar
Jan 20, 2012, 9:41:25 AM1/20/12
to
On Fri, 20 Jan 2012 09:20:02 +0000, dedics <news....@dedics.co.uk>
wrote:
>Hi guys there's been no activity at my end since the beginning of
>january, has something happened to the group?
>
>dedics
I was just thinking the same thing the other day.
Frankly, real life has intruded a bit the past few months and I have
not done any bread baking, but I decided to get back in the swing of
it all just this week.
My sourdough starters are refreshed and all bubbly-wubbly, I have two
pre-ferments set up and so I will be baking over the next few days.
Not sure what I will make with the sourdough, but I also have a chunk
of fresh yeast in the fridge and a brand new pain de mie pan that is
screaming "use me, please." Might be a really interesting weekend.
Boron
wrote:
>Hi guys there's been no activity at my end since the beginning of
>january, has something happened to the group?
>
>dedics
Frankly, real life has intruded a bit the past few months and I have
not done any bread baking, but I decided to get back in the swing of
it all just this week.
My sourdough starters are refreshed and all bubbly-wubbly, I have two
pre-ferments set up and so I will be baking over the next few days.
Not sure what I will make with the sourdough, but I also have a chunk
of fresh yeast in the fridge and a brand new pain de mie pan that is
screaming "use me, please." Might be a really interesting weekend.
Boron
Ophelia
Jan 20, 2012, 9:56:35 AM1/20/12
to
"Boron Elgar" <boron...@hootmail.com> wrote in message
news:72vih75akgsga20th...@4ax.com...
--
http://www.shop.helpforheroes.org.uk/
Boron Elgar
Jan 20, 2012, 12:26:05 PM1/20/12
to
On Fri, 20 Jan 2012 14:56:35 -0000, "Ophelia" <Oph...@Elsinore.me.uk>
wrote:
You know I will report back!
wrote:
Ophelia
Jan 20, 2012, 12:45:18 PM1/20/12
to
news:3t8jh7l0oqers0s2b...@4ax.com...
I jolly well hope so:))
--
http://www.shop.helpforheroes.org.uk/
--
http://www.shop.helpforheroes.org.uk/
Motzarella
Jan 20, 2012, 9:18:01 PM1/20/12
to
"Boron Elgar" wrote in message
news:72vih75akgsga20th...@4ax.com...
way that I like them. Give them a try. And for Dick, I rolled out ropes and
made them into bagels, in spite of myself.
Alan
* Exported from MasterCook *
Pumpernickel Bagels
Recipe By :Alan Zelt
Serving Size : 12 Preparation Time :0:00
Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups warm water
230 grams sourdough
1 Tablespoon malt syrup
1 Teaspoon yeast
1 Tablespoon salt
1 Tablespoon caramel coloring powder
2 Cups whole rye flour
1 Cup pumpernickel flour
1 1/4 Cups White Bread flour
1/2 Medium onion, finely chopped
2 Tablespoons caraway seed
3 quarts water
1 Tablespoon malt syrup
1 egg yolk
optional sesame and poppy seeds for topping
Add the warm water, sourdough, caramel coloring powder, yeast and malt syrup
in mixing bowl , and mix with paddle until mostly disolved.
Gradually mix in 4 cups of blended flour, salt, 1/2 finely chopped onion and
caraway seeds. Beat at medium speed for 7 minutes with dough hook.
With spoon add 1 1/4 cups more blended flour to make a stiff dough and
elastic.
This dough will be firmer than most yeast breads. Place in a greased bowl,
cover, let rise until almost doubled (about 1 hour). Knead dough lightly and
divide into 12 equal pieces. To shape, knead each piece, forming it into a
smooth ball. Let rest, covered, 15 minutes.
Holding ball with both hands, poke your thumbs through the center. With one
thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3
1/2 inches across. Place the shaped bagels on baking paper, sprayed with
fat, upon cookie sheets. Cover with damp towels and let rise for 30 minutes.
Bring the 3 quarts of water and 1 tbls malt syrup to boiling in large
kettle. Adjust heat to keep it boiling gently.
Heat oven to 500 degrees. Gently lift one bagel at a time and drop into
water, boil about 4 at a time, turning often, for 3-5 minutes. Lift out with
slotted spatula, and place on baking sheet.
Brush with glaze made with 1 egg yolk and 1 tbls water. Top with poppy and
sesame seeds. Bake for 10 minutes. Then rotate and bake for an additional
10 minutes.
- - - - - - - - - - - - - - - - - - -
Boron Elgar
Jan 20, 2012, 9:40:54 PM1/20/12
to
On Fri, 20 Jan 2012 18:18:01 -0800, "Motzarella" <alz...@frontier.com>
wrote:
These sound wonderful. I cannot promise to try them this weekend, but
they sound so terrific that I know they are in my future.
The first loaf of the weekend is a Honey-Oatmeal Pain de Mie. You see,
the kids got me gift certificates for King Arthur for Chanukah and I
carefully waited until they offered free shipping, and VOILA! I have
that spanking new pain de mie pan.
http://www.kingarthurflour.com/blog/2011/10/18/honey-oat-pain-de-mie-comfort-bread/
3 cups King Arthur Unbleached All-Purpose Flour
2 1/4 teaspoons instant yeast
1 cup old-fashioned rolled oats (not quick oats)
1 1/2 teaspoons salt
4 tablespoons melted butter
3 tablespoons honey
1 cup to 1 cup + 2 tablespoons lukewarm water*
*Use the smaller amount in the summer, or in a humid climate; the
larger in winter, or in a drier climate.
Directions
1) Combine all of the ingredients, and mix until cohesive. Cover the
bowl, and let the dough rest for 20 minutes, to give the oats a chance
to absorb some of the liquid. Then knead — by hand, stand mixer, or
bread machine — to make a smooth, soft, elastic dough.
2) Place the dough in a lightly greased bowl, or in an 8-cup measure
(so you can track its progress as it rises), and let it rise for 1 to
1 1/2 hours, until it's risen noticeably. It won't necessarily double
in bulk.
3) Gently deflate the dough, and shape it into a 9" log. Place the log
in a lightly greased 9" pain de mie (pullman) pan, pressing it gently
to flatten.
4) Place the lid on the pan (or cover with plastic wrap, for a better
view), and let the dough rise until it's about 1" from the top of the
lid, 60 to 90 minutes. Towards the end of the rising time, preheat the
oven to 350°F.
5) Remove the plastic (if you've used it), slide the pan's lid
completely closed, and bake the bread for 30 minutes.
6) Remove the lid, and bake for an additional 5 minutes, or until an
instant-read thermometer inserted into the center registers at least
190°F.
7) Remove the bread from the oven, and turn it out of the pan onto a
rack. Run a stick of butter over the top, if desired; this will yield
a soft, buttery crust. Cool completely before cutting; wrap airtight
and store for several days at room temperature.
Yield: 1 standard loaf.
NOTE: for a full size P-D-M pan, increase all ingredients except yeast
by 50%.
That is what I am doing - full size. And I used fresh yeast. The
second rise will take place in the cold, cold basement and I will bake
early tomorrow.
And I have been carefully making pre-ferments...as I refresh the
starters, I take the "discard" and plop it into a bowl with some
additional flour and water. I have 2 different starters mixed in
there, some white AP and some rye, all happy and waiting to be turned
into loaves and rolls.
Truly, it has been months since I did serious baking other than
flatbreads and I am happy to get myself and the kitchen all covered in
flour.
I have acquired "Inside the Jewish Bakery," too and I may poke around
in there and have a bit of fun, too.
Hmmm - sourdough bialys?
Boron
wrote:
they sound so terrific that I know they are in my future.
The first loaf of the weekend is a Honey-Oatmeal Pain de Mie. You see,
the kids got me gift certificates for King Arthur for Chanukah and I
carefully waited until they offered free shipping, and VOILA! I have
that spanking new pain de mie pan.
http://www.kingarthurflour.com/blog/2011/10/18/honey-oat-pain-de-mie-comfort-bread/
3 cups King Arthur Unbleached All-Purpose Flour
2 1/4 teaspoons instant yeast
1 cup old-fashioned rolled oats (not quick oats)
1 1/2 teaspoons salt
4 tablespoons melted butter
3 tablespoons honey
1 cup to 1 cup + 2 tablespoons lukewarm water*
*Use the smaller amount in the summer, or in a humid climate; the
larger in winter, or in a drier climate.
Directions
1) Combine all of the ingredients, and mix until cohesive. Cover the
bowl, and let the dough rest for 20 minutes, to give the oats a chance
to absorb some of the liquid. Then knead — by hand, stand mixer, or
bread machine — to make a smooth, soft, elastic dough.
2) Place the dough in a lightly greased bowl, or in an 8-cup measure
(so you can track its progress as it rises), and let it rise for 1 to
1 1/2 hours, until it's risen noticeably. It won't necessarily double
in bulk.
3) Gently deflate the dough, and shape it into a 9" log. Place the log
in a lightly greased 9" pain de mie (pullman) pan, pressing it gently
to flatten.
4) Place the lid on the pan (or cover with plastic wrap, for a better
view), and let the dough rise until it's about 1" from the top of the
lid, 60 to 90 minutes. Towards the end of the rising time, preheat the
oven to 350°F.
5) Remove the plastic (if you've used it), slide the pan's lid
completely closed, and bake the bread for 30 minutes.
6) Remove the lid, and bake for an additional 5 minutes, or until an
instant-read thermometer inserted into the center registers at least
190°F.
7) Remove the bread from the oven, and turn it out of the pan onto a
rack. Run a stick of butter over the top, if desired; this will yield
a soft, buttery crust. Cool completely before cutting; wrap airtight
and store for several days at room temperature.
Yield: 1 standard loaf.
NOTE: for a full size P-D-M pan, increase all ingredients except yeast
by 50%.
That is what I am doing - full size. And I used fresh yeast. The
second rise will take place in the cold, cold basement and I will bake
early tomorrow.
And I have been carefully making pre-ferments...as I refresh the
starters, I take the "discard" and plop it into a bowl with some
additional flour and water. I have 2 different starters mixed in
there, some white AP and some rye, all happy and waiting to be turned
into loaves and rolls.
Truly, it has been months since I did serious baking other than
flatbreads and I am happy to get myself and the kitchen all covered in
flour.
I have acquired "Inside the Jewish Bakery," too and I may poke around
in there and have a bit of fun, too.
Hmmm - sourdough bialys?
Boron
Storrmmee
Jan 26, 2012, 10:09:38 PM1/26/12
to
i was gone because we moved into the new house and as usual the phone co.
messed up the connect dsl order... have been catching up since, Lee
messed up the connect dsl order... have been catching up since, Lee
cshenk
Jan 29, 2012, 8:58:45 AM1/29/12
to
Storrmmee wrote in alt.bread.recipes:
I've been busy too. Still here though!
--
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