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  1. Three years ago, I was able to spend the morning in an introductory bread class with Chef Mitch Stamm (boulak on eG Forums). This past week, I got to do it again.
  2. (Please forgive the double post if you've already read this on Chowhound.) I'd appreciate your help in tracking down old-fashioned NYC Italian bread. I'm about to make a New Orleans bread pudding, which calls for traditional New Orleans French bread. NOLA French bread is thin-crusted, and has a light, airy crumb. When I moved to NYC in 1970, I used to make this recipe with NYC Italian loaves. While not as light as New Orleans French, Italian bread was a credible stand-in. Most importantly, the crust (sometimes sprinkled with sesame seeds) was neither too thick nor too chewy. Thick, chewy crusts or a chewy crumb make for a dense, heavy pudding. Do any Manhattan bakeries still sell old-fashioned Italian bread? It used to be everywhere, but I haven't seen it in ages. Crusty "artisan" breads are easy to find, but I'm searching for a lighter, humbler loaf. Thanks for the help.
  3. I would like to make diet/low cal bread at home. I've been trying to discover what the difference between diet and regular bread. The ingredients seem to be the same. Someone told me that commercial diet bread has more air in it?! Anyone have any ideas about making diet/low cal bread at home?
  4. Just wondering if anyone else has been baking from this book, the sequel to "Artisan Bread in 5 Minutes a Day". I got mine this fall, have made a few things from it but after reading the thread on the first book, am ready to dig in even more enthusiastically. So far I've made the olive oil bread and the flax baguettes, and just started the dough for the 100% plain and simple whole wheat bread today. I'm intrigued by the whole wheat brioche dough, may have to try that next.
  5. Yesterday at Jungle Jim's International Market in Fairfield, OH, I found a closeout on bottles of Hiram Walker's Gingerbread and Pumpkin Spice liqueurs at $5.99 each. Too good to pass up so I bought a bottle of each. Now, what to do with them? Aside from sipping straight, anyone got some recipe suggestions?
  6. Restaurants in the US are now commonly serving bread with olive oil (as a dipping sauce) on the side. I've seen olive oil alone, olive oil with drops of balsamic vinegar, but not much else. The dipping sauce dishes I have allow 3 sauces, so I'm thinking of just using three different olive oils with distinct colors and flavours. I don't particularly like the acidity of balsamic vinegar with bread. What interesting offerings have you seen served with bread?
  7. I have three starters going at once: white, wheat, and rye (all Nancy Silverton's, because they work really well for me). Problem: It's becoming quite the task to keep up with feeding three at a time, but the only really effort is the stirring flour and water at feeding time. Quantity: Never really more than 2-3 quarts of each. Question: Will I hurt the starters by using an immersion blender (on low) to incorporate flour and water at feeding time? Yes, yes, you can go ahead and laugh at my indolence.
  8. I've read through all the mixer threads before, the ones with endless Kitchenaid vs. Bosch vs. Electrolux posts. All of those brands are prosumer, not professional or commercial. I want a mixer I don't have to worry about, one that can crank through 10 lbs. of dough for 10 minutes and not "break a sweat". I have $2000 to spend. I wish I could afford a Hobart, but even at $2000, they're out of my league (except for the 5qt which is too small). I'm looking for a 10 to 20 quart planetary, spiral, or fork. Ideas? So for, the Berkel FMS20 looks like the best option, but it's truly gigantic. I'm 5'11" tall and it stands to my waist.
  9. I am a fairly experienced bread baker but I still have trouble sometime with my shaped loaves sticking to the slider board (is there a technical term for this? is this the "peel" or is that what I use to pull the finished loaves out with?) I use a thin piece of smooth wooden board. maybe my loaves are too moist (and maybe someone can advise on how to determine the optimum moisture before baking.) I typically leave them for about 60-120 minutes to final rise lying on a floured tea towel. anticipating sticking problems, I also usually dust the board with fine cornmeal (as per a pizza) or coarse whole wheat flour. but even today, by time I flipped a loaf onto the board, reached for my blade to slash them... when I went to slide them onto the tiles, the middle half had stuck to the board making sliding impossible and a holy mess of that shaped loaf. any suggestions as to moisture content, or choice of sliding gizmo?? Peter
  10. This came up the other day when I cooked breakfast for my wife. I made the dish where you cut the center out of a slice of bread and fry the bread with an egg in the hole that was cut out at the same time. My wife had never seen or heard of this. She grew up in SC and OH. My Mom, who grew up in the South, never really made this, but I saw it in the mess halls as an army brat kid called Sunrise Breakfast since it was always sunny side up eggs. Do you know this dish? What did you call it and where did you grow up?
  11. I know that King Arthur flours are good for making bread. I'm really looking for organic flours, but let me know which flours you like to bake artisan bread with?
  12. I love making fresh bread at home but for various reasons need to make it low GI. The commercial bread mixes available here don't fit the bill so I'm going to have to create my own mix. Does anyone have a good, low GI, bread mix recipe? Thanks
  13. I"ve been working on my baquette technique for the last 6 months. They are looking as good as anything available commerically. But, I remain disappointed that the crust and crumb are not quite what they should be (I was especially reminded of this when comparing to local bakery product during a recent trip to France.) My crust usually lacks thickness and crunch. My crumb lacks denseness (density?) and chewiness. It always seems a bit fluffy. I understand there will always be limitations to home baking. I am using unglazed terracotta tiles in the oven and do the water toss to try to generate some steam I also try to give the dough long slow cool rises. Can anyone offer any suggestions on how I might take my product up a notch or two? Peter (PS. the attached photos seem short because they came from a narrow width oven.)
  14. Swiss Züpfe This bread is traditionally baked on Friday and is supposed to last over the weekend but rarely lasts that long because everyone devours it. Ingredients 500 gr. of bread flour 1 package of dry yeast 1.5 teaspoons of salt .5 teaspoon of sugar 75 gr. melted butter 1 egg yolk 1 cup of milk 1 egg yolk beaten with 1 teaspoon of milk and a pinch of salt for the glaze Preparation: Mix flour and salt in a bowl, add yeast sugar, butter, egg yolk and milk, knead until soft (15 minutes by hand or 8 minutes in a machine) Cover and let rise one hour until size has doubled. Cut dough into two equal size pieces. Braid as shown below. Step 1: Roll out 2 strings of dough... Cross them... Cross one over the other... then again... ...and again... Keep crossing and building it higher... ...and higher... until you run out of dough then roll it over on it's side, strech it out a bit and tuck under the ends. Put on a cookie sheet and brush with water and let rise one hour. Before baking brush it with a beaten egg yolk mixed with a pinch of salt and a teaspoon of milk. Bake for 40 minutes in the lower part of a preheated oven (200° C) Allow to completely cook before slicing.
  15. I had some good experience with WholeFodds bakery, but not much so with Panera (or I don't really remember what stood out there). Does anyone have a favorite in either place to recommend?
  16. OK, I've been trying for months, obviously I'm using the wrong recipes My breads come out tasty but heavy, dense, solid, and, when fully baked, with the bottom crust hard as a rock -- they usually look like this: Here's what the light, airy, crunchy-but-soft crust ciabatta from my local bakery (Silver Moon in NYC) looks like (and it tastes as good as it looks): Can someone point me to a recipe for a light ciabatta? And are there rules of thumb for producing light breads? Thanks! ~ beau
  17. I've never had the patience for baking but I've had some free time of late and figured why not! I mostly used this recipe 4 hour baguette The shape of the baguettes were a bit off, as were the slashes but I guess that'll come with more practice. They were baked in a 450 degree oven with a cup or so of ice cubes on the over floor. Apoligize for the crappy cell phone pics It had a great crust with a nice light inside; the flavor could've been a lil deeper but for a short time frame I can't complain. All in all it was definitely enough to get me to delve in to bread baking deeper.
  18. I have a couple bunches of ramps leftover in the frigo and one of the ideas I'm kicking around is making a savory bread pudding. Bread, eggs, butter, mushrooms, shallots and ramps. Anything else, or does that sound like it's enough?
  19. I've been using a variety of no knead methods Bittman/Sullivan, Artisan bread in 5 min, and CI's method. This week, I ran across another method from Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads by Nancy Baggett. It seems to use instant yeast and ice water. Has anyone used her recipes? If so, how did they compare with the other no kneads? If you bought the book are you pleased with the recipes? I am curious to know if the ice water is worth trying.
  20. Another installment in my continuing exploration of Indian foods - I bought some frozen porotta from my Indian grocer. The directions say microwave on high @ 2 minutes on the first side, 1 minute on the second (after defrosting). This makes a hard, crunchy, flaky bread. Is this what it's supposed to be like? I only really know about naan, which is soft. Is this texture correct, or do I need to not nuke it quite so much? (Edited to correct punctuation)
  21. Pepperidge Farm Farmhouse-style white bread is my go-to sandwich bread, especially for PB&J and grilled cheese. It's firm enough that it doesn't tear or squish too much when spreading peanut butter, and it stands up to having a crisp "grilled" exterior better than softer styles of bread. But recently I noticed a packaging change: they are emphasizing the "softness" a lot more. So, that had me a bit worried, and sure enough, when I tried one of the newly-packaged loaves, it seemed softer. But was it really? Is the change just in the packaging and in my head, or is it really softer than it used to be? Do I really need to find another go-to bread?!?
  22. mine would be south african naan bread (from the muslim community there which i'm from), which are bread rolls, with a little bit of cardomom in them, and a sort of challah-like taste, usually sprinkled with poppy seeds. i would really miss baguettes, though.
  23. EG, Recently, I spent two weeks in Javea, Spain, mostly on holiday, but also giving instruction on bread baking in a wood fired oven. That's what I've done extensively in North America for the last five years with few if any difficulties. Before I left, I was alerted that real rising problems were being experienced using English Strong Flour imported into Spain, as well as "whole wheat" flour, also from the UK. Apparently, Spanish flours are of the "cake" variety. When I got there, I found that none of my formulas behaved as expected. High hydration ancienne baguette dough, one of my standbys, was simply unmanageable; didn't plan on pita. The yeast on hand was SAF Gold IDY, which has always performed well. After several disasters, I added 25 percent more yeast for somewhat better results, but only somewhat. Since then, the students there have been as much as doubling the amount of IDY with even better but not stellar results. Would anyone have opionions on what was going on? The yeast was active; proofed it. The salt was Fleur de Sel. The water was from a mountain spring. The villa where the oven was located was about 700 feet above the Med. The air was only a bit salty, and the temps were in the seventies. My only conclusion is differences in the flours from here to there, but I'd welcome advice. Thanks, Jim Wills, Mary G's Artisan Breads
  24. Can anyone recommend a good bread dough recipe for a savory oven tart? I'm not talking about real pizza dough. But I had a delicious oven tart at Marche Moderne where the dough had this yeasty fluffy pillowy bread quality with a shattering crispy crust. I'm looking for a similar recipe. Here are some images i found of the tart: http://www.tangmeister.com/080817_marche_m...ian_Tart_01.jpg http://d0.biggestmenu.com/00/00/e4/71000f90b496ac16_m.jpg http://foodfrenzy.freedomblogging.com/ocrb...enzy/tartSM.jpg http://www.foodgps.com/wp-content/uploads/...10/pa040126.jpg Thanks in advance!
  25. I've been using unbleached, non-bromated AP for the past couple of years for my starter and bread. I'm now going to use exclusively organic flour. At what point do you think its legitimate for me to claim that the bread is organic? Ever?
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