Hi All:
Does anyone have a good receipe for Dinner Rolls. I'm going to a dinner on the 4th and said I would bring the dinner rolls. Then I stoped and thought I don't have a receipe for dinner rolls. Any help would be appreciated.
Thanks,
Can someone help me create a marble rye recipe? I am looking for a lighter crumb than my normal sourdough as this will be a few loaves for friends. Here is what I was planning on doing.
Use a refreshed starter and build to 200g (used to split for seperate levains)
Rye Bread
400g white flour
200g rye flour
16g salt
400g water
Pumpernickel
400g white flour
200g rye flour
16g salt
100g molasses
5g cocoa powder
375g water
Mix seperatly, autoyse, and then knead in 100g of starter to each. Let ferment for 2 hours turning 2-3 times. Shape into balls, let rest. Roll each slightly to flatten, placing one on top of the other and rolling for marbling effect. Let proof until ready. Bake 350 in cold oven. Egg wash.
I would like some information and help on shaping fendu loaves. I found only two entries on this site as follows:
Floyd’s beautiful fendu loaf:
http://www.thefreshloaf.com/node/487/hamelman-breads
JMonkey’s also beautiful rendition of a fendu loaf:
http://www.thefreshloaf.com/node/977/memorial-day-baking
I have made the Hamelman, Roasted Potato Bread, and it is delicious! I was very disappointed as well to find Hamelman (as with many other things in his book supposedly for the home baker) does not provide good instructions for this and unfortunately both my loaves stuck together. I would like to know how these were accomplished, if you guys see this, or if anyone else can offer some expertise.
I tried it again with another dough recipe and it also stuck together despite my trying to sprinkle extra flour in the crease before proofing. I love this shape and it would lend itself well to many other breads so I would like to learn to master it.
This recipe from the Middle East, we eat it especially in Ramadan or any time of the year, cause it's so tasty.
For the dough:
2 cups all purpose flour
1/4 cup whole wheat flour
1 1/2 teaspoon yeast
1 1/2 teaspoon sugar
1 1/2 cup fat free milk
1 1/2 cup water
For the filling (ashta):
2 cups fat free milk
7 1/2 tablespoons corn starch
1/4 cup + 1 tablespoon sugar
2 to 3 tablespoons thick cream (qaimar which is an Iraqi cream) but you can use the regular thick cream
2 tablespoons rose water
1 teaspoon vanilla
Chopped pistachio
To make the dough:
1-Mix the entire ingredient and let it rest about 40 minutes.
2- Cook about 2 tablespoon of the dough mixture in a hot pan until it bubble (just cook one side).
After finishing let them cool then fold half round then fill them with the filling (Using pastry bag) then dip them in the chopped pistachios.
To make the filling:
Mix corn starch with milk and sugar then bring it to boil in a medium pan, stir until thickens, then add the rest of the ingredient.
Spoon mixture into a bowel, refrigerate until cold.
Pastry bag:
Qaimar (Iraqi cream):
Serve with honey or syrup:
Visit my blog:
http://arabicbites.blogspot.com/
meedo
Hi. I've been lurking for a month or so (and baking for about a year)--what a wonderful community! I'm excited that I'm going to have significant time this summer to spend baking, and I was wondering if any of you had some advice. My apartment doesn't have air conditioning, so it is often upwards of 85 F. I don't mind baking in the heat, but I’d like to figure out how to compensate for such warm ambient conditions. In particular, I was wondering about the best ways to mimic slow "room temperature" rises. Also, is it possible/desirable to cool the dough down before kneading? While I know books say to knead dough until about 77-81 F, my dough is starting out significantly warmer than this even before any kneading. Thanks!
I decided to give serious study to my good bread books, and Laurel's floated to the top.
My favored place for proofing is in my gas oven, which I turn on until it just barely registers a temperature rise; then I turn on the oven light, and it maintains a temperature of 80-90 degrees. Of course, I don't do this when I want a slow rise, but my kitchen is typically 60-65 degrees, so this is great for the final rise or when I'm in a hurry.
On page 408 (1984 edition; I think it's the same in the revised edition), she addresses this issue: "Halfway through the final rise, the time comes when you have to preheat the oven. The bread's inside: what to do?" She then lists four options, the first of which is, "Set the nearly risen loaves in a draft-free place, turn on the oven, and don't worry about it." That's what I do. The second option is to float the loaf pans in a dishpan of warm water (covered, of course); the fourth utilizes a heating pad or a hot-water bottle.
But the third option caught my attention. People have talked quite a bit about baking in an un-preheated oven. I baked a bread once that specified cold oven - I think it was called Cuban Bread. Laurel (and her friends) say that you can leave the loaves in place and turn on the oven when the loaves are about three-quarters risen (depending on how long your oven takes to heat up - sooner if your oven heats slowly). She calls this "a daredevil technique" that won't work for breads that require a higher initial temperature for oven rise. She adds that it works better for recipes that include milk or a lot of sweetener. (And she cautions you to remove plastic and other materials that don't do well in a hot oven. I've long since learned to look in the oven before turning it on.)
How does this jive with all you breadbakers' experience?
Rosalie
does anyone have a good recipe for making 100% Whole wheat bread that they can share? most recipes i find only contain about 50% whole wheat flour. thanks,
david
Interesting article in Winter 07 newsletter from San Francisco Baking Institute on using whole grain flours in bread formulas. Discusses types of whole grain flours, effects on gluten development and suggests adjustments for water content and mixing times. The link is http://www.sfbi.com/pdfs/SFBINewsWI07.pdf
for dough:
1 cups warm water
1 cups warm milk
2 teaspoons dry yeast
2 cups whole wheat flour
3 cups white flour
1 teaspoon salt
6 tablespoons olive oil
1)place all ingredients in the bowl of mixer ,beat 10 minutes to make a soft dough.
2)Cover and let rise for 30 minutes.
after 30 minutes
3)Divide dough into 16 pieces.shape each piece into a ball.Cover and let rise for 20 minutes
after 20 minutes
4)Roll each ball into a 21cm round,brush the top with olive oil .
5)Top each with a tablespoon of lamb mixture.leaving a 1cm border.
6)Bake at 450 for 9 minutes.
7)Serve with yogurt .
*for Topping:
Lamb or Beef mixture:
500 g ground lamb or beef
4 medium onions
2 medium tomatoes
fresh cilantro(optional)if you want your topping red do not add it.
2 tablespoons tomato paste
2 tablespoons pomegranate molasses
salt and ground pepper
combine ground lamb or beef,onions,tomatoes,and cilantro in food processor or food grinder than add tomato paste,pomegranate molasses,salt and ground pepper
*for vegetarian you can use portabello mushroom or cooked brown lentils instead of meat.
I would appreciate any help finding a thread that had a dictionary of terms, that are used in baking. I have a pretty good idea what people are talking about but would like to check it against a reliable source. PS also if you can save a tread to a favorites place.
Thanks, Graz