Where to find Rye Chops?
Any ideas where I can purchase no more than a pound of rye chops?
Thank you!
Any ideas where I can purchase no more than a pound of rye chops?
Thank you!
Hello Bakers
While most of the bread world has been going "no knead" I have been going no preheat. I read about this method a year or so ago. As part of my newyears resoulution to try new methods I have been using it. The method consists of placing 1/3 to 1/2 cup of water on the oven floor. Put bread on a sheet pan and slash as usual. I place it in the oven in the middle rack, shut the door and turn oven on to 525. The oven window will be covered with steam for the first 10 min or so. After 15 min I lower the heat to 440 or so for the rest of the baking time. The baking time is just slightly longer. I have noticed no great difference in my breads baked on a preheated stone or on a sheet pan minus the stone and preheat. I will say that sometimes the bottom gets a little darker than when on the stone. What I like most about this is you can wait until the very last minute and throw in your bread and not have to have to guess when to turn on the oven to preheat. It also saves on electricity and to some degree heat in the kitchen. Give this a whirl, I think you will be pleasantly suprised.
Since this is only the second time that I have added something to this site, I may not be adding this note to the right place. If not, hopefully I will find a better place next time. First I love this website. I am an artisan bread hobbiest, have been playing around with sourdoughs for quite a while, and find the information here both interesting and helpful.
I don't remember where I first heard of the Steam Baker.
I bought one and am delighted!
It consists of a large 3/4" baking stone, a stainless steel cover, and a steam generator.
It replaces the need for the spritzing and spraying I have been doing since I began baking artisan breads.
To use it, you preheat the stone to 400 F. Place the bread on the stone, place the cover over the loaf/loaves, then spray steam thru a small hole in the cover for 10-15 seconds. Remove the lid after 10 minutes and continue the baking process.
I found it at www.steambreadmaker.com.
I have finished reading the Reinhold (BBA)and Beranbaum books on bread and would like to know what the resident pros such as: FloydM, SourdoLady, Mountaindog, Jim, Jeffrey, et. al. actually normally do when it comes to retardation and misting.
I found a link to some neat instructional type videos on a number of shaping techniques so I did a search to see if it was already linked somewhere on this site but I didn't find any quickly so here it is:
http://www.fornobravo.com/video/hearth_bread.html
demegrad
This is the Flax Seed Wheat Bread from Dan Lepard's The Handmade Loaf (a great book, but one not easy to find in the US).
Can anyone help me with the correct way to use the Magic Mill DLX to knead? When researching to buy it, it was touted at closest to hand kneading when using the roller and scraper. For me, the dough just sticks to the roller and spins around with it. No kneadinig goes on at all! I've contacted Magic Mill and they say for under 8 cups of flour to use the dough hook, but all of their literature and everything on line says the opposite. I don't know how to use this $500 machine and it was a waste of my money. Can anyone give me some advice to stop the dough from just spinning with the roller? I'd appreciate it. Alternatively, anybody want to buy a virtually unused Magic Mill DLX 2000???? :-))