[Sca-cooks] partly on-topic, partly off: bread

Ian Kusz sprucebranch at gmail.com
Mon Jan 25 11:29:08 PST 2010


Well, I grew up in Oertha, but am currently in Spokane, WA.  Grew up in
Alaska in Delta Junction, elevation 1158 feet.  Actually knew some local
gold miners....in SCA terms, it'd be Winter's Gate/Beast Valley area.
Pretty area.  Wild animals to include moose, bison, grizzly and black bear,
squirrels, canadian blue jay, chickadee, raven.  the occasional muskrat,
shrews, frogs....

On Mon, Jan 25, 2010 at 11:20 AM, Holly Stockley <
hollyvandenberg at hotmail.com> wrote:

>
> No, if you bake it in the oven, it should have a crust like regular bread,
> rather than bread-maker crust.  A couple caveats - preheat the oven for at
> least 30 minutes.  Otherwise, you've just heated up the air IN the oven, not
> the oven itself.  When you open the door to put the bread in, the hot air
> falls out, and drops the temp in the oven.
> Most bread machines come with instructions on how to use it just to
> mix/knead/rise.  You might also find, with time and experimentation, that
> you want to knead for at least the last minute by hand.  Especially if
> you're experimenting with different flours.  It doesn't take too long to
> figure out what bread with properly developed gluten "feels" like.
>  Oertha....  what part?  You might enjoy one of those few microclimates
> where you can maintain a San Francisco sourdough starter year 'round, if
> you're so inclined.  ;-)
> Femke
>
> I love deadlines. I like the whooshing sound they make as they fly by.
>
> - Douglas Adams
>
>
>
> > Date: Mon, 25 Jan 2010 11:13:55 -0800
> > From: sprucebranch at gmail.com
> > To: sca-cooks at lists.ansteorra.org
>  > Subject: Re: [Sca-cooks] partly on-topic, partly off: bread
> >
> > If I do that (use the bread maker for prep, then cook in the oven), will
> I
> > end up with the same kind of crust and stuff as regular bread?  Femke
> said
> > that the crust on bread machine bread is more porous, will this be true
> of
> > this hybrid?
> >
> > On Mon, Jan 25, 2010 at 9:45 AM, Patty <prand at swbell.net> wrote:
> >
> > > You also have the option on the bread machine to not have it bake the
> > > bread.  Choose the dough cycle and you can then bake the bread
> yourself.
> > > Much more control over the baking process.
> > >
> > > Caitriona
> > >
> > > --- On Mon, 1/25/10, Susan Lin <susanrlin at gmail.com> wrote:
> > >
> > >
> > > From: Susan Lin <susanrlin at gmail.com>
> > > Subject: Re: [Sca-cooks] partly on-topic, partly off: bread
> > > To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> > > Date: Monday, January 25, 2010, 10:45 AM
> > >
> > >
> > > I've been told that if you open the oven during baking, it can make
> your
> > > > bread collapse.  Is this true?
> > >
> > > I have never had my bread collapse when I've opened the lid on my bread
> > > machine.  The heat doesn't escape that quickly.  You shouldn't leave
> the
> > > lid
> > > up for a long time.  You have to open the machine to add ingredients
> > > mid-cycle - like fruits and nuts and such for heartier breads, some
> > > machines
> > > will even beep to tell you when.
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> > >
> >
> >
> >
> > --
> > Ian of Oertha
> > _______________________________________________
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-- 
Ian of Oertha



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