[blindcooks] Re: breads books and baps
- From: "Jon Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Sun, 18 Jan 2015 19:47:04 -0800
That's ironic, Valerie; I made curry tonight as well, but mine was a sweet
potato curry made with ginger, garlic, finely-chopped lemongrass, and yellow
curry paste. I was supposed to use red curry paste, but I had actually run out
and yellow was all I had. It was still delicious served with a bit of Jasmine
rice. Robert: Valerie is right in that there is no substitute for fresh
lemongrass. It is very long, like celery, but much more narrow around the
middle. It is very chewy and hard to eat, so it is either minced very fine, or
cut into large pieces that can be removed later. The name is very apropriate
as the flavor is a grassy citrus aroma that is very unique among hervbs. It
definitely does not dry or freeze well.
Jon
----- Original Message -----
From: Valerie
To: blindcooks@xxxxxxxxxxxxx
Sent: Sunday, January 18, 2015 2:16 PM
Subject: [blindcooks] Re: breads books and baps
Hello Susan, shall forward the curry recipe in a separate post, it is a new
recipe, have not made it before.
We like hot curries too, but my brother in law loves the explosively hot
ones. After making his coffee, he puts the mug in the microwave to make the
coffee hotter!
Baps are sold all around the U.K and here we can buy them at specialty
bakers. They are a soft flattish bun or roll, white, heavily dusted with flour
and I know from a baker that once the rolls are risen, you press your thumb
into the middle of each roll so that they bake kind of flattish. So soft and
so good with all sorts of fillings. Our families favourite bread rolls. I'm
still hunting for a recipe, if I find one before others, shall post it in.
I'm positive you would love these too. Valerie
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Susan Tabor
Sent: Monday, 19 January 2015 7:59 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: breads books and baps
Hi, Valerie!
cCurry! Oh, I love curry, and Rob and I love hot food! Could you send along
your hot curry recipe, please? Thanks in advance!
Also, I think bread baps must be one of those things that has a different
name in Australia than in America. Could you tell us more about them so we get
a better idea of what to send you, please? Thanks much!
Cheers,
Susan
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Valerie
Sent: Sunday, January 18, 2015 3:11 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] breads books and baps
Hello Jon and all, I have always tried to use bread flour, it does give far
better results and you would know all the reasons of why that is so. On the
odd occasion, when I have run out of bakers flour, I went ahead with what you
call all purpose, I wouldn't say the results were bad, just not that really
good loaf you get when you use baker's flour.
I meant to write about the 12 day bread dough, I made a rather wonderful
loaf of bread on day four from that dough, slight tanginess to it and it rose
beautifully However, I tried a pizza dough on day five and day seven and the
results were not good, the pizza dough was just that, when baked it very doughy
in texture. So my impressions of the 12 day bread dough, is that day four is
maximum. Only my impressions, other's might find it O.K.
The Bread Bible, I think there must be two books called the Bread Bible, I am
sure I borrowed a book by this name from my son, who is an excellent bread
baker, he grinds the wheat in a grinding machine and has his own sour dough
culture. It's always a treat to eat pizza or bread from his kitchen oven I
think the Bread Bible book he has is by Rose someone or other and that had
excellent reviews from memory and some really amazing recipes. However, I do
believe, in my jumble of cookbooks, I do have another bread bible book that was
not so great. I'm not an expert on bread, but have made bread all my life,
even as a child in our country oven wood stove, and still think they were the
best breads I've tasted. no temp control there, my mum used to just wave her
hand in the oven to know the right time and heat to bake. I hope you will
share your bread baking recipes Charlene, the book sounds very interesting. My
favourite bread book is the Italian Baker, just wondering what your favoutie
books are Jon when it comes to bread recipes? I'm always interested to know
what books are good
I still haven't got to make the ciabatta recipe, we have been very busy, but
hoping this week I get to do that. As you mentioned poolish and biga Jon, the
recipe I think I will try does begin with biga.
If my efforts turn out O.K, I'll post the recipe.
At the moment I am making curry, my brother in law is coming to dinner
tomorrow and I've made a chicken curry that is extra, extra hot. I think Paul
and I, who do not enjoy the extremely hot curries will be dousing our serves
with some cool side dishes or some yoghurt.
By the way, does anyone have a recipe for Bread Baps, these we can buy from a
great bread baker store, but I'd love to make them myself, but having trouble
finding a recipe that seems good. Cheers. Valerie
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Monday, 19 January 2015 1:54 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: josey baker bread again
Charlene:
First of all; you're right - I should give the book you've found a
chance to prove itself to me. My comments were brought about by my opinion of
another bread book I actually bought some years ago called "The Bread Bible"
which I found to be utterly worthless. The fact that the recipes in your book
are calling for bread flour is very promising. With "The Bread Bible" the
author does mention bread flour, but insists it can be switched out for
all-purpose, depending on what the baker has on hand or is comfortable with. I
honestly get the impression that while many of these supposedly-professional
bakers use all different types of flours when making their own breads, they
write books that center around all-purpose flour only because they think that's
what the public wants. The fact that person works in the industry in a
professional capasity is a good start, but is no guarantee their recipes are
any good. Having said all that, I'm sorry I allowed my membership with Book
Share to lapse. I just could not figure out what format to get my books or how
to read the different formats, so I just let it go. The folks at Book Share
were not at all helpful with this issue either, so I gave up. I do wish I
could thumb through your book and see for myself if it really is as good as you
make it sound. If it is, then I hope you are eventually able to create amazing
bread from its pages. The process of making a thin dough or batter and letting
it develop in flavor before making the rest of the recipe is called a
pre-ferment. I do it when making French bread and baguettes, and it does
indeed make for a wonderful flavor. A sourdough is, essentially, a pre-ferment
that can be kept going for many many years, though the fact that it develops
different types of bacteria that make it sour makes it much more complex and
involved than a Poolish or a biga. Anyway, I look forward to reading about the
attempts you will make following the recipes in this book you have found. My
ultimate goal in bread baking is to create and maintain a first class sourdough
starter that makes a bread with a strong, sour flavor like the bread I once
enjoyed at a ranch I stayed at in my late teens. I already know I want it to
be a rye starter, but I'm concerned about investing a lot of time and money
into the project only to come out with less than steller results. I will do it
one day though.
Jon
----- Original Message -----
From: Charlene Ota
To: blindcooks@xxxxxxxxxxxxx
Sent: Saturday, January 17, 2015 8:59 PM
Subject: [blindcooks] Re: josey baker bread again
Hi, John, Actually, you might give a book a chance first, for one thing.
Also, for most people, breadmaking is very intimidating and when someone writes
a book about the process that is on one hand very basic and simple, and on the
other hand, includes the science of breadmaking as part of the process and
explains why parts of the process are very exacting, it might really open up
the world to people as to how to make good bread. Actually, the book is very
specific about flours, starting with the simplest bread using bread flour,
water, yeast and salt and moving on gradually adding things but first getting
the very basic breadmaking process down. The person who wrote the book is a
bread baker. I haven't had a chance to read a lot of the book, but the first
couple lessons made me think of you because this person is so specific about
the process of making good bread and explains it in a very concise but fun kind
of way so it most likely appeals to more than just the experienced bakers. As
the book moves on, it gets into more varieties of breads and baking. The
process is different than I've ever done before, but I am thinking about giving
it a try because some of his process is done to help develop the flavor of the
bread. The first lesson is the most basic bread there is, the second lesson
uses a fermentation process first, and then mixes the loaf and rises it. The
step by step details that this person uses are part of why I brought it to your
attention thinking it might be something you'd find interesting because it
isn't just for the unexperienced baker and the information in the book is far
more detailed and informative than most bread recipes ever are. I mean, come
on, if Alice Waters can write a review in support of it, it can't be some sort
of fly-by-night stupid bread book! (smile!)
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Jon Rawlings
Sent: Saturday, January 17, 2015 9:34 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: josey baker bread again
Cgharlene:
I hope you find the book to be worth the purchase price. But I am
very suspicious of books on how to bake bread as I feel many of them are dumbed
down a great deal. Many of these books call for using all-purpose flour in
most or all of the recipes, which I find to be very suspect depending on what
type of bread is being made. No matter what any book says, all-purpose and
bread flours are not interchangeable without making some modifications, and
even then, the resulting product is not quite the same. Even bread flour is
not the same from brand to brand. Again, it depends on what you want to make.
I have no problem using a.p. flour for making cinnamon rolls or a handful of
other yeast items, but on the whole, I prefer bread flour for things like pizza
crust, dinner rolls, baguettes, country French bread, and sandwich bread. I
don't know whether this book you brought to our attention has any such recipes
I would like, so this is a general opinion and not specific to the book.
Jon
----- Original Message -----
From: Charlene Ota
To: blindcooks@xxxxxxxxxxxxx
Sent: Saturday, January 17, 2015 10:23 AM
Subject: [blindcooks] josey baker bread again
Well, just a follow-up, the preview copy on Bookshare isn't worth the
time and trouble because it's only the first 14 pages which are about
ingredients, nothing about the recipes or the meat of the book so to speak, so
in order to check out the book you have to get the kindle edition unfortunately.
Charlene
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