CookBook Heaven/COOKBOOK HEAVEN.iso/recipes/issue20.1

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Subject: bread Digest V1 #20
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Date: Sat, 26 Jan 91 07:32:55 -0800
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bread Digest    Saturday, 26 Jan 1991
        Volume 1 : Issue 20

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Today's Topics:
    Gooey center      <[e-mail]> (Bruce M. Binder)
    Sourdough Bread  <[e-mail]>  (Susan)
    Re: Gooey center <uunet!telesoft!kami>       (Kami Olsson-Tapp @day)

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From: [e-mail] (Bruce M. Binder)
Subject: Gooey center

Breadsters:

> These comments make me wonder if some of my "gooey center" problem
> is caused by weather changes.  For the first month or two the
> machine made great bread 2 or 3 times a week, but by December it
> was turning out gooey gunk.  I wonder if the winter temperature
> and/or humidity could be the culprit?  I suspect overnight bread
> would have particularly bad problems, since my setback thermostat
> lowers the temp to about 55-60F at night.  But lately all my bread
> has had gooey centers even when I started the machine right away
> during the day.

I had a similar situation.  I have posted in the past asking about
gooey centers, but I neglected to mention that the first few times
with the same recipes, the loaves came out fine.  I don't think it
was quite winter when I started getting gooey centers.  I wonder if
somehow the machine is at fault.  Maybe the heating element doesn't
get as hot.  Maybe the seals that keep in the heat are not working
as efficiently.  I think we should collectively try to figure this
one out before our warranties expire.

> >   8) Heavy breads (e.g., Anadama) come out gooey in the center.

> The heaviest I've made was the Onion Pecan bread in the DAK book.
> Which was wonderful, by the way!  It was heavy enough that it, and
> a bottle of red wine, made our dinner one night.  :-)  But it's not
> an incredibly dense loaf.  It sounds like there's no way to make
> dense bread in the DAK/Welbilt.  Oh well...

I made a loaf of Oat Bran Wheat bread from a DAK recipe.  The
directions warn that the loaf hardly rises and is about four pounds
when finished.  It is true; the loaf was "incredibly dense" (and
not too appetizing IMHO).  My point is it was cooked all the way
through with no gooey center.  This was in the first few weeks I
had the machine.  I have not tried this recipe recently.

I will post more as I know more.

<bruceb>
 ___  __  __  ___
(  ,)(  \/  )(  ,)  Bruce M. Binder                   [phone]
 ) ,\ )    (  ) ,\  Locus Computing Corporation     [e-mail]
(___/(_/\/\_)(___/  San Diego, California      ...!ucsd!lccsd!bruceb

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From: [e-mail]
Subject: Sourdough Bread


Hi Fellow Breadmakers!

Have any of you experimented with sourdough bread in your machines??
My all time favorite bread (well, after raisin) is sourdough but I
haven't seen any recipes adapted for the makers.  Anyone have a
recipe or any ideas for adapting a regular one?  Never having made one
the regular way, I am a little leery of experimenting without
some advice.

I have a Hitachi, which I love.  I haven't had many problem -no gooey
bread centers; just some that rose too high and bumped the top.
My only complaint is the lack of recipes that came with it, and the
few that it has don't call for enough yeast.  My friend, who has a
DAK, loaned me her recipe book and I have tried many.  My favorites
are the Maple-Oatmeal and Onion-Dill; the worst was one of the dense
oatmeal breads with the heart by it.  It would have broken my foot
if it had fallen on me.

Thanks, and happy Breadmaking!
Susan
aka [e-mail]


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From: uunet!telesoft!kami (Kami Olsson-Tapp @day)
Subject: Re:  bread Digest V1 #19  (Gooey centers)

Answers for Gary:

> Has anyone experimented with salvaging gooey bread?  I.e. cutting off
> a slice, discovering it's gooey, and tossing it in the oven a while
> to finish?  Would this work at all, and if so, would it only work
> if you did it before the bread cooled?

You could try slicing it an baking it into toast rusks. I believe that if you
were going to put it back into the oven, you would need to do it right away
without letting it cool.

> >   6) Oat Blend flour is wonderful.

> How so?  Taste, texture, ?  Speaking of which, we made an oatmeal bread
> based on the DAK recipe and threw in some walnuts.  It was good,
> but it had sort of a "powdery" texture to it.  The recipe calls for regular
> non-instant oatmeal, but we used "quick" oatmeal because that's what we had
> on hand.  We ground it up in a blender like the recipe specified.
> Would it work better to use regular non-instant oatmeal?

Oat Blend flour has great flavor and a nice texture -- it is not as dense as
whole wheat flour (the one whole wheat loaf I tried using the basic DAK recipe
came out like a "healthy hockey puck"). It is a General Mills flour and is
available in San Diego in 2 and 5 pound sacks.

Try the DAK recipe oat again, but let the machine grind the oats -- we have
done this with great success. You can also add more oats at the beeps before
fermentation to get some extra texture and a denser bread.

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End of bread Digest [Volume 1 Issue 20]
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