I recently wrote about Challah breads.  That Musing shared the history associated with this beautiful bread.  Today's Musing is a follow up to that story. If you would like to read it, here is the link.

http://malekmusings.weebly.com/blog/challah-its-more-than-just-a-beautiful-braided-bread

Today's Musing is a follow up to that story.  I finally had a chance to make my very first Challah bread, and it is delicious!

I chose a Challah that had golden raisins as an ingredient.  After preparing the dough, I opted to make a "coiled" Rosette Challah.  I rolled out two 36" ropes.  I then made a twisted rope by taking the two strands and twisting them around each other to make one rope.  I then coiled the twisted rope into a mound.  I let it go through the final rise and then brushed it with a beaten egg wash.

It's delicious!

Here are links for the recipe and websites that shows how to make the rosette shape.

http://www.kingarthurflour.com/recipes/raisin-challah-recipe

http://www.amateurbakers.org/2011/02/challah-rosette-shaping-video.html

http://kosherkitschen.wordpress.com/2010/01/27/1st-recipe/

Yesterday's Musing highlighted the dangers of e-cigarettes to pets (and children).  The risk to them is exposure to the contents inside the e-cigarette should they chew up and be exposed to the cartridge contents or come in contact with e-cigarette refill container's contents.  Check out yesterday's Musing to learn more if you did not see the post.

Today, I am following up on e-cigarettes and their relative "safety".  I ran across this information today, and learned a few things about "vaping".  It is well known that smoking conventional cigarettes is dangerous to both smokers and those nearby inhaling second hand smoke.  The smoke contains thousands of toxic chemicals resulting in concerns for health and environmental cleanliness.  These concerns have bought about implementation of laws and practices establishing smoke-free environments and designated smoking areas.

E-cigarettes have become available and are popular as an alternative to smoking traditional cigarettes.  It advertised as a "cleaner" and "safer" cigarette, as no smoke and resulting toxins are created from combustion.  However, whilecertain levels of toxins are reduced in e-cigarettes, research shows that others still exist, in levels found to be "quite high" and potentially dangerous to your health.

Studies have shown that e-cigarettes actually emit higher levels of toxic metals.  Researchers suggest that the metal particles come from the cartridge in the e-cigarette, which could be addressed by the manufacturers improving the cartridge design and manufacturing.  E-cigarettes still do contain toxic carcinogenic ingredients.

How do e-cigarettes work?  When you take a puff of an e-cigarette a battery heats up a liquid. That liquid contains a flavoring (such as tobacco, menthol, cherry, vanilla, or java), a humectant (typically propylene glycol or vegetable glycerin) and, sometimes, nicotine. As you inhale, you get a "dose" of flavored nicotine without the chemicals typically produced from burning tobacco. That being said, you're still getting a dose of chemicals. (source: mercola.com)

In addition to metals, the US Food and Drug Administration (FDA) has indentified a potentially deadly antifreeze chemical called diethylene glycol in an electronic cigarette cartridge along with tobacco-specific nitrosamines, which are linked to cancer. (source: mercola.com)

To learn more about the hazards presented by smoking e-cigarettes, visit the links below.

http://articles.mercola.com/sites/articles/archive/2014/09/17/e-cigarette-second-hand-smoke-effect.aspx?e_cid=20140928Z1_SNL_MS_1&utm_source=snl&utm_medium=email&utm_content=ms1&utm_campaign=20140928Z1&et_cid=DM56871&et_rid=673861402

https://www.sciencenews.org/article/health-risks-e-cigarettes-emerge

http://www.huffingtonpost.com/2014/04/17/more-ecigarette-injuries_n_5165480.html

I don't smoke so I haven't followed the e-cigarette development closely.  I ran across these articles, and realized that people might not know the dangers of this "better than cigarettes" alternative.  If you are around pets, you need to exercise care to keep them away from animals (and children).  They contain very toxic substances and can have fatal consequences in the wrong paws (or hands).

The primary danger to pets is the nicotine they can be exposed to.  There is a cartridge in the e-cigarette that contains nicotine at levels toxic to animals.  Pets may be exposed when they chew up the e-cigs or the bottles containing e-juice, or even when they walk through puddles of spilled e-juice and get it on their paws.  The signs of nicotine poisoning may begin within 15 to 30 minutes of exposure to the e-liquid; in contrast, signs of nicotine poisoning following eating tobacco products may take a few hours  as the nicotine must be released from the tobacco.  (source: veterinarypartner.com)

The links below will provide more information about the dangers posed to your pets.  Please read them so you will know what symptoms to look for, be ready if an accident should happen, and above all, know how to keep your pets safe in the first place.

http://www.petplace.com/cats/e-cigarette-toxicity-in-cats/page1.aspx?utm_source=Newsletters&utm_medium=email&utm_campaign=&utm_content=CL-20140925%20%281%29%20remainder

http://www.petplace.com/dogs/e-cigarette-toxicity-in-dogs/page1.aspx?utm_source=Newsletters&utm_medium=email&utm_campaign=&utm_content=DL-20140925%20%281%29%20remainder

http://www.veterinarypartner.com/Content.plx?A=3557

I just finished reading a very enjoyable book.  It's baking related too!   All The President's Pastries Twenty-Five Years in the White House is written by Roland Mesnier, with Christian Malard.  Roland Mesnier is a French pastry chef who worked his way up in his field eventually serving as the Executive Pastry Chef at the White House for 25 years.  He served 5 different presidents- Jimmy Carter, Ronald Reagan, George H. W. Bush, Bill Clinton and George W. Bush.  I ran across this book after an extended family member attended a baking workshop at King Arthur Flour, where Mesnier was a guest instructor. 

Mesnier's memoir covers his childhood roots, his early experiences, his career experiences and his eventual White House position.  Not only does he describe the pastries and desserts that he prepared for White House functions and events, he shares personal stories about himself, the Presidents, and their families. 

Mesnier is now retired but he is still busy, sharing his knowledge through his writings and teaching.  The following is Mesnier's biography as posted on King Arthur Flour's website.

Roland Mesnier
Born in Bonnay, France, Roland Mesnier discovered his vocation by accident on a summer day at the age of 12. Apprenticing to his older brother Jean, he began working at the local patisserie in exchange for room and board. From there he worked as a pastry chef at well-regarded resorts in London, Bermuda, Paris, and the United States. Mesnier began his career as White House Executive Pastry Chef in 1979 and went on to become the longest-tenured chef ever to serve there, retiring in 2004. During this time he developed and taught the first professional Pastry Arts Program at L'Academie de Cuisine in Bethesda, Maryland.

Mesnier has won 18 gold medals, four silver, and three bronze for his pastry creations in competitions around the world. He is a member of the Académie Culinaire de France and the recipient of many awards and accolades, including the French Legion of Honor in 2005 – the highest honor bestowed on a French citizen; that same year he was inducted into the Chocolate and Pastry Hall of Fame in New York. He was awarded a Doctorate of Culinary Arts from the prestigious Johnson & Wales University in South Carolina. He is the author of three books, Dessert University, Basic to Beautiful Cakes, and All the Presidents Pastries: Twenty Five Years at the White House, A Memoir.

Meisner also has a facebook page updating followers of his activities. 

https://www.facebook.com/chefrolandmesnier

Yesterday's Musing was about bread braiding techniques and I included a video demonstration of a variety of amazing patterns you can make using dough.  (e sure to visit yesterday's Musing if you haven't watched it.  It is awesome! 

Challah bread is a traditional braided bread, and is very often the type of braided bread you will see sold on store shelves.
However, challah bread is more than a braided bread.  It is steeped in religious history.  Challah is a rich bread, made with eggs, that is traditionally baked every week for the Jewish sabbath (known as shabbat).  Challah bread is also served for the Jewish New Year, or Rosh Hashana, which is starting soon.  For this special time, the bread ingredients are changed a bit, for the addition of more sugar or honey.. for a sweet new year.  Shaping is also changed from a long braid to a round braid.

The round challah represents the "round" year.  It also symbolizes a crown, for crowning God as king.  Traditional challahs are also shaped like ladders and keys.  In some areas, the bread will be shaped to represent animals like swans, lions or gazelles.

To learn more about this interesting bread, take a look at the links below:

http://www.npr.org/blogs/thesalt/2014/09/23/350890028/rosh-hashanas-sacred-bread-offers-meaning-in-many-shapes-and-sizes

http://www.examiner.com/article/traditional-challah-bread-and-it-s-beautiful-history

http://www.kingarthurflour.com/blog/2009/01/05/challa-lujah/

http://sdjewishjournal.com/site/1048/the-magic-of-challah/

The more I research bread making and bread making techniques and designs, I am amazed at the creativity you can express in baking breads. They can be beautiful works of art!  I've worked with pottery and clay in the past and working with bread dough reminds me of working with clay!  You can mold and shape it into some amazing designs.

I've already explored the scoring/slashing techniques that can make your breads truly special.  Another technique is "braiding", which I've discovered can be very beautiful and not that hard to do, especially with video tutorials on the internet.

I recently viewed this video tutorial on a Facebook group I am a member of.  If you like bread baking, you have GOT to bookmark this!

Enjoy!

https://www.facebook.com/video.php?v=866443860034223&set=vb.100000058518788&&theater

I recently checked out a mountain of cookbooks from my local library.  I wanted to take a look at some books to help me with my current artisan bread baking project.  Today I am going to share my impressions of a "beast" of a book.  The King Arthur Flour Baker's Companion Cookbook.

This is no lightweight book!  The hardcover measures about 2 inches thick and has just over 600 pages covering all things "baking".  It does come in a paperback version too. 

Take a look at the Table of Contents!  It covers quite a few categories.

Breakfasts
Fried Doughs
Quick Breads
Buckles, Cobblers, and Crisps
Crackers and Flatbreads
Yeast Breads
Sourdough
Cookies and Bars
Cakes
Pies, Tarts, and Quiches
Pastry and Viennoiserie
Ingredients
Tools

This book does not have alot of color photographs, but it does have many illustrations and diagrams that are useful.  It also has problem solving tips and helpful hint suggestions dispersed throughout the book.  The recipes are written in a format that is easy to follow and they also provide nutritional information.

I think this as a very comprehensive baking resource for people who like to bake, and like to bake a lot of different things.  It reminds me of the classic book, Joy of Cooking, which is a comprehensive all around cooking guide. Baker's Companion is that for baking.

I currently have so many cookbooks, that I am very selective now, about what I add to my collection.  I have even thinned out the assortment I have!  Since I am very experienced with baking and have a significant collection of recipes and resources in my library, I've decided not to buy this book for myself.  But, that said, if you are looking for a comprehensive baking guide, this book is worth a look.  It would be a great gift for someone just getting started with baking.  (ie.  bridal shower gift??).  If you know a bride to be that loves to bake, this would be a great start to her cookbook collection!  It would also be useful to a seasoned cook that wants to add a comprehensive baking resource to their library.

If you are not sure if this book is right for you, I suggest you check it out from the library.  It will give you a better idea of whether this book will meet your needs.  If you decide to buy, research pricing at the King Arthur website and other internet sources to get the best bargain.  Used copies are also available on the internet.

King Arthur Flour  has a great website with lots of recipes, tutorials, videos, a blog and they even sell ingredients, supplies and books.  They also have a newsletter that you can sign up for.  I have already made a few of their on line recipes for bread with great success.  The link appears below.  Check it out!

http://www.kingarthurflour.com/

Time for a book review!  I use my bread machine to make many of my dough recipes.  I don't bake in my machine, I just use the dough cycle to prepare the dough and then shape and complete the final rise outside of the machine.  I then bake in the oven.  One of my favorite bread recipe books is Bread Machine Magic written by Linda Rehberg and Lois Conway.  I have the first edition, published in 1992.  I have baked many recipes from this book and have been pleased with every one of them!  I have even used these recipes, prepared traditionally, in my Kitchen Aid stand mixer with good results.

The authors have released a revised edition of Bread Machine Magic, published in 2003.  It has been updated with recipes for newer bread machines that can make 2 pound loaves.  The original book had recipes for 1 pound loaves and 1.5 pound loaves, and those recipe measurements are also included in the revised book.  Nutritional information for each recipe has  been included in the new edition.  There are some other changes in the new book but overall, the two editions are very similar.  With the revised edition, you will find 138 recipes for a variety of bread types, along with general information about ingredients, storage, techniques and troubleshooting.

This is a great book to add to your personal library.  If you are unsure if this is a book for you, you can always check it out from the library for review before committing to buying.  It's available in softcover for about 10 dollars.  It is also available in digital format.  Used copies can save you some money, or if you like, used versions of the original book are still on the market for even less!

The authors also have a website.  The link is provided below.

http://www.breadmachinemagic.com/

For those of you who have been following my blog, you know that one of my current projects is learning how to make breads with that "artisan look".  There are so many simple things you can do to add that extra special look to your breads.

One technique is called "scoring" or as some of us call "slashing".  Something about being labeled a "bread slasher" seems to be a more appropriate description of some of us bread bakers.  :)  Scoring is a technique where a very sharp tool is used to cut through the "skin" of a loaf, usually after it has completed its final rise, but sometimes before.  Direction of the cut can be straight down, at various depths or it can be done at an angle where the blade is actually under the skin of the bread, making a "flap".  The final appearance of the baked loaf will vary depending on the pattern and angle of the scoring.

Various tools are used for making the cuts.  There is a special scoring tool called a "lame" that uses a typical old fashioned double edge razor blade (looks dangerous to me).  I've used a single edge utility razor blade.  Others have used x-acto knives, scalpels, sharp paring knives....

What pattern of cut you use is limited only by your imagination.  The bread loaf, whether in a loaf pan or on a baking sheet is a blank canvas ready for you to express yourself!  Here is a simple 3 line design I scored on my loaf.

I have assembled a cheat sheet of scoring patterns for easy reference.  This is just the first page of my collection.  I will continue to sketch out any interesting patterns I find in books or on bread blogs.

I took a break from Musing yesterday!  It was a bit busy around here, including time I spent baking!  I've been baking all kinds of goodies for many, many years.  I have a particular love of yeast baking.  I have typically made breads using traditional baking methods....prepare the dough (usually in my bread machine on "dough" cycle), then letting the dough go through final rise in a typical (boring) loaf pan.  I've been exploring alternative preparation and bake methods during the past year, including making no knead breads, braiding loaves, using "slashing" techniques, and baking breads in dutch ovens.  My objective is to make "artisan" look breads at home.  I found that doing some simple things like slashing the dough and using proofing bowls, you can create tasty loaves that have impressive, artistic visual appeal!

Today I want to Muse about proofing bowls, also called "brotforms" or "bannetons".  I must admit that I did not know about this simple "baking tool" until I started researching artisan breads.  Typical final rise methods employ use of loaf pans or letting the dough rise on a baking sheet or pan and then baking the bread in/on the pan or baking sheet.

Proofing bowls are bowls of various shapes/patterns/materials in which your dough will complete its final rise. Bread is NOT baked in the proofing bowl. Repeat - do not bake your bread in the proofing bowl!  It is used ONLY for the final rise.  When ready to bake, the dough is then flipped out of the bowl into/onto a dutch oven or baking sheet and then popped in the oven. Proofing bowls have the ability to draw moisture from the surface of the bread, which will help create a crispy crust with tender crumb (interior).  The bowls can be smooth or patterned.  The patterned bowls are such fun to use because they create a pattern imprint on the rising dough that remains when the dough is flipped out.  During the baking process, the pattern will bloom and expand.  Because the forms are dusted with flour or other ingredients like wheat or oat bran, the powder that adheres to the dough will create a beautiful contrast against the browning crust.

Any bowl will work as a proofing bowl, but the patterns achieved will depend on what you use and what you do.  Ordinary baskets can be used, but you have to be wary of any stain or finish that might be present in the basket.  Typically, if using an ordinary basket. a tea towel is first placed in the basket, then dusted well with flour before placing the dough in it.  The down side of using a tea towel is that the pattern of the bowl on the bread surface will be absent or muted.  The best patterning is achieved when the dough is in direct contact with the floured bowl surface.  This is achieved best with a commercial proofing bowl that is "food safe".  Proofing bowls come in a variety of patterns and materials.  Some are also sold with fitted liners.

Most common proofing bowl is the cane basket made of coiled cane.  It is liberally dusted with flour to prevent sticking, and the coil pattern will transfer to the dough.  Premium cane baskets are available from Germany/Europe, while less expensive ones are now available, usually produced in China.  Natural wicker basket proofing bowls are also available and are usually used with a liner.

Proofing bowls are also made of plastic which will impart a pattern to your bread.  Because it is made of plastic, unlike the cane bowl, the moisture will not wick into the bowl. 

An alternative to the above products is a "wood pulp" proofing bowl.  These are made in Germany from locally available spruce wood pulp. The prepared slurry mixture is injected into dies and compressed into various shapes.  A plus with this product is the availability of a variety of patterns.  The price for this type of bowl is usually less than European cane bowls. 

After researching, I decided to give the wood pulp proofing bowls a try.  Their use and maintenance care are not that much different than cane proofing bowls.  A picture of a loaf I made proofed in the waffle pattern bowl and baked in a dutch oven appears at the beginning of this Musing. 

Below are links to various resources for purchasing proofing bowls. If you like bread baking, you will enjoy using any of these products for adding extra pizzazz to your bread without much effort!

http://www.breadtopia.com/store/bread-baking-supplies.html

http://www.kingarthurflour.com/shop/items/round-brotform

http://www.brotform.com/

http://fantes.com/brotforms.html

https://www.sfbi.com/baking-supplies/wicker-baskets

https://www.sfbi.com/baking-supplies/plastic-baskets

https://www.luckyclovertrading.com/artisan-collection-round-proofing-brotform-basket-p-1168.html