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News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Bread Baking 101 - 417mag

Google News Bread Feed - 13 hours 28 min ago

Bread Baking 101
417mag
Good bread can take any meal to the next level, and it's even more fun to serve when you make it yourself. We tried out a class with Katie Kring of KatieMade to learn all about the art of baking bread. By Savannah Waszczuk | Photos by Brandon Alms.

Categories: News

Bread not rising? It might be caused by using wrong type of flour - Colorado Springs Gazette

Google News Bread Feed - 16 hours 49 min ago

Bread not rising? It might be caused by using wrong type of flour
Colorado Springs Gazette
But when I toured the bread-testing lab at the university, a lightbulb went off in my head when the lab manager showed us what she called "slack dough." It didn't hold together and looked a lot like the dough I had been dealing with recently on my ...

Google News
Categories: News

Paradise Bread - STLtoday.com

Google News Bread Feed - September 16, 2014 - 10:07pm

Paradise Bread
STLtoday.com
Bake at 350 degrees for 30 to 35 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 10 minutes of baking to prevent over-browning). Immediately remove bread from pans. Brush with melted butter. Cool ...

Categories: News

Bubbi's Banana Bread - FOX 9 News

Google News Bread Feed - September 16, 2014 - 8:35pm

Bubbi's Banana Bread
FOX 9 News
Run a knife around the edge of the plan. Put a plan upside down covering the top of the plan. Flip the pan and plate over. Remove the pan and leave the bread on the plate. Rest the plate with the bread on the cooling rack. Let cool to room temperature ...

Categories: News

Recipe Exchange: Peach Bread, three quiches - Allentown Morning Call

Google News Bread Feed - September 16, 2014 - 4:45pm

Recipe Exchange: Peach Bread, three quiches
Allentown Morning Call
Martha Capwell of Catasauqua sent a Peach Bread recipe for Michele Hornung. The recipe was published in the "Catasauqua Area Showcase Theatre Cookbook" and Deb Nothstein was the contributor. Janet Johnson of Pennsburg sent several quiche ...

Categories: News

The Free Bread Basket: A Lost Art? - Yahoo Food

Google News Bread Feed - September 16, 2014 - 2:37pm

Yahoo Food

The Free Bread Basket: A Lost Art?
Yahoo Food
After fighting traffic, paying to park, and shelling out $13 for a craft cocktail while you wait 90 minutes for a seat thanks to your restaurant of choice's no-reservation policy, that steamy bread basket hits your table. There is perhaps nothing that ...
Olive Garden sticks up for its bread policyNashua Telegraph
Fewer free breadsticks on table? They better notChicago Tribune
“Italian Generosity” Means Olive Garden Will Give You As Many Breadsticks As ...The Consumerist
Death and Taxes
all 236 news articles »
Categories: News

Country Loaf from Noble Bread: 100 Favorite Dishes - Phoenix New Times (blog)

Google News Bread Feed - September 16, 2014 - 11:13am

Phoenix New Times (blog)

Country Loaf from Noble Bread: 100 Favorite Dishes
Phoenix New Times (blog)
Whether you realize it or not, chances are you've had a taste of Noble Bread while dining around town. The micro bakery's slightly sour, slightly sweet loaves are the crusty accouterments to dishes such as Crudo's ricotta with walnut sauce and honey ...

Categories: News

"I'm Sorry, We're Out of Bread -- Here's an Octopus Instead" - Jezebel

Google News Bread Feed - September 15, 2014 - 8:21pm

"I'm Sorry, We're Out of Bread -- Here's an Octopus Instead"
Jezebel
Apparently, a potential hazard of ordering your groceries online is that, in lieu of walnut bread, they might send you an octopus. Such was the case for John Goodger, who made use of UK chain Tesco's online grocery ordering. The store was out of the ...

Categories: News

1918 'Loyalty Bread' recipe - Chicago Tribune

Google News Bread Feed - September 15, 2014 - 2:25pm

1918 'Loyalty Bread' recipe
Chicago Tribune
A: Since you are a baker, I think you will be pleased to learn your great-grandmother's 1918 recipe is for "Loyalty Bread." And while the name is very much of its World War I era, the recipe looks like it would be at home in today's kitchen because it ...

Categories: News

Do you suffer from bloating and gut problems? From ditching bread to getting ... - Daily Mail

Google News Bread Feed - September 15, 2014 - 6:10am

Do you suffer from bloating and gut problems? From ditching bread to getting ...
Daily Mail
They found that IBS symptoms are triggered by carbohydrates and fibre in very specific foods, including bread, garlic, onions, some fruit and veg, artificial sweeteners, honey and dairy products. The problem with these carbs and fibre — known as ...

Google News
Categories: News

Profile: BakeHouse uses old-world process for homemade bread - Las Cruces Sun-News

Google News Bread Feed - September 15, 2014 - 12:20am

Profile: BakeHouse uses old-world process for homemade bread
Las Cruces Sun-News
Kathy Hester, co-owner of BakeHouse in Las Cruces with her husband Tom, prepares to put a fresh loaf of homemade sourdough bread into the oven. Open since 2009, Bakehouse offers made-from-scratch breads, bagels and bialys each Saturday at the ...

Categories: News

Panera Bread: Healthier Food Menu Should Provide Future Growth - GuruFocus.com

Google News Bread Feed - September 14, 2014 - 4:06pm

Panera Bread: Healthier Food Menu Should Provide Future Growth
GuruFocus.com
Panera Bread is focusing on providing a healthy diet for health conscious customers. Panera has already knocked off high fructose corn syrup from various product categories such as dressings and sauces. The modified menu of Panera looks quite appealing ...

Categories: News

Bread Might Make Us Fat, But You Can Still Long For A Loaf - KUOW News and Information

Google News Bread Feed - September 14, 2014 - 2:33pm

Bread Might Make Us Fat, But You Can Still Long For A Loaf
KUOW News and Information
Sweet-faced, I paid for the bread and brought it home - warm bundle in my arms. The kitchen was unoccupied. I eyed the loaf. Have I mentioned I was hungry? I slipped it from its brown wax paper sleeve and with one pudgy finger bore a small hole in the ...

and more »
Categories: News

In Search of the Perfect Loaf: A Home Baker's Odyssey

Farine - September 14, 2014 - 1:04pm
Sam Fromartz' new book, In Search of the Perfect Loaf: A Home Baker's Odyssey is the story of a quest. Like all serious home bakers' (SHB) efforts to make good bread, the journey begins at home in his kitchen. Sam hasn't gone to culinary school, he hasn't spent years working in a bakery. He started baking his own bread for exactly the same reason I did: because there was no real bread to be had in the neighborhood he moved to. Like many beginning bakers (I plead guilty!), he first tried his hand at baguettes, which is "the equivalent of wanting to knock out a Beethoven sonata when you sit down at the piano for the first time." He failed, moved on to other breads which he learned to make well, but never forgot the unmet challenge.
So when opportunity knocked at his door several years later in the shape of a commissioned article for Afar Magazine, he jumped at the chance to go spend a week in Paris learning from Arnaud Delmontel, a baker who had won best baguette in Paris in 2007. From the long hours he put in at Delmontel's boulangerie, he learned a crucial lesson: bread baking isn't about the recipe, it is about the feel, the "visual, tactile, and auditory clues" that tell you what you should or should not do. The feel comes with time... Back at home in Washington, DC, Sam practiced, practiced, practiced and was rewarded a couple of months later when his baguettes won "best in DC" in a blind testing against professionals, a crowning achievement for a SHB!
With success came fame. Alice Waters (from Chez Panisse no less) called Sam to have him bake bread for a charity dinner she was planning to host in Washington (I remember being awed when I read about it back then.) Partly thanks to Waters, there were (and are) several great bakers in the Bay Area and over the following years, Sam visited many of them: Michel Suas, president of the San Francisco Baking Institute, Steve Sullivan, founder of The Acme Bread Company, Kathleen Weber, co-founder/owner of Della Fattoria, The Bejkr Mike Zakowski who won silver for the United States at the World Bread Cup in 2012, Chad Robertson of Tartine Bakery, etc.
Sam being as talented a writer as he is a baker, the reader is pulled into each of the stories. We see bakers at work in a blur of motion or relaxing when the work is done, we touch flour, we observe dough, we feel the heat of the ovens, we hear the crackling of the burnished loaves as they cool on the racks, we breathe in the aromas and like the author, we are hooked. With him, we go bakery-hopping in Paris and meet other passionate bakers, including Frédéric Pichard for whom bread dough's two-step fermentation process is akin to champagne's and who cares so much for the taste of his bread that he has a farmer grow an ancient variety of wheat exclusively for him.
Although Sam takes us to Weichardt Brot in Berlin to learn all about rye and to the South of France to interview farmer/miller/baker Roland Feuillas, the book never turns into a guidebook to the best bakeries in the United States and Europe. The reader is actually invited to bake along: there is at least one recipe per chapter, and yes, there is one for Feuillas' bread which one of my French friends - herself an accomplished baker - once described to me as the best she ever had.
Sam describes how to build and keep a starter, opens his pantry to our inquisitive eyes, lists his sources for unusual or heirloom flours (in case you don't live in an area where local grain is available or you want to try and reproduce the flavor and structure of a particular loaf), and mostly he explains, again and again, that every flour is different, that reading the dough comes with practice and that we should not be afraid to experiment and learn from our failures. He retraces a brief history of wheat (to help us understand the various baking properties and flavors of today's grains), gives us a synopsis of what goes on behind the scenes during fermentation, explores the vagaries of hydration and encourages us on our own journey to our dream loaf.
I had the good fortune to attend a conversation between Fromartz and Tartine Bakery's Chad Robertson in San Francisco the other day in honor of the launching of the book. Both lovers of whole grains, they revealed that they were not necessarily fans of loaves containing 100% of one particular grain: Sam's favorite rye bread is made with 30% wheat and Chad prefers to add cooked grains to his breads than bake with 100% wholegrain flour.
Both bakers debunked the myth that sourdough reflects a particular region (Chad started sourdough cultures in Mexico, in France and in Denmark: they all behaved the same.) If bread is good in the San Francisco area, it is because the weather is pretty mild year-round. When the temperature dips as it occasionally does, the Tartine bakers know to put the starters on higher shelves and sometimes even cover them with blankets. The fluctuations keep everything interesting. Chad prefers shaping  before cold fermentation (to prevent aromas from dissipating when manipulating the dough) while Sam prefers bulk fermentation (a SHB would be hard put to fit several baskets in his or her home refrigerator).
Both like to keep their starters mild by feeding them often and using them young although Sam prefers his a tad firmer (70 to 75% hydration) to slow the pace of fermentation.
With wonder in his voice, Chad recounted that the loaf shown being made step by step in his book Tartine No 3 had actually been mixed and baked in a home baker's house in Berkeley. No staging had been involved in the photos. It was the first time he had had a chance to look at a bread out of a pot in a home situation and he had been "shocked" (his word): "The bread was like the best ever at the bakery. It was indeed the perfect loaf!"
So, readers, take heart. With practice and determination, you too can reach the Holy Grail and a book such as Sam's is a good companion to take on your journey: the author has been there, done that. You will benefit from his experience, learning over and over the most important lesson: don't overthink the dough, just observe it. (At the beginning you may need to touch it but after a while, looking should suffice. Chad confided that it drove him nuts when his bakers poked the dough and that he tried to teach them to rely on their eyes instead of their fingers.)
In the interest of full disclosure, I should tell you that Sam sent me an advance copy of his book. When I received it, though, I had already pre-ordered the electronic version.  Once I started reading, the furthest thing from my mind was to cancel the kindle version. In Search of the Perfect Loaf: A Home Baker's Odyssey is a book I look forward to having at the tip of my fingers wherever and whenever I bake. (Plus I couldn't very well ask Sam to write a dedication on my e-reader!).

Sam Fromartz with Chad Robertson Just in case you are curious, here is a picture of the crumb on Chad's country bread...
Chad hadn't thought to bring a bread knife but the audience wouldn't let him leave without having a taste. So he kindly let us tear into it, which makes for a terrific memory! (And believe me, the bread was good!).
Categories: Blogs, The Bread Feed

Clacton: Bread's Giles Watling to stand for Conservatives - BBC News

Google News Bread Feed - September 12, 2014 - 8:50pm

BBC News

Clacton: Bread's Giles Watling to stand for Conservatives
BBC News
An actor best-known for sitcom Bread has been chosen as the Conservative candidate in the Clacton by-election. Giles Watling, who played Oswald in the 1980s show and is now a Tory councillor, was selected at an open primary in the constituency. He was ...
Former star of sitcom 'Bread' to fight Clacton by-election for CONSERVATIVE PartyMirror.co.uk
Tories select sitcom star Giles Watling to fight Ukip threat in ClactonDaily Mail
Clacton: 1980s TV star Giles Watling, who played vicar Oswald in Bread ...East Anglian Daily Times
Digital Spy UK -The Guardian
all 106 news articles »
Categories: News

Review: Superba Food + Bread serves new-generation comfort food - Los Angeles Times

Google News Bread Feed - September 12, 2014 - 6:10pm

Review: Superba Food + Bread serves new-generation comfort food
Los Angeles Times
Your opinion of Superba Food + Bread is probably going to depend on what you think of avocado toast, especially avocado toast that happens to cost $8. If you pay attention to Internet food buzz, you may be aware that avocado toast, which lies at the ...

and more »
Categories: News

Bread cones stuffed with mac 'n' cheese spotted at Walt Disney World - Los Angeles Times

Google News Bread Feed - September 12, 2014 - 3:09pm

Bread cones stuffed with mac 'n' cheese spotted at Walt Disney World
Los Angeles Times
Those funnel cakes and sundaes are just a few of the foods Walt Disney World is known for, but we were surprised to learn that in addition to the barbecue, the fried cake and gallons of ice cream, a mac 'n' cheese-stuffed bread cone was spotted at ...

Categories: News

What To Do with Stale Bread - Lifehacker

Google News Bread Feed - September 12, 2014 - 1:39pm

What To Do with Stale Bread
Lifehacker
Whether you bake your own or buy your bread, you can get a lot of use out of it even after it goes stale (unless it's also gone moldy; don't eat that stuff). We've talked about the best way to store your favorite foods and we've offered up a few clever ...

and more »
Categories: News

Highland Village Whole Foods opens with bread-breaking - Star Local Media

Google News Bread Feed - September 12, 2014 - 9:55am

Highland Village Whole Foods opens with bread-breaking
Star Local Media
Whole Foods Market celebrated the grand opening of its first Denton County location in Highland Village on Wednesday morning. The event included music from the Marcus High School marching band, and comments by Mayor Charlotte Wilcox and State ...

and more »Google News
Categories: News

TCNJ's Campus Town development adds Panera Bread to its list of tenants - The Times, Trenton - NJ.com

Google News Bread Feed - September 12, 2014 - 9:40am

TCNJ's Campus Town development adds Panera Bread to its list of tenants
The Times, Trenton - NJ.com
EWING – Panera Bread is coming to Campus Town, the 278,000-square-foot retail and residential complex set to open next year at The College of New Jersey, officials said Friday. The national chain is the latest eatery to sign on to take up some of the ...

Categories: News

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