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News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Hazelnut cookies

Farine - October 9, 2015 - 5:26pm
You know how sometimes you set out to make whipped cream and you go for it with such enthusiasm that you get butter? Well, the same thing just happened to me with hazelnuts.
I wanted to make Chocolate and Zucchini's excellent cauliflower soup with hazelnuts and turmeric which I have made several times in the past. It is the perfect soup for a fall evening. Fragrant, exotic and yet low-key: spices, chicken stock, one onion, a humble cauliflower and a handful of hazelnuts.
When we were kids, hazelnuts abounded in my grandparents's yard in Normandy and in memory of the halcyon days of childhood, I bring back a bag each time I travel to the Northwest. Why, when I lived there, I sometimes even treated myself to hazelnut meal. Which is probably why I have lost my grinding touch.
Anyway I was trying to grind some Northwest hazelnuts into a fine powder as per Clotilde's instructions when, pff! they turned to butter. And chunky butter at that. Not good for my soup!
I tried another batch and this time I got an approximation of what I was looking for. I didn't dare grind the hazelnuts as fine as I would have liked. Still, the soup worked out. But I was left with hazelnut butter.
Too fancy for a weekday breakfast. Instead I made cookies for my one and only, using some of the soft winter wheat flour I buy at my local farmers' market whenever it is available. Butter by mistake, cookies by design! It could have been worse.

Ingredients: (for 18 cookies)
  • 85 g chunky hazelnut butter (any other chunky nut butter would probably do)
  • 80 g Jammu soft winter wheat flour (from Coke Farm in San Juan Bautista). I asked the farmer's dad whom I see at the market every week what Jammu refers to and he said it was the place in India the wheat variety originates from. Any whole-wheat pastry flour would work though
  • 40 g honey
  • 6 g hazelnut oil (optional, I think)
  • 1 egg
  • 1/2 tsp baking soda
  • pinch of salt
  1. Put everything into a bowl
  2. Mix with electric mixer until combined
  3. Roll into a roll
  4. Refrigerate until firm
  5. Slice and bake in 310°F convection oven for 15 minutes.

Categories: Blogs, The Bread Feed

Love Comes First | Our Daily <b>Bread</b>

Google Blog Search - October 9, 2015 - 5:00pm
One evening my friend showed me one of the three decorative plaques that would be part of a wall arrangement in her living room. “See, I've already got Love,” she said, holding up the plaque with the word written on it.
Categories: Blogs

Bread and Butter: On Love, Loss and Books - Huffington Post

Google News Bread Feed - October 9, 2015 - 10:28am

Huffington Post

Bread and Butter: On Love, Loss and Books
Huffington Post
Grannie used to tell me that ever since childhood she felt that she needed nothing else for happiness but a book and some bread and butter. I've always loved that image -- English country girl, curled up on the grass outside with a book and a little snack.

Categories: News

Someone Took The PANTERA Bread Joke To A New Level With This Website… - Metal

Google News Bread Feed - October 9, 2015 - 10:06am


Someone Took The PANTERA Bread Joke To A New Level With This Website…
If you've been on the internet, surely you've seen the memes that combine one of metal's beloved bands, Pantera, with the upscale fast food chain, Panera Bread. There are endless memes like the one above, and this particular comic… xqoFuY6. One ...

Categories: News

Bread, bubble tea, beef jerky: 9 new Orlando nosh spots - Orlando Weekly (blog)

Google News Bread Feed - October 9, 2015 - 7:09am

Orlando Weekly (blog)

Bread, bubble tea, beef jerky: 9 new Orlando nosh spots
Orlando Weekly (blog)
In addition to dropping the "Bar & Grill" from their name, Tabla has hired a new executive chef (Ian Piamonte, formerly banquet chef at Ritz-Carlton, Amelia Island) and expanded their Indian menu to include Chinese and Thai cuisine, including dishes ...

Google News
Categories: News

Our Daily Bread to serve dinner on Monday nights - Denton Record Chronicle

Google News Bread Feed - October 8, 2015 - 9:50pm

Denton Record Chronicle

Our Daily Bread to serve dinner on Monday nights
Denton Record Chronicle
After 15 years and more than 600,000 free lunches, Our Daily Bread is ready to dish up dinner. The interfaith soup kitchen, nestled into the first floor of St. Andrew Presbyterian Church in downtown Denton, is taking baby steps, though. At 5:30 p.m. on ...

Categories: News

Whole Wheat Pour-and-Stir <b>Bread</b> - Heavenly Homemakers

Google Blog Search - October 8, 2015 - 6:09pm
This whole wheat bread is easier than any bread recipe I've ever made! Mix ingredients, let it rest, then pour it into baking pans. You will love this!
Categories: Blogs

Blackhawks rookie Artemi 'Bread Man' Panarin is quickly on the rise - Chicago Tribune

Google News Bread Feed - October 8, 2015 - 5:43pm

Chicago Tribune

Blackhawks rookie Artemi 'Bread Man' Panarin is quickly on the rise
Chicago Tribune
First, Panarin's name reminds the Hawks of the restaurant chain Panera Bread. And as Quenneville explained, "It looked like he had the puck all night." It's unclear just how that equates to being "the Bread Man." Is it because he delivered? Is it ...

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Categories: News

Grain Gathering 2015: Josey Baker and Jonathan Bethany on whole-grain artisan bread for the home baker

Farine - October 8, 2015 - 2:50pm

Bread made with 100% Sonora wheat grown within two hours from San Francisco Unlike many of the classes and demos at the Grain Gathering, the whole-grain for the home baker workshop took place in the lobby kitchen of WSU Extension, a place well-suited for a demo but hardly the perfect stage for a dance. Yet a choreographed performance is what Josey and Jonathan opened with, arguing that were no better introduction to the five golden principles of whole-grain baking than the W.W.W. S. B. pas de deux. Keep in mind the dancing bakers when you bake at home and you'll get a loaf that tastes good, looks beautiful, nourishes the body and consists of sustainable ingredients :
  1. Whole grain
  2. Wild yeast
  3. Wet dough
  4. Slow fermentation
  5. Bold bake

According to the two Js, baking is a subtle thing; the more you do it, the more fulfilling and interesting it becomes. "Even when we practice a lot, it is hard to get exactly the loaf we dream of but it isn't hard to make a very good loaf of bread."
  • Josey Baker started baking in his San Francisco Mission apartment about five years ago when a friend gave him a sourdough starter. Two and a half years later, he opened his own bakery, The Mill. Today he works with a team of ten people and bakes about 350 loaves a day. He is also the author of Josey Baker Bread: Get Baking - Make Awesome Bread - Share the Loaves, a book for novice bakers. Cool writing (surfer dude style), great recipes and lots of useful tips. A great learning tool!
  • Jonathan Bethony is the resident baker at the Bread Lab in Mt Vernon, Washington. He too started as a home baker. He later attended the Professional Training Program at the San Francisco Baking Institute. After graduating he baked with local and legendary bakers in the Bay Area and was introduced by Craig Ponsford to the latest and greatest trends in whole-grain milling and baking. Today he is at the forefront of research and testing and continues to bake with the stars. What a job!
Note: Josey kindly gave me permission to quote directly from his blog for more details about the W.W.W. S. B.  principles. What isn't in green and between quotation marks comes from my notes. Thank you, Josey!

Whole grain
 "i’m definitely not tied to all breads being all whole grain (there’s a different bread for every occasion, and many of our breads are 50% whole grain), but the more bread i make, the more bread that i eat, the more i am drawn to breads that are mostly whole grain. i find these breads both more interesting to make, and more interesting to eat. we’ve been working with a bunch of different grains lately (einkorn, rye, spelt, khorasan, corn, oats, buckwheat, a bunch of different wheats such as Sonora, Cabernet, Cristalo, Bolero, Merica, etc) and i’ve been elated by how much i’ve grown as a baker, and all of the flavors, textures and aromas we’re getting. and we’re just scratching the surface. we’ve got a stone mill in the bakery so that we can control the granulation and then use the flour immediately in whatever fashion we dream up – mixing it directly into dough, or soaking it overnight, or toasting it and mixing with boiling water, or cooking it into a porridge… new possibilities present themselves everyday."

Camas Country Mill whole wheat flour Milling is a subtle process which Josey learned from Dave Miller. Whole-grain flour has the potential for more flavor and aroma. At the bakery, he has baked loaves with flours milled at different dates: all flours performed almost exactly the same but the aromas were much stronger with the freshly milled flours (they drop after two days). He buys Sonora grain at $1.20 lb. Buying the flour would be more affordable. But the quality wouldn't be the same.

Wild yeast
"a sourdough starter is a magical little beast. it’s a combination of flour and water, along with wild yeast and bacteria that are naturally found on flour and in the environment. starters can be tricky to work with, as you need to constantly monitor their development and characteristics in order to make the bread you’re after. in order to keep your sourdough starter alive, you have to “feed” it regularly with flour and water, and by doing this you can coax the wild yeast and bacteria into the proportions that are good for bread baking. most bread is made with yeast that’s made in a factory, and this yeast is created in order to make bread rise quickly and dependably. but it wasn’t always this way – the first breads ever were most definitely “sourdough” – made with a mixture of flour and water that was allowed to ferment by the power of the wild yeast that was lucky enough to find its way into the mixture. the best breads that i’ve ever had have been made using a sourdough culture. if used properly, a sourdough culture yields bread that tastes better, lasts longer, and is healthier for you."
A sourdough starter is very easy to keep alive: leave behind a spoonful, mix in half-a-cup of water, half-a-cup of flour and leave it alone. The starter Josey and Joanathan are using for the demo has sat at room temperature for 16 hours. It has a strong funky aroma.

  • levain is a sourdough preferment. 
  • Josey's levain is at 100% hydration.
  • Take ripe starter, mix in  mix in half-a-cup of water and half-a-cup of flour and leave it sit for 8 to 12 hours. It will show visible signs of activity but it will be very young.
  • When taking the starter straight out of the fridge, it is safer to do two feedings. 
  • If you keep your starter out on the counter, feed it everyday.
Final dough
  • Take some of the levain (size of a big orange), fold in some water at 75 or 80°F to break it up, add whole wheat flour and salt
  • Percentage of levain in final dough: for most whole-wheat doughs, between 8 and 10% by flour weight is good. For rye breads, 30 to 40% levain is what works best (the dough needs to be way more prefermented because you need much more acidity in rye doughs).
  • If you want to cut down on bulk fermentation, adding more preferment is the way to go. That's where a skilled baker can make bread work into his or her schedule.
  • You can do an autolyse (they always do at the bakery).  It helps minimize oxidation by reducing dough manipulation. To do an autolyse, mix flour and water. No salt. Reserve some of the water. Let sit a while. The autolyse can be done overnight. (Beginning home bakers can skip this step if they find it confusing).
  • Twenty minutes after mixing by hand, dip your hands in water and stretch and fold inside the bowl. Rotate the bowl and do it again. Make sure you go all around. Repeat twice at 20-minute intervals.
  • At this stage you can also stick the dough in the fridge overnight.
Wet dough "it’s a lot easier to end up with moist bread if you start out with moist dough. why don’t more people put more water in their bread doughs? because it makes for a dough that is very sticky and tricky to handle, and well, that’s a pain in the ass now isn’t it? this is especially true if machines are dividing the dough, or shaping it into loaves. only the sensitive human hand can handle dough like this, and even then, it takes hundreds, thousands of loaves to get the hang of shaping “high hydration” dough consistently. most breads out there have 60-70g of water for every 100g of flour. our breads have between 75-125g of water for every 100g of flour, and this totally depends on the particular flour of a given bread. we aim for a dough that is fully hydrated and yields a bread that has a moist and supple crumb."
Fully hydrating the flour is the goal: not using much water makes the dough easier to handle but it doesn't make for good bread. You have to try and find for yourself how much water to use. At the bakery, they hydrate the Sonora flour at 110%. They started off hydrating the einkorn at 85% but it was too much. They now hydrate it at 75%. Hydration varies for every gain. Trial and error is key!
  • A wet dough is going to be tricky and sticky, difficult to work with. A very wet dough wants to spread out. Sometimes it needs the support of a pan. 
  • If using heavily chlorinated water, let the water sit a bit before mixing so that the chlorine has a chance to evaporate.
Slow fermentation "good things take time, didn’t your gramma teach you that? the flavors and textures of a long-fermented loaf are just flat out better than those of a short-fermented one. the life cycle for most of our breads goes something like this: our sourdough culture hangs out for 20-24 hours before being mixed into dough, our dough relaxes for 3-4 hours before being shaped into loaves, our loaves chill out for 14-18 hours before being baked into bread. so our bread dough has matured over a couple of days before it’s baked into bread, which gives the yeast and bacteria of our sourdough culture time to perform their magic: producing the perfect mix of acid, alcohol and gas to make good bread."
With rye bread you can go faster (there is more preferment in the dough). All other breads at the ferment for a total of 36 to 48 hours (most of that time in the fridge): at the bakery, they don't use a starter but old dough kept in the fridge for 24 hours.
  • With commercial yeast, it is even more important to slow down the fermentation: use a tiny pinch of yeast and let the douhg sit at room temperature
  • Rye flour has a higher enzymatic activity: if you add 5 to 10% of rye to your dough, it speeds up things.
Bold bake "when a loaf goes into the oven it is the moment of truth – did we make the right decisions over the last 48 hours? and so begins the waiting game for that loaf to complete its transformation. you can’t rush this phase of the process, just like every other one. we bake our breads anywhere from 30-120 minutes, depending on the size and type. regardless, we bake each loaf till it’s crust is dark and substantial and its insides are fully cooked. folks occasionally point out that we burnt our bread. while i admit that our loaves are significantly darker than those from most bakeries, i also stand by the flavors and textures created by the bold bake, and encourage critics to employ their taste buds."
  • It is best for the home baker to bake in a Dutch oven
  • Pre-heat the Dutch oven at 475°F for 45 minutes
  • Slash the loaf
  • Bake for 20 min with the lid on. If you leave the lid on for too long, you won't get the same color and crust and the crust might be leathery.
  • Bake uncovered for another 25 minutes. Check the bread and if not dark enough, give it another few minutes.
  • The best spot in the oven is usually the middle.
Further tips for the home baker:

  • Go nice and gentle on the shaping (go for air-shaping if there is no space to work).
  • Let the bulk-fermented dough sit 20 to 30 minutes at room temperature. If cold, let it rest one hour.
  • Lightly flour the top of the dough so that it isn't sticky and dust the bench (at the bakery, Josey uses only water on the bench because the dough is a really nice mixture of flour and water and all that flour has fermented and he doesn't want unfermented flour in his dough.)
  • Flip the dough upside down. Gently grab the side nearest to you, lift the dough off the table. You are not pulling, just lengthening. Put it back on the table and fold the dough in your hands two-thirds of the way up the loaf. Grab the top, stretch it upward and fold it about two thirds down the loaf.
  • Rotate 90° and fold the dough down half-way, then fold it half-way again. 
  • Seal with the heel of your hands.
  • Flour the basket. If the basket isn't lined, dredge the bread in rice flour. 
  • At this point, you can stick the bread in the fridge after one hour and let it sit there for 6 hours, then bake it straight out of the fridge.
  • If you don't need to use the fridge, let it rest about 3 hours at room temperature.
  • If the dough is over-hydrated or over-fermented, then slashing is challenging. It feels violent. You have to commit to it. If not, you are not going to get the loaf's full potential.
That's it, readers! The two Js didn't give out any formula. They know that as long as we bake WHOLE, WILD, WET, SLOW and BOLD, we'll end up with good bread.
After 20 minutes
Categories: Blogs, The Bread Feed

Donna's lemon zucchini bread - - WISC-TV3

Google News Bread Feed - October 8, 2015 - 1:33pm - WISC-TV3

Donna's lemon zucchini bread - WISC-TV3
How do you make a quick bread moist and flavorful? Add grated zucchini, cut the fat and add a hint of lemon. Related Content. Donna Weihofen · Donna's "Magic Spices" cookbook reprinted · Donna's lemon zucchini bread · Donna's stuffed zucchini boats ...

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Categories: News

Parking violators surprised with free loaf of bread at Salt Lake grocery store - KUTV 2News

Google News Bread Feed - October 8, 2015 - 1:01pm

KUTV 2News

Parking violators surprised with free loaf of bread at Salt Lake grocery store
KUTV 2News
(KUTV) A parking ticket is the last thing you want to see when you get to your car, but violators at the Harmons grocery story in downtown Salt Lake City have savory surprise to accompany the warning - a free loaf of artisan bread. "Instead of making ...

Categories: News

The &#39;Wiching Hour: Beef &#39;n <b>Bread&#39;s</b> The Chinatown - Young &amp; Hungry

Google Blog Search - October 8, 2015 - 12:48pm
wichinghour_41_edit The Sandwich: The Chinatown. Where: Beef 'n Bread, 750 6th St. NW. Price: $8.99. Bread: Toasted sesame roll. Stuffings: Rare roast beef, avocado, cilantro, basil, lettuce, tomato, sprouts, sriracha, hoisin ...
Categories: Blogs

Caramel Apple Bagel <b>Bread</b> Pudding - Recipe Girl

Google Blog Search - October 8, 2015 - 3:00am
Easy recipe for Caramel Apple Bagel Bread Pudding- a bread pudding recipe made with cinnamon- raisin bagels.
Categories: Blogs

Reckless Words | Our Daily <b>Bread</b>

Google Blog Search - October 7, 2015 - 5:00pm
I had been driving for almost half an hour when my daughter suddenly wailed from the backseat. When I asked, “What happened?” she said her brother had grabbed her arm. He claimed he had grabbed her arm because she ...
Categories: Blogs

Gourmet Galley: Soft bread pudding works with, without topping - The Advocate

Google News Bread Feed - October 7, 2015 - 4:42pm

The Advocate

Gourmet Galley: Soft bread pudding works with, without topping
The Advocate
I've decided that the type of French bread you use and how “packed” you measure the 4 cups of bread cubes determines the density of the bread pudding. When I made the pudding, it tasted like hers but it was firmer, enough so to cut, though I spooned it ...

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Categories: News

Watch Surgeon Simulator and I Am Bread dev build a 'physics-y' Mario Maker level - Polygon

Google News Bread Feed - October 7, 2015 - 3:34pm

Watch Surgeon Simulator and I Am Bread dev build a 'physics-y' Mario Maker level
If London-based Bossa Studios are known for one thing, it's physics. Whether its comedy games like Surgeon Simulator 2013 and I am Bread or the upcoming open-world airship warfare / grappling hook game Worlds Adrift, robust (and often hilarious ...

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Categories: News

Not Bread Alone: All-American apple pie -

Google News Bread Feed - October 7, 2015 - 2:14pm

Not Bread Alone: All-American apple pie
It's the season for apples and, of course, apple pie. A year-round staple, apple pie comes into its own when the orchards are laden with apples -- fresh, crisp, sweet-tart, and juicy -- I can't resist. You can't beat an apple pie baked within hailing ...

and more »Google News
Categories: News

Panera Bread replacing old-school coffee house near Disneyland - OCRegister

Google News Bread Feed - October 7, 2015 - 9:50am


Panera Bread replacing old-school coffee house near Disneyland
The restaurant is opening in the former Millie's coffee house space on Harbor Boulevard. It is expected to open in November. Once open, the bakery cafe will be offering hotel delivery to the Fairfield Inn Anaheim Resort. Pride operates nine other ...

Categories: News

Freckled, Pumpkin Yeast Bread - Mother Earth News

Google News Bread Feed - October 7, 2015 - 9:47am

Mother Earth News

Freckled, Pumpkin Yeast Bread
Mother Earth News
Freckled Pumpkin Yeast Bread It's pumpkin season, which means pumpkin flavored items are popping up everywhere. The airwaves and reader boards are replete with ads for pumpkin lattes, pumpkin scones, pumpkin donuts, pumpkin ice cream treats and ...

Categories: News

French <b>Bread</b> Pizza Mummies | Skinnytaste

Google Blog Search - October 7, 2015 - 9:25am
As a kid I loved coming home from school and making myself a French bread pizza, probably one of the first things I taught myself to make. I still make them for my kids only instead of using white bread, I make them healthier ...
Categories: Blogs


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