Dozens speak out on Southington Bread for Life proposal
SOUTHINGTON — More than 70 people filled the seats, lined the walls, and gathered in the hallways of Town Hall council chambers on Tuesday night to voice their opinion on the proposed Bread for Life location. The public input session, before the ...
United Against Hunger, Divided On WherePatch.com
Parents worried about plan to build food pantry near schoolWFSB
all 3 news articles »
Easy dinner recipes: Crisp corn sticks, chile cheese corn bread and more
Los Angeles Times
A classic quick bread, corn bread uses cornmeal in place of much or all of the flour. This all-American bread can range from savory to sweet, the batter flavored with everything from corn kernels and chiles to onions and cheese, perhaps a touch of ...
What's in your bread? The facts on whole grains
According to the USDA's 2010 Dietary Guidelines Americans should be eating at least three daily servings of whole grains. Whole grains are super-nutritious. They're high in fiber, vitamins and minerals, and tasty! Including them in your diet may help ...
Oregon dominates Great American Beer Festival; bread pudding, pastrami ...
In the Bay Area: Dozens of restaurants and bakeries are "dishing up unique interpretations" of bread pudding, giving "the old-fashioned dish a dash of urbanity." (SF Chronicle). In Los Angeles: People are eating piping-hot shabu shabu out of chemically ...
Bake Traditional Emirati Khameer Bread – RECIPE
Unlike the current craze for camel meat dressed up in truffles and chocolate sauce, stuffed khameer is sold at reasonable prices. To the Emiratis enjoying the old-fashioned bread, it's the taste of childhood snacks and times gone by. Maitha Al Shamsi ...
Bakers taking another hard look toward gluten-free bread
Food Business News (registration)
While Boulder may be considered a “niche” company by some, the company's sales are expected to approach $460 million in fiscal 2013, and a new gluten-free facility that opened in Aurora, Colo., last month will begin producing bread and boost Boulder's ...
Bread pudding, growler culture, and Napa's artisan life: In the Food & Wine ... - San Francisco Chronicle (blog)
Bread pudding, growler culture, and Napa's artisan life: In the Food & Wine ...
San Francisco Chronicle (blog)
The Feature: Bread pudding has long been a staple for savvy cooks, so Sarah Fritsche takes a look at how a few locals are giving old recipes some creative twists. Included are recipe variations from Dynamo Donuts, Nopa, One Market and more. The Brew: ...
On this day which marks the ten-month anniversary of one of my adopted country's darkest moments, a horrific event which claimed the lives of twenty first-graders, including my grandson Noah, and of six of the grown-ups working at their school, I want to share some of the light of this other America. I don't remember whether or not Noah liked beets (probably not), but he loved bread (with no butter on it), garlic, pumpkins and butterflies, and he loved color. He also greatly enjoyed walking the drift logs when he visited the beach in West Seattle. These images are for him.
Jeff and I just spent a couple of days with the good folks at General Mills and a bunch of super talented bloggers. We got a tour of the GM headquarters, which seems more like a small city, than a company. The campus is outfitted with test kitchens, a cookbook library, photo studios, banks, dry cleaners, grocery stores, secret recipe testing labs (I tried to sneak in, but security is tighter than the white house) and halls lined with the history of the company, which goes back to the 1800s. It is quite amazing to see how this company has shaped Minneapolis and the food culture in general. We were there as part of an event for Gold Medal bloggers. In addition to seeing the inner workings of the company, we got to visit with the people behind the blogs. Some of them we’d travelled to Kansas with to ride the combines and tour the mills, and others we just met for the first time. All of them have amazing blogs, which I have no doubt you’ve visited.Healthy.Delicous Adam+Joanne Gallagher: Inspired Taste
Sommer Collier: Spicy Perspective
Maegan Brown: Gold Medal’s BakerMama Lori Lange: Recipe Girl Maria and Josh Lichty: Two Peas and Their Pod Jenny Flake: Picky Palate
Monique Volz: Ambitious Kitchen - she’s also the social media force behind Gold Medal.
Here are some highlights of our days with Gold Medal – including pictures of us racing on segways. I have to admit I was terrified to reveal any photos on a segway, but it was so much fun I have to own my love for this strange mode of transportation.
We started out the day getting tips from the food stylist. This is her magic tool kit.
Then a few pointers on photography.
We toured one of the prop rooms (there are three more). Swoon.
My personal favorite was the session with two flour/baking geeks (I do believe they would take that as a compliment, as intended). They run the top-secret testing lab I mentioned earlier and politely declined when I invited myself to come visit.
Then came the segways. It was a blast!
Need I say more?
Jeff and I are just cool enough (total geeks) to don helmets and ride segways in our home town. The rest of the bloggers at least had the comfort of being away from home.
Then off to the Mill City Museum. A place Jeff and I have been many times to teach at the Farmer’s Market.
Ready for his close up.
Segways are a sure way to bond. Julie and I discovered our true nature (competitive and incapable of following the single-file-rule).
The next day we got to bake in the Betty Crocker Test Kitchens.
The space is filled with light and every piece of equipment a baker could ever want.
Jeff and I had a blast. Thanks to the team at Gold Medal for a great time in the kitchens and beyond.
Pictures were taken by Joe Dickie - (I took the first picture and the one in the prop room, just so you know Joe can focus.)
Urbandale's bread company serves the upper crust
Q. How many breads do you have? We have almost a dozen different types of breads available every day, and then about 15-20 that we rotate through and make once a week for the store and the Downtown Des Moines farmers market. Q. Are these secret ...
When making bread builds community: The Pioneer Valley Bread House initiative
Herakova, a Ph.D. candidate in communication at the University of Massachusetts Amherst, co-founded the Pioneer Valley Bread House in March with her adviser, UMass Professor of Communication Leda Cooks, of Wilbraham, and Emily Polk, who is now a ...
and more »
Jersey Mike's brings back rosemary parmesan bread
Jersey Mike's Subs has brought back rosemary parmesan bread for a limited time. The seasonal option is back by popular demand and is available through Nov. 27 at participating locations nationwide. Originally introduced systemwide as an LTO in 2004 ...
San Francisco Chronicle
Bread pudding goes upscale
San Francisco Chronicle
Savvy chefs have long known that bread pudding can be a plus for their bottom line. The comfy dish uses up stale odds and ends that otherwise might go to waste. It's also simple to make and, with just a handful of ingredients is a blank canvas for ...
We were in Kingston, Ontario, for the day (across from the U.S. side of the St-Lawrence River, where we used to spend our summer vacations when we lived in the Northeast) and he was dragging his feet walking back to the car. In fact all three little ones were. The only thing that kept them moving forward -albeit slowly- was the prospect of an ice-cream at White Mountain, always a treat, even for the grown-ups, even for this grown-up who doesn't really like ice-cream (gasp!) but happens to harbor a serious weakness for White Mountain's raspberry frozen yogurt in a waffle cone.
Anyway we had stopped along the way by the old church staircase and I took a picture of the five siblings in descending order with the twins on the bottom step, then eveyone got ready to move on except Noah who showed no inclination to follow suit despite the promised treat and actually climbed all the way up to the church door. Sitting by himself on the steps in his oversized shorts, he looked like a little rebel. I snapped his picture and held out my hand. After a while he put his in it and came down. We started along the street again.
Just as we were passing an old-fashioned limestone tavern, a recessed door opened and a woman shuffled out, pushing a walker. She looked frail and her face bore deep lines. Noah glanced at her and pronounced matter-of-factly in his naturally booming voice: "This woman is very, very old." I was turning to offer an apology when the woman burst out laughing. She asked Noah how old he was and when he replied "three", she said they all looked like great kids and she hoped they were having a wonderful day. To me, she said she had recently been very sick and understood how she might appear ancient to a three-year old. By that time, the twins were pulling forward, excitedly debating ice-cream flavors. I wished the woman the best and we smiled good-bye.
Little memories that pop up unannounced bring back the past so vividly that the world seems to have been put right again. Then reality floods back in and for a minute you find yourself both smiling because of what once was and crying because of what no longer is. The truth is that contrary to all appearances, there is nothing ordinary about ordinary life, certainly nothing that should be taken for granted. When you walk down a street holding hands with some of your favorite little people, you better cherish the moment and engrave it in your memory: there is no guarantee it will come by again. Ten months after the shooting, it still defies comprehension that six years is all the life Noah ever had.
Yahoo acquihires social advertising startup 'Bread'
With the number of smaller acquisitions Yahoo has made over the last year, I have to wonder whether it's recent purchase of startup Bread was mistaken for an item of food you can always use more of. Then again, maybe not — as Bread's social ...
Yahoo Acquires Bread, Will Shut Down The URL Shortener That Earned You ...TechCrunch
Yahoo Acquires Bread, and Now the URL Shortener Is ToastMashable
Yahoo acquires ad-service, URL-shortener BreadAl-Arabiya
AllThingsD -Digital Media Wire -The Next Web
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Business Insider Australia
Marc Andreessen: Series A Investments Are Still The Bread And Butter Of A16Z
This week, the Wall Street Journal published a brief interview with Andreessen Horowitz Partner Scott Weiss in which he seemed to indicate that the firm is moving away from Series A investments in consumer startups. He also compared many consumer ...
Marc Andreessen: No, no, no. We still do Series A startup fundingSilicon Valley Business Journal
all 5 news articles »
Project Bread aids Acton food pantry
Among the local groups getting support from Project Bread are: Acton Community Supper and Food Pantry; Ashland Youth and Family Service's Food Pantry; Open Table, Concord; Edward M. Kennedy Community Health Center's Framingham Food ...
Project Bread grants $103K to local hunger programsEagle-Tribune
Local groups get Project Bread supportFramingham TAB
all 6 news articles »
By weights (for four loaves)
- Using mixer on first speed, combine flours, water and levain until incorporated (reserve about 10% of the water for later adjustments if needed)
- Sprinkle salt and yeast on top
- Give a 15 to 30 minute rest (we didn't have time to do a longer autolyse at the Kneading Conference but a longer one would have been better)
- Turn mixer back on to incorporate yeast and salt
- Check hydration: dough should feel supple. Adjust as necessary
- Mix 2 min on second speed until gluten is fully developed
- Put in anise seeds, soaked grains (don't strain them) and figs
- Mix to combine on first speed: dough will fall apart first, then knit itself together
- DDT: 78°F
- Fermentation: 3 hours with one fold at 45 min
- Scale at 560 g
- Pre-shape as a loose boule (you have to be really gentle with this dough as it contains a lot of whole wheat and could get really dense if manipulated briskly)
- Shape as batards or tear-drops (to mimic shape of fig). If using a tear-drop shape, fold one end of the batard over itself as illustrated below
- Proof seam-up in floured bannetons or on floured couches for 45 min to one hour (use whole-wheat or whole-spelt flour)
- When loading on a peel, give each tear-drop loaf a slight curve to one side
- Bake for 32 to 35 min at 450° F, with steam
- Cool on a rack
For detailed information on various aspects of artisan bread baking, please visit King Arthur's YouTube channel: in this video in particular, from 6:38 min on, Martin Philip demonstrates how to shape a batard (in the first part of the video, master baker Jeffrey Hamelman shows how to shape both boules and baguettes).
For those of you who are using BreadStorm (including the free version), please click on this link to import the formula so that you can scale it up or down as desired.
- Showcase seasonal flavors
- Use grains that are available locally
- Diversify his or her offerings
- Satisfy a customer request (for a specific taste or nutritional benefit)
- Challenge himself/herself by using a new technique or a different type of flour
- Type of pre-ferment (if using)
- Type of leavening
- Bulk fermentation
- Shaping and scoring
- Final proof time
- Bake temperature and duration
- If using a weak (low protein) wheat flour, the baker might choose to pre-ferment all of it (i.e. to hydrate all of the weak flour with some of the water in the formula, adding a bit of yeast and salt, and to let it ferment anywhere from three to twelve hours) in order to make the dough stronger
- If using a strong (high protein) wheat flour, an autolyse is the way to go as it helps boost extensibility. It is highly recommended for baguette dough
- If a niche flour (buckwheat, einkorn, legume, quinoa, grapeseed, sprouted wheat or spelt, durum, sorghum, kamut, mesquite) is to be used, thought needs to be given to ways to get the desired crumb structure
- Hydration is pretty much dictated by the type of flour(s) to be used
- The baker might choose to use either commercial yeast or a starter or maybe both. It all comes down to the kind of flavor s/he is looking for. Baguettes, for instance, have a very different flavor profile when made with liquid levain as opposed to commercial yeast.
- If using a levain, build schedule needs to be a consideration
- Liquid levain and poolish are usually made with white flour but some whole flour can be used as well. A pre-ferment containing whole grain will be more active: it might therefore require the addition of a bit of salt. A white poolish or levain is more predictible.
- An autolyse is an optional step in which all the flour and most of the water in a formula are incorporated in the absence of either yeast of salt until the flour is thoroughly hydrated. This somewhat shaggy dough is allowed to rest for a mininum of twenty minutes before the baker proceeds with the mix proper. The goal is to jumpstart both gluten development and enzymatic activity
- Commercial yeast is never added to the autolyse but when a formula calls for poolish and/or liquid levain, the poolish and levain are added to the flour and water in the autolyse (flour wouldn't hydrate properly otherwise since they contain a large part of the total water in the formula)
- Doing an autolyse is highly recommended if the dough is to be hand-mixed
- But even if using a mixer, an autolyse is an excellent way of developing the gluten without overprocessing the dough and risking loss of flavor
- What type of mix is best for the bread the baker has in mind? Short? Improved? Intensive?
- Generally speaking, today many artisan bakers choose to mix the dough very gently and to rely on folds to develop the strength of the dough during fermentation
- Time: if the dough is machine-mixed, total fermentation time might need to be reduced
- Number of folds (usually based on an evaluation of the dough consistency)
The back and forth was most informative. For ease of reference, Martin's comments are presented in bold and in a different color. Please keep in mind that all percentages are given in relation to the amount of flour, always expressed as 100% (for more on bakers' math, please refer to the post entitled BreadStorm)
- Participant: Could we make a 100% whole wheat bread?
Martin Philip: Since we are going to use figs (a heavy ingredient) it would be preferable to use a fair amount of white flour in order to optimize crumb structure. Going 50% white 50% whole wheat would be a good compromise
- Participant: What proportion of figs should we use?
Martin Philip: Since the figs we just bought are moist and don't need to be soaked, we could go anywhere between 25 and 35%. Back home it might be worthwhile to try and make one bucket of dough with 20% figs and another with 30% and then decide which one works best. If opting for another dried fruit, keep in mind that raisins, currants, pears and apples all pull water from the dough unless quick-soaked in boiling water before incorporation
- Participant: Could we leaven the bread entirely with liquid levain?
Martin Philip: Sure! Back at home or at the bakery you can, but because of time constraints during the Kneading Conference (due to limited oven space), we will need to add a bit of yeast. Another reason to add yeast is that figs have a high sugar content. Sugar being hygroscopic, it tends to slow down fermentation by pulling water away from the yeast
Tip: if you are making one single dough with different breads in mind, take out the portion you need to make the fig bread and add a bit of yeast to that, keeping the rest of the dough yeast-free for other purposes
- Participant: How liquid is the levain we are going to use?
Martin Philip: We will be using a levain hydrated at 100% but at the King Arthur Bakery, the liquid levain is kept at 125%-hydration
- Participant: Could we use a firm levain?
Martin Philip: The bright acidity of a firm levain might be a bit assertive for a fruit bread but it might be interesting to mix and match liquid and firm levains or to use a liquid levain and a biga. All elements need to be balanced. Is the levain acidity kept in check by the sweetness of the figs? Experimenting is the way to go
- Participant: Could we add in a bit of rye levain?
Martin Philip: We certainly could but if the levain is going to sit all night before we mix the bread tomorrow morning, it might be best to stick to wheat (rye develops faster and may cause the levain to peak before we are ready for it). Another consideration to bear in mind that a sour rye would add acidity
- Participant: How much levain should we use?
Martin Philip: The percentage of total flour used in the pre-ferment affects both the functionality of the dough and the flavor of the bread. It is one of the most notable feature in any formula. A high proportion of levain tends to make the bread denser. The ideal in this case would be to use about 18% levain although at the Kneading Conference we will have to use 30% because of time constraints
- Participant: Could we make miches?
Martin Philip: Better go for a smaller shape in order to maximize caramelization. A tear-drop shape that would emulate the contour of a fig would be visually pleasant for this bread
- Participant: What hydration should we go for?
Martin Philip: No need to reinvent the wheel. The best way to determine hydration when creating a new formula is to look at existing formulas for similar types of breads and see what percentage of water they use. A good starting point for this particular bread would probably be 74-75%. In any case, the baker needs to monitor dough consistency throughout the mixing, keeping a container of water close at hand
- Participant: Could we use a soaker?
Martin Philip: A soaker would be a great addition. If you opt for soaking grains such as wheat, barley or rye chops for an extended period of time at room temperature, bear in mind that you need to use a bit of salt or the soaker will be off by the time you are ready to mix. For best flavor, toast the grain, then let it cool, crack it in your mill, add water and soak overnight. In this formula, we are going to use wheat because that's what we have available but back home you may want to try other grains and see which one works best for you
- Participant: How much water should we use in the soaker?
Martin Philip: A good ballpark figure for hydrating cracked grain is 120% (meaning a baker needs to use 120 units of water for 100 units of grain). The water used to hydrate the soaker comes out of the total dough water. Same thing for the water used in the levain
- Participant: If using a spice such as anise seed, what percentage should we go for?
Martin Philip: One percent is usually the way to go. Remember to always toast aromatics before incorporating them in a dough. Use a heavy metal object to bust up the anise seeds a bit after roasting
- Participant: How much salt should we use? Two percent?
Martin Philip: Because of the high percentage of figs and cracked wheat, 2% salt might be a bit low
See Fig-Anise 50% Whole-Wheat Bread for the completed formula and more photos.