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News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Panera Bread SVP Sells $30252 in Stock (PNRA) - WKRB News

Google News Bread Feed - August 27, 2014 - 8:03pm

Panera Bread SVP Sells $30252 in Stock (PNRA)
WKRB News
Panera Bread logo Panera Bread (NASDAQ:PNRA) SVP Mark Borland unloaded 198 shares of the company's stock in a transaction dated Monday, August 25th. The stock was sold at an average price of $152.79, for a total value of $30,252.42. Following the ...
Panera Bread SVP Mark Borland Unloads 198 Shares (PNRA)Intercooler
News Buzz : Macy's (NYSE:M), Tyson Foods (NYSE:TSN), Panera Bread ...Crazy Joys

all 3 news articles »
Categories: News

This English chef is bringing working-class 'bread and dripping' to his finest ... - Public Radio International

Google News Bread Feed - August 27, 2014 - 5:29pm

Public Radio International

This English chef is bringing working-class 'bread and dripping' to his finest ...
Public Radio International
But the first course of Sellers' menu, "Bread and Dripping," nods at a different world — a working class town in England. Tom Sellers, only 26, grew up in the "very working class town" of Nottingham. "That whole area was responsible for a lot of heavy ...

Categories: News

Phoenix Emerges as Capital of Artisan Bread-Making - Phoenix New Times (blog)

Google News Bread Feed - August 27, 2014 - 3:06pm

Phoenix Emerges as Capital of Artisan Bread-Making
Phoenix New Times (blog)
Unlike cooking meat over fire or boiling plants in a pot, baking constitutes a transformation of nature into an entirely new form, something good to eat -- bread. Ever since the advent of the art, baking has remained a fundamental skill in cultures ...

and more »
Categories: News

Restaurant Recipe: State Bird Provisions' Burrata Bread - SF Weekly (blog)

Google News Bread Feed - August 27, 2014 - 2:08pm

Restaurant Recipe: State Bird Provisions' Burrata Bread
SF Weekly (blog)
One of the signature dishes at State Bird Provisions is the burrata bread. It is one of the few mainstays on the ever-changing and evolving menu, and for good reason: It's absolutely delicious. (Though to be fair, how can deep-fried bread topped with ...

Categories: News

Bread and butter: Investors pile into Australia's dairy sector - Reuters

Google News Bread Feed - August 27, 2014 - 2:02pm

Bread and butter: Investors pile into Australia's dairy sector
Reuters
SYDNEY Aug 28 (Reuters) - A tiny financial services firm on the Sydney bourse has unveiled plans to sell shares as it re-lists as a dairy company, counting on investor interest to develop an industry struggling to keep up with Asia's exploding demand ...

and more »
Categories: News

The Grain Gathering 2014: Wood-Fired Artisan Bread with Richard Miscovich

Farine - August 27, 2014 - 9:13am
Richard Miscovich is the author of From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire, a book you definitely want to check out if you haven't read it yet, even if you don't have access to a WFO (as is my case). WFO owners will love to find out how to make optimal use of their oven's heat cycle and serious home bakers (or anyone wishing to bake bread at home) will treasure the wealth of information it offers on mixing, fermenting, dividing, proofing, etc. I like it that the book is never dogmatic and that the reader feels Richard's presence every step of the way. In the fall of 2011, I had the privilege to attend a BBGA class he taught at Johnson & Wales University in Providence, Rhode Island (where he is an associate professor at the College of the Culinary Arts) and I remember being awed both by his teaching and by his baking. Needless to say, when I discovered he would be doing both at the Grain Gathering, I made a beeline for his workshop (although I unfortunately had to leave smack in the middle to attend a talk on natural leavening). The linearity of Time is indeed the scourge of the human condition, isn't it?

I love to watch professionals score their proofed loaves. It always reminds me of dancing. The movement starts before the lame (or blade) even touches the dough. As Richard explains in his book, "Ideally, the motion is continuous, with the moving blade cutting neatly through the dough and continuing on its trajectory." Another baker I know phrased it differently but the idea is the same: "The lame has to hit the ground running!"
 
The bread was 40% whole wheat. As you can see from the images below, it turned out beautifully even though it started over-proofing a bit out in the warm air: if you let your dough over-ferment, the yeast uses up all the sugar and there will be no caramelization. So the proofing baskets had to be carried back all the way through the orchards to the retarder in the lab and brought back out again when the oven reached the right temperature. Fermentation does go more quickly with whole grain (the bread was 40% whole wheat), a wet dough (hydration was at 82-85%) and warmer temperatures.
Richard uses a garden mister to steam his oven. Someone asked how much steam to use. The answer: "You know there is enough steam when you can no longer keep your hand inside the oven to add more!" It is important to bake in a humid environment because the bread expands more, the score marks open more fully and you get a really good color with shine. If you bake at home and don't have a wood-fired oven, Richard recommends using a cast-iron combo cooker or to bake on a hearth stone or a sheet pan with a large metal bowl inverted over your loaf for the first twenty minutes.
  For those of us who can't get to his classes, Richard mentioned he had a video out on Craftsy, Hand-made Sourdough - From starter to baked loaf. I haven't seen it yet.
Categories: Blogs, The Bread Feed

Great British Bake Off inspires rise in sales of bread ingredients - Telegraph.co.uk

Google News Bread Feed - August 27, 2014 - 8:48am

Telegraph.co.uk

Great British Bake Off inspires rise in sales of bread ingredients
Telegraph.co.uk
Waitrose has also seen interest in recipes for how to bake loaves, similar to those produced in the Great British Bake Off, increase in the last week. Interest in fennel and olive bread recipes has increased by 317 per cent, while Ethiopian spice bread ...
The Great British Bake Off – Bread WeekReading Post

all 137 news articles »
Categories: News

The zucchini bread that tastes like a brownie - Philly.com (blog)

Google News Bread Feed - August 27, 2014 - 6:31am

Philly.com (blog)

The zucchini bread that tastes like a brownie
Philly.com (blog)
If your garden is overflowing with zucchinis, try this decadent twist on the classic zucchini bread recipe. The cocoa and dried cranberries give it a sweet flavor, but the grated zucchini and banana (used in place of eggs) still help it qualify as a ...

Google News
Categories: News

Food: Make quality bread at home - Waco Tribune-Herald

Google News Bread Feed - August 27, 2014 - 6:17am

Food: Make quality bread at home
Waco Tribune-Herald
But we tend to be intimidated by from-scratch bread baking. I certainly felt that way after recently enjoying an artisanal loaf. I wanted to recreate it at home, but I knew my oven — as opposed to a brick oven — would be my greatest stumbling block ...

Categories: News

Cinnamon Rolls-On-A-Stick: perfect for the Minnesota State Fair

Artisan Bread in 5 - August 26, 2014 - 11:24am

The MN State Fair is open, so the annual food-on-a-stick showdown has begun. This is an update of an old post–a few years ago, Jeff and I presented our bread methods and introduced our latest and greatest achievement; Bread-on-a-Stick at booth run by St. Agnes Baking Companyin the Creative Arts Building.

Here is how to make the mini cinnamon rolls-on-a-stick:

Preheat oven to 350° and grease 24 mini muffin tins.

Roll out a 1 pound piece of dough (master, brioche, challah, whole wheat, buttermilk or any of your favorites will work).

It should be about 1/4″ thick and as rectangular as you can manage.

Sprinkle on a generous amount of brown sugar(about 1/2 cup) and sprinkle with about 1 1/2 tablespoons cinnamon. Make sure you get right to the edges, but leave a 1/2″ along one of the long edges. Roll the dough into a log starting at the long edge.

Seal the log by pinching the dough along the seam.

Stretch the dough until it is just thicker than a broom stick.

Snip off 3/4″ discs with a pair of kitchen scissors.

Place in a well greased mini-muffin tin. Let rise for about 45 minutes. Bake for about 15 minutes. Remove from pan immediately before the caramel hardens. Makes about 24 mini cinnamon rolls.

To celebrate the Fair put the cinnamon rolls on wooden skewers and drizzle with icing. (I just mixed together powdered sugar and heavy whipping cream until it was as thick as cake batter.)

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