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The Grain Gathering 2014: Pizza Porn

Farine - August 29, 2014 - 6:05pm
I can't decide what I like best about wood-fired pizzas: the chewiness of the crust, the layer of melted cheese cushioning each bite, the flavor-imbued toppings, the caramelized edges...
...but I know that Mark Doxtader, owner of Tastebud Farm near Portland, Oregon and master pizza baker at last week's Grain Gathering, hit all the boxes on my list with whatever pizza came out of his traveling wood-fired oven (not that I actually tasted them all, there were so many different ones that I don't think anybody could have, but I breathed in their fragrance and I feasted on their rugged good looks and I got a pretty good idea of what they tasted like).
A former farmer (which is probably why the toppings are so fresh, diverse and creative), Mark is rumored to be planning a restaurant. For now though, you can find him, his pizzas and his bagels at the Portland Farmers Market on Saturdays and you'd better believe that when we have an opportunity to go back to Portland, I will try and make sure we hit that market.
I took a few pictures and I was going to post only those but when I saw the luscious ones my friend Gerry Betz took, I got such a bad case of the drool that I asked for permission to use his as well. Gerry is one half of the team of bakers at Tree-Top Baking in Clinton, Washington, and a talented photographer. Consider yourself warned, you are entering browse-at-your-own-risk territory! Thank you, Gerry!

I forgot to ask Mark what percentage of whole wheat he put in his dough but I am pretty sure it was substantial as the flavor of the crust was deep and complex. I have asked for the formula and I'll post it if/when I get it. Meanwhile, enjoy!

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Categories: Blogs, The Bread Feed

Volunteers make Our Daily Bread program possible for the hungry - Graham Leader

Google News Bread Feed - August 29, 2014 - 3:05pm

Volunteers make Our Daily Bread program possible for the hungry
Graham Leader
Last week, as several volunteers rushed around to get ready for lunch in the kitchen of McCree Hall at First United Methodist Church, chicken tenders, tater tots, gravy, green beans and bread, along with fresh fruit donated by Chicken Express owner ...

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Your New Sunday Morning Breakfast: Malaysian Flying Bread - NBCNews.com

Google News Bread Feed - August 29, 2014 - 2:30pm

NBCNews.com

Your New Sunday Morning Breakfast: Malaysian Flying Bread
NBCNews.com
In honor of National Breakfast Month, Chef Christina Arokiasamy -- Seattle resident and Malaysian Food Ambassador to the U.S. -- shares her recipe for "flying bread," called Roti Canai. Roti Canai (pronounced “rho-tee chan-ai”) is a flaky griddled ...

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Celiac disease tips for making bread at home - eMaxHealth

Google News Bread Feed - August 29, 2014 - 2:11pm

eMaxHealth

Celiac disease tips for making bread at home
eMaxHealth
Bread is a diet staple, but people with celiac disease cannot grab the first fresh French baguettes they see in the stores. The bread must be gluten-free. Unfortunately, it is often much more expensive than the wheat, rye or barley versions, and taste ...

Categories: News

UPDATE 1-Mexican bread maker Bimbo plans stock offering - Reuters

Google News Bread Feed - August 29, 2014 - 11:16am

UPDATE 1-Mexican bread maker Bimbo plans stock offering
Reuters
The company is seeking to raise funds to pay down a credit line it took out to pay for its acquisition earlier this year of Canada Bread, as well as for general corporate financing purposes, according to a preliminary prospectus filed with Mexico's ...
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Giant Mac and Cheese Bread Cones Found at the Happiest Place on Earth - FOODBEAST

Google News Bread Feed - August 29, 2014 - 10:16am

FOODBEAST

Giant Mac and Cheese Bread Cones Found at the Happiest Place on Earth
FOODBEAST
Found at a concession stand in Disney's Hollywood Studios (one of four theme parks at Florida's Walt Disney World Resort), the bread cones previously debuted at Disneyland's Car Land and Cozy Cone Motel. The cones come in a medium drink cup, ...

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Pope's quotes: Bread of life - National Catholic Reporter (blog)

Google News Bread Feed - August 29, 2014 - 7:43am

Pope's quotes: Bread of life
National Catholic Reporter (blog)
Jesus gives us this nourishment — or rather, He Himself is the living bread that gives life to the world. His Body is the true food in the form of bread; His Blood is the true sustenance in the form of wine. It is not a simple form of nourishment to ...

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Awesome melon bread with ice cream comes to Shibuya, so we do too! - ROCKETNEWS24

Google News Bread Feed - August 29, 2014 - 7:37am

ROCKETNEWS24

Awesome melon bread with ice cream comes to Shibuya, so we do too!
ROCKETNEWS24
Last spring, we spent an afternoon drooling over photos from a bakery in the city of Kanazawa that came up with the ingenious idea of combining melon bread with ice cream. Unfortunately, the four-and-a-half hour train journey from Tokyo to Ishikawa ...

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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 ...
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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 ...

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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 ...

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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 ...

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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 ...

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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 ...
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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 ...

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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 ...

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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.)

Zingerman's Deli Truck Crashes On I-696, Bread Spills Everywhere - CBS Local

Google News Bread Feed - August 26, 2014 - 4:39am

CBS Local

Zingerman's Deli Truck Crashes On I-696, Bread Spills Everywhere
CBS Local
SOUTHFIELD (WWJ) - An accident that spilled loaves of bread across a popular metro Detroit freeway caused a multi-mile backup just as the morning rush was getting underway Tuesday. The accident involved a Zingerman's Deli bread truck in the ditch ...

Categories: News

DC Tech Meets Muriel Bowser At The WeWork Wonder Bread Factory - Guestofaguest.com

Google News Bread Feed - August 25, 2014 - 10:08pm

DC Tech Meets Muriel Bowser At The WeWork Wonder Bread Factory
Guestofaguest.com
DC Tech Meets Muriel Bowser At The WeWork Wonder Bread Factory. Tweet · View Slideshow. By Claire Peltier on Monday, August 25, 2014. WeWork DC. DC Democratic Mayoral Candidate Muriel Bowser held an event at WeWork's Wonder Bread Factory, ...

Categories: News

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