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News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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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 ...
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.)

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

Bread & Butter to Stay Put in Berlin - Women's Wear Daily

Google News Bread Feed - August 25, 2014 - 9:48pm

Bread & Butter to Stay Put in Berlin
Women's Wear Daily
Bread & Butter to Stay Put in Berlin. from WWD issue 08/26/2014 Download PDF. Trade fair scuttles plans to move to Barcelona for January edition. By Quynh Tran. the-markets-features/news. content = true content.isArchiveOnly = false issuePub = false ...

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Categories: News

The Grain Gathering 2014 : In the garden of Eden

Farine - August 25, 2014 - 6:23pm
The 2014 Grain Gathering (formerly known as the Kneading Conference West) took place last week on the gorgeous grounds of Washington State University Agriculture Research Center in Mount Vernon, Washington. It was the fourth of these events and as we now live in California (I had sent in my registration long before I knew our move would be a done deal by the time mid-August came around), I truly thought, before flying up, that this one would probably be the last one for me.
After all, I do get it: eat locally and seasonally, be gentle with the landscape by favoring organic or at least environmentally friendly agricultural methods and always remember that farmers need to make a living too (after all, if there were no more farmers, there'd be nobody between us and Big Food, a thought too scary to contemplate). So I had more or less convinced myself that this year's event would be mostly a rehash and that having attended the first four ones, I was done!
Well, I am happy to say that I was wrong and that I flew home with dreams of the fifth Gathering dancing in my head! The name of the event was changed from Kneading Conference to Grain Gathering because, as Steve Jones (wheat breeder and Director of the Center as well as of the Bread Lab) puts it: "Nobody kneads anymore." Plus bakers are not the only ones interested in grain: farmers, millers, breeders, brewers, etc. flock to Mount Vernon as well. In fact, more than anything, the "gathering" dimension is what will keep me coming. I love the energy and dynamics of encounters with participants from all over (twenty American States, three Canadian Provinces, the United Kingdom and South Africa.) I love it that bread isn't the only focus, that classes, lectures and workshops on milling, malting, brewing, breeding, building earth ovens, transforming a stationary bike into a grain mill, etc... are all mobbed as well.
For an idea of the scope of the Gathering, you may want to take a look at the schedule. In an ideal world (where Time wouldn't exist or if it did, wouldn't be linear), I would have attended all classes, lectures, tours and workshops concurrently but as it is, I had to choose. So I forewent production baking (even though the workshop was run by two bakers I greatly admire, Mel Darbyshire from Grand Central Bakery in Seattle and Scott Mangold from Breadfarm in nearby Bow-Edison), the roundtable on the farmers' perspective, the one on milling and nutrition, the tour of the orchards and gardens, the visit to the wheat, barley and buckwheat fields, the talk on the science of bread, and many more that I won't  even mention because I feel bad for missing them all over again, but if you check out the program, you'll have a good idea of what I am talking about.
In the end I opted for workshops that spoke louder than others either to my imagination or to my practical side or more often than not, to both. I attended all three of Naomi Duguid and Dawn Woodward's instructive and stimulating demos on the use of whole grain in everyday baking and cooking. I watched Richard Miscovich score proofed loaves before loading them in a wood-fired oven (Richard is an extraordinary baker and instructor and seeing him work is both a teaching moment and an experience you are not likely to forget.) I only caught the tail-end of Jeffrey Hamelman's pretzel workshop but still, I arrived at the wood-fired oven in time to see him score the pretzels (or not as he said it was a matter of personal preference) and hear most of his account of the tough love teaching methods of his German baking instructor.
I listened to a very interesting presentation by two high school students who won first place in the food science category at the 2013 Washington State Science and Engineering Fair for their project on fermentation and gluten.
I attended a lecture on natural leavening which went largely over my head but gave me the great pleasure of finally meeting microbiologist Debra Wink and hooking up again with Andrew Ross, professor of crop and soil science and food science at Oregon State University. I spent time with beloved friends, connected with other bloggers, met bakers, writers and Facebook friends I had never seen in person before, I took part in the Bread Lab's tasting of four different wheat varieties, all grown in the Skagit Valley, and I ate my way through three days of the most seductive event food imaginable.

Peach and bacon pizza In between, I took pictures (or, shall I say, "gathered" images) with joyful abandon (making up for last year when my left arm was in a cast.) I will post some (okay, a lot) of them in the coming days. If there are any recipes you are specifically interested in on the basis of the photos, please let me know and I'll ask for permission to post them. As far as I know, no pizza recipe is available but from the look of the ones I saw, the only ingredient that appears absolutely necessary is a boundless imagination!


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Categories: Blogs, The Bread Feed

Naperville Jobs: DISH, Sears, Panera Bread, Hilton Worldwide - Naperville Sun

Google News Bread Feed - August 25, 2014 - 2:30pm

Naperville Jobs: DISH, Sears, Panera Bread, Hilton Worldwide
Naperville Sun
Panera Bread is hiring Restaurant Managers with two years of experience to manage retail locations. Hilton Worldwide is hiring a Guest Service Manager responsible for managing the daily activities of the front desk and its team members in the hotels.

Categories: News

Constipation Leftover Bread: Do Not Attempt - ChicagoNow (blog)

Google News Bread Feed - August 24, 2014 - 1:30pm

Constipation Leftover Bread: Do Not Attempt
ChicagoNow (blog)
Every once in a while, I get the urge to clean out the refrigerator and the pantry and go into my creative mode and invent a recipe. I place on my kitchen island all the food and packages that have very little in them and there isn't enough to do ...

Categories: News

Lawyer for Dollar General developer tweaks Bread & Puppet for skit, says ... - vtdigger.org

Google News Bread Feed - August 24, 2014 - 8:05am

Lawyer for Dollar General developer tweaks Bread & Puppet for skit, says ...
vtdigger.org
Bread & Puppet and a lawyer for a Dollar General developer are sparring over a YouTube video of a faux boxing match. The Town of Hardwick is cast as the hero who defeats an oversized, grim-faced store executive, in the two-minute satirical skit ...

Categories: News

Jason Manford: White bread is harder to give up than crack cocaine - Mirror.co.uk

Google News Bread Feed - August 23, 2014 - 1:39pm

Mirror.co.uk

Jason Manford: White bread is harder to give up than crack cocaine
Mirror.co.uk
Okay, now this might sound like I'm trying to be controversial for the sake of controversy – but I put it to you white bread's harder to give up than crack-cocaine. Granted, I've never toasted and buttered crack. What I'm saying is, at least with crack ...

Categories: News

Corn bread challenge set for Sunday in East Dundee - Elgin Courier News

Google News Bread Feed - August 23, 2014 - 10:41am

Corn bread challenge set for Sunday in East Dundee
Elgin Courier News
Churches, schools, 501(c)(3) organizations and members of the community are invited to enter corn bread, corn muffins or both. All food entries must be received no later than 9 a.m. Sunday to be included in the judging. Vendors from Sunday's East ...

Categories: News

Taco Bell, Panera Bread on track for October openings in Pembroke - The Patriot Ledger

Google News Bread Feed - August 23, 2014 - 4:04am

Taco Bell, Panera Bread on track for October openings in Pembroke
The Patriot Ledger
Because Taco Bell and Panera Bread were already RK Centers tenants, contractors for those chains were brought in to begin work on new buildings at Pembroke Square, Fries said. “They have a ground lease, they build the building, we build the parking lot ...

Categories: News

Everett church's ministry includes but is not limited to bread alone - HeraldNet

Google News Bread Feed - August 23, 2014 - 12:13am

Everett church's ministry includes but is not limited to bread alone
HeraldNet
Before the day's bread ministry, Paul spent time with the gleaners, who collect and redistribute food that would otherwise get tossed by grocery stores, restaurants and local businesses. The term gleaner comes from the Bible, when the poor combed or ...

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Categories: News

Bread for Life begins fundraising to build new Southington building - Meriden Record-Journal

Google News Bread Feed - August 22, 2014 - 10:34pm

Bread for Life begins fundraising to build new Southington building
Meriden Record-Journal
SOUTHINGTON — Bread for Life found its new home on Vermont Avenue in May, but before any construction can begin the organization has to raise about $750,000 for the new facility. Organizing a fundraising strategy is the next step on the list before ...

Categories: News

Clark, Whiting break bread as rivals ready for kickoff - Post-Tribune

Google News Bread Feed - August 22, 2014 - 8:36am

Clark, Whiting break bread as rivals ready for kickoff
Post-Tribune
WHITING -– Many fierce high school football rivalries exist in Northwest Indiana, but perhaps no game means more to the communities involved than the one that will take place on Saturday between Whiting and Clark. The hype for the game between the ...

and more »Google News
Categories: News

LOCALS BAKE BREAD FOR DISPLACED YAZIDIS - Daily Sabah

Google News Bread Feed - August 21, 2014 - 4:29pm

LOCALS BAKE BREAD FOR DISPLACED YAZIDIS
Daily Sabah
Villagers in turn lit tandoors - traditional clay ovens used for baking bread - and baked bread from the flour for the refugee Yazidis in Şırnak. All locals with tandoors in the courtyard of their houses joined the campaign and started baking bread on ...

Categories: News

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