The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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  • Pin It bread feed - March 24, 2015 - 5:31pm
Categories: Links bread feed - March 24, 2015 - 5:31pm
Categories: Links bread feed - March 24, 2015 - 5:21pm
Categories: Links

Our artisan loaf is the #1 recipe in the history of NPR’s The Splendid Table, chosen by listeners

Artisan Bread in 5 - March 24, 2015 - 4:21pm

Whenever Zoe and I are on the Splendid Table, NPR’s cooking show starring Lynne Rossetto Kasper, we leave behind a recipe. Now the show’s national listeners have voted our basic recipe as their all-time favorite (click to view). Thanks Lynne, and all the great producers who create this national show right here in St. Paul, Minnesota.

One thing–an updated, and more extensive online version of our basic recipe is right here on the website, with pictures and more detail (click to view). 

Hear all three of our appearances on the show:

April 4, 2000, when Jeff called Lynne with the book idea.

December 15, 2007right after the publication of the first edition of Artisan Bread in Five Minutes a Day, we talked bread with Lynne.

March 8, 2014, Jeff talked with Lynne about the changing world of cookbooks and the adventures we’ve had.

ROLL MODEL: Woman tells crowd how she built empire out of bread - The Northwest Florida Daily News

Google News Bread Feed - March 24, 2015 - 3:06pm

The Northwest Florida Daily News

ROLL MODEL: Woman tells crowd how she built empire out of bread
The Northwest Florida Daily News
Sister Schubert (aka Patricia Barnes) shared the story of how her family recipe for yeast rolls evolved into a bread empire. PHOTOS of the luncheon · VIDEO of Sister Schubert "I've been baking since I was old enough to hold a spoon," she said. "One day ...

Categories: News

Dining Out: Tamales, Challah bread and barbeque - Great Falls Tribune

Google News Bread Feed - March 24, 2015 - 11:29am

Great Falls Tribune

Dining Out: Tamales, Challah bread and barbeque
Great Falls Tribune
Daisy's Deli is taking special orders for Challah bread to be ready for pick-up on Saturday, April 4. Challah is a special Jewish bread eaten on the Sabbath and holidays and is also enjoyed by others during the Easter season. The orders must be in by ...

Categories: News

Paska Bread -

Google News Bread Feed - March 24, 2015 - 9:58am

Paska Bread
When slightly cooled, pour icing over bread and sprinkle with sliced almonds. Egg Wash: use equal parts of egg and milk to make egg wash. Apricot Glaze: 1 cup apricot jam; 1 cup honey. Place jam and honey in a small pot and on low heat mix until melted.

Categories: News

Man's heart damaged after swallowing razor blade lodged in bread - Fox News

Google News Bread Feed - March 24, 2015 - 9:40am

Fox News

Man's heart damaged after swallowing razor blade lodged in bread
Fox News
A Turkish man is in critical condition after biting into a loaf of bread that contained a razor blade, Central European News (CEN) reported. Osman Sariboga, 36, bought the bread from a local baker in Kocaeli, in Western Turkey, and later ate it with ...
Man fighting for his life after swallowing razor blade in loaf of breadThe Standard Digital News (satire) (press release) (registration) (blog)

all 5 news articles »
Categories: News

Time to make Easter bread again -

Google News Bread Feed - March 24, 2015 - 5:35am

Time to make Easter bread again
When I was young (and Catholic), spring also meant Easter, and in my house, along with chocolate bunnies and other assorted sugary delights, that meant Easter bread. My mom made a relatively spartan Easter bread as Easter breads go, unadorned by the ...
St. George volunteers bake traditional loaves of breadShreveport Times
Turn to old-world breads for EasterBaxter Bulletin

all 4 news articles »
Categories: News

Cruz Omits Goldman Sachs From Description of Bread-Baking Wife - Bloomberg

Google News Bread Feed - March 23, 2015 - 2:28pm


Cruz Omits Goldman Sachs From Description of Bread-Baking Wife
“She and her brother compete baking bread. They bake thousands of loaves of bread and go to the local apple orchard where they sell the bread to people coming to pick apples,” said Cruz, 44. “She goes on to a career in business, excelling and rising to ...
Cruz Asks America To 'Imagine' In Presidential Campaign Announcement SpeechBreitbart News
TRANSCRIPT: Cruz announces presidential campaignFox News

all 4,892 news articles »
Categories: News

Panera Bread Teams Up With River Valley Food Bank For Arkansas Gives Day -

Google News Bread Feed - March 23, 2015 - 10:08am

Panera Bread Teams Up With River Valley Food Bank For Arkansas Gives Day
ARKANSAS (KFSM) – Panera Bread announced that it is teaming up with the Arkansas River Valley Regional Food Bank on Arkansas Gives Day (April 2). The teamup is called “Operation Doughnation,” and it'll be aimed at helping to feed hungry people, ...

Google News
Categories: News

Aroma and Flavor Notes for Bread by Michael Kalanty

Farine - March 22, 2015 - 6:33pm

Image courtesy Michael Kalanty

I have always had my doubts about the word "delicious," finding it both enticing and frustrating. Enticing because it conjures up an array of pleasant olfactory and gustatory sensations and frustrating because these sensations remain wholly undefined, cloaked in a veil of vagueness: hearing or reading that an heirloom variety apple is "delicious" doesn't tell me anything about the taste of the apple, does it? It only tells me that the speaker or writer enjoyed eating it. Good for that person to know, for sure, but no help to me at all if I am trying to decide whether or not I might like it as well.
Having been aware of the emptiness of the d... word for a while, I have made a conscious effort to avoid using it on this blog when describing bread. But of course that meant I needed other words and to my dismay the ones that came to me were not necessarily more descriptive.
Now the task has become easier thanks to Aroma and Flavor Notes for Bread, a tool developed by Michael Kalanty, baker, chef, teacher, sensory scientist (more on that in a later post) and, last but not least, author of How to Bake Bread: The Five Families of Bread. What Mike set out to do, based on his experience working with chefs and bakers all over the world, is to give bakers the words they need to convey the actual aroma and flavor of bread, much as winemakers describe the aroma of wine or coffee roasters that of coffee.
As explained in the accompanying article, the method is pretty straightforward, you start with the crumb and you chew (preferably with your mouth open to better aerate the flavor, so don't try it on a date!).
First you identify the sourness (or lack of) of the crumb, then the character of that sourness. Smooth and dairy-like or sharp like citrus? As it happened we had been to San Francisco a few days earlier and we had brought back from Tartine Bakery a Rye Porridge loaf. I had cut it in half and put it in the freezer reserving it for a special occasion. This test definitely qualified.
I took one half out, waited for it to thaw, "resurrected" it in the oven at 350°F for about ten minutes, then let it cool down. The kitchen filled in with luscious bread baking aromas. Notice I didn't say "delicious," but is "luscious" better? I don't think so,  it conveys judgment, not information. I needed to let go of that mindset and put myself in a evaluation mode.
When the bread was cool, I separated the crumb from the crust and started chewing.
I could taste sourness but what kind? I looked at the orange and yellow infographic : the choices were green apple, grapefruit, lemon or vinegar. Vinegar and grapefruit could be eliminated right away: the one was too tangy, the other too bitter. I briefly thought of lemon but it was too acidic for what I was smelling and tasting. I settled for "green apple."
On to dairy sweetness: did I perceive an aroma of milk or butter? Not really. The closest approximation to a dairy product I could think of was a young raw milk cheese. I wrote that down. Already I was off the chart and liking it: it felt like poetry with training wheels.
As I continued chewing and aerating my palate, I also clearly identified the flavor of cooked grain. Since I have never had rye porridge, I can't say that I tasted it but I did taste boiled grain. And it didn't bring to mind rye as I know it. In fact that bread couldn't be more different from any other rye bread I have ever had. Interesting...
Moving on to the crumb, the first note I perceived was malt. I clearly discerned "roasted" as well but try as I might I couldn't identify either chocolate or balsamic. As I chewed I became keenly aware of the fact that I was very much an apprentice in the art of analyzing aromas and flavors. I was tasting things I had no words for because I had never stopped long enough to establish a correlation between language and what I was experiencing. There is definitely a learning curve to the process. In the end it boils down to educating one's palate. If I try the bread again in a few months after some practice, I will probably be more specific.
I looked at the infograph again. The crust definitely reminded me of a French dark beer, a Pelforth to be precise, which I haven't had in decades. Funny how the tastebuds remember. I assume American dark beers are not that different. But I understand that, to be really useful, the reference would need to be checked.
At the end here are the words I jotted down to describe Tartine's Porridge Rye bread. Probably not enough but hey, it was my first time.
  • Crumb: malty, mildly acidic (like a green apple), reminiscent of oatmeal and a very young raw milk cheese
  • Crust: again malty,  roasted, slightly bitter crust reminding me of a French dark beer.
Now doesn't that tell you much more than if I had just said "delicious?"
Which of course it also was. As well as luscious. Good words for sure as long as they are not the only ones we use.  To conclude I would like to thank Michael for generously sharing this tool with us. Seeing how it immediately filled a gap for me, I am convinced it will come in handy for many other bakers, professional or home-based as a way to facilitate dialogue. Thanks to bakers' math, we already have a good idea of what a bread will be like just from looking at its formula. If the baker adds aroma and flavor notes, we will also know how it will taste. I have a feeling many bakers, especially in the younger generation, will be keenly interested.

Categories: Blogs, The Bread Feed

Tomorrow's Bread - Jerusalem Post Israel News (blog)

Google News Bread Feed - March 22, 2015 - 12:03pm

Jerusalem Post Israel News (blog)

Tomorrow's Bread
Jerusalem Post Israel News (blog)
First: “Give us today our daily bread.” (Matthew 6:11). Second: “Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more important than food, and the body more important ...

Categories: News

Yummy sandwiches bread feed - March 21, 2015 - 7:42pm
Categories: Links

apple fritter bread bread feed - March 21, 2015 - 3:04pm
Categories: Links

Retailers Effect Bread Price Cuts - The Herald

Google News Bread Feed - March 20, 2015 - 10:27pm

Retailers Effect Bread Price Cuts
The Herald
Retailers yesterday lived up to the promise of reducing the price of bread from $1 a loaf to between 93 cents and 97 cents after bakers reduced the wholesale price of the commodity from 90 cents per loaf to 85 cents. Spar Zimbabwe group merchandising ...

and more »
Categories: News


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