Brewing up a great bread
Credit the bread's success on the one hand to geographic coincidence. Brewpub owner Ron Chips ended up each brewing cycle with a mound of malted grain. Just a few steps away sat a bakery willing to experiment. On the other is the natural kinship ...
East Longmeadow police: suspicious package at Panera Bread was harmless
East Longmeadow Police and Fire Department officials and the Massachusetts State Police Hazardous Devices Unit investigate a report of a suspicious package at the Panera Bread restaurant in the Heritage Park Plaza in East Longmeadow, March 18, 2015 ...
State police bomb squad clears Panera Bread in East LongmeadowWSHM-TV
Suspicious package shuts down Heritage Park PlazaReminder Publications
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Aroma of bread: Grand Central Bakery coming to Cedar Mill in 2015
"From what we've heard, the Cedar Mill area is hungry for great bread and farm-to-table cuisine," said co-owner Piper Davis, in the release. "We can't wait to bring our fresh bread to this growing community and introduce folks to the incredible ...
Grand Central to open new bakery in growing Portland suburbPortland Business Journal (blog)
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Panera Bread is going to start recording video of workers
The fast-casual company is testing a program where "for a set period of time, it makes video recordings of employees making food," according to Nation's Restaurant News. Panera Bread's managers and executives will then review the tapes to see if menu ...
Panera Bread Wants To Tape Its Employees While They Make Your FoodThe Consumerist
Panera Bread started constructionParsippany Focus
Panera Bread to open in downtown's Park PlazaLexington Herald Leader
Grand Forks Herald
all 7 news articles »
Brioche Recipes That Make The Most Of This Buttery Bread
Think of brioche as the 2.0 version of bread. It's loaded with butter and eggs, which instantly makes it so much better than ordinary bread. Brioche makes the most basic of burgers taste like the best in the world. And it makes great desserts, like the ...
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Detroit Free Press
Made in Michigan: Flatout bread company sold for $92M
Detroit Free Press
A publicly traded specialty foods maker has acquired a Saline-based manufacturer of a popular line of wraps and flatbreads for $92 million. Columbus, Ohio-based Lancaster Colony Corp.'s subsidiary T. Marzetti Co. purchased Flatout Holdings Inc., which ...
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Republican & Herald
Irish soda bread sees growth in popularity
Republican & Herald
Soda bread is attributed to the Irish “not by choice, but by a state of poverty that made it the easiest and least expensive bread to put on the table,” according to www.sodabread.info/history. Irish soda bread is not a bread used for sandwiches. “It's ...
The Daily Advertiser
Panera Bread opening postponed from Tuesday to Saturday
The Daily Advertiser
Lafayette's first Panera Bread location will not open Tuesday as originally planned due to construction delays. The concrete for the parking lot could not be poured last week due to rainy weather and will be poured on Wednesday instead. The popular ...
Panera Bread Preview PartyThe INDsider
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Protein Banana Bread
Protein powder, soy yogurt, and flaxmeal combine to give this vegan banana bread a powerful punch of nutrition. The upside is that you can't taste the difference between it and a traditional piece of banana bread whatsoever. Just ask my husband. Wait ...
Easy to Make for St. Patrick's Day: Irish Soda Bread with Currants and Orange Zest
Back when I worked as a professional baker at La Farine in Rockridge, we made magnificent loaves of Irish soda bread–rich with butter, eggs, sugar, and raisins or even chopped dried apricots–which were quickly snapped up (and truly incredible fresh out ...
Farm to Market Bread Company's Irish soda bread recipefox4kc.com
Irish soda bread recipe for St. Patrick's DayPennLive.com
Sweet Irish soda breadChristian Science Monitor
Yahoo Food -Detroit Free Press -RiverheadLOCAL
all 17 news articles »
This is a Super Peel. It is one of those products, like the Danish Dough Whisk, that changes the game for baking with our dough. I was skeptical that this cloth-covered peel would do the trick of transferring our wet dough onto the hot stone in the oven without sticking. I’ve come to use parchment to guarantee the dough won’t stick to the peel, but that’s not at all necessary with the Super Peel. Even after an 1 1/2 hour resting time the dough slid right off the cloth, no sticking, no prying it off with a dough scraper. Voila! The most exciting part is that it scoops the loaf off the hot stone with as much ease. No more chasing the loaf to the back of the oven while trying to get it back on the peel.
Now that we are heading into grilling season, and there is nothing better than pizza on the grill, you have to watch this video about using the Super Peel for transferring pizzas. Gary Casper invented the Super Peel and generously shared the Peel with me to try out. I loved it so much I asked him to do a giveaway so we could share one with you. *Leave a note in the comments below and you will be eligible to win a Super Peel.
I used a Banneton to shape this loaf. It was a beautiful loaf, but not a true test of the super peel, since the dough does all of its rise in the basket, so it is only sitting on the peel for a few minutes before heading into the oven. The next one I made sat for 1 1/2 hours and it still slid right off.
I slashed the dough with a lame (pronounced laam), which slid right through the wet dough. We say to use a serrated knife, but if you’re a kitchen gadget type, you may want to give a lame a try. The one I used is made from black walnut and was a gift from Sarah, but you can get a lame that work just as well, but aren’t as fancy.
To successfully use the Super Peel just dust the cloth with flour, set your loaf on it, let it rise for the specified amount of time. This loaf sat for 1 1/2 hours and still slid right off, no sticking.
Slash the loaf and then use the Super Peel to easily slide the loaf onto the Baking Stone. The peel comes with instructions on how to assemble (easy) and how to use it (also very easy) to slide the loaf or pizza off the peel and how to them simply scoop it back up. It is a very clever system that reminds me of the deck oven loaders I used in culinary school. When I saw this peel it was a “why didn’t I think of that?” moment. So simple, but so effective.
Once the loaf is baked, just put the peel up against the loaf and the cloth will pull it back onto the peel. You have to see the videos to believe it.
The use of the banneton gives the loaf a beautiful ringed look. Once you are comfortable with our basic recipe it is fun to play with some of these kitchen toys to get a different look to your loaves. None of these things are necessary to get a great loaf, but some make the process easier or just more fun!
Leave a note below to win a Super Peel.
*All of our regular contest rules apply. You can read those rules here.