The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

American Bread: May, 2012 Saveur cover article

  • Pin It
dmsnyder's picture
dmsnyder

American Bread: May, 2012 Saveur cover article

The May issue of Saveur Magazine came today. The cover has a photo of a crusty baguette, and the text is: "Make this Bread." I haven't read the whole article yet, but the article title is "American Bread." It consists of photos of 20 breads from some of the best bakeries and instructions for making some of the featured breads. 

FYI.

David

Yerffej's picture
Yerffej

Thanks David,  I will look for the article.

Jeff

SylviaH's picture
SylviaH

I also received my magazine today.  I've only glanced through...but did read Dana Bowen's article 'First' Our Daily Bread - Thank heaven for bakers.  I enjoyed it very much.  

Right now I'm just going to view the 'slideshow of more loaves we love, go to Saveur.com/Bread as suggested on page 49.  Then off to bed.

Sylvia 

weavershouse's picture
weavershouse

weavershouse's picture
weavershouse

I can't figure out how to add text to the above photos so I'm adding it here.

I made Dan Leader's Filone a couple of days after I saw the recipe in Saveur. It is the bread shown on the left in the above photo. The other two loaves are my no knead using 1/3 cup starter and a little yeast.

The only thing I changed in Leader's Filone is the amount of olive oil He listed 1/3 cup. I thought that really high so I used 1/4 cup. (I thought that high too). I used King Arthur all purpose flour. The dough came together by hand with no problems, the bread rose well, lots of crackling. I baked on a cookie sheet with a foil pan cover for the usual 20 min. and uncovered till done. Bread is delicious, thin crackly tasty crust and soft crumb. The third bake had a more open crumb but open or not all were very tasty. I made it 3 days in a row, gave some away and froze some. Oh, and ate some. I will make it often.

weavershouse

AnnaInMD's picture
AnnaInMD

dig into the articles.

anna

JeremyCherfas's picture
JeremyCherfas

A friend gave me this issue of Saveur, and I have read it carefully. Although I have not had time to try any of the recipes, I look forward to doing so. One thing that slightly concerns me is that although the text throughout the articles says a fair bit about starters, and feeding them, and builds and the like, most of the recipes use pure yeast and about 10 days of repeated refreshing to produce the "starter" that is then used to make the bread. Of course in one sense that's true. It is a starter. Then again, I wonder how many additional microorganisms will get a foothold if there is a thriving culture of pure yeast. 

In my opinion it would have been better to devote some time to discussing real "wild" starters, and how to build each of them for different kinds of breads. But maybe my expectations are too high ...

When I do get back home I will try the recipes using my own starters, and see how they do.

Jeremy

Yuki-Johan's picture
Yuki-Johan

me too. i just bought the book online and am reading it. :)