The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Member Intro

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beevo's picture
beevo

New Member Intro

Found this site while looking for information to repair my Hobart N50 which failed during a bread making marathon on Memorial day.  Poor thing was made in 1948 and has been in the family since the mid 50's, faithfully cranking out goodies ever since.  We had two of them at home when I was growing up, the other resides with my sister in Chattanooga, TN who is a pastry chef and chocholate maker.

My Hobart has an internal gear or broken shear pin and is currently starting to be disassembled for a complete refurbishment.

I am the baker/cook/bottle washer in the household and truly enjoy bread making.  My other intrests are machine work and fabricating just about anything from metal  (having a complete machine shop and foundry in the garage).  Also an avid amateur astronomer and large format photographer.  I am a Ham radio operator, Extra Class and VE.

 

Beevo (aka Bill VanOrden)

Tempe, AZ USA

MikeSartin's picture
MikeSartin

. . . that tastes like the bread that was delivered unwrapped and unlabeled to our house in France via three-wheeled DCV over 55 years ago.  I am serious, I've tasted bread in every major North American metro area and cannot find it, can't bake it.  Even ran the house AC at 70 for a couple of days to achieve temps mentioned in Julia Child's recipe.  Is it just me or (and after 55 years, gaining 180 lbs and growing about 3 1/2 feet, I now consider it likely) has my palate changed to such a degree that my ability to taste what I remember?  I realize I sound like a besorren old fool nostalgically sitting about and whining, but I don't drink and I don't smoke.  I would truly appreciate any input.  I've lived, shopped, baked and eaten in Pacific NW, Bay Area, ATL, MIA and Boston/NY corridor.  If it is there, I've not found it.  Thanks!

Mini Oven's picture
Mini Oven

discussion.  Just copy and paste the above paragraph into the format: "Create content" under your logged in name.  (That would make it easier to keep track of replies.)

First off, I think a nostalgic holiday back in France might be fun!  Part of your memories could be tied to the whole atmosphere including the season and the foods you ate with your bread back then.  (Salt free butter, dried meat, special cheeses, etc. I'm sure the wine tastes better after 55 years!)  Might even be fate to go back searching for something.   (I'm an old romantic!) 

Welcome to TFL   :)

Mini Oven

Wild-Yeast's picture
Wild-Yeast

I think you might have come to the right place.  Please supply us with the region in France and characteristics of the bread for further discussion by the membership. I'm pretty sure that with a little discussion you'll come extremely close to your Pain Quotidien...,

Wild-Yeast

Post Script: Just noticed that this is a reply to the second poster. Welcome Beevo and please excuse the compound blunder...,

Wild-Yeast

Mini Oven's picture
Mini Oven

Welcome Beevo!  

Your mixer sounds interesting and I'd love to get my hands inside of its workings.  Wouldn't it be great if only it is a sheer pin?  Are you doing the repair yourself?  I've never looked inside the guts of one but I love that kind of stuff.  My big brother used to take all my toys apart leaving me to put them back together.  I got pretty good making things work.  And you can make your own parts!  Neat!  

Large format photographer eh?  How big?

Hope your hobie is up and working soon.   :)   

Mini Oven

 

beevo's picture
beevo

30+ years as an automobile technician forces me to take it apart myself and have a go at fixing it.  I currently have the entire transmission apart and have yet to find anything out of order.  I need to clean and inspect the gearing on the motor housing half of the equation.  I'll try to find time to post pictures of the interior workings on my website.

4X5 is what I shoot the most, though I have done some 5X7.  I use a mahogony ZoneIV camera shooting mostly B&W and printing kallitypes.  I do shoot some transparancy and process everything myself using a Jobo processor.  I sometimes make internegatives in 8X10 and kallitype print those, they look gorgeous in that size.  I have never worked up the nerve to plantinum/palladium print mostly due to costs and the fact I would need to maintain a complete different set of trays and tools.

Beevo

Ruralidle's picture
Ruralidle

Welcome to TFL.  Just one question - with all those other hobbies how can you find time to bake :) ?

beevo's picture
beevo

Well yah gotta eat to stay mobile in order to play with the hobbies....  {;o)

I don't bake too much bread but there is a local Bread & Breakfast near the house that makes the most gorgeous and tasty artisan breads I just have to improve my game.

I'm a reasonably good bread maker but it is due more to luck than skill I think.  My best recipe is a onion bread that reminds me of a 12 X 18 inch onion bially with a whole bunch of craters.  Whenever I make it the stuf just evaporates.

Beevo

LindyD's picture
LindyD

...that tastes like the bread that was delivered unwrapped and unlabeled to our house in France via three-wheeled DCV over 55 years ago.  I am serious, I've tasted bread in every major North American metro area and cannot find it, can't bake it. 

Alas, you most likely will never find it, or be able to recreate it here.  It's not your palate.  It's just that terroir bestows specific characteristics on food and drink.   

A search for the bread of your youth.  What better reason to return to France?

Anyway, welcome to TFL.

[Edited to get the name straight.  Thanks MO]