The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Boston TFL Meet Up Report - Link to Lexington Minuteman Article

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varda's picture
varda

Boston TFL Meet Up Report - Link to Lexington Minuteman Article

Update:   A photographer and reporter from the local paper stopped by our meet-up.   Here is the link to the article.   In the print version we were the top front page story.  

On Saturday, we had our Boston Area TFL meet up.   Ten intrepid bakers plus family members broke bread together.   Lots of bread.   Lots of really amazing, delicious, and varied bread.    We all had a great time chatting, and each had a chance to describe their bread, show and tell, and so on.   Ian and I took a lot of pictures, so I'll let the pictures do the talking.   (Ian's are the wider ones.   I shrunk mine down.)

The scene

Kristen's Volkornbrot and Hotcross Buns,  Colin's scrumpy buns

Ian's guacamole loaf

Jong Yang's multi-seed sourdough

Mike's many breads

Barb's dinner rolls, Bill's bagels and baguettes

Varda's breads

Ian's corn feta

Barb's Jalapeno rolls

Kirsten's Volkornbrot

Kristijan's Levain

And not just bread:

Jong Yang's egg custard tarts

Mike's pastrami

Lisa's chocolate chip and raspberry bread

Kristijan's salt cod salad next to his Levain

And people too:

Bill, Ian, Kirsten

Vinni, Mike, Bob

Kristijan and Olga

Barb

Lisa

Me and bread

Jong Yang speaking

Kirsten

Colin, Bill, Kirsten

And stuff:

Jong Yang's homemade brotform next to Bob's Olive Rosemary Levain, Kristijan's Levain behind

Another Jong Yang wooden brotform

Jong Yang's homemade on top of stone steamers

Some of us brought starters to trade and smell

What else?   Probably more updates later and hopefully other attendees will chime in.

Comments

Floydm's picture
Floydm

That's so cool, Varda.  Thank you for organizing it!

-Floyd

varda's picture
varda

I hit save too soon, so there may be more pictures now.   Really a great time.   So many good bakers.   I was overwhelmed.  -Varda

yy's picture
yy

OMG it is absolute torture looking at all that delicious food I missed out on! Congratulations on such a successful meet-up. P.S. Jong Yang, are you willing to divulge any of your egg custard tart secrets to TFL? ;-)

varda's picture
varda

BTW the egg custard tarts were to die for.  -Varda

BobS's picture
BobS

I was told they were 'easy'. :)

SylviaH's picture
SylviaH

Varda, what a fantastic job you did organizing.  Thank you very much for sharing!  

Sylvia

varda's picture
varda

is the reward.   Thanks Sylvia.  -Varda

dabrownman's picture
dabrownman

great Bread Spread!  Insteresting side shows and people too!  Glad everyone had a good time and that there was enough bread and other foods to go around :-)  What a great idea Varda.

Happy baking to all

varda's picture
varda

I don't think I've ever od'ed on bread before.   At one point I was wandering around with a plate of 5 different bits of bread, and I couldn't eat another bite.   Thanks DA.  -Varda

isand66's picture
isand66

Thank you Varda for organizing this great event.  My wife and I had a fantastic time.  It was so nice to meet so many fellow bread heads and spouses who but up with us :).  Between Kirsten's amazing lemon curd and Mike's ridiculously tasty pastrami and all of the wonderful breads what was there not to like!  Jong Yangs inventive steaming apparatus and homemade lames and bannetons were fantastic.  He kept pulling out more and more inventions to go along with his tasty bread I thought he was going to pull out a new steam injected oven on top of it!

I loved the town of Lexington which is such a nice quaint American treasure of a village.

I hope we can do more of these get togethers in the near future.

Regards,

Ian

varda's picture
varda

transformed by a few hundred years into a community of scientists and engineers.   It was great to meet you and your wife, and I'm glad she survived a meeting of bread fanatics and was still happy at the end.  -Varda

isand66's picture
isand66

Oh, and my wife now found out she likes Volkornbrot which is amazing since she usually won't eat any of my breads with seeds in it!

varda's picture
varda

Bonus!

Janetcook's picture
Janetcook

Hi Varda,

What a great day you must have all shared.  I know you all ate well :-)

Your pictures are great too.  I love seeing what you describe and the faces of those I read about here.  

Any chance of you adding screen names along side the 'real' names?  Some I know but others I am unfamiliar with so I am curious to attach a face to a screen image :-)

Thanks again for all the work you did in organizing the event and in the documentation as well!  

Take Care,

Janet

varda's picture
varda

Janet,  I think I'll let participants decide if they want the links to their screen names.   I walked around sticking my camera in people's faces.   Intrusion enough.   (I'll never make a photographer - I apologized to everyone after photographing them.)    This was a lot of fun.    A Denver meetup next? -Varda

 

Janetcook's picture
Janetcook

Varda,

Makes sense.

Since I have been a member here there have been 3 of these get togethers that come to mind.  One in the UK; one in Kansas and now your Boston success has been added to the list.  One never knows where the next one will surface.  I guess we simply have to stay tuned.  :-)

Janet

rossnroller's picture
rossnroller

The Perth chapter of TFL met up for a wood-fired oven pizza and bread bake in May 2012 (follow-up report here). Admittedly, at that time there were only two of us, heh heh - Derek (Yozzause) and me. But it was a good evening! And now our numbers have built to three! From little things, big things grow...

Great report, Varda. Looks like everyone had a terrif time...and fabbo array of breads and other goodies! I'd also like to put nicknames to faces if attendees feel like providing that info, but if not, fair enough. Understand that. Anyway, good on you guys. Sounds like a lotta fun.

Cheers
Ross

hansjoakim's picture
hansjoakim

Thanks for sharing photos of the 2013 Boston conference, Varda! A great turnout and what a wonderful spread of baked goods! It really is inspiring to see such passion for baking!

varda's picture
varda

so many terrific bakers was an eye-opener for me.   And as you say, very inspiring.   So much energy and enthusiasm.  -Varda

colinm's picture
colinm

for the excellent photos of an excellent event. It was very inspiring for a newbie like me to see so many wonderful breads and meet the bakers. Now I really have to get to work on my baking.

-Colin

varda's picture
varda

you were able to attend Colin.  It was great to meet everyone in person (and eat their breads.)  -Varda

hungryscholar's picture
hungryscholar

Sorry to have missed it. I'm only a little bit west of Lexington, but I was in Virginia for Easter.

varda's picture
varda

Next time I won't accidentally schedule in the middle of one holiday and the day before another.    Hope you'll be able to come next time.  -Varda

hungryscholar's picture
hungryscholar

More time to work on baking- looks like folks brought some very fine bread to share indeed.

Alpana's picture
Alpana

I can only imagine how wonderful the event must have been. Thanks for posting the photos, Varda. How I wish we could hold something similar in my part of the world!

varda's picture
varda

and I think would have been worthwhile even with just a few people.  Where are you located?   Maybe you could rustle up some bakers.  -Varda

Alpana's picture
Alpana

Singapore. It would be nice if we can make it, but as far as I can see currently we have one other  active member "limitedbaking" from my country. Of course, Evon is a close neighbour and always welcome to hop, skip and jump across the straits with her beautiful bakes :).

Just read the news report you posted. Great! You all are celebrites :). 

Mebake's picture
Mebake

What a nice gathering, Varda! Wonderful breads, and passionate dedicated people, you must have had a great time.

Thanks for posting this.

varda's picture
varda

Khalid,   You got it.   I was somewhat taken aback as I'm used to being the only bread fanatic in the room.    I'm so used to watching people's eyes glaze over when I go on and on about my favorite topic.   -Varda

louie brown's picture
louie brown

That looks like a lot of fun. Thanks for the report and all the pictures, Varda.

varda's picture
varda

Not the best timing.    Must have been a lunar correction this year.    It was great fun.  -Varda

BobS's picture
BobS

Thanks for organizing that Varda. I also did not think it possible to overdose on bread. But it is. I couldn't look at a carbohydrate for another day.

However I am not sure it is possible to OD on Mike's pastrami.

jong yang's picture
jong yang

 

Egg (Custard) Tart             (Yield 20 tarts)

 

Crust :

                                                                     %                Grams

 

1. Cake      Flour                                           65              150

2.  Bread    Flour                                           35                80

3.  Baking Powder                                           0.5               1

4.  Salt                                                              0.5               1

5.  Butter                                                        40                92    (Cut into small pieces)

6.  Shorting                                                    25                58     (Cut into small pieces)

7.  Confectioners Sugar                                 35                80

8.  Egg                                                           23                53 (About 1 egg)

9.  Milk                                                          12                28

 

                                  Total :                         236              543

 

 

Method :

 

  1. Sift 1,2 and 3.
  2. Add 4 to A.
  3. Rub 5 and 6 into B.
  4. Add 7 to C.
  5. Lightly beat egg then add to D, making the dough.
  6. Freeze dough for 1 hour or firm enough to press.
  7. Divide dough into 20 pieces (about 27gs./pc.)
  8. . Press each piece into mold.

 

 

Filling

                                                                  %                  Grams

 

1.   Milk                                                   100                  300

2.   Granulated Sugar                                80                   240

3.   Salt                                                        1                      3

4.   Custard Powder                                    4                     12  (Optional)

5.   Egg                                                   100                   300  (About 5 – 6 eggs)

 

                                   Total :                  285                   855

 

 

Method:

  1. Mix 1,2 3 and 4.
  2. Beat eggs vigorously and sieve then add to A.
  3. Pour mixture into crust .

 

 

Baking:

 

Method:

  1. Preheat oven to 380 F.
  2. Rake in the middle of oven.
  3. Bake for 18 -20 minutes or egg filling is domed.

 

P.S :

         To prevent filling overflow during baking process, please do not forget to add one teaspoon vinegar to the filling .

 

         You also can use 65% Butter instead of 40% Butter and 25% Shortening .It only will make crust a little bit softer

yy's picture
yy

Thank you so much for sharing the recipe! Compliments on the efficient directions.

BobS's picture
BobS

They were great. 

jong yang's picture
jong yang

You are welcome.  As I told Bob to write something in English is hard for me.(Spelling, Grammar etc.)  That is why it took me a few days to answer.

Anyway , if you have any question about interpret my recipe please do not hestate to let me know.

regards

jong Yang 

Brotfan's picture
Brotfan

Thanks for the recipe, Jong Yang. I also thoroughly enjoyed the sourdough that you gave me. Very delicious!

Great event - thanks everybody. Thanks for organizing, Varda. It's always great to meet like-minded people and to see that one is not the only bread-crazy person out there.

Maybe we can do it again some day ....

Kirsten

isand66's picture
isand66

Kirsten

Can you share your lemon curd recipe?  My wife can't stop raving about it.

thanks

Ian

Brotfan's picture
Brotfan

Hi Ian, here is the recipe:

3/4 cups lemon juice (3-4 lemons)

8 egg yolks

1 1/2 cups of sugar

1 stick of butter

Grate the  rind of one lemon, set aside. Beat the egg yolk to break them up, add sugar and lemon juice. Cook over medium heat, stirring constantly, until the curd thickens (take a spoon, dip it in the curd. Run you finger through the curd on the back of the spoon. If the line remains, the curd is thick enough). Remove the curd from the heat and add the butter and the lemon zest. Stir until butter is melted. Let cool to roomtemperature, then refigerate.

It says it lasts for two weeks but I think it lasts longer. It makes four jars of the type I brought to the meeting.

Enjoy!!!

 

 

 

 

isand66's picture
isand66

Thank you so much!
Ian

varda's picture
varda

Kirsten,   I was just talking with a woman who saw your Volkornbrot in the Minuteman article and asked if you would share the recipe.    Of course I'm sure others would like it as well.    It was great to meet you and I hope we will be able to have another meeting before too long.  -Varda

Brotfan's picture
Brotfan

Yes, of course I will share the recipe! Maybe I can do it tomorrow. We are going on a week's trip over April vacation, so things are a little crazy. If I don't get to it before we leave you will have it in 10 day's time.

Kirsten

jong yang's picture
jong yang

Hi,

 

I bought  an "Extra Large Pizza Paddle" in the  Ocean State Job Lot  store at Walpole for $6.99. The size,quality and price are quite good. By the way,it was made in Taiwan.

Regards

Jong Yang 

loydb's picture
loydb

San Francisco was delicious, but not as delicious as being there would have been. Sorry I missed it, looks like a great time! 

 

varda's picture
varda

Hopefully you'll be able to join us next time.  -Varda