The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

DC-area breadmaker is lonely for fellow enthusiasts

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108 breads's picture
108 breads

DC-area breadmaker is lonely for fellow enthusiasts

I am on bread #20 of a 108-bread quest. My victories and abysmal failures are chronicled in 108 breads. Have two beautiful starters (I started myself), a danish whisk, a la cloche and a digital scale. Fret about working bread making into a schedule that includes full-time office work. (Am willing to occasionally work at home and share results with the office.)

Really would like to meet and consult with other breadmakers in the Washington, DC, area, particularly Takoma Park and Silver Spring. The Boston meetup discussed in this forum set me to thinking.

Are there other bread folks nearby? Willing to discuss kneading vs. no-knead? Talk bread books and recipes?

smovens's picture
smovens

Hey! Glad to see another bread baker in DC.  I live up in Glover Park and am willing to occasionally get together or just discuss bread.  I took a quick look over your blog as well.  Let me know if there's some way I can help!

Pop N Fresh's picture
Pop N Fresh

I would love to get together and bake in my WFO.  Check out our group @ http://www.meetup.com/The-Chesapeake-Wood-Oven-Enthusiasts/

Robert

smovens's picture
smovens

Wow that looks awesome.  Too bad I don't have a car and am limited to the metro :(

108 breads's picture
108 breads

I have been making no-knead doughs or doughs that just call for stretch and folds. Is there any reason to knead? Do those breads come out lighter?

I am also looking for a breadmaking class, especially something that covers sourdoughs and whole grain breads. I have not been able to find anything in the DC area. Lots of cooking possibilities, but not breads particularly.

Also thought it would be fun to get together with some fellow bread people in the area.

smovens's picture
smovens

No-kneads are just an entirely different type of dough and process than kneading bread.  They're not interchangeable recipes and techniques.  Simply choosing not to knead a dough in a kneaded bread recipe would be disastrous. 

No-knead doughs have higher water content and longer setting times, meaning that the gluten develops that way instead of through the kneading process.  They then are baked in a dutch oven or something of the sort to trap in that moisture. 

There isn't really a necessary difference between the two methods.  Some doughs need to have a lower hydration, so no-knead would be impossible or hard, as far as I know (bagels come to mind).  Also, no-knead traditionally gives larger holes in the crumb.  Some types of bread you want that, some you don't. 

dsadowsk's picture
dsadowsk

I am fortunate to be taking the King Arthur whole grains baking course this summer. From everything I hear, it will be wonderful.

BellesAZ's picture
BellesAZ

Hey all,

I saw your post and wanted to just let you know that there is an online website for people in major metro areas called MeetUp.com.  It brings together people of all interests and each group schedules get togethers or in your case, baking related gatherings.  Just go into the site, free to join and search in your area for things related to baking. 

You'd be surprised what you find.  Knitters, dog fanciers, even people who ride motorcycles.  Tons of fun.

Here is the website:  http://www.meetup.com

 

Good luck!

dsadowsk's picture
dsadowsk

none of which are in the DC area.

I also would be interested in a DC/Baltimore bread baking meetup. I'm in Columbia, MD, so would expect to travel a few miles to meet others.

SugarSheaz's picture
SugarSheaz

I am finding the same issues with meeting fellow bread bakers in the DC area. I live in the Dupont Circle area and I am not sure where to turn to find others who share the same passion for bread baking as I do. I am from Boston and have grown up with a Allen Scott designed brick oven. I am looking to meet up with other bread bakers in DC. Shoot me an email if interested: mesheasby@gmail.com.

Matt