The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Bakeries, Shops, and Pizza Joints

Got a favorite artisan bakery in your area? Rave about it here.

Toad.de.b's picture

Great name for your new bakery

May 29, 2017 - 1:46pm -- Toad.de.b

I humbly submit this name for your new bakery.  Beats the knickers off of Yeast Affection. 

The Bar Atlantic cafes accompanying Esselunga supermarkets across northern Italy currently have food-oriented puns printed on their raw sugar packets.  As I emptied mine into my coffee yesterday I noticed this one.

Ciao,

Tom

Postal Grunt's picture

Hodgson Mill Store

April 26, 2017 - 10:10pm -- Postal Grunt

If you've ever driven through Illinois on I-70, you've passed through Effingham. Most of what you see from the interstate are truck stops, hotels, and fast food joints. With a quicker eye, you'll see the Hodgson Mill store just past exit 160. It's a relative new, medium size building made from log cabin materials so its easy to discern from the other businesses. It has a good sized parking lot and the building also has access ramps to enable customers in wheel chairs an opportunity to visit.

Edo Bread's picture

Bakeries France and Switzerland

March 9, 2017 - 7:04pm -- Edo Bread

I will be traveling from Paris through burgundy and into Switzerland in a couple of months.

If anybody has suggestions of bakers they love or bread that must be tried, I would appreciate any information.

I have a few scheduled as part of the trip, but there are days yet to fill.  Thank you.

MichaelLily's picture

Ideas on replicating Tartine flat bread?

March 4, 2017 - 9:08am -- MichaelLily

I love Tartine bread and most loaves done in a similar style. My biggest concern is the thick crust and irregular shape make for not ideal sandwiches or restaurant usage.

I recently visited Tartine and they sell sandwiches on a very flat, dark, Tartine-ish loaf. Crust is sturdy but very easy to eat. Great sandwich. It's something they've only been doing for 5-6 months. And I have no clue how to replicate that texture.

Could it be just a flatter country loaf baked in 15 minutes? Would that decrease chew that much? Thanks for any insight.

rfayepowers's picture

Equipment Advice

December 7, 2016 - 6:18pm -- rfayepowers

I am a starting a small bread baking business, baking 100 loaves per week in 2 days of baking. I'm renting a commercial kitchen with limited equipment.

1) can I mix this much by hand?

2) with tartine style I won't be able to use Dutch ovens and will be using an electric oven without steam. Should I use perforated baking sheets and a pan for steam at the bottom? should I use stone and a pan for steam? something else?

3) digital scale recommendations?

4) source for cheap proofing baskets that can be put in the dishwasher?

 

thank you!

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