The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Artisan Breads

Joe Fisher's picture

Retarding encirched loaves?

November 22, 2006 - 6:22am -- Joe Fisher

I'm making a cranberry walnut bread for Thanksgiving, and won't have time to do the whole process tomorrow.  The dough contains eggs and butter - can I still proof and shape it tonight, refrigerate it and bake it tomorrow?

 I've done this with straight doughs before, but never an enriched dough.

 

Thanks! 

-Joe 

JMonkey's picture

Good Bread is Back author judges NYC baguettes

November 21, 2006 - 12:50pm -- JMonkey

A well-written, funny and, sometimes, brutal article in New York Magazine in which Cornel Professor and French bread expert extraordinaire judges NYC baguettes.

A snippet:

You don’t invite Steven L. Kaplan, Goldwin Smith Professor of European History at Cornell University and the world’s preeminent French-bread scholar, to a blind tasting and not expect the crumbs to fly—which they did, all over the wall-to-wall carpeting. “Jesus!” exclaimed the professor, having barely crossed the threshold. “Some of these breads are ugly.” It is that brazen frankness, that instinctively critical faculty, that has improbably won this Brooklyn-born bon vivant legions of fans in France, where he lives part of the year, and where the government, in its chastened gratitude for his missionary baguette zeal, has twice dubbed him Chevalier of the Legion of Honor. To test his mettle—and our town’s best baguette efforts—we assembled a baker’s dozen, all of approximate freshness, and subjected them to Kaplan’s rigorous system of evaluation.
Valerio's picture

Porto's Bakery - Burbank, CA

November 19, 2006 - 1:35pm -- Valerio

A great bakery in Burbank, California (Los Angeles) is Porto's. 

Porto's has been a staple in the city of Glendale for decades but parking there is a nightmare while the newly opened store in Burbank has plenty all the time. I love their sourdough bread loaf (crusty, nutty subtones) while my wife likes their cuban bread, however pretty much anything in the store is great, from breads to cakes and sweets.

Their website is located here: http://www.portosbakery.com/

JMonkey's picture

Fun article on the NYT bread buzz

November 15, 2006 - 6:19pm -- JMonkey
Forums: 

Here's a fun article in the Atlanta Journal-Constitution about the massive Internet buzz around the NYT no-knead bread technique.

Here's the top of the article:

Lonelygirl15, have we got a link for you.

The latest sensation burning up bandwidth throughout the wired universe is not an actress with a webcam, an incautious politician caught on video or a raunchy cartoon, but a recipe for bread.

Last week, New York Times food columnist Mark Bittman published the recipe, "No-Knead Bread," which he adapted from Manhattan baker Jim Leahy. This unusual recipe, which Bittman deemed "revolutionary," confounded many notions of baking.
UnConundrum's picture

Hi form Pennsylvania Dutch Country

November 10, 2006 - 6:38pm -- UnConundrum

Hi. Just want to introduce myself. I'm Warren and I've been trying to learn how to bake bread for about 30 years. My efforts got a good push about two years ago when my son paid my way to one of the King Arthur professional classes. I enjoyed that so much, I attended the 2nd class as well where I met James MacGuire and learned about no-knead baking. This isn't like the threads that have been passing around, but involves folding the dough every 20 minutes for an hour, and then letting the dough rest for 2.5 hours. They you're off and running. I credit James, and not myself, but there is not a bakery my side of Philadelphia that has better baguettes. The system just works so well. Since then, I've experimented with some more recipes using the "no-knead" method, and all turn out great :)

cognitivefun's picture

New York Times article on slow rise bread baked in a pot!

November 8, 2006 - 8:50am -- cognitivefun
Forums: 

The New York Times had a great article by Mark Bittman on making bread

 

http://www.nytimes.com/2006/11/08/dining/08mini.html

Ideas:

 

1. Use a very hydrated dough

 

2. Use only a small amount of yeast, 1/4 teaspoon

 

3. No kneading

 

4. Rise at cool room temperature for 18 hours and fold a few times at the end

 

5. Proof for a few hours

 

zorra's picture
zorra

Recently I baked the following bread with chickpea flour. This recipe is my own creation. The chickpea flour gives the bread a light sweet taste.

chickpea bread

100 g chickpea flour
150 g white flour
5 g fresh yeast
~110 g water
1 TL honey
5 g salt
50 g refreshed sourdough

Dissolve yeast and honey in 20 g water. Mix the two flours and salt. Add sourdough, yeast and rest of water, mix and knead your dough (by hand or mixer) until smooth and elastic. Shape into a ball and leave covered for 1 hour or until double in size. 
Shape and leave to prove for another 30 minutes. Preheat oven to 230C. Mist inside with a spray. After 10 minutes reduce heat to 190 C and bake for another 20 minutes. Remove and cool.

Recipe in German: http://kochtopf.twoday.net/stories/2841127/

breadnerd's picture
breadnerd

We had plans with friends for a mud oven pizza party, and the weather was extremely cooperative. A lovely fall afternoon! We built our mud oven this spring/summer following Kiko Denzer's book, and after a few runs I'm now getting the hang of baking with it.

 

Today's baking, besides the pizza, was three kinds of bread: Sourdough (I used the basic Bread Alone formula, which is a pretty standard sourdough recipe). I was quite happy with how these turned out, and they smell really good. I shifted my sourdough culture over to whole wheat since I've been trying out a few whole wheat recipes, but used white flour for the final dough--the result was a lovely colored dough--just a touch wheaty but still light.

 

some plain ol' french,

and a test recipe for Reinhart's 100% whole wheat Struan (a multigrain).

 

 

The baguettes were not my best! Loading off the peel didn't go as smoothly as it could have. Then, I took them out a little too early and the crust softened up after they cooled. They'll still be tasty, but I can do better! The oven was a bit too hot when the Struan went in (probably close to 450) so they're a little dark. I haven't tasted them yet (too full on pizza) but I'm looking forward to it.

 

After bread baking, we let the oven cool down a bit and then roasted some pumpkin seeds from our jack-o-lanterns. Finally, the temp was down to about 325 degrees, and I threw in some granola. This has been a surprising good use of the oven, and I'm so fond of it I have to make a batch every time so I don't run out! I'll add some dried fruit to it one it cools off--usually cranberries and raisins.

 

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