The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


cogito45's picture


December 31, 2012 - 12:11pm -- cogito45

Baking and writing.  I love to do both.  You know, if I could write as well everyday, (I can't) I could go to work for Saturday Night Live.

I just took it out of the oven 1.5 minutes ago.  Banana walnut raisin bread. This is the kind of bread that demands that you sit up and beg for mercy.

For the first time, recipes that have been handed down from generation to generation since the first amoeba said, "Don't worry about birth control" are available at the introductory price of just $14.99.  Cash, checks and major credit cards are gladly accepted.

hanseata's picture

Geoffrey Chaucer's Onion Tart

November 29, 2011 - 7:22am -- hanseata

Before I grab my cooke's knyfe I just have to share this. Enjoy!

Onion Tart

à la Geoffrey Chaucer

225g plain shortcrust pastry

1 tablespoon fresh thyme, chopped

25g butter

2 tablespoons olive oil

8 onions, finely sliced

Salt and black pepper

2 teaspoons caster sugar

A quarter teaspoon each of grated nutmeg and ground ginger

2 eggs, plus 2 egg yolks

425ml double cream

Floydm's picture

Bread People

November 12, 2010 - 2:35pm -- Floydm

If you want a laugh today, check out Bread People. A sample:

Like many internet memes, my second reaction (after laughing) is "Man, someone has way too much time on their hands."  I'm glad they do though, because some of them are hilarious.  "Bun Jovi" and "Joseph Stollen" are my favorite so far.

Terrell's picture

I am extremely pleased to say that the book I've been reading this week, 52 Loaves: One Man's Relentless Pursuit of Truth, Meaning and a Perfect Crust by William Alexander is a vast improvement over the previous bread-related memoir I reported on. It's possible, even probable, that you need to be at least a little baking obsessed to enjoy it as much as I did but anyone who has baked at all or even those of you who just really appreciate a good, chewy bite of the staff of life should appreciate this chronicle of a year of bread. Alexander, author of the 2007 book on gardening The $64 Tomato in which he told of his quest for the perfect garden, seems to have a problem with obsessions. Fortunately, he's very funny about it.

In 52 Loaves, he decides that he must, absolutely, recreate the perfect flavor, crumb and crunch of a piece of bread he ate some years ago while on vacation. He reasons that if he bakes the same artisan peasant bread every week for a year, he will come to understand it down to its tiniest filament of gluten and thus be able to achieve his goal. Along the way he guides the reader through the mysteries of wheat and flour varieties, the true nature of yeast, explains in plain English the fearful calculus of the Baker's Percentage and allows us to follow him into the subterrenean kitchens of the Paris Ritz. He travels to meet bakers, scientists and like-minded enthusiasts. He even grows, harvests, threshes, winnows and grinds his own crop of wheat. Best of all, he is hilarious as he describes his attempts to make his perfect loaf. In the last section of the book, he convinces the monks at a monastery in Normandy to let him come bake bread in their ancient community. This section is weightier and clearly important to the author. He seems to finally get close to the "why" of his bread obsession.

I highly recommend this book for any novice bakers (and even for people who have more than a few loaves under their belts). I guarantee it will make your own struggles with levain and alveoli easier and much, much funnier.

Peggy Bjarno's picture

Help needed for "puffy" newbie to bread baking, who wants to be able to enjoy eating my bread

January 8, 2010 - 9:23pm -- Peggy Bjarno

I think the one thing that has driven me to trying to bake my own bread is calories. Look at it this way: bread is on the "caution" list at the very least, or maybe even the "forbidden" list, calorie-wise. (OH-MY-GOD it's CARBS! It's CALORIES!) But I do love bread, have enjoyed my buttered toast in the morning (a long lost dream) and my mayonnaise-filled tuna or chicken salad sandwiches, or BLTs. . . . it's been a while.


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