The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

new thom leonard videos

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a different kind of pain's picture
a different kin...

new thom leonard videos

thom leonard, arguably one of north america's premier bakers, was recently featured on his hometown's website, lawrence.com, demonstrating some helpful hints for beginning home bakers.  a nice watch for breadmakers of every experience-level, with the link provided below.


cheers.


http://www.lawrence.com/news/2010/jan/27/naturally-leavened-bread-at-home/

ehanner's picture
ehanner

I see by his videos that Thom suggests the method made popular here called the Susan's Magic Bowl method.


The breads shown in this set of videos are beautifully well browned.


Eric

frankwalta's picture
frankwalta

I could not get the video to work.  It kept freezing.

mrfrost's picture
mrfrost

They just load real slow. Pause it, and return in about 15 min for complete, uninterrupted play back. The 2nd and 3rd clips are short and load a little faster.

dghdctr's picture
dghdctr

Thom is one of the greats, though he'd never say so.  Quiet.  No nonsense.  He embraces traditional methods of breadmaking without succumbing to the rigid view that the old way is automatically the only way.


The old ways or heirloom ingredients he chooses to use are selected because they're effective and (sometimes) irreplaceable -- not because they're in vogue.  He just likes what works.


His book (The Bread Book) is still out of print, I think, but I managed to obtain a used copy a few years ago through Amazon.com.  I highly recommend getting one if you can -- especially if you're into baking with whole wheat flour.


--Dan DiMuzio

a different kind of pain's picture
a different kin...

yes, thom's work at wheatfields is some of the best -- maybe the best -- in the u.s., and his book, mostly written during his time spent running his own bakery in salina, is a fun read.  dan, he also did some technical advising on your book, right?


cheers.

Postal Grunt's picture
Postal Grunt

Wheatfields Bakery is an outstanding business. It's best described as one of Lawrence, KS' great institutions. They also serve a fine breakfast and lunch menu. Once you walk into the operation, you know that it takes a lot of work to build up a business such as Wheatfields.


I wish I had known about his bread baking class soon enough to enroll. Lawrence is only 30 miles or so away.

a different kind of pain's picture
a different kin...

... postal grunt, i assume you have also tried fervere, and, if not, let me urge you to drop what you're doing right this moment and go.  its breads are similarly nationally-classed.


http://www.fervere.com


cheers.

Postal Grunt's picture
Postal Grunt

Thank you for the recommendation. I'll take the time to go there this weekend.


Is this connected to the founder of Farm-to-Market Breads? I heard that he was opening a bakery to bake breads his way.

teteaupain's picture
teteaupain

I concur!  Fred Spominato's little bakery near the corner of 17th and Summit in KCMO among my favorites -- maybe the most aesthetically pleasing bakery in the US, IMNSHO.  Check out the 360 view on the website.


His is the only Alan Scot-inspired electric-heated retained heat oven that I know of -- and on of the best built.  Innovative tradition here as well as in his approach to bread-making.


The breads are always good and not typical.  Fred translates the Latin infinitive, fervere, to mean "to ferment" or "to have fervor."  Both are apt. Fred bakes with passion and deep interest and does what works and what excites him.  


Last I checked he's only open Thursday through Saturday, but check his website to be sure.  Worth the trip -- I always take visiting breadheads there for a visit.