I love to talk about bread, wild yeast, percentages; the whole thing. I know I'm not alone--Help form a group in Chicago that does just that. Chicago is overdue for such an organization.
Janknitz; We will be sure to hit Santa Rosa on one of our future field trips. I'm betting there are a few outdoor ovens to inspect and I'll be counting on you to get us a insider's peek. Until that day, here in snowy Chicago, I'd like to see one of the fancy steam ovens I've been reading about. Judging by crust, Bennison's Evanston has to have one and Red Hen also. I've been researching bread from some bakeries-buy a loaf and eat from it, this is research. Crust is important, but it ain't everything. Flavor, Baby, flavor. Of one loaf I sampled the most unbelievable crust but the inside was like cotton candy, so fluffy, borderline weird. Is this a particular type, I don't know, but it was not what I expected. It was not bad, it was good for sopping up soup or gravy, I suppose, but a little too puffy for my palate. Not cheap, either. That bad boy was over $20 for circa 4#. I've made loaf's that come out of the oven white as Moby Dick (see chapter 42), but the taste/ texture/ tongue feel were, how do I describe it, amazing! My discovery: Crust? The loaf's cover and it doesn't tell you everything.
Hope to be able to join your group for future meetings.
In the mean time may I ask where do you guys buy yeast? The 1 lb packages were discontinued at my store (south side Chicago). Now I only find little packets and jars. That is waaaay too little yeast for baking.
Our group has been steadily growing since February of this year, and as of today we number 44 amateur bakers.
Our monthly "Taste-and-Tell" event continues to be a well-attended, rollicking success. Amateur bakers gather to sample breads baked by other amateur bakers, ask questions, and learn from both successes and failures. Those bread "failures" are warmly encouraged: they are often the best teachers.We are fortunate to have an engaged, curious, and committed group.
Thus far, each of our "Taste-and-Tell" events has focused on a particular technique. For example:
We don't require that bakers stick to the focus topic; rather, it is a suggestion intended to inspire one's baking. (The event's only requirement is that each baker bring yeasted bread he/she has baked.)
We, too, have received emails from amateur bakers in other cities. They ask to observe what we are doing, and perhaps mirror some of it--to see if events like ours will work for them. We welcome this! All are welcome to "observe" our group and borrow ideas. Email j {at} designingmyday {dot} com, and we can get you added to Chicago Amateur Bread Bakers as an "observing member." We would also like to know as new groups put up websites--so we may link to them from our own.
Thank you again for your support,
bagel_and_rye
Chicago Amateur Bread Bakers is a not-for-profit group whose mission is to support and inspire those actively baking bread at home. We meet in-person monthly to share our experiences and learn from one another.
Chicago Bread Club;
I have access to a commercial kitchen with decent ovens. Not flashy steam injected but large and hot. Let me tell you, its a good feeling to peel off a 22" baguette when before I could barely make 16".
I think it would be cool if a bunch of people, bread bakers, showed up with their dough, nearly ready to go into a nice size oven, we do the show and tell thing and after we can share our stuff along with wine and cheese. Tasting would be in a separate, adjacent space.
If this is something that interests you, let me know. I can load in the neighborhood of 12 loaves at time, depending on the size and shape. I get access for 3 hour intervals so the dough needs to be well on its way when we get there. My proposed date for this is Saturday Feb 26 from 3pm to 6pm kitchen time and tasting after. Venue is on the North Side, Damen and Chicago area.
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Yes, but . . .
Please hold your meetings in Santa Rosa, California ;o)
Hey, why not? No snow!
(sorry, I didn't mean to hijack your thread!).
Hijack away, me hearty
Janknitz; We will be sure to hit Santa Rosa on one of our future field trips. I'm betting there are a few outdoor ovens to inspect and I'll be counting on you to get us a insider's peek. Until that day, here in snowy Chicago, I'd like to see one of the fancy steam ovens I've been reading about. Judging by crust, Bennison's Evanston has to have one and Red Hen also. I've been researching bread from some bakeries-buy a loaf and eat from it, this is research. Crust is important, but it ain't everything. Flavor, Baby, flavor. Of one loaf I sampled the most unbelievable crust but the inside was like cotton candy, so fluffy, borderline weird. Is this a particular type, I don't know, but it was not what I expected. It was not bad, it was good for sopping up soup or gravy, I suppose, but a little too puffy for my palate. Not cheap, either. That bad boy was over $20 for circa 4#. I've made loaf's that come out of the oven white as Moby Dick (see chapter 42), but the taste/ texture/ tongue feel were, how do I describe it, amazing! My discovery: Crust? The loaf's cover and it doesn't tell you everything.
Fox & Obel
Have you checked out the bakery at Fox & Obel (404 East Illinois)?
Bon Appetit has it listed as one of America's best bread bakeries, noting the sourdough, challah, and pretzel breads win kudos.
You may find Chicago breadheads there...
Bread Clubs
If you do get a bread club started in Chicago, and it has any kind of web page (here or Facebook or blogspot or whatever), please let us know.
I would add a link to it from the Saint Paul Bread Club's site, http://spbc.info/
Please do link to the Chicago Amateur Bread Bakers
Hello escargo,
We have gotten the Chicago Amateur Bread Bakers meetup up and running . . . in fact, we had our kickoff last night.
We were wowed by the turnout---100% attendance--and even more impressed by our members' interest and enthusiasm.
I've been having fun perusing the SPBC website and taking inspiration from your group.
May I take you up on your offer to put a link on the Saint Paul Bread Club's website? Some links:
Many thanks for your support,
bagel_and_rye
Late to the Party
It seems that I missed the kick-off of the club!
Hope to be able to join your group for future meetings.
In the mean time may I ask where do you guys buy yeast? The 1 lb packages were discontinued at my store (south side Chicago). Now I only find little packets and jars. That is waaaay too little yeast for baking.
I appreciate any tips out there.
Joe.
Hi Joe, and welcome! No
Hi Joe, and welcome!
No worries, we have a number of events coming up. We look forward to meeting you.
Regarding where to buy yeast in Chicago: We have been buying small cakes of fresh yeast at Gene's Sausage shop in Lincoln Square.
At our last event, two of our bakers mentioned that they buy dried yeast in large bags at Costco and Sam's Club, respectively.
Thank You
Thank you, escargo. I visited the website for the Saint Paul Bread Club today, and I noticed that you added a link to the Chicago Amateur Bread Bakers webpage. We appreciate it!
Our group has been steadily growing since February of this year, and as of today we number 44 amateur bakers.
Our monthly "Taste-and-Tell" event continues to be a well-attended, rollicking success. Amateur bakers gather to sample breads baked by other amateur bakers, ask questions, and learn from both successes and failures. Those bread "failures" are warmly encouraged: they are often the best teachers. We are fortunate to have an engaged, curious, and committed group.
Thus far, each of our "Taste-and-Tell" events has focused on a particular technique. For example:
Starting a Chicago Bread Club
Hi Tommy gram,
Indeed, you are not alone. We (husband+wife) live in Chicago and are avid home bakers, percentage-style.
It would be fun to meet you at a Chicago bakery and do some bread research together.
Lately I'm a fan of the bread from the Argo Georgian Bakery at 2812 West Devon.
Is there a bakery at which you would like to meet?
Hi Tommy gram, We have
Hi Tommy gram,
We have organized a meetup group for "Chicago Amateur Bread Bakers." Please join!
Let's try a more central location for our first meeting--Hendrickx Belgian Bread Crafter--and save Argo Georgian Bakery on Devon for a future get-together.
Please spread the word to fellow Chicago amateur bakers. We look forward to meeting you!
bagel_and_rye
CBC=Chicago Bread Club
Chicago Bread Club;
I have access to a commercial kitchen with decent ovens. Not flashy steam injected but large and hot. Let me tell you, its a good feeling to peel off a 22" baguette when before I could barely make 16".
I think it would be cool if a bunch of people, bread bakers, showed up with their dough, nearly ready to go into a nice size oven, we do the show and tell thing and after we can share our stuff along with wine and cheese. Tasting would be in a separate, adjacent space.
If this is something that interests you, let me know. I can load in the neighborhood of 12 loaves at time, depending on the size and shape. I get access for 3 hour intervals so the dough needs to be well on its way when we get there. My proposed date for this is Saturday Feb 26 from 3pm to 6pm kitchen time and tasting after. Venue is on the North Side, Damen and Chicago area.