The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello From England :-)

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SpellBinding Artisan Baker's picture
SpellBinding Ar...

Hello From England :-)

Hiya.

My Name is Kellianne, Kal for short.  I am an Artisan Baker in the UK.  I trained for 4 years as a Boulanger de Practique in Paris about 13 years ago and have been in love with bread ever since.  I recent;y had a very intense health scare and decided to try and do what I love and make bread for a living!   I am of course a French Style Baker, so no heavy duty kneading or abuse of the dough!  The idea is to incorporate as much air as you can in, so that the wild yeast along with the yeast you add gets to work.  I tend to use a mixture of high gluten bread flours to create a similar blend to the traditional French flour I learnt with (which is, I have discovered, impossible to get imported lol).

 

I am so interested to learn all about the bread culture in the states.  I must admit I am mesmorised by your bagels, dixie biscuits, pies, puddings and treats ... seems wonderful and exotic to me.

 

Any way looking forward to becoming 'virtually friendly'  Now I really must go as I am doing this rather than my costing spread sheet for the bakery :-(((((  The not so fun side of the business .

Lots of love from the currently sunny UK, Kal xxxxxxx

lumos's picture
lumos

Welcome on board, Kal!  Lovely to have another fellow UK TFLer, and the French-trained one, too.

Hope I'll be able to learn a lot from you, especially how you've been improvising with flours in UK to make French-style breads.  (you can see how I've been struggling in my blog.;))

Best regards,

lumos

 

richkaimd's picture
richkaimd

I am born and raised in the USA.  My mother and father were second generation Americans, their own grandparents having been raised in Eastern Europe.  I've been eating bagels since I was a kid; I'm now a grandfather who eats them nearly every day for breakfast.  What I've noticed about bagels here in the USA is that a bagel-like bread thing can be made by almost anyone.  However, a good bagel, to my taste, has a distinct combination of slightly thick crust which, when still warm from the baking, is slightly crisp, and a chewiness which I believe comes from a higher-than-bread-flour protein content.  There is a saltiness and absolutely no taste of sugar.  On the crust, there may be no seeds, or seeds alone or in combination with others seeds (poppy, sesame, or a mixture there of, sometimes with salt) but these seeds are never in the dough itself.  Some, though not I, enjoy rye bread and/or whole wheat bagels.  The former may sport caraway seeds; the latter generally have no seeds at all.

To my taste bagels are never made with fresh or dried fruit of any kind.  Never.

I have never eaten a bagel I've truly liked baked in an area which has a small Jewish population.  Curiously, there are four or five bagelries in my home town area (which has several Jewish congregations), and each has its proponents.  Not all their bagel bakers are Jews, by the way.  None of them makes a fruited bagel, though some do add a little sugar.  I would never buy those twice.

In addition, in Montreal, Quebec, Canada, are made a bagel peculiar to that area.  I once traveled by plane from Montreal, sitting next to a woman who was returning to my area.  She was surrounded by bags of Montreal bagels for relatives of hers who, raised on Montreal bagels, had begged her to import them.  Excitedly, she offered me a fresh one.  I found it not to my taste.  It was slightly sweet, had not salt, and almost no chewiness of texture. 

My point is this:  make sure that you taste a lot of different bagels and bagel recipes and do a lot of customer taste testing before you spend a lot of money on a particular recipe which just won't sell to your customer base.  There may be no one in your shop's vicinity who likes your bagels beyond their appearance.

 

 

 

 

SpellBinding Artisan Baker's picture
SpellBinding Ar...

As it is, I don't make bagels, but always, always glad to meet a fellow baked good fanatic :-)

SpellBinding Artisan Baker's picture
SpellBinding Ar...

Cheers hun.

 

I don't profess to be a master of all things baked, but I have picked up 'bits' through the years.  Always happy to share tit bits  :-) xxx

freerk's picture
freerk

Hey Kal!

Welcome to TFL! I'm sure you're going to love it here.

I'm a baking enthusiast from Amsterdam, also with a keen interest in French bread (amongst others).

I hope you left your health scare behind you.

Let's share some wonderful bread stuff!

greetz

Freerk

P.S. Take a look at my updated bread gallery.

 

SpellBinding Artisan Baker's picture
SpellBinding Ar...

What a lovely welcome from every body!

Freerk - Yep I left it behind, both emotionally and physically thank you :-)

Thanks so much everyone.

 

Kal xxx

 

ananda's picture
ananda

Welcome Kal,

from a UK baker in Northumberland.

It's really good to have a fellow UK professional along

All good wishes

Andy

nycbaker11's picture
nycbaker11

Hey Freerk, 

That's a beautiful batch of breads and cakes you have put together!

 

Ray

freerk's picture
freerk

Thnx ray!

nycbaker11's picture
nycbaker11

where do we get the formulas from? lol

 

Ray

Ruralidle's picture
Ruralidle

Hello Kal

Welcome to TFL.  I am also in the UK and fairly close to you as I am on the Shropshire/Staffordshire border.  I hope you enjoy your time on TFL, it really has a great wealth of resources and loads of wonderful, helpful, experienced bakers (both amateur and professional).

Best Wishes

Richard