The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dallas TX

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RusticReconnaissance's picture
RusticReconnaissance

Dallas TX

Hi,

 

I'm a fulltime bread baker working out a commercial production operation that truly adheres to Artisan principals of our beloved slow-rise method (Central Market). I am knowledgeable in all area's of bread but more so in whole-grains and rustic loaves from Italy, or better know as "Old World" breads. I bake when I'm at work and I bake when I get off at home, so seven days a week my ovens are running! I spend a lot of time perfecting ciabatta hybrids and related loaves as I'm on a quest to make a true whole-wheat poolish and ciabatta. 

 

Anyways if you ever need any advise, have questions about ingredients or what something might do, how a certain style of bread should look, taste, or feel, just ask I'd love to help!

 

gmagmabaking2's picture
gmagmabaking2

Welcome aboard... hope I can learn great things from you.... do you share recipes???? ;-)

BurntMyFingers's picture
BurntMyFingers

I have frequently returned to Dallas to check on my mom and have shopped at Central Market but the breads I've had there have been a little light in texture and taste for my preference... seems like recipes are made with a lower protein flour than might usually be used for rustic loaves. Am I right about that hypothesis? What are the best choices for someone looking for a really wheaty, hearty loaf?

Second question, do you know the folks at Village Baking in University Park? I encountered them at Farmers' markets this summer and was really impressed at the variety. I understand they've opened their own shop.... near you, I guess?

Look forward to learning more about the Dallas bread scene... Otis

RusticReconnaissance's picture
RusticReconnaissance

As far as sharing formulas I'm sorry I  will not do that, as I'd be sharing company trade secrets and to some extend (even though I find it to be silly) explaining scoring or proofing techniques also pushes the line. However I will share my own formulas with you and ones that I find to be gems. 

 

Otis, I can assure you that we use some of the best ingredients around. What you are experiencing is common in a commercial production bakery, even though it's unfortunate it can't be avoided. Formula integrity. Using a french ferment vs a biga or poolish ect ect. Also from each Central Market to the next they're all a little different than one another. Which one do you shop at? 

Yes the Village Baking Co. Is JUST on the corner and I have had the pleasure of experiencing one of their wonderful loaves. 

As far as hearty loaves that CM provides I don't you'll be very pleased with the Miche if you can find a loaf (always available on special order) or of course the Bavarian Rye. I find our "hearty" breads to be light to appeal to the American palate vs the European palate. 

BurntMyFingers's picture
BurntMyFingers

Reading between the lines (I saw that about not sharing formulas) I am reading that the Dallas market prefers a lighter loaf even in hearty breads. My mileage varies but I can't argue with success.

The CM I was referring to is the store at Lovers Lane and Greenville... that's where you are, right? However my mother (the reason I come to Dallas) has moved to Austin so I'll be experiencing CM bread from the mothership from now on. But I will definitely a/compare the rustic loaves down here to my recollection of Dallas CM and b/ask them what they can do for me in a hearty miche.

Thanks, Otis

magic0934's picture
magic0934

They are on BEE CAVES iN Westlake. Best bread in Austin! Lots of samples and selection! You'll love it!

BurntMyFingers's picture
BurntMyFingers

I'm gone from Austin now but will check out Great Harvest on return trip. Thanks!

RusticReconnaissance's picture
RusticReconnaissance

Absolutely, please let me know how the bakers are doing in Austin and be sure to check out the new store. I have changed bakeries in the last week and left CM. Working for another production bakery that supplies artisan principal breads locally through out DFW.

Howdy from Dallas.

 

BurntMyFingers's picture
BurntMyFingers

The loaves seemed similar to those in Dallas to me... lighter and softer than you'd expect from their appearance, as if they're using a lower protein flour. I did try the "seedsation", a new dark loaf with huge amounts of seeds that was flying off the shelves and loved it... grabbed a loaf to take on the plane. Will try special ordering a miche when I'm back in January, perhaps!