The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

5 7 5 Haiku Bread Poem Challenge

dabrownman's picture
dabrownman

5 7 5 Haiku Bread Poem Challenge

Lucy loves Haiku and between bakes she thinks up some good ones.   Between bakes I thought we should all give it a try and see if our bread improves.

Just add them on here as comments.  Here is Lucy's first shot and then mine but there will be more as time allows.

Don Baggs makes baguettes

Out of any recipe

 Turns dough into sticks

And mine

Pumpernickel airs

Wafting through the bakery

So few friends remain

 

Comments

PalwithnoovenP's picture
PalwithnoovenP

 English

Oven I own not

Even with that scenario

I make breads of love

Filipino/Tagalog (My mother tongue)

Hurno ma'y wala

Nguni't mga tinapay

Ako'y gagawa

Bicolano (My mom's mother tongue)

Di na magbakal

Ng limbuk na masiram

Naggibo na ko

alfanso's picture
alfanso

got-to-baguette-up

did Trevor a disservice 

the posse arrived

Lechem's picture
Lechem (not verified)

Very topical

We certainly did!

julie99nl's picture
julie99nl

Love to laminate
Butter so rich and creamy
Goes straight to the hips

WatertownNewbie's picture
WatertownNewbie

The crumb ate the crumb

Leaving us only the crust

Surrounding a hole

Portus's picture
Portus

Autolyse is first 

Bulk fermentation comes next 

Then shape proof bake eat

 

DesigningWoman's picture
DesigningWoman

yours sounds nostalgic, melancholy

I'm gonna be trivial.

Open crumb we seek

Oven springs with no season

Late bloom out of time

 

dabrownman's picture
dabrownman

Since Pumpernickel is known as 'Satan's Farts'

 Pumpernickel airs = really bad farts.   No wonder so few friends remain :-)

DesigningWoman's picture
DesigningWoman

for one of the biggest giggle fits I have had in a VERY long time (and I thank you heartily for it!).

And why, pray tell, is pumpernickel known thus? I wasn't at all aware that rye/pumpernickel was considered -- ahem -- windy.

On the other hand, I love telling people that Jerusalem artichokes (called "topinambour" here in France) are known affectionately back home as fartichokes.

OK, scratch the "melancholy nostalgia", my bad :-D

DesigningWoman's picture
DesigningWoman

It matters little

Be it crust, crumb, quips, riddles

She is so clueless

dabrownman's picture
dabrownman

I didn't get Lucy's either until she told me that in France the street slang for baguettes is stick.  I thought she was ragging on Alan for making sticks instead of bread.\Lucy's Latest

A challenging bake

We don’t like no stinkin’ rules

We make our own up

And my latest

Lucy sleeps all night long

Shy lays around all day too

In between she naps

 

DesigningWoman's picture
DesigningWoman

but you gotta be a certain age to know what I mean :-D

But actually, it's kinda the opposite. Certain sticks are legitimately and quite correctly called baguettes: drumsticks (the musical ones, not the turkey ones), chopsticks, and small bits of lumber -- not dowels, but the kind that you would make a picture frame with.

dabrownman's picture
dabrownman

Although the word "baguette" was not used to refer to a type of bread until 1920,[10] the word itself simply means "wand", "baton" or "stick", as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor's baton).  Alternate Names:  French Stick

I thought the bread was called baguettes for centuries  For French Speakers

 "Le Pain Frais"La Figaro (in French). Paris. 1920-08-04. Retrieved 2018-01-20.

DesigningWoman's picture
DesigningWoman

Thanks for the article. I found the idea of a baker's union fascinating, don't know why, seems totally logical. I guess I think of them in terms of independent artisans rather than employees… Which is not to say that the self-employed can't be unionized, it's just rarer.

"Say goodnight, Gracie."

 

dabrownman's picture
dabrownman

force that kept bagel making machines at bay for many years.  This is one of my favorite bagel making videos

https://www.youtube.com/watch?v=JJEEhfNXgFc

And here they are today making bagels today

https://www.youtube.com/watch?v=2i_WRbEeWnc

The One Man Bagel Bakery

https://www.youtube.com/watch?v=rFrTDYIf7GU

Robots and machines say there are way too many people in this bakery - get rid of those weak links!

ttps://www.youtube.com/watch?v=j_ZmkzIebr0

 

DesigningWoman's picture
DesigningWoman

I love the first video, even if it makes me feel slightly ashamed that, growing up on the Lower East Side/Chinatown/Little Italy, I never gave bagels a second thought. They were just…there. We'd go to a small bakery (on Houston? Delancey? Grand?) and just get them, without ever thinking of the work and craft behind it all. Can't for the life of me remember the name of the bakery (and I preferred bialys, anyway).

Nostalgia. Thanks!

DesigningWoman's picture
DesigningWoman

has it all figured out

dabrownman's picture
dabrownman

 Pumpernickel.

The word stems from an old Bavarian term for “hard”; either referring to the process used to grind the grain into flour, or the density of the final bread product. According to Langenscheidts Taschen Wörterbücher (1956), it refers to a form of “pumping work”. The philologist Johann Christoph Adelung states that the word has an origin in the Germanic vernacular where pumpern was a New High German synonym for being flatulent, and Nickel was a form of the name Nicholas, commonly associated with a goblin or devil (e.g. "Old Nick", a familiar name for Satan), or more generally for a malevolent spirit or demon. Hence, pumpernickel means "devil's fart", a definition accepted by the publisher Random House,[3] and by some English language dictionaries, including the Merriam-Webster Dictionary.[4] The American Heritage Dictionary adds "so named from being hard to digest". A variant of this explanation is also given by the German etymological dictionary Kluge that says the word pumpernickel is older than its usage for the particular type of bread, and may have been used as a mocking name for a person of unrefined manners ("farting Nick") first. The change of meaning may have been caused by its use as a mocking expression for the (in the eyes of outsiders) unrefined rye bread produced by the Westphalian population.

The Oxford English Dictionary does not commit to any particular etymology for the word. It suggests it may mean a lout or booby, but also says "origin uncertain". The OED currently states the first use in English was in 1756.

A false folk etymology involves Napoleon, who, while invading Germany, asked for bread and was served dark Westphalian rye. According to the folktale, Napoleon declared that this was not suitable bread for himself, the emperor, but was bread (pain) for Nickel (or Nicole), his horse: "C'est du pain pour Nickel/Nicole!"[5] In a variation of the same basic story, Napoleon declared that the bread was no good for him, but was only good (bon) for his horse: "C'est bon pour Nickel!" The name "Nickel" is not confirmed for any of Napoleon's many horses. Additional folk etymology grew from a "witty interpretation", proposed by seventeenth-century satirist Johann Balthasar Schupp, that the bread was only good for "Nicol", a nickname for a weak or puny horse.[6][7]

DesigningWoman's picture
DesigningWoman

Thank you for the enlightenment. Can't wait to tell (French) hubby the Napoleon story.

suminandi's picture
suminandi

All whole grain wheat loaf

Lofty hopes for lofty bread

Awaits its cooling

leslieruf's picture
leslieruf

the complete story

great levain and gloriously

delicious bread

Lechem's picture
Lechem (not verified)

 

Feed the Starter, and

Nurture the dough, but never

Watch the clock, ever!

 

Does that work?

Lechem's picture
Lechem (not verified)

 

Build, Mix, Wait, Shape, Bake -

Cool, Slice, Toast, Spread or Dip; Bread

in Birth, Life and Wake.

alfanso's picture
alfanso

Ain't no baguettes left

I can cry and say goodbye

Or just bake some more

 

and one more for the furry wannabes out there...

 

Lucy runs the show

As Second Class Apprentice

Barfs on master's toes

 

dabrownman's picture
dabrownman

the cut

Lucy bites ankles

Second class baking apprentice

Upchucks on bare toes

Lechem's picture
Lechem (not verified)

 

"Amun, fetch the grain"

*Curses! left out in the rain*

"Heaven - the Leaven"

 

Perhaps I should have stopped while the going was good.

 

ElPanadero's picture
ElPanadero

seed soil water sun

farmers, millers, bakers toil

bread on the table

cfraenkel's picture
cfraenkel

Searching for the grail

Not the holy one although

Maybe the holey

Toad.de.b's picture
Toad.de.b

Buy term papers here

We sell phoney ID's too

I report myself

Lechem's picture
Lechem (not verified)

When we report it

And as Floyd cleans up the site

Another crops up

dabrownman's picture
dabrownman

Soft, moist, and open

The crumb gods can be fickle

Better to make pie

and Lucy's latest

Wet can open the crumb

Dry can make bread dense as steel 

Eat concrete instead

 

Mini Oven's picture
Mini Oven

begin the fun dance

one two three and percent two

rises folds and bake

 

Out-numbered cheap bread

Local Bakery closing

Just too hard to live

dabrownman's picture
dabrownman

Only the lonely

Make bread to eat all alone

Sharing makes fast friends