October 18, 2012 - 9:24am
My contribution to World Bread Day....
Was a couple of loaves of Essential Columbia, a great recipe from Maggie Glezer.... will be definitely making it again. I blogged about it, but did not include the recipe, as I was unable to obtain permission... but I think this bread has been discussed here in the past, if I remember correctly. It is such a classic!
http://bewitchingkitchen.com/2012/10/16/october-16-world-bread-day/
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Didn't know one need premission, unless you worked for that company and had signed a non diclosure agreement.
This is a complicated issue - in a way, a recipe is a list of ingredients, and as such it is not subject to copyright. However, some authors of cookbooks get (rightly so) very enraged when people post full recipes from their published work in the net. One classical example is Dan Lepard.
after much inner debate, I decided not to publish any recipe in my blog unless the author of the book gives me permission - or unless I modify the recipe and then can publish it as "adapted from" or "inspired by:
I know that I would not be infringing a copyright law if I published the full recipe, but I rather not do it. It is actually pretty amazing how most authors are thrilled when I contacted them and thank me for doing that.
blistered, dark crust on this bread. Went to your web site and you listed that the formula came from George DePasquale at Seattle’s Essential Baking Company. I went there but couldn't find the formula so assume he gave it to you personnaly.
Odd how some bakers think they own something, are making something new and unique and have lawyers to protect what they feel is theirs and no one's elses. I figure that after thousands of years and millions of bakers over that time, everything about bread that seems new to some is really very very old and done many times before by many bakers and by the real someone who really invented it long ago.
I remember a lawyer going nuts on this site trying to defend the indefensible formula. I did some research at the time and found a nearly exact recipe from a 1998 bread machine company who published it in their cook book that came with their machine nearly 15 years before. All this baker did was make it by hand. Nice to know they can potentially steal someone elses stuff, claiming it is their own and then hire lawyers to protect what is really someone elses stuff :-)
Still, it is wise to play it safe and only post with permission, so that these whack jobs don't try to steal your money in court and force you to hire a lawyer too!
Nice baking.
Withall due respect to lawyers, I rather not have to deal with them... :-) So I tend to play safe
by the way, the recipe is in Artisan Baking from Maggie Glezer, and it is available online in another blog, I found it with a google search
http://fortheloveofbread.blogspot.com/2009/08/maggie-glezers-essentials-columbia.html
Wanted to know how much whole grains were in the mix and the hydration. Is the barley malt the syrup kind or the dry kind?
malt syrup -
If I remember correctly the hydration was 67% in the final dough
not sure what do you mean by how much whole grain was in the mix, I did not use grains or seeds, just whole wheat flour... ???
only 55 g of the total flour amount was whole grain flour, the whole wheat, where the entire grain berry is used instead of having the bran and germ and who knows what else extracted and sifted out. The rest of the flours in this bread were white wheat flours like the bread and AP flour that has been sifted to remove the bran and germ. There is very little whole wheat in this bread. It dosen''t make it bad or not tasty or not good bread just not as healthy . You baked an exceptional loaf in my book.
Superb pic! Any chance of a crumb shot?
Cheers!
Ross
well, since you twisted my arm... :-)
As good inside as out.
Cheers