June 22, 2015 - 2:45pm
What are your favorite local and regional breads?
The team behind Modernist Cuisine: The Art and Science of Cooking is hard at work on their next multivolume set, which is completely dedicated to bread. For the new book, we’d like to honor some of the greatest regional and hyper-regional breads from around the globe and we would love to hear from the Fresh Loaf community to expand our search.
In your opinion, what are the breads that your city or region is known for? What are the loaves that you can’t find anywhere else?
Example: Stretch bread, Syracuse, NY
You can read more about the new book here, and here for more information about who we are and what we do.
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This is not from my city but my wife's. Pane carasau or "carta da musica" from Sardinia, Italy. It is sometimes available here in the US but very expensive. It is made using a double baking technique. I have not managed yet to reproduce it at home.
Of course, San Francisco is famous for its sourdough.
In my travels I've found that unfortunately, the sourdough there today is nothing like it used to be.
No regional loaf to offer. But having taken Harvard's course on Science and cooking which introduced me to Modernist Cuisine, I am really excited to see that bread is your next direction. So much of what you do I find really interesting, but my passion is bread - so this is really great news - thanks for the links!
Wow- thank you for this! Even though it's still in progress, we're really excited about the new book. We'll definitely be posting updates about it as much as possible on our site and our social media accounts.
Glad to hear you will be posting information. Not sure what kind of additional help or information you might want from the community but I am certainly willing to volunteer or do what I can.
Really looking forward to all this could be.
I think corn pone is a neglected Southern bread. It is not sweet, and is a quick bread, i.e., not yeast risen. Of course, Southern corn bread is also great made from the same batter as corn pone. Southern biscuits are also different, and not sweet.
Ford
This is a tremendous help to us and we really appreciate it. We knew that Fresh Loaf was the place to go to to find more new-to-us local recipes that we might never have heard about otherwise. Again, thank you for your responses. They're greatly appreciated!
How does total alkalinity in the water (used for bread making) affect bread dough? Especially sourdough breads?
Much appreciated, Mini.
Favourite: Landbrod from Huber Bäker, Leonding, Upper Austria, before his untimely death.
some comments on local Chilean rye flour and rye from North Carolina.
http://www.thefreshloaf.com/comment/254906#comment-254906
In Newcastle, England the best known local bread is the stottie - principally associated with terrible national bakery chain Greggs but capable of being a deliciously moist and dense treat. Well worth trying out.
https://en.wikipedia.org/wiki/Stottie_cake
edit: there's a recipe in The Handmade Loaf and in it Dan Lepard rtefers to it as one of the great european breads (IIRC).
Honey butter sandwich loaf
Dark pumpernickel
Jewish rye
Sourdough
Brioche
Pannetone
Biscotti
That is unique to Thunder Bay. It was developed here and as far as I know, only available here. Basically it is a cinnamon bun with strawberry jam icing although there are blueberry and chocolate icing versions. They are delicious as is but they become amazing when split in half, buttered and toasted in a frying pan or grill like a grilled cheese sandwich. Yum!