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Found 679 results

  1. Pardon me in advance if I get a little bit abstract or theoretical ... seemingly too far from the real subject of bread. The more I've moved and travelled the more I've attempted to understand the character of people through their foods, their markets, their rituals of preparing, of eating. Some cultures, often densely urban and relatively poor, offer a mosaic of streetfoods; others neglect breakfast in favor of extravagant mid-day meals and late dinners eaten late, comprised of an assortment of small bites; and so on. Every culture, perhaps with the exception of those that have an abundant supply of cheap meat, rely on a grain as their staple. What this grain is impacts culture significantly ... I think it was in The Revolution of Everyday Life that the French historian Fernand Braudel connected the staple grain to systems of governance and cultural production. Simply put, it's much easier to build monumental architecture when you have corn because you can get a lot of calories without a lot of energy input. Rice, on the other hand, takes more labor input. China, of course, got around this with raw numbers, but I digress. The root of "companion" in "pan" has always resonated with me. But, what I was getting at in the previour ramble, is that some cultures, though they have a staple grain, don't always have bread. Their staple, however, brings them great comfort. A bowl of rice for many Japanese people has the same connotations as a loaf of bread. Your statement that "there's something so intrinsically satisfying about dough with something on it" got me thinking in this vein. What is that intrinsic satisfaction? How does the satisfaction of bread as a staple compare to others? With your research, have you looked into this? What component if physiological, what is mental, what is cultural? The physiological and mental components make me think of research into what "umami" is and how it "works." Bread is obviously working on a very different principle - often as the backdrop for umami. There is something "ambient" about its pleasures. The last component of this overstuffed message: why do some places within the bread eating world seem to care so much more about bread than others? For example, I currently live in Chicago and it seems not to be a great town for bread. There is good bread here, but it is not abundant. On the other hand, I've had friends from Montreal tell me that great bread is readily available there in many varieties (for the sake of my point, let's assume this is true). Is this just about supply - there are no good bakers making bread there and making great bread isn't easy - or is it about demand - people are happy with what they've got and their not willing to pay $4 + for a loaf? If it's the latter, is consumer malaise underminind our "intrinsic" love of great bread? Whoo. Thanks for participating. As a lover of great bread that's ventured very little into baking, your generous responses and the passion exhibited thus far have inspired me to take up flour and yeast in the near future. Ciao, rien
  2. Yesterday at Jungle Jim's International Market in Fairfield, OH, I found a closeout on bottles of Hiram Walker's Gingerbread and Pumpkin Spice liqueurs at $5.99 each. Too good to pass up so I bought a bottle of each. Now, what to do with them? Aside from sipping straight, anyone got some recipe suggestions?
  3. Years and years ago I lived up the block and across the street from a large country store on the outskirts of a college town that sold incredible cheesecakes, Archie comic books for the devout and everything you could possibly need for baking for cheap: all in clear plastic bags sealed with twist ties, weighed and priced. There and then I first noticed different kinds of powdered milk sold next to yeast, wheat berries and rye flour. These were the days that the popularity of Diet for a Small Planet was just beginning to wane and I always associated dehydrated milk with that kind of economical, fringe cooking. Having somehow misplaced my favorite source of simple, basic bread recipes, I opened up Vegetarian Cooking for Everyone (1997; sorry, no time to tend a poolish) and was surprised to see that Deborah Madison recommends the use of dry milk or dried buttermilk in several of her bread recipes. Since there are only a few recipes, it is hard to see a pattern. However, in one case, the recipe is for a whole wheat bread that includes a little gluten flour, but no unbleached white; another is for a rye bread. Does powdered milk complement heartier flours in a way that distinguishes it from fresh milk or buttermilk? Or might it be an established, superior source of protein for vegetarians? Edited to ask: Do I need to make any adjustments in simply replacing some of the water in the recipe with milk--other than, perhaps, increasing the amount of flour slightly?
  4. sugarseattle

    pay rate for bread baker

    I'm getting ready to open a retail bakery and I've realized I can't quite make the baguette of my dreams. My bakery will specialize in desserts and breakfast pastries, but we will also offer pre-made sandwiches and salads. Breads are not going to be our mainstay, but we'd like to at least produce them ourselves. I can probably get the hang of it sooner or later, I'd just feel more comfortable with somebody with a little more experience. Ideally, I would like to hire someone proficient in making artisan breads, croissants, and brioche. My question is how much would they expect to earn? Also, since we will be very small at first, this person will also likely help with various prep items and such, just to flesh out their hours. I'm located in Seattle, WA. If you'd like to be confidential about your answer, please feel free to PM me and I will keep your answer in strict confidence for my reference only. Thanks.
  5. mamster

    Southern Cornbread

    Southern Cornbread Note: Of course, it's hard to argue the Puritanism of this recipe when it has cheese and bacon it in, but the Puritans lived in the North, right? If this is your first experience with Southern cornbread, leave out the bacon bits and cheese, and commune with corn. 2 strips bacon 4 oz white flint cornmeal (see note) 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp cream of tartar 3/4 c buttermilk 1 egg 1 oz cheddar cheese, grated 1. Fry the bacon in a skillet until crisp. Pour 1 tbsp of the fat through a sieve into an 8" cast-iron skillet. You could, of course, cook the bacon in the cast iron, but I find it leaves behind microscopic bacon nodules, which burn. 2. Place the cast-iron skillet in the oven and set the temperature to 425 F. 3. Chop or crumble the bacon into small bits. Combine the dry ingredients in a bowl and whisk the egg and buttermilk in a liquid measuring cup. 4. When your oven claims to be preheated, give it five more minutes with the skillet inside. Pour the liquid ingredients all at once into the dry ingredients and give a few turns with a whisk to combine. Let sit for one minute. 5. Remove the skillet from the oven and slosh the grease around carefully to coat the bottom and sides. Pour the batter into the skillet and return to the oven. 6. Bake 20 minutes. Remove from the oven and invert immediately onto a plate. Bisect the cornbread parallel to the plate like a layer cake. Remove the top layer, add a layer of cheese, and replace the layer of bread. Serve immediately, crisp side up (it doesn't look as nice but stays crispier). Acquiring white flint cornmeal: Morgan's Mills (207-785-4900), of Maine, has five-pound bags for just under $20 with USPS shipping. Keywords: Side, Bread, American, The Daily Gullet ( RG504 )
  6. Am considering trying sourdough bread and was going to send off to King Arthur's for some of their starter. Will I be able to freeze backup starter or do I have to keep it going actively or at least reefrigerated?
  7. andiesenji


    GRAMMAW'S BLACK-SKILLET CORNBREAD Serves 8. This is a dense, hearty bread, it will hold together when dipped in navy bean soup. This is nothing at all like the Marie Callenders type of cornbread which is too sweet and more like cake than bread. This sticks to your ribs. Note, there is NO sugar in this recipe. Ingredients: 2 cups stone-ground cornmeal, white or yellow 1 teaspoon baking soda 1 teaspoon salt 2 tablespoons flour 2 large eggs, lightly beaten 2 cups buttermilk 2 tablespoons canola oil or corn oil (I prefer bacon drippings or melted lard, but I don't have to worry about cholesterol and I know a lot of folks won't use it) Preheat oven to 450. Grease skillet and place in oven to heat. (If using lard, melt it in the skillet) Combine all the dry ingredients and whisk to mix. Add eggs, buttermilk and oil. (If using lard, pour the melted lard into a metal cup to measure, make sure there is some still in the skillet). Mix just enough to be sure all the dry ingredients are moist and there are no dry lumps. Pour into hot, well-greased skillet, return to oven and bake for 30 minutes or until cake tester inserted in center comes out clean. Turn out onto wire rack if not serving immediately or onto a cutting board. Do not cut in the skillet! Cut into 8 wedges. serve hot with fresh butter. This also makes nice griddle cakes or waffles served with butter and maple syrup. For waffles, substitue flour for up to half of the cornmeal and add two tablespoons of sugar. YIELD: Makes 8 wedges SOURCE: Andie’s Grammaw Variations: you can add freshly-cut-off-the-cob sweet corn. You can add some green chiles or Jalapenos if you like spicy. You can add crumbled crisp bacon You can add some finely diced onion lightly toasted in the oven. You can add a bit of grated cheese. I grate it fairly fine and let it air dry for close to an hour so it doesn't melt away to nothing. ( RG1807 )
  8. Hi Pastry Professionals, I have been looking for years for impression mats for gingerbread. It is easy to find the 3" X 6" plastic mats with rock and brick patterns. I would like to find a larger mats, maybe 9" X 11 in. I have seen them on TV being used by Jacques Torres. Just don't know where they might be purchased. A decent mat might make a house like this a lot easier to construct. Thanks, Tim
  9. I've been getting my bread for my chemistry experiments in the city but I'm out and need some today. If anyone's awake, where can I get thick white bread and 7 grain and baguettes or ciabatto rolls? It doesn't have to be great, but lend itself well to cooking in a panini press.
  10. fresco

    Bread baking surprise

    For about a week now (ever since I managed to smash the glass door on our gas Kitchenaid range) I've been using the Weber grill to bake bread. And much to my surprise, the Weber produces a much better (crisper) crust than the Kitchenaid, although it is, you'll understand, far more basic. The Kitchenaid is convection. The Weber is covered, and fueled with natural gas. I use a baking stone, just as I did with the range. I try to keep the heat around 400 degrees, but it's cold outside, so I don't worry if it creeps up a bit. Anyone care to speculate as to why the results are better on an outdoor grill?
  11. ritz55

    Millet Bread

    Hi Am looking for a recipe for gluten free millet bread.Most of the recipes require xanthum and guar gum which are not available here. Could anyone please help me????
  12. can someone recommend one please? in english
  13. Hey Everyone In the past weeks, I've sort of rekindled my interest in bread baking. Having a copy of Bread Bakers Apprentice, I made the Pain a l'Ancienne, which came out wonderfully. I'm still working on the one actually, there have been times where the loaves come out picture perfect, the scores open up, the baguette browns evenly and is crisp, they look like they belong in a small cafe in the France. Then there are other times where they come out sort of flat, and the scores are barley visible. Anyways, I think I'm narrowing that one down. But my question here is about the Lean Bread recipe from "Artisan Breads Every Day." Hopefully, I dont get too wordy, but I sort of like this recipe for a few reasons. Firstly, in the recipe from this book for French Bread with (I think) 66% hydration, it came out waaaaay to light and fluffy, like sandwich bread in the shape of a baguette or boule. I like the Pain a l'Ancienne recipe with 80% hydration, but I suppose thats not really meant to be shaped, Reinhart gives instructions to just sort of stretch it out into shape, not really forming it and tightening the gluten on the outside, but it does have a nice crumb, and most of the time, I can get the crust crisp. And it seems in between those, is the Lean Bread with 75% hydration. This also had a nice crumb, not and nice as the 80% hydration dough, but I still thought it was acceptable. So I'm wondering about my baguettes. The pictures are the 75% hydration Lean Bread recipe from Artisan Breads Every Day. I followed the instructions, formed them into baguettes, and let them proof 1 hour covered, and about 45 min uncovered. I read on a website that the times Reinhart gives to proof are guidlines, and its more accurate to test by poking the dough, so I did that. The dough had very little springing back, which I took as a sign of bring proofed. Into the oven they went with steam, and they did spring up, but the scores opened very little, and the bottoms baked quite unevenly. Can someone give me a few tips on what I can do for more even baking, and to have the scores open up? The pictured loaves were baked on a sheet pan at 450f. Am I over proofing them? Hopefully this isnt getting too long, but if I still have your attention...what seems weird to me is that I made a small batch of 80% hydration dough, and one day later I took off a piece and shaped (or tried to) it into a batard, I let it sit for like 10 or 15 min probably after bring shaped, and it went into the hot oven...then it sprang up like crazy and developed a beautiful ridge (see the picture with the mussels) and was perfectly crisp, no blond spots on the bottom, even brown...I'm not kidding, this is the best one that has come out of my oven. This little batard was baked on the back of a cast iron pan that was preheating with the oven. Then 24 hours later with the same dough, the baguettes I baked were ok, just sub par, could barley make out the scores. What accounts for the difference? I cant imagine it was being baked on the cast iron pan vs. a sheet pan. Anywho, I'm just wondering what steps I should take after the 75% hydration dough come out of the fridge after 24 hours of cold fermentation to get a decent looking and even baked baguette. Thanks for reading this and any help provided. :-)
  14. Just got his Handmade Loaf and am enjoying reading for now. I decided to start with his crusty potato bread but am wondering whether this particular formula would function well in the refrigerator overnight and then kneading and so forth as is noted the next day. It's the addition of the potatos and refrigerating I'm worried about in particular. I don't know whether anything (flavor, texture, rise, etc) will be compromised if I mix the night before and then knead, divide, shape and bake the next day.
  15. So.... Got this crazy idea i'd like to create a gingerbread replica of the Kentucky Center for the Arts in Louisville for a holiday seasonal display. The restaurant i work for is housed in this building. You can see a picture here. *Sigh* Now, i haven't made up my mind to do it. However, i have done some fairly decent gingerbread houses in the past - just none of them were patterned after an actual building. This building is mostly glass - is there a nice "sugar glass" technique i've never been introduced to? How would one execute that curved piece of architecture? There's a couple distinctive sculptures out front that i could probably represent with cookies. Let's put our brains together, pastry people!
  16. babka


    How is it that in 17 pages worth of DelMarVa D.C. threads, Breadline hasn't earned a single one of its own yet? Oh sure, we dance around it when talking about the sorry state of bread in the district, and it earns its dutiful approbation in discussions of random lunches and earnest warm days....but c'mon, this place makes me as happy as a lunch without martinis can make me! So what makes you smile and sweat through its maze of folks? for me, the bbq pork with spicy coleslaw on sweet, crumby bread sings away the rain, while the prosciutto with fig paste marks the spring. Cucumber water is far better than the two-bit scam I first assumed it to be, and the little ciabattas make my home-packed tuna come alive.
  17. Thank you, indeed, for this Q&A - if it weren't for American Pie, I wouldn't have convinced my Illinois-native sweetheart that there is life after Deep Dish, although I nearly caught a plane back to CT for New Haven pizza.... but here's my question. We, as a species, have gone from unleavened, to leavened, to sliced, with a recent dip into low-carb, yet it is all still variations on flour, salt and water. If you had to imagine what will happen to bread in the next hundred years, where do you think our bread is headed next? And, as an offshoot of that, where is your bread headed next? Now that you've explored crust, crumb and toppings, are you ready for something different or is the mystique still alive?
  18. I thought that there may have been a thread concerning this book but I couldn't find one. Do any of you have it and if so how well do the recipes work? It reads as if it is well researched but I haven't had a chance to make any of the wonderful sounding breads.
  19. Tsubushian (mashed azuki bean) Shortbread Serves 48 as Dessert. This recipe was given to me by a Japanese co-worker, who in turn got it from a former Japanese-American co-worker. It's not too sweet, and is perfect with a cup of green tea. 2-1/2 c flour 1-1/2 c sugar 1 c butter 1 tsp baking powder 1/4 tsp salt 3 eggs, slightly beaten 12 oz can tsubushian (mashed azuki beans) 1 c chopped nuts (any kind) Preheat oven to 350 C. In a bowl, combine 2 cups flour and 1/2 cup sugar. Cut in butter. Press mixture evenly into a 13x9x2-inch pan. Bake for 20 minutes. Sift the remaining 1 cup sugar, 1/2 cup flour, baking powder and salt. Mix in eggs, nuts, and tsubushian. Pour over baked crust and bake for 40-45 minutes. Cut into bars while still warm (I wrote 48 bars, but you can cut them larger or smaller if you like). *Tsubushian is mashed cooked azuki beans and is available in cans at Japanese markets or other Asian food stores. It's coarser than anko, so you can easily make your own if you can't find the canned variety. You can use a recipe such as this one. Keywords: Dessert, Easy, Brownies/Bars ( RG1955 )
  20. Darienne

    Bread storage

    Have just started back making bread after a hiatus of about 15 years. In a bread machine so far. However, we have eaten so little bread in the intervening years that the loaf has always been plastic wrapped and put into the fridge or freezer until the next use. What is the best way to keep bread? Fridge? In plastic? In paper? In an airtight container? And why is artisan bread sold in a paper bag for that matter? Thanks.
  21. Asking on behalf of a friend. We had Italian hot dogs at friends' house, last night, but we supplied the bread (DeMarco's in Aberdeen!). They're looking for awesome pizza bread down closer to their house. Does anyone have any suggestions?
  22. yoshka

    Rye Sourdough starter

    Has anyone a recipe how to make a rye sourdough starter and recipes for artisnal rye breads? TIA Yoshka
  23. Any ideas? I had saved some online sources but they were deleted. Thanks, J.
  24. B Edulis

    Breaded fingers

    So I've got a little deep fryer that I like to get out every now and then, but the breading procedure has me stumped. You dip the item in flour (or not), then in egg, then in breading. But my fingers get the same treatment. After about 3 items I've got these crumb lollypop fingers. I've tried utensils, chop stix, to no avail. Anybody have a foolproof method?
  25. angelsfan

    1981 Cakebread Cellars

    For my 21st birthday i just got a bottle of 1981 Cakebread Cellars Cabernet Sauvignon. I know nothing about wine but i do know that this is quite valuable but if anyone would approximately what a bottle of this would be worth i may be able to treat it with proper care. I could also use advice as to what to drink such a wine with. Im sorry im such a novice...i like good food plenty but this is my first experience with fine wine. Thanks!