hydration levels
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Here's a good link for those who are interested in creating crumbs with large holes
Click on Bread scans and scroll to the bottom to see how bread cross-sections look with different hydration levels.
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Artisan Breads
Porto's Bakery - Burbank, CA
A great bakery in Burbank, California (Los Angeles) is Porto's.
Porto's has been a staple in the city of Glendale for decades but parking there is a nightmare while the newly opened store in Burbank has plenty all the time. I love their sourdough bread loaf (crusty, nutty subtones) while my wife likes their cuban bread, however pretty much anything in the store is great, from breads to cakes and sweets.
Their website is located here: http://www.portosbakery.com/
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Fun article on the NYT bread buzz
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Here's a fun article in the Atlanta Journal-Constitution about the massive Internet buzz around the NYT no-knead bread technique.
Here's the top of the article:
Lonelygirl15, have we got a link for you.
The latest sensation burning up bandwidth throughout the wired universe is not an actress with a webcam, an incautious politician caught on video or a raunchy cartoon, but a recipe for bread.
Last week, New York Times food columnist Mark Bittman published the recipe, "No-Knead Bread," which he adapted from Manhattan baker Jim Leahy. This unusual recipe, which Bittman deemed "revolutionary," confounded many notions of baking.
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Article on 22-year-old running Poilane in Paris
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Interesting piece on Apollonia Poilane, daughter of the Poilane who founded and ran the hyper-famous eponymously named Poilane bakery in Paris. Her parents died a few years ago in a helicopter accident. She's now at Harvard and heir to the family business.
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Hi form Pennsylvania Dutch Country
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Hi. Just want to introduce myself. I'm Warren and I've been trying to learn how to bake bread for about 30 years. My efforts got a good push about two years ago when my son paid my way to one of the King Arthur professional classes. I enjoyed that so much, I attended the 2nd class as well where I met James MacGuire and learned about no-knead baking. This isn't like the threads that have been passing around, but involves folding the dough every 20 minutes for an hour, and then letting the dough rest for 2.5 hours. They you're off and running. I credit James, and not myself, but there is not a bakery my side of Philadelphia that has better baguettes. The system just works so well. Since then, I've experimented with some more recipes using the "no-knead" method, and all turn out great :)
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New York Times article on slow rise bread baked in a pot!
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The New York Times had a great article by Mark Bittman on making bread
http://www.nytimes.com/2006/11/08/dining/08mini.html
Ideas:
1. Use a very hydrated dough
2. Use only a small amount of yeast, 1/4 teaspoon
3. No kneading
4. Rise at cool room temperature for 18 hours and fold a few times at the end
5. Proof for a few hours
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Assorted breads from TBBA
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The Bread Baker's Apprentice strikes again! First, we have Kaiser rolls. My wife was making sloppy Joes, so we needed something to put it on. Since I don't own a Kaiser cutter, I used the knotted dough method. It worked out really well!
These were unbelievable. Just like a Kaiser should be - thin, crisp crust, almost flaky. Tender inside.
Next came some Vienna bread pistoles. I couldn't resist cutting one open to have a second sloppy Joe :) These had a soft crust and a soft, spongy inside. Delicious!
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Ask the name of a book
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Maybe few days ago, I saw a post in this forum (but not under "Book") mentioning a book that will be available soon. The book is about the the traditional and new ways of bread baking in France. I think the author's last name starts with "K". I tried to search for it in the forum but couldn't find that post. Does anyone know the book I'm talking about? What's the title of that book?
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Can I actually get flour from my Corona Mill? What mill next?
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I bought a Corona Mill and I got it for really cheap, so even if all I can get out of it is cornmeal and peanut butter, I won't be disappointed. However, I was expecting to get at least passable flour if I ran it through a couple times. I am using hard red wheat from my local health food store, and grinding it several times. I end up with meal that has some flour in it, but is mostly sand sized grains of grain ;) I am wary of tightening the coarseness adjustment too much and damaging the burrs. Any advice?
I'd love to use this one for a while before I commit to a more expensive mill, so I'd appreciate help figuring this out. But my next step will be to get a better mill. I am very tempted to get the Family Living mill because I can get the adapter for my Kitchen Aid and can also get the rollers and flakers later. The next option that I like (probably the best) is the Country Living Grain Mill. I like that because it is beatuiful, well respected, and durable. It doesn't adapt to other things as well, but it would certainly turn out the flour I need! I don't think that I would be able to justify any of the models that are more expensive than the Country Living mill, so it won't help to recommend the $3k models :)
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