Page 3 - Bread Baker News Today

I received The Bread Baker's Apprentice as a gift this year, which I hadn't baked from yet. I also have a bag of Central Milling's Old World Bread Flour I got this Fall, which is my favorite bread flour I've tried so far, but due to my fondness for whole grain home milling, I haven't been using it. I put them together to make Reinhart's simple Pizza Napoletana recipe and to

Splurge-worthy gift ideas for those ready to upgrade their stuff.

Meet clementine kumari breslaw, owner of doughnt be sour, a sourdough doughnut company. lines at doughnt be sour were out the door. chef clem and co. had such wild growth that they began distribution to stores nationwide. things were sweet. but not too sweet... chef clem was flying back from the national bread bakers conference, when she received a distressing video call from her assistant, haley: chef clems business— and her dough —outgrew its fridge; she needed a bigger one asap if she was...

Brother Peter Reinhart has devoted his entire life to nurturing matters of the soul. His spiritual path has led him to the comforting ritual of baking bread.

Ive had the same experience.  And I didnt keep track, either, of the amount of flour I added, but it was substantial.   Very good bread, however.   breadforfun May 30 2011 - 10:20amI agree Yes, the last time I made it I had to add about 100g additional flour during kneading.  I thought possibly that if my soaker ingredients were not fresh, they may not absorb all the additional water, but since others have had the same experience, maybe that is not an issue.  I also agree that it is a bi...

I remember where I was when the baking revolution began. Do you? It was November 2006, and I was a test cook at Cook’s Illustrated magazine in Brookline, Mass., when I walked over to see what my colleagues were gawking at. It was a loaf of bread that my fellow test cook David Pazmiño had just transferred to a cooling rack. I remember the loud snaps and pops coming from the bread as it cooled, the glossy crust crackling. He cut off a slice, revealing an open, airy hole structure with a moist,...

Every cook, no matter how experienced, has a stash of set-aside recipes, the favorites that she turns to at a moment’s notice. Those recipes may be tried-and-true in a functional, “here’s how I make poached eggs” sort of way, or maybe they serve as emotional salves against the world. With age, I’m discovering that there is yet another category of recipes — the ones that tell a story of my life much like a memoir, or exemplify the spirit of my path thus far. Like th...

I know I run a website but Im still very much a paper person and have a thing for note taking and nice journals, so, yeah, I really like this and could imagine giving it as a gift to an enthusiastic new baker.   * * *  The server that The Fresh Loaf is on needs to be upgraded soon, so a heads up that there may be a day or two bumpiness in late March or early April. Im also researching what to do with TFL in the next year or so as the CMS version that this site is running is being retired....

comments This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between! The Perfect Loaf is a column from software engineer-turned-bread expert (and Food52s Resident Bread Baker), Maurizio Leo. Maurizio is here to show us all things naturally leavened, enriched, yeast-risen, you name it — basically, every vehicle to slathe...

We apologize, but this video has failed to load. Try refreshing your browser. Cook this: Sourdough cinnamon rolls from Baked to Order Back to video The scent of Ruth Mar Tam’s sourdough cinnamon rolls baking is reason enough to make them. They definitely don’t qualify as a spontaneous Saturday-morning baking project. But if you plan ahead — shaping them right before bed, as Tam does — you’ll be rewarded with some spectacular, slightly sour, lightly sweet buns ready to bake when you ...