Page 749 - Bread News Today

I am growing weary of my Kitchenaid Artisan stand mixer. As you may know it isn’t an ideal mixer for bread. I have a newer model which is said to have plastic gears and this model has the tilt head design. When kneading dough there is a lot of friction so the dough temperature climbs throughout kneading. The other issue is that using the spiral dough hook which is better than

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I had some free time on Sunday, so I thought I would throw together a quick loaf. For a low fuss, low time, and low effort loaf it turned out pretty well. Nothing special, but more than edible. The biggest thing I wanted to try was to include some milk and increase my quantity of whole wheat. I typically use 10% WW, but this time I upped that to 20%.- Steve

Do flaxseeds always have to be soaked before adding to a dough or can I just add them in while folding? Was supposed to be making a walnut bread. Instead of lightly toasting them I made walnut charcoal. Have a bag of omega 3 mix, which has flaxseeds, and was wondering if I could just add them straight to the dough. Thank you.

Somehow still notoriously tricky to get right. >> oh, my gosh. thats so hot. >> its slow, natural fermentation means this bread stays fresh much longer than ordinary bread. no trivial matter in a region where food wasnt always plentiful. >> knowing weve come to marzi in search of things past, pinas prepared us a little treat that would have been on every family table a hundred years ago, a filled bread bowl called morzello, which is typically stuffed with meat and seasonal vegetables like local ...

And theres a place nearby still making bread according to ancient calabrian tradition. >> wow. >> buongiorno. >> stanley, stanley, giovanna. >> pina olivetti runs panificio cuti, one of the most famous artisanal bakeries in the region. >> oh, my god, that is very heavy. >> oof, ah. >> thats a heavy bread. >> sourdough is a living, breathing bread that has been made since the beginning of human civilization, but is

>> ah. ah. >> its not a big deal. give me another one. what a shame. >> shall we throw this away? >> put it there, we shouldnt throw anything away. >> while simonettas baking the dough, chiara and francesca slice the balloons in two. each half is then put back in the oven for a few seconds to toast. >> this one is funny. >> these ancient methods still have the power to bring people together, but the proof is in the pudding. >> i dont like it. no, im kidding, im kidding, im kidding! thats delicio...

>> delicious. >> delicious. >> so good cause it all soaks in. >> mm. >> mm. >> thats good for you. thats great. >> it was. really good. >> thats delicious. >> as we head out of marzi, i think of my grandfather stanislao leaving calabria and of that special bond that italian immigrants have to food that reminds them of home. perhaps thats why bread is never missing on our table.

>> as part of her mission, shes been gathering the islands endangered recipes. so far, shes discovered over a thousand types of bread, often created for special occasions. >> what is that? >> this is the bread for easter. and we make it to give children. >> oh really? it looks like a mummy. >> yeah. yeah. >> one of the islands most celebrated bread recipes is pane carasau, a 3,000-year-old flatbread. traditionally, women would come together to produce large batches all at once, and simonetta has...

>> i think it was down here. what street is this? >> watch your step. >> gennaro tucci, yes. >> is this jogging your memory at all? >> thats a long time ago. that i remember. i remember the square. 28, where are we? >> thats number 30. >> then thats it. >> so this, we think, could be the house where your father was born. >> its only the second time, and obviously, memory fades. >> yes, i know, i know. ive always wanted to come here, you know, cause i never came when we were young. but im glad we...