Gluten!

Gluten! Gluten, the protein structure in wheat flour that makes it possible for a pizzaiolo to toss pizza dough into the air in order to stretch it; the fine balloon-like network of bubbles that makes white wheat bread the bread with the biggest potential air bubbles baked into a finished loaf. Gluten can be developed…

Stencil on Bread

I am interested in the surfaces of breads. When we think back on the history of bread, how often is surface decoration part of one’s vision? I bought this stencil at a stationary store. This is an experiment I made when writing an article for Mother Earth News about stencilling breads. Shouldn’t we imagine stencilled…

Salt Rising Bread Recipes and Instructions

Jenny Bardwell, Guest Speaker Bread History Seminar #20 February 18, 2021 9am Pacific: 6pm Belgium: 9:30pm Bangalore SALT RISING BREAD (made with potatoes + cornmeal or garbanzo) Yield: 2 loaves  STARTER:   Slice 2-3 potatoes (with the peel) into a quart mason jar. Add 1 tablespoon of cornmeal, 1 tablespoon of garbanzo flour (optional), and…

Bread Fanny Pack

Besides being pretty certain this detail is from a painting in Madrid, I have no idea what painting it is. If any of you recognize it, please make a note in the comments! Thank you! This detail caught my eye today because I love the woman with the child in tow freeing up her hands…

Luxor. 2019.

Winter. This lovely woman you see here is showing me how she makes bread in her backyard oven. A friend is pointing to the aluminum pots baking in the embers underneath the oven floor. This type of bread oven is fired from below. There is a large hole in the floor through which flames rise…

Page of Useful Research Links

I am just starting work on this page — late January 2021. My bookmarks could be used to define the meaning of chaos. I use two browsers so even if my bookmarks were well organized on either browser, and they are not well organized on either, it would be hard to find what I want….

Pane Carasau

Sardinia. 2005. Pane Carasau. This is the first baking. The dough, a yeasted dough made from semolina, is rolled out using a sheeter. The baker, a female pensionnaire. While production is in a family house, the oven in the living room, there is enough production to provide for a commercial mixer and sheeter. Note how…

Ship’s Biscuit Recipes and Instructions

Jeff Pavlik, Guest Speaker Bread History Seminar #18 January 21, 2021 9am Pacific: 6pm Belgium: 9:30pm Bangalore These are various ways to replicate the basic ship’s biscuit of the eighteenth century using readily available ingredients. The final amount of dough made using these recipes will equal a ration of one pound of biscuits after they…