Magnus Nilsson’s “The Nordic Baking Book” is a fabulous cookbook. It is far and away the most solid most varied baking book in my library. My daughter and I made these cardamom flavored cinnamon rolls on the last day of this year’s school holiday. They work perfectly as written. The instructions are good, but here…
Category: (Bread Videos)
Tandoor Oven 2,600 Years Ago
The tandoor oven (there are variant spellings) is ancient. There had been tandoor-style ovens for thousands of years before this terracotta figurine was made. The YouTube video that follows shows someone making an oven very similar to the one pictured above: There are lots of good YouTube and Vimeo videos that show baking in the…
Thursday Bread History Seminar/Workshop #10 July 16, 2020, 9am Pacific: Sourdough
We are back again this Thursday with an exciting Seminar/Workahop. As always, you need to register with EventBrite for this Zoom meeting. In terms of time zones, this Seminar/Workshop works for people from the California and South American Pacificas Coast through to India, where the Seminar starts at 9:30 pm in Bangalore. For easy reference,…
Making Pine Bark Bread
In most of Europe, bread made from bark was a famine food. It was more regularly eaten Europe’s far North. The “bark” in bark bread is actually the cambium layer that grows under the bark. Pine was a common tree to use for bark breads. The cambium layer is pealed from the tree, dried, and ground into…
Peruvian Watia Oven made with Spaded Soil
The impromptu Peruvian oven that is is built in the Peruvian highlands to bake potatoes can easily be adapted to bake bread. While the Peruvian watia dome is heated and then collapsed onto the potatoes, one can use the form to bake bread the usual way. The Peruvian potato oven is constructed in situ with…
Building a Mud Oven with Soil/Concrete
The ovens demonstrated here are based on designs from the Jewish Moroccan community in Israel. They were built at the Jewish Moroccan Museum and Archive for Living Culture at Moshav Sedot Micah, a village in the center of Israel. There is a profound way in which these ovens are traditional constructions. The ovens are built…
Making Tortillas from Nixtamal
Bear with this grainy video. It is shot in low light with a simple camera. The video documents two women making tortillas on a clay griddle (a comal) fired with branches from masa (dough) that is prepared from nixtamal (whole corn kernels boiled with lime (cal in Spanish) and ground on a grindstone (matate). The…
Fry Bread
Many Native American tribes have adopted fry bread as their national bread. In this video Naomi Good Shield from the Lakota demonstrates her version of the bread in a thorough well-paced documentary. Note the detail that she does not want it to puff up in a ball, like a pita bread, and so she puts…
Building a Clay or Cob Oven
This is part 6 of a multi-part video by Kurt Gardella. Kurt is affiliated with the Northern New Mexico College adobe construction program. He offers workshops in building a traditional New Mexican horno. Kurt also offers online workshops. This is a brilliant video. Anyone interested in building an earth oven (clay, cob, adobe, argile) will…
A Simple Moroccan Oven
httpv://www.youtube.com/watch?v=_fMWRs_NgIo&feature=related This is one of the most extraordinary baking videos posted on You Tube. The baker, a Moroccan woman, is sitting in front of small oven fired with brush. The bread is baked on a griddle within the oven. She crisps the puffed up bread by building up flames to radiate heat down on to…
William Rubel 