Date: Sun, 11 Mar 2007 05:13:53 GMT -------------- BEGIN bread-bakers.v107.n009 -------------- 001 - Laura Locklin Subject: Re: Sullilvan Street Bakery Date: Sun, 4 Mar 2007 03:49:18 -0800 (PST) After all the discussion of no knead bread you should surely visit Jim Lahey's Sullivan Street Bakery. No longer on Sullivan Street in Greenwich Village, it is now on West 47th Street (not too far from Amy's Bread which is on 9th Avenue) in the former Hell's Kitchen, today known as Clinton. Laura --------------- MESSAGE bread-bakers.v107.n009.2 --------------- From: "Matthew Adler" Subject: New York Bread Date: Sun, 4 Mar 2007 09:40:28 -0500 While I think Amy's bread was great, if there were only one bakery for you to go to while there, it would be Sullivan Street Bakery in SoHo. (the originators of the no-kneed bread) Be sure to have some pizza bianco! --------------- MESSAGE bread-bakers.v107.n009.3 --------------- From: "Lisa Worthington" Subject: texture question Date: Mon, 5 Mar 2007 10:10:46 -0600 Greetings, I bake a simple bread recipe that I have a question about. My kids would like it to have the texture of store bought bread. Mine crumbles easily and seems dense. The recipe only calls for flour, honey, oil, salt, water, and yeast. Should I add something else or do something different? I mix by hand and I follow the time line given. I would appreciate any help. Lisa W --------------- MESSAGE bread-bakers.v107.n009.4 --------------- From: "Allen Cohn" Subject: RE: Good bakeries in Manhattan? and - er - Miami? Date: Mon, 5 Mar 2007 17:14:31 -0800 I visited Manhattan two years ago and did an extensive "baguette hunt." I sampled one from every place I could find. I didn't like any of them... ...until I went to Jacque Torres's bakery in Brooklyn (quick subway ride away). Yes, he's known for chocolate, but just across the street from the chocolate store is the bakery. There's a new head baker since then, so I don't know how the quality is now... Allen Home baker San Francisco --------------- MESSAGE bread-bakers.v107.n009.5 --------------- From: "D.D.Jackson" Subject: Classes to take? Date: Mon, 5 Mar 2007 19:06:49 -0600 Hello All, I'd like to appeal to the group mind, if I may. I'm a self-taught, home bread baker....mostly used a couple of the Reinhart books for my information. I've no aspirations to being a professional bread baker, but wouldn't mind being a 'very good'. I also expect to build myself a wood-fired bread oven over the next year or so. So, the question: What classes would you recommend that I attend to bring my bread-chops up to speed. A week long or less in duration. Suggestions? --------------- END bread-bakers.v107.n009 --------------- Copyright (c) 1996-2007 Regina Dwork and Jeffrey Dwork All Rights Reserved