Summer Loaf 2003
An Artisan Food Festival in Portland, OR, will take place on Saturday,
August 2, on the Portland State University campus. This is the seventh year
for Summer Loaf, and the third for its expanded format that includes other
artisan food products, including chocolates, cheeses, butters, pastas,
olive oils and wines. Of course, freshly harvested fruits and vegetables
traditionally found at the Portland Farmer's Market will be available as well!
The FOODday stage will once again be the bread market's center point and
will feature Guild members conducting live baking demonstrations and how-to
information on popular baking topics, including:
Tim Healea (head baker at Pearl Bakery and the Bread Bakers Guild Team USA
2002 Viennoiserie competitor will demonstrate dough shaping techniques.
Brian Spangler (owner of Olive Mountain Baking Co) and Craig Ponsford owner
of Artisan Bakers in Sonoma, CA, and current Chairman of The Bread Bakers
Guild of America) will discuss Baker's Math and its important role for both
professional and home bakers.
Julie Richardson (owner of Baker and Spice) will demonstrate "Blitz" pastry
dough. Quick and tasty puff pastry dough that can be used from sweet to
savory pastry applications.
Peter Reinhart (Professor at Johnson and Wales University in RI, and famed
author of books, such as Crust and Crumb and The Bread Baker's Apprentice
will discuss "The Leaven Factor". It will be a discussion on the 12-stages
of bread making and how fermentation (stage 3) is the key to flavor and
also represents the first literal and metaphorical "transformation,"
turning dead clay into live dough.
Jesse Dodson (Delphina's Bakery) will speak about the production of Italian
flatbreads.
The wood-fired oven will be back and located adjacent to the FOODday booth.
Each hour, from 9 a.m. to 2 p.m., a different baker will man the oven to
bake bread and/or talk about brick ovens and baking in them.