We Can be reached via email:click here. Our
Postal address is:
PO 268 Linthicum,Md 21090.USA Do You need
help finding or making
|
Baltimore Real
Bread Restoration Project
Welcome to the beginning of the revival of real bread in Baltimore. When you go out to an eating establishment for a sandwich what sort of bread do you get? Is it soft, crust less and undistinguished? These days when we find ourselves paying $6-$9 for a sandwich it is an outrage that the bread is not properly baked. We at BRBRP believe that real bread should come out of an oven and not out of a plastic bag! The failure of bread in Baltimore should be addressed by state and local governments and by individuals volunteering to help eating establishments re-discover proper bread. Real Bread should also not be expensive- real bread at ordinary prices is essential! With appropriate governmental tax relief and grants these goals can be easily accomplished with no extra cost passed on to the consumer. Once bread has been revived Baltimore will become a magnet for tourism, conferences, new residents and new businesses. It will come to life! Well Risen Real Bread is as important to the city as high rise hotels! To learn more go to our main menu click here. |
Some Real Bread Folklore:
"Mist in May, and
Wheat should not be cut in
Leave bread and coffee under
If a crumb of bread drops out of
A big hole in a loaf of bread is
To burn bread means a preacher
If a boy takes the last piece of
Never break cornbread from both ends. To make sure of good bread,
Gibbet your bad or ropy bread
If all he bread is eaten at table,
the
It is bad luck to turn a loaf upside
"She that pricks bread with a fork
or
"This Ile tell ye by the way,
Set your bread to rise with the sun Make a cross on your dough,
Make a cross on your dough
Bread won't rise if a corpse is
nearby.
Cut bread at both ends and the
Bread Cures whooping cough. Give bread baked by a woman
How to Achieve a
1.Introduce steam
2.Put a pan of water
3.Toss Ice cubes into oven
4.Quickly brush the
1. The Crust is too thick
2.Bread Stales too Quickly:
3.Texture of the crumb too open
4. Crumb is too dense and
5. Too much volume-loaf
6. Crust blisters, cracks or
7.Crust too Pale
8. Crust too dark
9. Crumb too Tacky or
10. Loaf is too crumbly:
Also - bread that is kept in
Now you know what's
To Refresh Crust! When bread sits after being baked its crust may become tough and leathery. Never Never! Eat it when it is this way. Simply wrap bread loosely in foil and place fora short while in a warm to hot oven-check frequently. You do not want to dry the bread out! You want to remove the bread from the ovven when the crust is once again crisp. To Slice Bread Never slice bread until you need it. Businesses slice bread thin to maximize profit. I trust that your slices will be thicker! Bread is best sliced when cool and using a very sharp serrated knive. Never cut across the long dimension if the loaf is oval in cross section. Hold bread on its side and cut across the narrowest width. You may wrap the cut end of the loaf in plastic. Never keep an entire loaf in plastic -it will turn soggy and loose its crust. Store bread in paper or in loose foil wrap. |
Our
Goals and Objectives-What is Real Bread?
Goals
and Objectives
We
do not attempt to advertise for any company.
What
is Real Bread?
1.The recipe selected must be followed properly and the product should be cared for so that the bread reaches the consumer with its essential characteristics intact. 2.The recipe selected must match its context or
purpose. Greek Souvlaki must have real Pita bread
Of course you may offer a selection of breads! However, your selections must be real and appropriate. The bread representing the global tradition should be available. Return
to the Main Menu Click here
Send us Information-
Return
to the Main Menu Click here
Where has Real Bread Survived in Baltimore? Does Baltimore have its own Bread? Send in your suggestions: Bakeries,Eateries,Stores.
Uptown Bakers -Artisan bread. They turn up at the weekend farmer's markets in Baltimore: Editor's Note- imho...profit taking when it comes to simple, inexpensive to produce bread is an outrage. Uptown's prices are quite steep. The product is desirable but no one should turn bread water salt and yeast into such a high cost item. But a reader writes....(what do you think...let us know) Unfortunately I highly disagree with you that Uptown Bakers is "Artisan Bread". Maybe when the company first started. Now that it is under owner Mike McCloud, the company has become the equivalent of Godzilla in the guise of the Pillsbury Doughboy. They are a 10 million dollar a year operation, have been sued for discrimination, churn out 30,000 loaves a day, and have just entered into an agreement to add bar codes to their plastic bagged loaves in a big expansion effort to move into Pennsylvania supermarkets. Not that there is anything wrong with pursuing corporate expansion and profits, but I would hardly call their product "artisan" It is mass produced on a scale larger than any other bakery in the area. Euro American Baking Company
F&S Maranto Hearth Bread
New Systems Bakery
Near East Bakery
Fenwick Bakery
Big Sky Bakery
Graul Bakery
Stone Mill Bakery
(This list has been prepared with the assistance of Mr. Jacques Kelly
of the Baltimore Sun)
Return
to the Main Menu Click here
Eating Establishments with Real Bread Send in your suggestions, Include a phone number.
Return
to the Main Menu Click here
Please
let us know of your favorite books!
click to email
Jeff Smith,
The Frugal Gourmet Series (On or Immigrant Ancestors etc...)
Time Life Books,
Foods of the World.
Malgieri, Nick How To Bake.,Harper Collins,N.Y. 1995. Johnson, Ellen Foscue,
The Garden Way Bread Book, A Baker's Almanac.,Garden Way, Charlotte,Vermont.1979.
Return
to the Main Menu Click here
Real
Bread Recipes
These recipies have been tested and they produce great Real bread. Just work on it- Breadmaking takes practice! (This is a work in progress more later as the recipes are tested!)
New York Style Jewish Rye Application: Deili Sandwiches (note that there is no mention of plastic bags) For best results hand slice bread as needed a slice at a time. Store in a paper back and refresh crust in oven. (see note on left side) SOURDOUGH (Starter) Ingredients 2 cups of rye flour 1 cup plain yogurt at room temperature 3/4 cup warm water 2-1/2 tablespoons cider vinegar 1 tablespoon dry yeast 1/2 teaspoon crushed caraway seed 1/2 teaspoon ground cardamom To be added each of the last three days: 1 cup rye flour 2 tablespoons brown sugar dissolved in 3/4 cup warm water Mix first 7 ingredients in a large bowl and beat until blended. Cover and let stand at room temperature for 24 hours. Beat in 1 cup rye flour with brown sugar/water mixture. Let stand at room temperature for 24 hours. Repeat previous procedure again. Let stand another 24 hours. Repeat previous procedure again. Let stand another 24 hours after which the sourdough starter will be ready. You will have far too much but you can give some away and use it for other sourdough purposes. Now that you have the sourdough, you are ready to make the bread. As you take from this supply to make the bread, you must replenish it with a mixture of 1 cup of rye flour, 3/4 cup of warm water and 2 tablespoons of brown sugar for each cup of sour you have taken. Allow this replenished mix to sour at room temperature for 24 hours before storing in you refrigerator. If you do not use the sour for a month, it would be wise to replenish it even should you not intend to use it. It is a living thing and needs to be fed. If left alone for more than 6 weeks, it is likely to die and then you have to start all over again. In the referigerator, it may be stored in a jar with the lid loose to avoid pressure build-up. BREAD
3 cups of sourdough (see above)
Sourdough Bread:
Sponge
Dough
One cookie sheet or baking stone
1. Sponge: Place the water in a large mixing bowl and whisk in
the starter. Stir in the flour then put the bowl into a large plastic bag
and let the sponge to rise at room temperature for at least 8 hours or
overnight.
3. Place the dough in an oiled bowl. Turn the dough over so that the top is oiled. Cover with plasic wrap and let to rise at room temperatuere until doubled, about 1 hour. 4. Put dough on floured work surface and press to deflate. Form into an even sphere by tucking the sides under at the bottom of the loaf all around. Invert the loaf into a round basket lined with a heavily floured towel or napkin so the tucked under part is on top. Cover the basket with plastic and allow the dough to rise until doubled, about 1 hour. 5. About 30 minutes before you intend to bake the loaf, set racks at the middle and lowest levels of the oven and preheat to 500 degrees. Place a baking stone or cookie sheet on the middle rack. Set a pan on the lowest rack to absrob some of the excdss bottom heat. This will keep the loaf from burning on the bottom. 6. Invert the risen loaf onto a cardboard , a peel or a cookie sheet covered with cornmeal. Hold a razor blade at a 90 degree angle to the top of the loaf and use it to slash a diagonal lattice pattern on the loaf. Slide the loaf onto the stone or heated sheet pan and quickly close the oven. Lower the temperature to 450 degres. If you wish, throw a cup of hot water onto the pan in the bottom of the oven to create steam which will help the loaf to rise and to crisp its crust. 7. After the loaf has baked for 20 minutes and is completely risen, lower the temperature to 350 degrees and continue baking for 20 to 30 minutes longer, until the bread is well risen and a dark golden color. It should reach an internal temperature of about 210 degres. 8. Remove the loaf from the oven and cool on a rack.
Send in your favorites. Our test kitchens are ready! click to email Return
to the Main Menu Click here
Feedback How can we better accomplish our goals and objectives-let us know! click to email Return
to the Main Menu Click here
Web pages donated by Hutman Productions Learn more about us! Click Here |