Friday, January 10, 2014

Cold house...warm oven

Happy New Year. Cold weather is a good excuse to turn on the oven and bake bread.
Warm house, full belly, full heart. Thank you all.

Sunday, July 21, 2013

BreadPots to Skowhegan Bread Fair

Just finished a kiln load of new BreadPots. The colors are sand, brick, and salmon.
Dappled sunlight at the kiln in the woods.
Some of them are thrown by my apprentice, Dave. He is getting really good as I nudge him with  my perfectionism. Next Saturday I will go to the Bread Fair following the Kneading Conference in Skowhegan, Maine. Some of his will be mixed in with mine. I will offer a special price for the plain ones he made, without a recipe under the lid, of $150. If you want one, come to the fair or go to BreadPots.com. I have many with recipes and as always there is Pick of the Kiln with the best features of the lot, signed and stamped.

Wednesday, February 6, 2013

20 BreadPot bakers Fresh from the Kiln


Twenty new BreadPot bakers are done. 10 of these will ship out this week.
The rest are available to order at BreadPots.com.
Here are some of the variations for your pick of the kiln.
Oblong Brick 
Squared Brick, Squared Sand


Brick, Ochre or Sand colored clays

Brushwork decoration 
Sand Round







Friday, September 7, 2012

Edible Boston features the BreadPot

The Fall issue of Edible Boston is out with an article about the BreadPot by Andrew Janjigian, gorgeous photos and soon to be posted video by Michael Piazza. You can pick it up at any of the advertisers...I got mine at Flour in Central Square.

Saturday, July 28, 2012

thank you, cloche


a white wheat sourdough, with a bit of yellow cornmeal for interest. the usual dough, but this time baked for 30 minutes under the cover at 450F, then 15 minutes at 375F with the cover off.

Tuesday, May 8, 2012

Cambridge Open Studios this weekend


My studio will be open this weekend for Cambridge Open Studios, May 12-13 noon to 6.
We have a good selection of BreadPots. Perfect for Mothers Day, Weddings, and Fathers Day. I would say that half my BreadPots go to the men!

Of course there is my other work and lots of other artists opening studios as well...So if you are in the Boston area, we would love to see you.

On Sunday at 4pm I will be doing a no knead bread demo...with tastes. Info and sign up at Skillshare http://www.skillshare.com/Bread/1648007829/111079152
Use the code COS12 for discount. Proceeds will go to Project Bread.

Saturday, March 17, 2012

Swedish Potato Bread from Don

Don in Cambridge NY received his BreadPot on Friday and Friday night sent me a picture of his lovely Swedish Potato Bread. Here is the recipe:

No-Knead Potato Bread Recipe

Ingredients:

  • 4 cups all-purpose flour or bread flour
  • 1/2 cup instant potato flakes
  • 1/2 teaspoon instant yeast
  • 2 teaspoons salt
  • 1 3/4 cups water

Instructions:

  1. Combine all the dry ingredients (white flour, yeast, salt, potato flakes) in the large bowl (3 quart or larger) and stir with a mixing spoon for about 15 seconds or more.
  2. Add water to the dry ingredients and stir for about 3 minutes until the flour is mostly stuck to the dough. Cover the top of the bowl loosely with plastic wrap.
  3. Let sit on counter top for about 12 to 18 hours (I usually do this for about 13 hours), the dough will look all bubbly on the top.
  4. Stretch and fold several times. Let rest for 20 min.    
  5. The first rise is at room temperature (78 degrees) for 6+ hours (up to 13 hours)
  6. The second rise is in a covered Banneton (proofing basket) until doubled in size (1-2 hours)
  7. Bake in a covered BreadPot preheated to 460 degrees for 30 min.
  8. Remove cover and check the brownness and temperature (205-208 degrees indicates it's done) 5-10 min. range.
  9. Let cool completely on rack.
And today he sent a picture of the crumb!