I got Dan's book Bread Alone, as a gift from a friend, when it first came out. Have used his principles for years. Thanks for the link to the video. It was wonderful to see where the business has navigated, staying true to its purpose!
All of Dan's books are among the few I consider essential references in my collection. I'm proud to say he chose my own baguette recipe in a blind taste test, compared to those from a half dozen others from bakeries here in Boston!
I've also found that starter freshness in "discard" recipes really matters. I've started freezing any discard I have (I freeze in ice cube trays so that they're in discrete portions of ~30g). I can then thaw in the fridge or at RT before using in a recipe. Maybe not as good as using truly fresh discard, but worlds better than stuff that's been languishing in the fridge for weeks!
Great video, Andrew! I’ve enjoyed their bread, but the look into their bakery is very cool. Looking forward to testing the dark deli rye with a scald, sounds wonderful.
That sourdough dark deli rye looks amazing
150,000 loaves each day is impressive! Where can you buy Bread Alone in Cambridge? I like that they have developed a plastic bag that is compostable.
It's not available here, alas!
Thank you for your mention of Chloe's recipe Andrew!
Of course! Will stan for Chloe and Vittles any day
I got Dan's book Bread Alone, as a gift from a friend, when it first came out. Have used his principles for years. Thanks for the link to the video. It was wonderful to see where the business has navigated, staying true to its purpose!
All of Dan's books are among the few I consider essential references in my collection. I'm proud to say he chose my own baguette recipe in a blind taste test, compared to those from a half dozen others from bakeries here in Boston!
How wonderful is that?!?!? Congratulations!
I haven't read any of the other books. I will head to my local bookseller this weekend and ask her to order them for me. Thanks!
Andrew - you had a mention in Eater yesterday. The fabulous Mel the Bakery has moved upstate (boo hoo) and is selling your products on her breaducation wall. /ny.eater.com/2023/12/14/23978040/mel-bakery-opens-hudson-new-york-nora-allen
I just saw that! It's a big loss for the city, but I'm very excited for Nora, she's a gem of a baker (and person).
such a fun Eater Bread Alone video--thanks for posting!
I've also found that starter freshness in "discard" recipes really matters. I've started freezing any discard I have (I freeze in ice cube trays so that they're in discrete portions of ~30g). I can then thaw in the fridge or at RT before using in a recipe. Maybe not as good as using truly fresh discard, but worlds better than stuff that's been languishing in the fridge for weeks!
150,000 loaves per week, not per day.
Great video, Andrew! I’ve enjoyed their bread, but the look into their bakery is very cool. Looking forward to testing the dark deli rye with a scald, sounds wonderful.