Food for Thought

On Fridays, Rosie serves a mixed stew of New Jersey food and dining information. Today, read about a new cookbook, Artisan Bread—100 Years of Techniques and Recipes.

ARTISAN BREAD–100 Years of Techniques and Recipes
By Keith Cohen
Race Point Publishing

Get a digital scale and learn how to bake old and new world traditional artisan breads with Artisan Bread—100 Years of Techniques and Recipes. The 100+ year old Orwasher’s Bakery in New York City, which began supplying bread in the 1900s to Eastern European immigrants, is still open and selling to today’s savvy clientele. Serious bread bakers now have a source for detailed instructions on baking bread from tools (you must use a digital scale), mixing techniques, fermentation, resting, shaping, baking and much more which demystifies the whole process. Some recipes accompanied by stunning photographs include: New York rye, ciabetta, focaccia, whole wheat rolls, and chocolate and pumpkin bread. Cohen, who now owns the bakery, has also developed recipes for wine and beer breads using techniques that date back to ancient Egypt, which will give home bakers a new area to explore. Both Lowell, the bread baker in our family, and I, learned new bread-baking terms such as degassing and oven spring as well troubleshooting information.


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