Obsessives
Flour, Water, Yeast, Salt
Baking bread with Artisan’s Craig Ponsford
Craig Ponsford, founder of Artisan Bakers and chairman of the Bread Bakers Guild of America, discusses the intricacies of kneading, starters, and fresh bread. Plus: the quest for holey bread. And the money question: What, really, does artisan mean?
This is a regular series called Obsessives, in which CHOW explores the worlds of singularly focused food-industry figures. These are the people with the dirty hands, answering detailed questions about the work they do.
Published October 31, 2007
Stale bread? How about Panzanella - http://www.chow.com/recipes/10638 or other things to do with your stale bread - http://www.chow.com/stories/10107 ...
Really interesting - to be honest I never buy their bread but will give it a try now.
Nice set of clips! Artisan has been around a while, and this guy Craig Ponsford was the coach for team America when it won the French Bread competition that's like the olympics for baking, the Coupe du Monde de la Boulangerie. Before that year, the French wouldn't even let an American team compete, and then of course we won!
http://www.viamagazine.com/top_storie...
excellent clips--wish I could find a tutorial video by someone like him about home baking. Yeast intimidates me, but I love good bread.
Wow nice presentation. Integrity, commitment, scientific approach he's one in a million. Even in a food town like Philly bread like that has to be sought out. Often it's sold out.
http://phillymarketcafe.blogspot.com
Wow. Really insightful. Bread isn't as simple as it seems. I want to know how to bake bread now :)