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home about contact me formulae videos an obsessive’s quest for professional quality baked goods from a home kitchen feed on posts comments baguettes à la bouabsa nov 1st, 2010 by steveb baguettes à la bouabsa when i first started learning how to bake bread a few years ago, my goal then, as it is to this day, was to be able to bake breads with superior flavor, texture and aesthetics. most of the bread books i’d read at the time, as well as most of the professional bakers with whom i’d spoken, had emphasized the use of a preferment, whether it be a pâte fermentée, poolish or levain, to bring out the maximum flavor of the bread. somewhere lost in the conversation was the fact that the use of preferments evolved as more of a time-saving and scheduling convenience for commercial bread production (see comment by judson below) and that their use was not, in fact, a necessity for the production of a full-flavored bread. the use of direct dough methods, containing a long, slow fermentation step, could also produce incredibly flavorful breads. continue reading » tags: baguettes , bouabsa , double hydration , folding , high hydration , levain posted in lean doughs , techniques | 141 comments » tahini bread jul 4th, 2010 by steveb tahini bread, shown with tahini and sesame seeds if you’ve ever had the pleasure of sampling a piece of halvah, that sweet, dense and crumbly sesame seed-based confection, then you’ll understand why i’ve been enamored of sesame flavor since childhood. sesame seeds and bread are a classic combination. whether sprinkled on top of a loaf, as in the quintessential sesame bread scali , or incorporated into the bread along with other seeds, nuts and/or grains as part of a multigrain loaf, sesame seeds add a unique, rich flavor that perfectly complements the inherently nutty character of a well-fermented wheat dough. continue reading » tags: fendu , levain , sesame , sourdough , tahini posted in lean doughs | 41 comments » pain héloïse mar 14th, 2010 by steveb pain héloïse with (left to right) coconut milk, agave nectar and coconut oil having made the commitment at the beginning of this year to eat only foods that are fresh, unprocessed and nutritious, i know what it feels like to give up foods that one has become accustomed to and has enjoyed over the years. it was therefore with a great sense of empathy that i learned that héloïse, the 10½ year old daughter of my good friend flo (author of the wonderful food blog makanai ), was recently instructed by her physician that she needs to exclude all dairy products from her diet. a french young lady who can no longer eat ice cream, butter or cheese? quelle horreur! and that’s not to mention the prohibition on all the butter-enriched sweet breads and pastries for which the french have become famous. this is a situation which must be rectified! continue reading » tags: agave , coconut milk , coconut oil , non-dairy posted in rich doughs | 29 comments » multigrain bread feb 13th, 2010 by steveb multigrain bread alright everyone. get out your monogrammed stationery and cross pen. this is a bread that you simply must write home about. up until this point, i’ve not been a real big fan of multigrain bread. perhaps it’s because i’ve never had the pleasure of sampling a really well-made multigrain loaf. to me, multigrain bread has always conjured up images of heavy, dry and tasteless planks of corrugated cardboard. but with my new year’s resolution of trying to eat foods that are better for me (no, i won’t totally be giving up the occasional croissant or slice of brioche but i am trying to eat less and include only natural, additive-free foods in my diet), i decided to revisit the world of whole grains. continue reading » tags: flaxseeds , levain , multigrain , oats , sunflower seeds , whole wheat posted in lean doughs | 83 comments » bialys jun 14th, 2009 by steveb a toasted bialy with butter and smoked salmon - perfect for breakfast or brunch if there was one bread that could legitimately lay claim to being the bagel’s ‘heir apparent’, it would have to be the bialy. a lesser-known cousin to the bagel, the bialy is named after bialystok, the city in poland from which it originates. like the bagel, the bialy has a characteristic chewy, toothsome crumb. however, that is where the similarity ends. unlike the bagel’s shiny, deep brown crust, the bialy’s crust is soft and floury. and instead of a hole through the center, the bialy sports a central indentation where a small amount of chopped onion resides, giving the bialy its signature flavor. continue reading » tags: bialy posted in lean doughs | 46 comments » 100% white whole wheat sandwich bread may 17th, 2009 by steveb 100% white whole wheat sandwich bread as a child, i, like many other americans, had been conditioned (unintentionally, i’m sure… no conspiracy theory here!) to think of bread as merely an adjunct; a pasty white, flavorless platform for slices of lunch meat, peanut butter or any other filling that happened to find its way into my school lunch sandwich. but sandwich bread doesn’t have to be dull and uninspired. with a little imagination, even simple sandwich bread can take center stage, providing both a satisfying, deep wheaty flavor and needed nutrition. continue reading » tags: sandwich bread , white whole wheat posted in rich doughs | 69 comments » potato leek bread apr 12th, 2009 by steveb potato leek bread with the arrival of spring here in new england (although with evening temperatures still below freezing, one would be hard-pressed to find evidence of spring’s return), gastronomic thoughts turn from the rich, substantial ‘comfort foods’ of winter to lighter, more refreshing fare. but what of those of us who would like to continue to enjoy some of the hearty flavors of winter throughout the year? potato leek bread perfectly sates this desire. suffused with the flavors of a rich potato leek soup, the deep, earthy aroma of freshly roasted potatoes and the slightly vegetal accent provided by the leeks combine to give a bread that would be ideally suited as an accompaniment to a salad or light broth. continue reading » tags: fendu , leek , potato posted in lean doughs | 26 comments » gougères mar 29th, 2009 by steveb gougères i think it was in a szechuan chinese restaurant where the list first began. after a bite of a particularly spicy serving of mapo doufu (spicy bean curd), i grabbed my glass of water, downed about half of its contents and, after reducing the fire on my tongue to a mere smolder, turned to my wife and remarked, “water has to be one of the world’s greatest inventions!”. thus, my list of the world’s greatest inventions was born. now before i get comments pouring in, pointing out that water isn’t strictly an ‘invention’, i ask that you bear with me and allow me the latitude to use the word ‘invention’ in the broadest possible sense. why the requested forbearance? because my list of the world’s greatest inventions includes inventions, discoveries, natural resources… well, you get the picture. and what does all this have to do with gougères? gougères happen to be made with two ingredients that are on my world’s greatest inventions list; water, #2 on my list and cheese, #4 (anyone care to guess what #1 and #3 are?). continue reading » tags: gougères , gruyère , pâte à choux posted in rich doughs | 26 comments » scali mar 7th, 2009 by steveb scali like most major u.s. cities, my home town, boston, is a wonderful m é lange of people from many different ethnic and cultural backgrounds. boston’s north end, rich in colonial history, is today home to a vibrant italian-american community. one of my favorite activities has always been to stroll along the narrow streets of the north end enjoying the commotion (i did, after all, spend my childhood years in brooklyn, new york) while, along the way, sampling the fare at a few of the many italian eateries, specialty food stores and, of course, bakeries. continue reading » tags: braid , sc

URL analysis for breadcetera.com

http://www.breadcetera.com/?tag=apples
http://www.breadcetera.com/?p=170#comments
http://www.breadcetera.com/?m=200901
http://www.breadcetera.com/?m=200903
http://www.breadcetera.com/?m=200902
http://www.breadcetera.com/?tag=air-incorporation
http://www.breadcetera.com/?m=200904
http://www.breadcetera.com/?tag=bouton-dor
http://www.breadcetera.com/?m=200906
http://www.breadcetera.com/?p=164
http://www.breadcetera.com/?p=167
http://www.breadcetera.com/?p=177#comments
http://www.breadcetera.com/?gtlang=no
http://www.breadcetera.com/?p=162
http://www.breadcetera.com/?tag=croissants
lukemorton.co.uk

Whois Information

Whois is a protocol that is access to registering information. You can reach when the website was registered, when it will be expire, what is contact details of the site with the following informations. In a nutshell, it includes these informations;

Domain Name: BREADCETERA.COM
Registry Domain ID: 1505628358_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.dreamhost.com
Registrar URL: http://www.DreamHost.com
Updated Date: 2019-05-31T07:11:39Z
Creation Date: 2008-07-01T14:23:34Z
Registry Expiry Date: 2020-07-01T14:23:34Z
Registrar: DreamHost, LLC
Registrar IANA ID: 431
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: ok https://icann.org/epp#ok
Name Server: NS1.DREAMHOST.COM
Name Server: NS2.DREAMHOST.COM
Name Server: NS3.DREAMHOST.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2019-08-11T05:32:47Z <<<

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  REGISTRAR DreamHost, LLC

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =breadcetera.com

  PORT 43

  TYPE domain

DOMAIN

  NAME breadcetera.com

  CHANGED 2019-05-31

  CREATED 2008-07-01

STATUS
ok https://icann.org/epp#ok

NSERVER

  NS1.DREAMHOST.COM 64.90.62.230

  NS2.DREAMHOST.COM 208.97.182.10

  NS3.DREAMHOST.COM 66.33.205.230

  REGISTERED yes

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