Tablebread

Daring Bakers Challenge - Pizza! Pizza!

Published on 2008-10-29 14:48:00

Wow, it's hard to believe that it's almost been a year since I started this blog. I know that a lot of other bloggers usually celebrate this landmark day of continuous existence on the net through a party or some form of give away. Well, I have to say that I enter into this historic time period a bit nostalgic. One year ago huh? One year ago... One year ago I was discovering home made bread. The wonderful chore of preparing the dough and clearing my day to proof it. A decent loaf us

Daring Bakers Challenge: Lavash Crackers

Published on 2008-09-28 15:22:00

(I'm a day late on this one - so much for "auto post" and on top of all that it posts the wrong one! This is the correct version.) It's September and it's time for the Daring Bakers Challenge! The challenge was brought to us by Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl. This month we have Lavash Crackers from one of my bread baking bibles The Bread Bakers Apprentice. Lavash crackers are extremely versatile and can be made savory or sweet. We were given a t

White Bread - Baguettes

Published on 2008-09-22 23:04:00

Are you enjoying our wonderful trip down white bread lane? Hopefully by now the idea of making homemade bread is starting to not scare you as much. Bread baking is as much about “Just Do It” as it is about getting something “right”. Do not worry about getting your shape exactly correct or cutting your Epi perfectly (should you choose to go that route). The idea here at The Table is to always have fun and just get in the kitchen! The exhilaration, the feeling of accomplishment, the

White Bread - Fougasse

Published on 2008-09-18 14:23:00

Wow - I bet you thought I forgot about that dough you have sitting in the refrigerator waiting to be shaped into wonderful loaves of deliciousness! Your patience was well worth it; I introduce you to the Fougasse. This cut has a long and varied history. I will focus on the Italian tradition of fougasse. The old Italian bakers used to use these small cut pieces of dough to test the temperature of the bread ovens. They would determine how hot the oven is based on the time the dough took to co

The Martha Blog

Published on 2008-09-16 23:02:00

Hey everyone! I just wanted to drop a quick line to let everyone know that Martha Stewart just started her own blog! I looked over it and it seems pretty cool.Stop by and check her out and then drop back in and let us know what you think!http://www.themarthablog.com/I look forward to hearing your reviews.

2008 James Beard Awards

Published on 2008-09-11 05:01:00

"To celebrate, preserve, and nurture America’s culinary heritage and diversity in order to elevate the appreciation of our culinary excellence." Below is the list of the 2008 James Beard awards. I was especially happy to see that Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor. This is one of my favorite bread books in existence. Peter Reinhart's books will take you to an all new level of bread understanding. LONG LIVE PETER REINHART! (Ok, I'm done now) I think

Late Night at the Table with Cakespy

Published on 2008-09-07 02:58:00

Welcome back to another edition of "Late Night at the Table". Tonight we have the pleasure of sitting down with Jessie of Cakespy.com. Tablebread: So you like cupcakes. Why cupcakes? Cakespy: Though I love all baked goods, cupcakes do have a special place in my heart. My mother is a wonderful baker--and her specialty is cakes. Growing up, you can imagine how torturous it was to have gorgeous cakes around and not be able to have a taste until after dinner; thus, she would always make a small

White Bread - 4 ingredients to amazing bread

Published on 2008-09-05 14:11:00

Simple. Calm. Relaxing. White bread. 4 ingredients can bring you to new levels of meditation within the kitchen. No bigas (not that they're hard), no fancy ingredients (not that those are bad), no sourdough growth (not bad either). Just you, the quiet of the oven pre-heating, and some flour. Simple. Calm. Relaxing. Richard Bertinet is one of my favorite bread baking authors. One of his first books, Dough, slowly introduces the would be artisan baker to the world of bread by showing

Italian Bread using a biga starter

Published on 2008-09-01 11:18:00

Oh Italian Bread, how you have such a bad name in America. (sigh) Sitting there on the store bakers shelf all pre-made and inflated. Oh how we thought you were the best. "How would I ever get mine that airy, light, and BIG!?" we asked ourselves. We almost did not try...BUT THEN...we pulled out our biga, pulled up our socks (my pants are fine thank you very much!) and got to work and that's when we discovered that the store bread...well, frankly, IT SUCKS! After we finished and tasted the end pro

Chef Robert Irvine - Dinner Impossible 'Tablebread' style

Published on 2008-08-29 13:36:00

So this post is kind of late but as I have stated before I am finally starting to catch my blog up with what has been going on here in Italy. When I got to Italy I got the shock of a lifetime! I had the opportunity to meet Chef Robert Irvine! Chef Irvine was in Naples doing a Mission Impossible episode for the military and was available for autographs. Since his show is not aired on Italian TV not many people really knew who he was (gasp) so I had his exclusive attention for a good 20 minute