Friday, September 7, 2012

Edible Boston features the BreadPot

The Fall issue of Edible Boston is out with an article about the BreadPot by Andrew Janjigian, gorgeous photos and soon to be posted video by Michael Piazza. You can pick it up at any of the advertisers...I got mine at Flour in Central Square.

Saturday, July 28, 2012

thank you, cloche

a white wheat sourdough, with a bit of yellow cornmeal for interest. the usual dough, but this time baked for 30 minutes under the cover at 450F, then 15 minutes at 375F with the cover off.

Tuesday, May 8, 2012

Cambridge Open Studios this weekend

My studio will be open this weekend for Cambridge Open Studios, May 12-13 noon to 6.
We have a good selection of BreadPots. Perfect for Mothers Day, Weddings, and Fathers Day. I would say that half my BreadPots go to the men!

Of course there is my other work and lots of other artists opening studios as well...So if you are in the Boston area, we would love to see you.

On Sunday at 4pm I will be doing a no knead bread demo...with tastes. Info and sign up at Skillshare
Use the code COS12 for discount. Proceeds will go to Project Bread.

Saturday, March 17, 2012

Swedish Potato Bread from Don

Don in Cambridge NY received his BreadPot on Friday and Friday night sent me a picture of his lovely Swedish Potato Bread. Here is the recipe:

No-Knead Potato Bread Recipe


  • 4 cups all-purpose flour or bread flour
  • 1/2 cup instant potato flakes
  • 1/2 teaspoon instant yeast
  • 2 teaspoons salt
  • 1 3/4 cups water


  1. Combine all the dry ingredients (white flour, yeast, salt, potato flakes) in the large bowl (3 quart or larger) and stir with a mixing spoon for about 15 seconds or more.
  2. Add water to the dry ingredients and stir for about 3 minutes until the flour is mostly stuck to the dough. Cover the top of the bowl loosely with plastic wrap.
  3. Let sit on counter top for about 12 to 18 hours (I usually do this for about 13 hours), the dough will look all bubbly on the top.
  4. Stretch and fold several times. Let rest for 20 min.    
  5. The first rise is at room temperature (78 degrees) for 6+ hours (up to 13 hours)
  6. The second rise is in a covered Banneton (proofing basket) until doubled in size (1-2 hours)
  7. Bake in a covered BreadPot preheated to 460 degrees for 30 min.
  8. Remove cover and check the brownness and temperature (205-208 degrees indicates it's done) 5-10 min. range.
  9. Let cool completely on rack.
And today he sent a picture of the crumb!

Thursday, March 15, 2012

New BreadPots

The current batch of BreadPots is fresh from the kiln.
There are plain ones, decorated ones, and five with experimental flashes of straw markings.
There are two with pre-ordered special inscriptions for a birthday and a wedding. Nice gifts.