tag:blogger.com,1999:blog-82792986332045567942024-02-19T11:52:10.670-05:00BreadPots The original stoneware BreadPot for baking no knead bread at home. Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-8279298633204556794.post-51203494131600309542020-08-23T15:03:00.002-04:002020-09-07T21:18:13.632-04:00New Oversize Large and Extra Large BreadPots, BreadBells and a BatardPot<p></p><div class="separator" style="clear: both; text-align: left;">I have had some requests for larger volume BreadPots. Here they are. </div><div class="separator" style="clear: both; text-align: left;">Two BreadBells with blue glaze one bottom part. One has a decorative brush line. Both are the same size, about 9 cups volume. 50% larger than the regular BreadPots, which hold about 6 cups.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EZyhOHRZOCEWccS5NUonqwUZk41duNRWtwWsdDxxXlpL4h0I6qgbbbgXgW_R-u2kluQcbsbO50Bop4fLfSoTIBUgN8vwrLMz8ekwgbKidVMepMDOLq4VYtDp0gVtGGOct9XB_3H3MJe5/s2048/2020-08-23+11.27.52.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0EZyhOHRZOCEWccS5NUonqwUZk41duNRWtwWsdDxxXlpL4h0I6qgbbbgXgW_R-u2kluQcbsbO50Bop4fLfSoTIBUgN8vwrLMz8ekwgbKidVMepMDOLq4VYtDp0gVtGGOct9XB_3H3MJe5/w512-h288/2020-08-23+11.27.52.jpg" width="512" /></a><br /><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjI_tqY4y1SV6kdSSi0eQAx73iyMzjNuMdFbmCYG6oQFkJFp2PGSuWL5ekoSWeQV2lUsZOtbSUNsAos7kz3e944b_24tAQ24lzyXaqKrVAAbybkJd7ubOmo4-yO796apgbWyCL4GhBu2B/s2048/2020-08-23+11.28.01.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjI_tqY4y1SV6kdSSi0eQAx73iyMzjNuMdFbmCYG6oQFkJFp2PGSuWL5ekoSWeQV2lUsZOtbSUNsAos7kz3e944b_24tAQ24lzyXaqKrVAAbybkJd7ubOmo4-yO796apgbWyCL4GhBu2B/w410-h230/2020-08-23+11.28.01.jpg" width="410" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdhKAbSq3-tjAlS5nHv89ieeaMaH9WVNzJk2pm6h71XoPG15Zx37RHiM1lBVZJ-pVPpwPTQmTO-C3-oLptImFCn6Pd4V1UTI2tzSqWGSrSXLDqxxj8dHx-7BqvcdH-VMwszNpEZHb40Wc/s2048/2020-06-26+17.20.15.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtdhKAbSq3-tjAlS5nHv89ieeaMaH9WVNzJk2pm6h71XoPG15Zx37RHiM1lBVZJ-pVPpwPTQmTO-C3-oLptImFCn6Pd4V1UTI2tzSqWGSrSXLDqxxj8dHx-7BqvcdH-VMwszNpEZHb40Wc/s640/2020-06-26+17.20.15.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhcp9nUPMbjn3ZIX_OFhgSAJPZfoiqXrqyUe_7QkdlyYz4UFcAGW4QKZxggd6JtPbIwb3uAjSMQhUm6viiR0p6LhoyOY77aKXtj-p7Rleo3FnAyxThZ2iLb9pAbb6h2QQO5sb2sBoQcEt/s2048/2020-06-26+17.20.04.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhcp9nUPMbjn3ZIX_OFhgSAJPZfoiqXrqyUe_7QkdlyYz4UFcAGW4QKZxggd6JtPbIwb3uAjSMQhUm6viiR0p6LhoyOY77aKXtj-p7Rleo3FnAyxThZ2iLb9pAbb6h2QQO5sb2sBoQcEt/w512-h288/2020-06-26+17.20.04.jpg" width="512" /></a></div><br /><p></p><p>With this volume there is also a large regular shaped BreadPot, no glaze, here:</p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2SSRjDtCnnwkX8zp9BY2I7F_hUxUbnE_d_5lt1gNt8kEHcC7aUnuGQ8jjRXh63A6mUqqNlqkE5HegBdCD2rZBGXyWA9WcuHFwZl9b_CPg-J4ltHt1MbFCtY4IKpGJPtQ5YaBVkw_E2XJ/s1080/2020-07-10+15.29.44.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="820" data-original-width="1080" height="389" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit2SSRjDtCnnwkX8zp9BY2I7F_hUxUbnE_d_5lt1gNt8kEHcC7aUnuGQ8jjRXh63A6mUqqNlqkE5HegBdCD2rZBGXyWA9WcuHFwZl9b_CPg-J4ltHt1MbFCtY4IKpGJPtQ5YaBVkw_E2XJ/w512-h389/2020-07-10+15.29.44.jpg" width="512" /></a></div><p>I also made one that is a hybrid BreadPot, deep dish, glazed blue, bell lid. It is about 2x the size of the regular BreadPot. </p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jsRaOjPbunluQIBiEmdqqWKyVsipksMCsCYUP-RMAZSsasx3DG-wLhcOyetUjwUbefQsEzSWTTC-ONeqgNxsNfU8gu4SEgX-r6-S1KFtnzmQDKpwNICQo5apF9duopHAZOuQrfg6LmeC/s2048/2020-08-23+11.56.57.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4jsRaOjPbunluQIBiEmdqqWKyVsipksMCsCYUP-RMAZSsasx3DG-wLhcOyetUjwUbefQsEzSWTTC-ONeqgNxsNfU8gu4SEgX-r6-S1KFtnzmQDKpwNICQo5apF9duopHAZOuQrfg6LmeC/w513-h288/2020-08-23+11.56.57.jpg" width="513" /></a></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqujOZmDsEnLsD12G5iidHPJHtL4sDBBfGhGnzdPYuVp_dRhN0agAl676StLodpZrDUP8AS_bochQE6QAjzfF3CQPd2LH7_C-4HurS2wShvpOXzIIxeX-CC9zNUdmxMQSnTXinE5lQE6aL/s2048/2020-08-23+11.56.42.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqujOZmDsEnLsD12G5iidHPJHtL4sDBBfGhGnzdPYuVp_dRhN0agAl676StLodpZrDUP8AS_bochQE6QAjzfF3CQPd2LH7_C-4HurS2wShvpOXzIIxeX-CC9zNUdmxMQSnTXinE5lQE6aL/w513-h288/2020-08-23+11.56.42.jpg" width="513" /></a></div><div style="text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: left;">This image shows the size relationship between the new large and this extra large ones:</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeyy6gfMhHEpZJPkaBofaLntPXutVo3Lg9lpy3oKAi6vDYydO7FmWDRdPknrgHLOhiYT5E8lEbaeevgkUdHS1g3uNDpMycKj5Cs5Nn4IjcnROZmiIxP66mXYawc20CasfemYg0c2VK0gV/s2048/2020-08-23+11.57.57.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGeyy6gfMhHEpZJPkaBofaLntPXutVo3Lg9lpy3oKAi6vDYydO7FmWDRdPknrgHLOhiYT5E8lEbaeevgkUdHS1g3uNDpMycKj5Cs5Nn4IjcnROZmiIxP66mXYawc20CasfemYg0c2VK0gV/w512-h288/2020-08-23+11.57.57.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">And a singular oval Batard Pot, special request. This one is sold.</div></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcpAgoCJ3coOGaqUXN3P1LXCoCSmKOG_ZPgYsDgZS5difyZmp7VkVQi659wjN27iXZMarwWMBK2Xkho2c87jzaTmWzQ1fOy7pVVA2qN1ECkLrV4qcDapGLcYfFYVIKncqDdn-7ufzOJhM/s2048/2020-08-23+12.01.28.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcpAgoCJ3coOGaqUXN3P1LXCoCSmKOG_ZPgYsDgZS5difyZmp7VkVQi659wjN27iXZMarwWMBK2Xkho2c87jzaTmWzQ1fOy7pVVA2qN1ECkLrV4qcDapGLcYfFYVIKncqDdn-7ufzOJhM/w512-h288/2020-08-23+12.01.28.jpg" width="512" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK9sIPu3gKTjG6bhKW27wEmzWlfCQ3Hawp11FW1cmtqAOkjAK3cDUUbo-N36Ty25S42JOf3JyWO8F2MuDoXg25YHp-E11xEZqT6sL0qKaaC4Ik7vxaFfVXnDZIy5HstDgyimzMaPN81niR/s2048/2020-08-23+12.01.07.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1152" data-original-width="2048" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK9sIPu3gKTjG6bhKW27wEmzWlfCQ3Hawp11FW1cmtqAOkjAK3cDUUbo-N36Ty25S42JOf3JyWO8F2MuDoXg25YHp-E11xEZqT6sL0qKaaC4Ik7vxaFfVXnDZIy5HstDgyimzMaPN81niR/w512-h288/2020-08-23+12.01.07.jpg" title="Sold" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p></p>Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-50670518200785357552016-07-21T20:38:00.001-04:002016-07-21T20:38:08.990-04:00Baking Bread in the Cooling KilnYesterday, I baked bread in the kiln as it passed through 500 degrees F on its down from 2300 the night before. I love doing this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73qLY3E9vBNO0HbT59ZlTDfltToMxCjLVclII6vdIcAsZSsn2UHvXu_No5qLY149q5dpApu0sX3i63GVl1UR1JLBHDHaKM7fBjSQCytO4BaiO9Y-bt5YhDtsJ19CbrypdDN5ZTo9-FsN8/s1600/2016-07-20+09.00.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73qLY3E9vBNO0HbT59ZlTDfltToMxCjLVclII6vdIcAsZSsn2UHvXu_No5qLY149q5dpApu0sX3i63GVl1UR1JLBHDHaKM7fBjSQCytO4BaiO9Y-bt5YhDtsJ19CbrypdDN5ZTo9-FsN8/s400/2016-07-20+09.00.49.jpg" width="400" /></a><br /><br />BreadPots will be at the Bread Fair<br />Next Saturday, July 30, Skowhegan Maine</div>
Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-85478561453440069952015-04-11T15:11:00.004-04:002015-04-11T15:24:08.565-04:00Perfect timing for Special BreadPotI have a few BreadPots for the next batch that are just right for inscribing. This week only, customize a BreadPot, regular recipe-in-lid price, in time for spring and summer wedding presents, for example.<br />
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Mother's day, Father's day. Choose one of my collection of quotes or your own. <a href="http://www.breadpots.com/the-timing-is-perfect/">Click here for more.</a> Pass it on.<br />
<a href="http://www.breadpots.com/the-timing-is-perfect/">http://www.breadpots.com/the-timing-is-perfect/</a></div>
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"If thou tasted a crust of bread thou tastest all the stars in all the heavens" Robert Browning</div>
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Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-18288705134595803942014-01-10T20:04:00.000-05:002014-01-10T20:06:32.694-05:00Cold house...warm oven<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03yePDurbtmaKpWcV3kR9NAy0VZIrx2XEBasJaq3hRgaCqTLyOhIQgso8kX4pZOJI1YNadLwZ8jAZ9aOvooXjiddGTYBcoJuzQZOmT1hUAQxosiBT6FLJnipVsU-DIld-zlKL7CQ9iUmT/s1600/BreadpotEB.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj03yePDurbtmaKpWcV3kR9NAy0VZIrx2XEBasJaq3hRgaCqTLyOhIQgso8kX4pZOJI1YNadLwZ8jAZ9aOvooXjiddGTYBcoJuzQZOmT1hUAQxosiBT6FLJnipVsU-DIld-zlKL7CQ9iUmT/s1600/BreadpotEB.jpg" height="375" width="400" /></a></div>
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Happy New Year. Cold weather is a good excuse to turn on the oven and bake bread. <br />Warm house, full belly, full heart. Thank you all.</div>
Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-89114736011120049642013-07-21T16:32:00.001-04:002013-07-21T17:38:36.968-04:00BreadPots to Skowhegan Bread FairJust finished a kiln load of new BreadPots. The colors are sand, brick, and salmon.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycnyxEymuTnR1WA2Y-WWpFqWBqnZepEoocyT7N2huL55VBRC0woSdWH-O0WxZ8Oz5sWi59Q5S2SAgtX-dnOY_VUgXwQFn3Ob8LJwt41dLdNWPYGlVKlcwq3nkkPYPjiPDw5M9UxMRePuO/s1600/2013-07-18+12.46.35.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjycnyxEymuTnR1WA2Y-WWpFqWBqnZepEoocyT7N2huL55VBRC0woSdWH-O0WxZ8Oz5sWi59Q5S2SAgtX-dnOY_VUgXwQFn3Ob8LJwt41dLdNWPYGlVKlcwq3nkkPYPjiPDw5M9UxMRePuO/s400/2013-07-18+12.46.35.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dappled sunlight at the kiln in the woods.</td></tr>
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Some of them are thrown by my apprentice, Dave. He is getting really good as I nudge him with my perfectionism. Next Saturday I will go to the Bread Fair following the Kneading Conference in Skowhegan, Maine. Some of his will be mixed in with mine. I will offer a special price for the plain ones he made, without a recipe under the lid, of $150. If you want one, come to the fair or go to <a href="http://breadpots.com/">BreadPots.com</a>. I have many with recipes and as always there is <a href="http://www.breadpots.com/pick-of-the-kiln/">Pick of the Kiln</a> with the best features of the lot, signed and stamped.Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-55626940437603119822013-03-08T15:49:00.000-05:002013-03-08T15:50:21.043-05:00BreadPot brand baker in Yankee Magazine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuLkROKNxKI-ZlL7BlX3566NjDcHO6TzSn0lnFGlitBOZR5vTIKJZ-4URcBscEUuxqjwNCqZnfspKGfzLwU6U4VCLeLxEha6RASSXnc-9HvO4-wPS6qqxnGEBTyECHNObDgaXK4JLsi4O/s1600/crop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuLkROKNxKI-ZlL7BlX3566NjDcHO6TzSn0lnFGlitBOZR5vTIKJZ-4URcBscEUuxqjwNCqZnfspKGfzLwU6U4VCLeLxEha6RASSXnc-9HvO4-wPS6qqxnGEBTyECHNObDgaXK4JLsi4O/s320/crop.jpg" width="320" /></a></div>
<a href="http://www.yankeemagazine.com/issues/2013-03/home/new-england-made-kitchen-tools">http://www.yankeemagazine.com/issues/2013-03/home/new-england-made-kitchen-tools</a>Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-71985446653710818412013-02-06T21:53:00.000-05:002013-03-08T15:49:25.567-05:0020 BreadPot bakers Fresh from the Kiln<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kWZhR-r1nkaxFwB7wb2u5G2Njgv1UpN9VDsH0Yg3RC8a_r4ylQfcZ4Ku-a-ubf37ng4cTJjWAQnvjLQeUm_RrxS1QygZFtG88YRSBVzIAkxHhuST7A8BXIqxRxm7vF1h7R6sh37tKTyD/s1600/BPbrushwork1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
Twenty new BreadPot bakers are done. 10 of these will ship out this week.<br />
The rest are available to order at <a href="http://breadpots.com/">BreadPots.com</a>.<br />
Here are some of the variations for your pick of the kiln.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oocada5y743kKh128Dnzdu_EYleJwthCnSh1G_IGp27Xp5ZPD1bQnqWrfgx8GxlY-7PTDKMYPKsU-DMYLOOg6WcVfoevUTaL8f8iTDlOTUhxr4VlaJbAsmDalbyq-Suqtkoe1Sti5ZCQ/s1600/BreadPot1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1oocada5y743kKh128Dnzdu_EYleJwthCnSh1G_IGp27Xp5ZPD1bQnqWrfgx8GxlY-7PTDKMYPKsU-DMYLOOg6WcVfoevUTaL8f8iTDlOTUhxr4VlaJbAsmDalbyq-Suqtkoe1Sti5ZCQ/s320/BreadPot1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oblong Brick </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0-NilZnRez1dmCukq1m_NWE2iuOuv5nLdxqo__ODPVKw_vNKOmMzXlumstH3WFw4IdWuNKk3FZYXY5JPWvJsrPeS7Yls1PD6XuXXhgEynljAIOVQp3dPIGUIsAy6RlNkNMsiTwiLn45x/s1600/BPSquares.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj0-NilZnRez1dmCukq1m_NWE2iuOuv5nLdxqo__ODPVKw_vNKOmMzXlumstH3WFw4IdWuNKk3FZYXY5JPWvJsrPeS7Yls1PD6XuXXhgEynljAIOVQp3dPIGUIsAy6RlNkNMsiTwiLn45x/s320/BPSquares.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squared Brick, Squared Sand</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLU6Pp2Y6kYOPz-r-OvzocOS_MQMGhvdPokoH7QbT0x0vE2GhlHhpxAwUtb-FXMHu5M0Uu-RC5OjiYTZpr3-uSI6pdcyDgiExaphK0oznkrhLqxKCM89tSDA4LYzlXo7wvsLGBW_eKxsC/s1600/BPcolors.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLU6Pp2Y6kYOPz-r-OvzocOS_MQMGhvdPokoH7QbT0x0vE2GhlHhpxAwUtb-FXMHu5M0Uu-RC5OjiYTZpr3-uSI6pdcyDgiExaphK0oznkrhLqxKCM89tSDA4LYzlXo7wvsLGBW_eKxsC/s320/BPcolors.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brick, Ochre or Sand colored clays</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kWZhR-r1nkaxFwB7wb2u5G2Njgv1UpN9VDsH0Yg3RC8a_r4ylQfcZ4Ku-a-ubf37ng4cTJjWAQnvjLQeUm_RrxS1QygZFtG88YRSBVzIAkxHhuST7A8BXIqxRxm7vF1h7R6sh37tKTyD/s1600/BPbrushwork1.jpg" imageanchor="1" style="clear: right; font-size: medium; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2kWZhR-r1nkaxFwB7wb2u5G2Njgv1UpN9VDsH0Yg3RC8a_r4ylQfcZ4Ku-a-ubf37ng4cTJjWAQnvjLQeUm_RrxS1QygZFtG88YRSBVzIAkxHhuST7A8BXIqxRxm7vF1h7R6sh37tKTyD/s320/BPbrushwork1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brushwork decoration </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcD5EjOmQnp0GzethmpJP2TdCQ1OBbPN0Ebt_mzob3FkVlocolxViHFq9IkC_5_6HCib8j2f4LK7bInS6-hbHmI2zPtu9FQBX470bl7iAgkfkyTLKtk4GSKJHpdvEVSeOY1eAspEprSTz/s1600/BPsand_round.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbcD5EjOmQnp0GzethmpJP2TdCQ1OBbPN0Ebt_mzob3FkVlocolxViHFq9IkC_5_6HCib8j2f4LK7bInS6-hbHmI2zPtu9FQBX470bl7iAgkfkyTLKtk4GSKJHpdvEVSeOY1eAspEprSTz/s320/BPsand_round.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sand Round</td></tr>
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<br />Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-66805397125567981622012-10-16T22:35:00.001-04:002012-10-16T22:38:51.577-04:00Fire-Clay-Flour Video at Edible Boston<a href="http://edibleboston.com/uncategorized/fire-clay-flour-video/">http://edibleboston.com/uncategorized/fire-clay-flour-video/</a>Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-22258553108009952702012-09-07T14:02:00.005-04:002012-09-07T14:47:05.560-04:00Edible Boston features the BreadPotThe Fall issue of <a href="http://edibleboston.net/">Edible Boston</a> is out with an article about the BreadPot by <a href="http://www.americastestkitchenfeed.com/author/andrew-janjigian/">Andrew Janjigian</a>, gorgeous photos and soon to be posted video by <a href="http://www.michaelpiazzaphotography.com/">Michael Piazza</a>. You can pick it up at any of the advertisers...I got mine at Flour in Central Square.Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com1tag:blogger.com,1999:blog-8279298633204556794.post-31944379081627716582012-07-28T23:12:00.000-04:002012-07-28T23:15:18.649-04:00thank you, cloche<img src="http://getfile4.posterous.com/getfile/files.posterous.com/hydration-is-our-highest-priority/yzPqKwEDvgEImiViF5pF6d3VpzUMsbc90Ton0BdviuWCMUYi5Led3HDa6izz/20120728_230417.jpg.scaled.1000.jpg" width="400px" />
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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.vaughn tanhttp://www.blogger.com/profile/16739209101550945403noreply@blogger.com3tag:blogger.com,1999:blog-8279298633204556794.post-4889681232379120292012-06-25T10:07:00.001-04:002012-09-07T14:47:39.805-04:00Introducing BreadPots.com<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/KE-6sUUPjt4?rel=0" width="560"></iframe>Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-50887602917245989002012-05-08T19:35:00.002-04:002012-05-08T19:38:51.355-04:00Cambridge Open Studios this weekend<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZRVenCRZIPRWQvMbR9UDNb8lrPhwCMHqQ1vRuFo82jcBTrlw9DKn25pk4A7GHuPpeh3XQp8XKwhAGYuMK37NOfGqNEVmcs4fJAREhnKK6ZRI_fRwvUGpy6nj7VCTxsxszP5kXAzcrCNv/s1600/2012-05-06+18.41.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZRVenCRZIPRWQvMbR9UDNb8lrPhwCMHqQ1vRuFo82jcBTrlw9DKn25pk4A7GHuPpeh3XQp8XKwhAGYuMK37NOfGqNEVmcs4fJAREhnKK6ZRI_fRwvUGpy6nj7VCTxsxszP5kXAzcrCNv/s320/2012-05-06+18.41.31.jpg" width="320" /></a></div>
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My studio will be open this weekend for Cambridge Open Studios, May 12-13 noon to 6.<br />
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! <br />
<br />
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.<br /><br />On Sunday at 4pm I will be doing a no knead bread demo...with tastes. Info and sign up at Skillshare <a href="http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.skillshare.com%2FBread%2F1648007829%2F111079152&h=FAQFjsBcy" rel="nofollow nofollow" style="background-color: white; color: #3b5998; cursor: pointer; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;" target="_blank">http://www.skillshare.com/Bread/1648007829/111079152</a><br />
Use the code COS12 for discount. Proceeds will go to Project Bread.Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-65859574473478185592012-03-17T10:59:00.001-04:002012-03-17T11:01:15.089-04:00Swedish Potato Bread from Don<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qUKh1XOhNBmjXlEGZJIJXcUq-VIUN9m0HQ0UW6f_dcrQcB-i-laGQj3O8TIFQ1Xd6q4TcOjzgs_C0hc3A2bfBhwoj-mMjsB6OIMeq2lUDdsVGbA-DYskm-BZuB0W0mPRZ2T_LHz9POnN/s1600/Swedish+Potato+Bread+In+A+BreadPot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qUKh1XOhNBmjXlEGZJIJXcUq-VIUN9m0HQ0UW6f_dcrQcB-i-laGQj3O8TIFQ1Xd6q4TcOjzgs_C0hc3A2bfBhwoj-mMjsB6OIMeq2lUDdsVGbA-DYskm-BZuB0W0mPRZ2T_LHz9POnN/s320/Swedish+Potato+Bread+In+A+BreadPot.JPG" width="320" /></a></div>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:<br />
<div style="text-align: center;"><br />
</div><div style="text-align: -webkit-auto;"><span style="font-size: 14pt; text-align: center;"><b>No-Knead Potato Bread Recipe</b></span></div><h3>Ingredients:</h3><ul type="disc"><li class="MsoNormal">4 cups all-purpose flour or bread flour </li>
<li class="MsoNormal">1/2 cup instant potato flakes </li>
<li class="MsoNormal">1/2 teaspoon instant yeast </li>
<li class="MsoNormal">2 teaspoons salt </li>
<li class="MsoNormal">1 3/4 cups water </li>
</ul><h3>Instructions:</h3><ol start="1" type="1"><li class="MsoNormal">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.</li>
<li class="MsoNormal">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.</li>
<li class="MsoNormal">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.</li>
<li class="MsoNormal">Stretch and fold several times. Let rest for 20 min. </li>
<li class="MsoNormal">The first rise is at room temperature (78 degrees) for 6+ hours (up to 13 hours)</li>
<li class="MsoNormal">The second rise is in a covered Banneton (proofing basket) until doubled in size (1-2 hours) </li>
<li class="MsoNormal">Bake in a covered BreadPot preheated to 460 degrees for 30 min.</li>
<li class="MsoNormal">Remove cover and check the brownness and temperature (205-208 degrees indicates it's done) 5-10 min. range.</li>
<li class="MsoNormal">Let cool completely on rack.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilu9tYnR7r0NafAeY_42MOAsUTUv_QVGR9xPRqoUTcnC8_Q63G9ArBICs_5CBVDJ8lJzA2ra83J4QSKRGrVLSYwTXGiFopJgeUsLoLWJSg4Jja2SOOguY0aHZrKAxwKfBzp6cYPWjZ3vVh/s1600/Swedish+Potato+Bread+Crumb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilu9tYnR7r0NafAeY_42MOAsUTUv_QVGR9xPRqoUTcnC8_Q63G9ArBICs_5CBVDJ8lJzA2ra83J4QSKRGrVLSYwTXGiFopJgeUsLoLWJSg4Jja2SOOguY0aHZrKAxwKfBzp6cYPWjZ3vVh/s320/Swedish+Potato+Bread+Crumb.JPG" width="320" /></a></div>And today he sent a picture of the crumb!Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-48471977990170042702012-03-15T16:57:00.000-04:002012-03-15T16:57:07.768-04:00New BreadPotsThe current batch of BreadPots is fresh from the kiln.<br />
There are plain ones, decorated ones, and five with experimental flashes of straw markings.<br />
There are two with pre-ordered special inscriptions for a birthday and a wedding. Nice gifts.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOKTCVAtV1tPFFBvZbczRwjK2MZpWILx8rt45YNH8_cfYZJnyfCm0l78R53Q9jwmQTX381nLikZCv14Q4Jxw0OZD8JtIv-ZHBq6a-_XPH5cT7Rb5sVGuVLliwN8RmEgLnbNlrwC1xftjR/s1600/20120315_094649%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOKTCVAtV1tPFFBvZbczRwjK2MZpWILx8rt45YNH8_cfYZJnyfCm0l78R53Q9jwmQTX381nLikZCv14Q4Jxw0OZD8JtIv-ZHBq6a-_XPH5cT7Rb5sVGuVLliwN8RmEgLnbNlrwC1xftjR/s320/20120315_094649%5B1%5D.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BbcI_Hf0zcU8oMUk6N7jjIIa0k6q7t9iobKaYBS0751XzV2MsXY4lso-kIswDbEJRFC3qX2_SEIEexlM4pf6hZwzBjwSUFRfZdFZZ-11IrJLLitihOB7m1d3EfN8f1iF9bTQy-034dlH/s1600/20120315_094751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BbcI_Hf0zcU8oMUk6N7jjIIa0k6q7t9iobKaYBS0751XzV2MsXY4lso-kIswDbEJRFC3qX2_SEIEexlM4pf6hZwzBjwSUFRfZdFZZ-11IrJLLitihOB7m1d3EfN8f1iF9bTQy-034dlH/s320/20120315_094751.jpg" width="320" /></a></div>Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-8376424026369092192011-12-19T15:43:00.000-05:002011-12-19T15:43:19.625-05:00Just a few left...I have a handful of regular BreadPots left.<br />
Also, <a href="http://www.motzkin.com/breadpots.htm" target="_blank">one large cloche</a>, <a href="http://breadbakers.blogspot.com/2011/10/breadbellz.html" target="">one small cloche</a>.<br />
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Once these are gone, I will take orders for the next batch which will fire in March.Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-8105693865560394092011-11-29T12:41:00.001-05:002011-11-29T12:47:14.780-05:00Waiting for deliveryI had a gas leak at the kiln, fixed it, but did not have enough gas to fire the stoneware pots to temperature. I took the opportunity to change to a larger tank and get rid of the old ones that had to be refilled every firing. So I have a batch of pots in the kiln, waiting for 80 gallons of propane to be delivered. It is getting late for starting. I will be up late tonight. If all goes well I will be shipping next week.<br />
Because of a broken finger, I don't have many BreadPots this baking and gifting season.<br />
They will go fast, so if you want one, let me know right away.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2jju0wyDpvafvkCtx5_FsFZdbjjpWj9qfgM_cT9mD7X_vcsjXisAflVNOYUR_p3auHmBw8gxPzuT2QlrpVoc5OSWzE0IDH5oU9pCGZeDJeGlq2UQL0zkI1ABXnUwvjbMd1sZSfsnYGz4/s1600/FreshBreadPots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2jju0wyDpvafvkCtx5_FsFZdbjjpWj9qfgM_cT9mD7X_vcsjXisAflVNOYUR_p3auHmBw8gxPzuT2QlrpVoc5OSWzE0IDH5oU9pCGZeDJeGlq2UQL0zkI1ABXnUwvjbMd1sZSfsnYGz4/s640/FreshBreadPots.jpg" width="640" /></a></div>Saturday 11-2 if you want to come over.Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-38324306543496967682011-11-28T23:29:00.002-05:002011-11-30T15:09:51.840-05:00a BreadBell cloche is good for croissants tooso it would seem anyway; there is almost too much oven spring. a traditionally laminated, all-butter dough baked covered for 6 minutes, then uncovered for a further 12 at 400F. fresh out of the oven, it smells like a warm, dry, early autumn morning in the viennoiserie district of choose-your-french-city. the sticky-looking filling is a pseudo-frangipane made tasty and more inauthentic by the addition of freshly ground green cardamom.<br />
<br />
unfortunately, a disappointing texture in the final baked good and a distinctly bloated aspect unknown among the trim and lovely croissants made by pros and french baking nerds (see, for instance, <a href="http://www.fourletterlife.com/wp-content/uploads/2008/04/Kayser-croissant-3.23.08.jpg">this</a>). is this due to my incompetent shaping? definitely. but it is also because i laminated the dough too many times. when the instructions say to "mark on paper or a slip of parchment each time you do a turn, for this dough will not hold indentations as puff pastry dough will," they know of what they speak.<br />
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fortunately, they taste great. perhaps next time, if i follow instructions to the letter, they will also look like <a href="http://www.flavourcountryfeedlot.com/2010/12/best-croissant-of-2010.html">this</a> on the inside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXJe4uUnqTPWb5vnSTuIrqyN3vS7pQSZJkbY5RgtYEje_T9xvTmBvvwGHal5j78rflIxXLJZPq78tkAhKsRny-dGWAtFpMK6dMoo6M9jEet5MXPsA_QbJaikgpnxIRn2aNnP2glebdOaL/s1600/croissants.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXJe4uUnqTPWb5vnSTuIrqyN3vS7pQSZJkbY5RgtYEje_T9xvTmBvvwGHal5j78rflIxXLJZPq78tkAhKsRny-dGWAtFpMK6dMoo6M9jEet5MXPsA_QbJaikgpnxIRn2aNnP2glebdOaL/s640/croissants.JPG" width="400" /></a></div><a href="http://www.flavourcountryfeedlot.com/">vt</a>vaughn tanhttp://www.blogger.com/profile/16739209101550945403noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-43444967466299351882011-10-04T23:38:00.005-04:002011-11-10T16:24:25.699-05:00BreadBellz<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZaLr9tIvBC1zqFVA4n3Q0euYxwK0BXkbTFrht6g2pzzRApmU18zzJBU00fuPTmRX9uzkletMsQyJH_Gulr9nY0N0J-uDmn_iTjnW5zXVA5tlO8lrajFF1OtM7FlHPfTy8ExwOD8AozRZ/s1600/PA040002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZaLr9tIvBC1zqFVA4n3Q0euYxwK0BXkbTFrht6g2pzzRApmU18zzJBU00fuPTmRX9uzkletMsQyJH_Gulr9nY0N0J-uDmn_iTjnW5zXVA5tlO8lrajFF1OtM7FlHPfTy8ExwOD8AozRZ/s320/PA040002.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">8"h x 9-10 square base</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">I have the one on the left remaining and another in the works. If you want a cloche, <a href="mailto:breadpots@gmail.com" target="_blank">send an email.</a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk84qY4I5paDdnyRqKxcEB94SK0r0C6phmEmoujIWgxJ2pArIoPFgMYNq58vbpcHaRRflJB-u6WtjhiAlbgEfvto3zEbMc2aVyHVtdMGnyoFJnoiOUEiUlnHo1jPpUeB4k9OzTLYx-FJpI/s1600/PA040001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZaLr9tIvBC1zqFVA4n3Q0euYxwK0BXkbTFrht6g2pzzRApmU18zzJBU00fuPTmRX9uzkletMsQyJH_Gulr9nY0N0J-uDmn_iTjnW5zXVA5tlO8lrajFF1OtM7FlHPfTy8ExwOD8AozRZ/s1600/PA040002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-80248356701091702012011-06-22T20:10:00.000-04:002011-06-22T20:10:12.517-04:00New BreadPots<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLOpu2QMMpYh99ci7nsD21kskCygZ5tI6QKi1cgbjosCQAKKk15gqf9OaBsFMnLObUAzIRVYK4sr0lwyOwGqZ7COq95yIXj4PQY1garYEd4scYUv7nCVUV7_BMjnhgj9LakDOKc5J-xEQ/s1600/BreadPot1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLOpu2QMMpYh99ci7nsD21kskCygZ5tI6QKi1cgbjosCQAKKk15gqf9OaBsFMnLObUAzIRVYK4sr0lwyOwGqZ7COq95yIXj4PQY1garYEd4scYUv7nCVUV7_BMjnhgj9LakDOKc5J-xEQ/s1600/BreadPot1.jpg" /></a></div>It has been busy in the studio with a gaggle of projects going at once. New BreadPots are in the works and will be ready in a couple of weeks. I have two new cloches made of a dark chocolate brown clay. BreadBellz. There have been orders for custom inscribed wedding present BreadPots. Nice. What a good gift for a wedding!Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-1724622803733862072011-04-27T15:23:00.002-04:002011-11-10T17:20:37.406-05:00the base returns<div class="mobile-photo"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">some weeks ago, the cloche's base self-destructed in the middle of a baking cycle. i brought the pieces to judy who, after much research, produced a New and Improved base.<br />
</div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">for the new base's first flight, a very multi-grain bread: white wheat, whole wheat, rye, rough rye, pearl barley, and bulghur, to be exact. it has a nice crust, a really, really great crumb, awesome flavour, though less oven spring than a less whole-grain-y bread. having toyed briefly with breads requiring minimal intervention and few bowls, i am now all the way at the other end of the spectrum. here is the bread:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEj7R61jvEBGoF1i0QO40JFvBpAI9rltb_l_SRCv4hmTMNI5FbrkuqBFK3J_-lxGXOW-MHDhQ4PL-oS9sD1HDP7XxNCg-6UQTe9bGY5bUyhrCtz_gBL4lMdzbOu2Gn-6F4U_O5HLLyu8FR/s1600/photo-703297.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5600342739707856466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEj7R61jvEBGoF1i0QO40JFvBpAI9rltb_l_SRCv4hmTMNI5FbrkuqBFK3J_-lxGXOW-MHDhQ4PL-oS9sD1HDP7XxNCg-6UQTe9bGY5bUyhrCtz_gBL4lMdzbOu2Gn-6F4U_O5HLLyu8FR/s600/photo-703297.JPG" width="400" /></a><br />
<br />
</div>this formula involves 2 small bowls, 1 large bowl, no kneading, and<br />
<div><br />
<ul><li>520g all-purpose unbleached white flour</li>
<li>72g rye and rough rye flour</li>
<li>30g whole wheat pastry flour</li>
<li>100g mix of pearl barley and bulghur, about half each</li>
<li>360g water</li>
<li>216g 100% hydration starter</li>
<li>14g salt</li>
</ul></div><div>you will have a baked loaf about 6 hours after when you begin mixing the final dough (but you may also retard the dough after shaping. so far, up to 12 hours has worked for me). </div><br />
<br />
<div><b>8-12 hours before mixing final dough</b></div><div><ul><li>make your 100% hydration starter by mixing equal masses of flour and water with a bit of your sourdough starter and leaving at room temperature until the whole begins to bubble. i do this in a 4qt glass bowl with a cover.</li>
<li>saturate the rye and whole wheat flours with 180g of cool water (the other 180g goes into the final dough); store in a covered bowl.</li>
<li>saturate the 100g mixed grains with water to cover, and then a bit more. no need to measure this water, as you will drain it completely later.</li>
</ul></div><br />
<div><b>making the final dough</b></div><div><ul><li>drain the 100g mixed grains in a sieve and press out as much free water as possible. i measure and use this water as part of the 180g of water in the final dough.</li>
<li>combine the 216g starter, 520g A/P flour, 180g water (slightly warmed; part of this was drained out of the grains), and the water/rye/whole wheat mixture, then mix thoroughly. i use a big spoon for this. leave to sit for 30-60 minutes.</li>
<li>after 30-60 minutes, sprinkle 14g salt over the dough and mix salt in thoroughly. the dough will be too wet to knead easily, so i stick with the big spoon. </li>
<li>cover again and leave to bulk ferment at room temperature (should be about 72F). <a href="http://artisanbreadbaking.com/techniques/folding">fold</a> every 45 minutes for 2.5 hours.</li>
</ul></div><div>pre-shape, rest 20 minutes, final shape, then proof (covered) for another 2 hours (or, better yet, do one of the <a href="http://www.thefreshloaf.com/node/15368/second-rise-proofing-tests">proofing tests</a>). i bake at 450F, with steam for 8 minutes, then without steam for 21 minutes.<br />
<br />
i have also had good results from retarding the shaped loaves for anywhere from 8-12 hours before baking.<br />
<br />
<div style="text-align: right;">[another guest post from <a href="http://www.flavourcountryfeedlot.com/">vt</a>]</div></div>vaughn tanhttp://www.blogger.com/profile/16739209101550945403noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-66671252497675368562011-04-23T14:45:00.001-04:002011-04-23T14:48:34.055-04:00April BreadPots, freshly fired<div style="text-align: center;"></div><div style="text-align: center;"><a href="http://www.getbakersjobs.net/">Get Bakers Jobs</a>, a site for professional bakers will be featuring the BreadPot this week. <br />
Here are the BreadPots fresh from the kiln. <br />
I fired 5 of them with combustibles in a saggar so they are mottled and marked with the fire.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb13fTwZLVdnQXjyg9IaxbErRA7SOv8yOZOSu-ZKIXR1E2bLKWx-x_nFVmT4tm82IhQUOWEXDqlph2El5-d1WSbXqXZZBz8GCqjOLtf_Yy81MobBo1adiGJDY5mLmRytKXb_qMOyVHLNXn/s1600/P4200003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb13fTwZLVdnQXjyg9IaxbErRA7SOv8yOZOSu-ZKIXR1E2bLKWx-x_nFVmT4tm82IhQUOWEXDqlph2El5-d1WSbXqXZZBz8GCqjOLtf_Yy81MobBo1adiGJDY5mLmRytKXb_qMOyVHLNXn/s400/P4200003.jpg" width="400" /></a></div>Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-52394295956821762392011-03-27T12:35:00.003-04:002011-03-30T18:28:49.304-04:00ryethe cloche slays it <b>again</b>. after various experiments with long-retardation, i began to fool around with rough-milled rye and increasing the amount of starter in the dough (this is a formula from peter reinhardt, by way of <a href="http://www.wildyeastblog.com/2008/11/05/more-sour-sourdough/">wildyeast</a>). this accelerates the first fermentation ("bulk fermentation") of the dough so that you could, if you wanted, have fresh bread in about 6 hours.<br />
<br />
rye makes dough sticky beyond belief and appears to become workable by hand only after lots and lots of retardation in a nice cold refrigerator. i followed instructions for time and temperature (which did not include a long cold period), so did not benefit. if you choose to knead a rye-heavy dough by hand, here are some discoveries i have made.<br />
<ol><li>dough on fingers dissolves most readily in warm water. hot water, apart from being uncomfortable, also cooks the dough onto you. </li>
<li>answering the phone while kneading is not recommended.</li>
<li>wood toothpicks are best for getting dough out of the spaces between cellphone keys.</li>
<li>folding the dough is easier and more effective than kneading it. </li>
</ol><div>as a test, i split the dough into two batches of equal mass, one baked with the cloche and the other on a pizza stone with a steel mixing bowl over the top. the loaf you see below is from the cloche: mildly sour, lots of rye flavour, incredible oven spring, great crisp, caramelised crust, tender crumb with great aeration. </div><br />
<div class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGiVvyLpwwNaahVq9dIA61pLo31ZQ2bYL6Sp5R4UxFus9pW_lQ1UsWJfhdX-fHl1omECPBYGuRSfilJv1l5Tp6ONKgJiPQv3fZ0QoFzmGzrMOHtpUdFFgDnt7NwJCX2Sv9kl_WmOFT-yc/s1600/photo+1-719960.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5588792781069265634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGiVvyLpwwNaahVq9dIA61pLo31ZQ2bYL6Sp5R4UxFus9pW_lQ1UsWJfhdX-fHl1omECPBYGuRSfilJv1l5Tp6ONKgJiPQv3fZ0QoFzmGzrMOHtpUdFFgDnt7NwJCX2Sv9kl_WmOFT-yc/s600/photo+1-719960.JPG" width="400" /></a></div><div class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOcVFV1p6mWJ5vnqWAxoxaMKVeYHv0ktm-k3P1hzQizCp2G5MN6kv7n0RTR-uBiQhuVB9tZ5SEoDehK88v2AamJm_Gjn-IWkpgIbhcWnytw1LuHrQBbN8zpL9Pie5nudHihFwX6NSmisox/s1600/photo+2-721694.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5588792790759020658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOcVFV1p6mWJ5vnqWAxoxaMKVeYHv0ktm-k3P1hzQizCp2G5MN6kv7n0RTR-uBiQhuVB9tZ5SEoDehK88v2AamJm_Gjn-IWkpgIbhcWnytw1LuHrQBbN8zpL9Pie5nudHihFwX6NSmisox/s600/photo+2-721694.JPG" width="400" /></a><br />
<br />
this competent but much less delightful loaf is from the stone. still decent oven spring, nice-ish crust caramelisation, but the final rise in the oven was not as uniform, and the crumb is not as well aerated (no crumb shot though, sorry!):</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVREBC0Qb1pYpHx9EkbS6WDNh41kFeWaeWMLeOKjQPqg_AV8rFP8Y_6BkiZ8KeH9pBkqB4fnvVsMn5e05e873qRKSvW7m9rmSRZ2EZ54UqnHmX_7qh1qkyPOYawEW6XyQ6ZZBkRCSHu7VP/s1600/photo-756304.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5588798525485018994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVREBC0Qb1pYpHx9EkbS6WDNh41kFeWaeWMLeOKjQPqg_AV8rFP8Y_6BkiZ8KeH9pBkqB4fnvVsMn5e05e873qRKSvW7m9rmSRZ2EZ54UqnHmX_7qh1qkyPOYawEW6XyQ6ZZBkRCSHu7VP/s600/photo-756304.JPG" width="400"/></a><br />
<br />
[vt, yet again]vaughn tanhttp://www.blogger.com/profile/16739209101550945403noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-29861492728621354692011-01-01T17:36:00.000-05:002011-01-01T17:36:33.758-05:00BreadPots and Wandering Educators<div style="text-align: center;"> <a href="http://www.wanderingeducators.com/artisans/artisan-month/artist-month-judith-motzkin.html">Wandering Educators Artist of the Month </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6XvIdo4fjlbWfhm8sVBorPQxIT4BmD9zW8SlW85-EONhhQC5mZ7Ax_-Gu5ncUlXB6HeA8APkv9ijhzqklHd-BBqEAzbENu8PI8g0-iDZn9c16IP-_1gCcO3SAdvpYZbSIeX5VFh2cIcTm/s1600/katya1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6XvIdo4fjlbWfhm8sVBorPQxIT4BmD9zW8SlW85-EONhhQC5mZ7Ax_-Gu5ncUlXB6HeA8APkv9ijhzqklHd-BBqEAzbENu8PI8g0-iDZn9c16IP-_1gCcO3SAdvpYZbSIeX5VFh2cIcTm/s320/katya1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCJV4WEZ_md_mExbdyhyphenhyphenpauodKfL9rr3b-47bdZ1lK4-ivz-E_z52b2qFH-9wQUotcNS-4Iy93ZxzAavWe0gDKYMbTjTS_bQ7y-SsZg7p3KY6Dz386QCtKxA0wF5KLqT9s2otI3ABURQf/s1600/brick3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijCJV4WEZ_md_mExbdyhyphenhyphenpauodKfL9rr3b-47bdZ1lK4-ivz-E_z52b2qFH-9wQUotcNS-4Iy93ZxzAavWe0gDKYMbTjTS_bQ7y-SsZg7p3KY6Dz386QCtKxA0wF5KLqT9s2otI3ABURQf/s320/brick3.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HwYZ6xh2MtKOS6-He434dkjcl761pWX2AVOGsB67ACeLNMimD7bkRx2cNuKlgRwnGes7pYRm-jKqCUKgDv1MY0UnPoDWVYIUPGkBghvmD7pMJa9xAttmH4XtkT_oaO-Z23tQgF1IhXT3/s1600/2010_09BP3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0HwYZ6xh2MtKOS6-He434dkjcl761pWX2AVOGsB67ACeLNMimD7bkRx2cNuKlgRwnGes7pYRm-jKqCUKgDv1MY0UnPoDWVYIUPGkBghvmD7pMJa9xAttmH4XtkT_oaO-Z23tQgF1IhXT3/s320/2010_09BP3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQtN702qUlZDi5XGR-Kd4mn7huHqvGqcmjJtLqVocmXYDJISShwB8Q_BOOCFZVre4ZVIWBtHG6WDQGz7yeyiq_GQFiN_MmZc12Kfo4oLj1KFComeG20iKmcEpMHTAM7AwMcNyheFZDNAP/s1600/BPButton.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQtN702qUlZDi5XGR-Kd4mn7huHqvGqcmjJtLqVocmXYDJISShwB8Q_BOOCFZVre4ZVIWBtHG6WDQGz7yeyiq_GQFiN_MmZc12Kfo4oLj1KFComeG20iKmcEpMHTAM7AwMcNyheFZDNAP/s1600/BPButton.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpC9-aaXETCtbfESiRs7fLJKQpb4eOJ1sf7OAnD6ojTECV7q6Mn6KejxtrSRcKF7cmjoD_qS8Hfe9p71Ud4QMh5X2zAjf6tHyyslfhG0RahI2dzAA4-d-eCGLVzfEDEJ_7HWB9Taf3ooLy/s1600/2010_09BP2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpC9-aaXETCtbfESiRs7fLJKQpb4eOJ1sf7OAnD6ojTECV7q6Mn6KejxtrSRcKF7cmjoD_qS8Hfe9p71Ud4QMh5X2zAjf6tHyyslfhG0RahI2dzAA4-d-eCGLVzfEDEJ_7HWB9Taf3ooLy/s320/2010_09BP2.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div>Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com0tag:blogger.com,1999:blog-8279298633204556794.post-14682410097117551262010-11-28T23:52:00.003-05:002010-12-06T18:40:50.097-05:00Cloche for ciabatta<div style="text-align: justify;"><br />
I had a request for a BreadPot today from Barry who makes ciabatta. It has me thinking about the BreadBell cloche again. I have one small ($78) and one large ($150) now. The large one is like the one our Vaughan (vt) has been using and blogging about. Maybe Barry will post a comment with his ciabatta recipe...<br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsDsyPXajTLStEWw6TaQIiS_jqXl7HxlVXMt6duS0sD9ypfBT2v7ys_lhyphenhyphengGXVXgqHGKOoycEm1UwmE0v2m5GY6fpoynkJpWIEuv-N7n-n68uZTDcwXyu-eIOa5pw8yqZtIMmaui89uA8/s1600/cloche.jpg" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> BreadBell 8" 1 1/2 lb bread SOLD</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pqhbtlRMriIIwn5KAJhJJfcQvL7EPRH2afSjDimjIMLQFj1uxbf3RLQ7fk3B6mLqj0LJP7Kkembp4cMmL_q9bqJE28LB64WMf6msHm7GWiaD3ODJ4PAraT5mqi-KhYnkp1bTujPQfBFg/s1600/Large-Cloche.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pqhbtlRMriIIwn5KAJhJJfcQvL7EPRH2afSjDimjIMLQFj1uxbf3RLQ7fk3B6mLqj0LJP7Kkembp4cMmL_q9bqJE28LB64WMf6msHm7GWiaD3ODJ4PAraT5mqi-KhYnkp1bTujPQfBFg/s320/Large-Cloche.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Large BreadBell SOLD<br />
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Here is the ciabatta recipe from<a href="http://barrypike.blogspot.com/2010/04/ciabatta.html"> Barry's blog</a><br />
Sponge<br />
1/8 tsp active dry yeast<br />
2 tbsp warm water (105-115 deg F)<br />
1/3 cup room-temp water<br />
1 cup bread flour<br />
<br />
Step 1. Stir together warm water and yeast. Let it stand for 5 minutes. Transfer yeast mixture to another bowl, add room-temp water and flour. Stir for at least 4 minutes until fully combined. Cover bowl with plastic wrap and let it stand at room temperature for at least 12 hours and up to 1 day,<br />
<br />
Bread<br />
1/2 tsp active dry yeast<br />
2 tbsp warm milk (105-115 deg F)<br />
2/3 cup room-temp water<br />
1 tbsp olive oil<br />
2 cups bread flour<br />
1 1/2 tsp salt<br />
<br />
Step 2. Mix yeast and milk in small bowl and let stand 5 minutes. Oil another bowl with olive oil. In bowl of standing mixer, using dough hook, blend together milk mixture, sponge, oil, and flour on lowest speed until flour is moistened.<br />
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Beat for approximately 3 minutes. Add salt and beat for approximately 3 more minutes. Scrape dough into oiled bowl and cover tightly with plastic wrap. Let it set until doubled, at least 1.5 hours.<br />
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Step 3. Cut two pieces of parchment paper, approx 12 x 6 inches. Place on baking sheet and flour well. Turn dough out onto a well floured surface and cut in half. Transfer each half to paper and form irregular ovals approx 9 inches long. Dust with flour. Cover with dampened kitchen towel and let rise 1 1/2 to 2 hours, until almost doubled.<br />
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Step 4. At least 45 minutes before baking bread, preheat pizza stone on lower oven rack position at 425 F. Just before baking, score the tops of the loaf with a sharp knife. Optionally, lightly sprinkle with coarse kosher or sea salt.<br />
<br />
Transfer loafs, on the parchment paper, onto the stone and bake for 20 minutes or until pale golden-brown. Remove to cooling racks. Let rest for 30 minutes or so to allow the crust to cure.<br />
<br />
<i><span style="font-size: xx-small;">Note that this recipe sounds a lot more difficult than it is. There are only four steps and each one is easy. It is also very forgiving. You can use all-purpose flour if you don’t have bread flour. Or you can mix flours. Results will vary in taste and texture, but it works. Also, if your personal schedule dictates, after completing Step 2, you can store the dough in the refrigerator and go to work (or whatever). It will rise more slowly in the fridge, which is fine…just try to let it rise to about twice the size you started out with, probably 6-8 hours.</span></i></td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW7Hk6NZakpVKrCPKFczEICf_bMmHPUMGWgal4vgKy0y2INoKF0WipJO5yQvipOxfWiz2yxyoavMCfGunjVYEA2LLoFF95TJiDlq_2XaYEJiupkpbNc3bJnEc00sinOvwYItolnq6wBE1C/s1600/largeCloche2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Judith Motzkin Studiohttp://www.blogger.com/profile/12889934933191577124noreply@blogger.com2tag:blogger.com,1999:blog-8279298633204556794.post-81476119160738101352010-11-27T14:02:00.000-05:002010-11-27T14:02:05.042-05:00Some Breads in the Tartine Style<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8YehLti49P9GcD50CnvrSTSmhIi8cqjIDGkZPk8ijC_mwZotNDBf5jqv0BdQhabiRmc6gnJsJCIrfwYWbx551iyI7UF4WwAPqJdTUz_VrLhmo2XQtnfquVFEy3ox9Gfsm4job_x7rnbg/s1600/IMG_3909.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8YehLti49P9GcD50CnvrSTSmhIi8cqjIDGkZPk8ijC_mwZotNDBf5jqv0BdQhabiRmc6gnJsJCIrfwYWbx551iyI7UF4WwAPqJdTUz_VrLhmo2XQtnfquVFEy3ox9Gfsm4job_x7rnbg/s640/IMG_3909.JPG" width="640" /></a></td></tr>
<tr align="center"><td class="tr-caption">Photo by Matt Korahais.</td></tr>
</tbody></table> I've been playing around a bit with the bread method described in Chad Robertson and Eric Wolfinger's <a href="http://www.amazon.com/gp/product/0811870413?ie=UTF8&tag=secodinn-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0811870413">Tartine Bread</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=secodinn-20&l=as2&o=1&a=0811870413" style="border: medium none ! important; margin: 0px ! important;" width="1" /> (the book is beautiful, by the way, check it out). Robertson's method uses a sourdough leaven in a wet dough--but one a little drier than Lahey/Bittman's no-knead. The dough is turned three or four times during a long bulk fermentation lasting 3-8 hours, depending on temperature. After the initial mix, the dough gets a 20 minute autolyse before salt and a small amount of water are added in to finish it off.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkVjksrOBn_i6nOSnRRYO2ilgJE4bSQ78dEYPmqDqKW1HKS7f2xn0hrRVWuhfl9zdIeYhILqBys5qv_hthVY6gnnQrMCsdKaY146r6cl8U5Md1X9iV2Cwqo-IViiCDjca3vUU0u1QNy8H/s1600/IMG_3912.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkVjksrOBn_i6nOSnRRYO2ilgJE4bSQ78dEYPmqDqKW1HKS7f2xn0hrRVWuhfl9zdIeYhILqBys5qv_hthVY6gnnQrMCsdKaY146r6cl8U5Md1X9iV2Cwqo-IViiCDjca3vUU0u1QNy8H/s640/IMG_3912.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Matt Korahais.</td></tr>
</tbody></table>The recipe is geared toward two loaves, so each time I baked one in the cast-iron dutch oven and one in the BreadPot. I scored the loaves, but somewhat haphazardly, as the depth of the pots made it difficult for me to get my scoring knife in. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffkdWAF0sdQzjEJM4sJWIzSpsj6mTZ5DlzZjlxNBnfNNXxUdKpSz4l_bp6ijkRWqgNXq6VW40QtuNlBY9isE3d-GR4nssniwfLOVIoiMx-runk1RSSvR_46kvggzgOxKKMtv1aV8rsgH0/s1600/IMG_3923.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffkdWAF0sdQzjEJM4sJWIzSpsj6mTZ5DlzZjlxNBnfNNXxUdKpSz4l_bp6ijkRWqgNXq6VW40QtuNlBY9isE3d-GR4nssniwfLOVIoiMx-runk1RSSvR_46kvggzgOxKKMtv1aV8rsgH0/s640/IMG_3923.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Matt Korahais.</td></tr>
</tbody></table>For the second bake, a walnut pecan golden raisin loaf, the garnish was added after about 40 minutes of the bulk rise, during the first turn. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyIYLgsuzfe6vHax3Bu9iCG94bnoqei_1WXHEKPT4jrY37TIrbPVPBtRMJbY4LF8K8I3PkGnXud-5pJn47RiwtKaAGRQv9iNnvKcCDN7FmExyYA_vTGB7-LfrLo505GrB6-MyP3sR81xo/s1600/IMG_3929.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyIYLgsuzfe6vHax3Bu9iCG94bnoqei_1WXHEKPT4jrY37TIrbPVPBtRMJbY4LF8K8I3PkGnXud-5pJn47RiwtKaAGRQv9iNnvKcCDN7FmExyYA_vTGB7-LfrLo505GrB6-MyP3sR81xo/s640/IMG_3929.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Matt Korahais.</td></tr>
</tbody></table>I turned the dutch oven into a cloche by turning it upside down and using my skillet as the bottom.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqGGrFh2Oh_Nu-3wWzyTjrqjUB6o1bINM9eqYIbd6yGm7Nm1VY2NM8qA-Vr-CseXACKaimn36f6zoW18t_u7XuEjB78O60vba4e-GhVbr2QmGXrEgxUb9ioJV3Vp01VYZmAXz9nGNQGZ1/s1600/P1030111%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqGGrFh2Oh_Nu-3wWzyTjrqjUB6o1bINM9eqYIbd6yGm7Nm1VY2NM8qA-Vr-CseXACKaimn36f6zoW18t_u7XuEjB78O60vba4e-GhVbr2QmGXrEgxUb9ioJV3Vp01VYZmAXz9nGNQGZ1/s640/P1030111%25282%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Matt Korahais. Uncropped!</td></tr>
</tbody></table>The crumb was light and airy, well-gelatinized and full of large, irregular holes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFFZ7eXCnzfZXCXW7hso3T-AKm52GRUF31M7Cd2DCfIaVfeLZMZUpdydwe5z9hy1AUbTxFlCBqtAAWLkdhd5SPlvV6iKE7cZOciMPQeR76WlsYBDJb1IdlJdVo8iLLclaBo6hNLp_U6Y6/s1600/P1030109.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFFZ7eXCnzfZXCXW7hso3T-AKm52GRUF31M7Cd2DCfIaVfeLZMZUpdydwe5z9hy1AUbTxFlCBqtAAWLkdhd5SPlvV6iKE7cZOciMPQeR76WlsYBDJb1IdlJdVo8iLLclaBo6hNLp_U6Y6/s640/P1030109.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Matt Korahais.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPt6IamLbA8Y7ll8QJs7-gIwmb4QSXMxmfYYdGmvt0FE0dqXxtnxA-_cxZmRFAqIXg5wV73-207mjdo2le_rB6rE5b0Xqu65QC1fspGsxMPBYwEsV1qiTS0lagctaqbSbxT6gkWId3CZAh/s1600/P1030104.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPt6IamLbA8Y7ll8QJs7-gIwmb4QSXMxmfYYdGmvt0FE0dqXxtnxA-_cxZmRFAqIXg5wV73-207mjdo2le_rB6rE5b0Xqu65QC1fspGsxMPBYwEsV1qiTS0lagctaqbSbxT6gkWId3CZAh/s640/P1030104.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo by Matt Korahais.</td></tr>
</tbody></table><span id="goog_1598646878"></span><span id="goog_1598646879"></span>Katyahttp://www.blogger.com/profile/04837602358691420117noreply@blogger.com1