By Jessica Allen - Friday, January 11, 2013 - 0 Comments
What’s not to like about a man who bakes his own bread?
Near the back of the Cookbook Store in Toronto on a November evening, two men lingered in the bread-making section. Shane Carruthers, a cook who’s started to experiment with baking bread, carried How to Make Bread by Emmanuel Hadjiandreou in an Indigo bag. And Matt Harris, who doesn’t bake, left with a copy of Nick Malgieri’s Bread—for his wife.
That gave store manager Alison Fryer pause, considering that in the past 30 years, she and her staff have observed that roughly 90 per cent of their bread-making books have been bought by men. “When you point it out to people, they’re not really aware of it,” she explains. “But then the penny drops and they go, ‘Oh, that’s right. It is all males.’ ”
What exactly fascinates men about mixing flour, water and yeast is debatable. It could have something to do with the fact that the most prominent European bakers of the past 200 years have been male, explains food historian Heather Evans of Queen’s University in Kingston, Ont. And although she notes that “cookery-book purchasing patterns don’t necessarily bespeak patterns of cooking,” the only bread-making cookbook Evans and her partner own in their vast collection was bought by him. “Perhaps,” she suggests, “all these bread-making books are being purchased with a view to integrating bread-making into the courtship process. What’s not to like about a man who bakes his own bread?”
By Jacob Richler - Thursday, October 8, 2009 at 9:00 AM - 10 Comments
There’s no kneading and practically no work: these loaves are the slow food of your dreams
At first glance, My Bread: The Revolutionary No-Work, No-Knead Method, by American baker Jim Lahey (with Rick Flaste), appears to be peddling yet another made-in-America miracle, akin to one of those eye-catching Cosmo covers on how to eat pasta eight times a day and lose 90 lb. But hang on. There are a few things you should know: one, Lahey is the owner of the extremely well-reputed Sullivan Street Bakery in Manhattan; and two, I’ve tried his method and found it to be as effortless as advertised. Lastly, be advised that it works, and then some.
This is the thing. For most home cooks, bread-making is a drawn-out, messy and often tedious affair. There are many steps and even at its most basic it goes something like so: mix flour, salt, water with yeast or a starter, knead for 10 minutes or so, let rest, let rise, knead again, let rise, knead a little more, shape, let rise again and, finally, bake and hope for the best. Continue…