Comments on: Baking Bread with Enrico Biscotti’s Larry Lagattuta

By: Jay

Jay — Tue, 08 Jun 2010 07:08:01 +0000

I think you meant Larry, but yeah he sure knows a lot

By: John

John — Tue, 08 Jun 2010 07:05:43 +0000

Great stuff man. Enrico is the best!

By: Brian

Brian — Tue, 12 Dec 2006 00:44:28 +0000

Enrico Biscotti has also been named one of the FAB 5 Bakeries by Delta Sky miles mag.

http://www.delta-sky.com/2006_12/Pie/index.html

If anyone has a good email for larry please drop me a line.
brian.kitt@noaa.gov

By: Corduroy Orange » Blog Archive » Bread Baking Update

Corduroy Orange » Blog Archive » Bread Baking Update — Wed, 15 Nov 2006 21:50:51 +0000

[...] I have not had store-bought bread for almost two weeks now: I’m following my own advice and baking my own. It’s turned out to be a fairly easy process: I’ve baked two batches at home(thogh I have been making bread at work some lately, which experience has helped my learning curve quite a bit), and each has lasted for about a week. The improvement from my first batch to my second was quite noticeable—it went from being not bad to being pretty darn good. I’ve got a couple of tips that might help you kick the store-bought habit, too. [...]

By: jwsharrard

jwsharrard — Thu, 09 Nov 2006 23:02:09 +0000

Re: Lindy’s comment:

I’m not the expert on bread that Larry Lagattuta is, but if I’m interpreting him correctly, he’s not talking about sticky artisan doughs. Those doughs, even if stickier than some, are still, by definition, of such a texture that they can still be worked and shaped by hand. The factory-produced loaves of enriched white bread, on the other hand, are gloppy, unworkable, and injected by machine through tubes coated with massive amounts of flour (much greater than any artisan dough would require). It’s this large-scale addition of unincorporated flour to which he was referring, as opposed to smaller amounts of unincorporated flour (which he himself includes as decoration on the tops of his loaves, see picture above).

By: MIL

MIL — Tue, 07 Nov 2006 15:58:55 +0000

Will expect some good homemade bread when in Pittsburgh at Christmas!!

Your MIL

By: lindy

lindy — Tue, 07 Nov 2006 13:22:15 +0000

They make some very nice bread there, and it’s a charming place. I’m not so sure about the “wet dough plus lots of flour=bad bread” theory, though. Seems to me that lots of the best artisan type bread is made with very wet dough and lots of flour in the handling, and that it has nice big -holed, elastic, wheaty-tasting crumb, and good, crackling, dark crust. Especially when it’s baked long enough.

Maggie Glezar’s Artisan Baking Across America (I think that’s the name of her book) has a ton of examples from great bakeries like Acme in Berkeley, and they are mostly pretty wet, with lots of flour. And they work pretty well, even at home.

By: slu

slu — Tue, 07 Nov 2006 02:59:32 +0000

Neat! I hope you have sent this to Larry. I will send notification to Mary Rose (Walko) and Laird (Cooper)–Phil is sending you their email addresses. slu