Comments on: On Bread Aesthetics

In reply to HCS. Very interesting indeed. Thank you, HCS! - Joe

http://joepastry.com/2015/on-bread-aesthetics/#comment-129028

In reply to Catherine. lol....you made my day, Catherine! The straight dough method is loved the world over for a reaso...

http://joepastry.com/2015/on-bread-aesthetics/#comment-129024

I can attest with certainty that the Chinese and Japanese still love soft white bread. They have yet to make a reversal to chewy, coarse-grained thick-crusted peasant breads because they never ha...

http://joepastry.com/2015/on-bread-aesthetics/#comment-128973

In reply to Sandra. Hey Sandra! Try this pan de mie. I think you'll be pleasantly surprised. It's got a lot of durum fl...

http://joepastry.com/2015/on-bread-aesthetics/#comment-128924

In reply to Sherry. I should have just said "lidded pan" but yet it's true: top bottom, sides and ends. I got too fancy...

http://joepastry.com/2015/on-bread-aesthetics/#comment-128921

In reply to Chana. Hey Chana! Actually that's a pretty common problem with potato breads. Potato doesn't create a gel, ...

http://joepastry.com/2015/on-bread-aesthetics/#comment-128920

In reply to Jim. Oh, cinnamon raisin toast! I remember discovering it as a kid. I think I ate nothing but that for abou...

http://joepastry.com/2015/on-bread-aesthetics/#comment-128919

In reply to Anna. Thank you, Anna! The lower sugar shouldn't make any difference at all in the way the bread performs. ...

http://joepastry.com/2015/on-bread-aesthetics/#comment-128917

In reply to naomi. lol yeah, I feel the same way about popcorn. I once worked at a movie theater concession stand. It t...

http://joepastry.com/2015/on-bread-aesthetics/#comment-128916

In reply to martha. And that's exactly what it was created for! I'm totally with you, those perfectly square sandwiches...

http://joepastry.com/2015/on-bread-aesthetics/#comment-128915