Italian Bread

[maestranba]

Originally Posted by Paw'boy

I think they changed the recipe or something. I bought a loaf last week and ate at LP on Friday and it is denser, smaller yeast holes. Not as good

Does LP=La Pummarola? The owner's son makes the bread. You should let them know if you don't like it!

[Paw'boy]

Originally Posted by maestranba

Does LP=La Pummarola? The owner's son makes the bread. You should let them know if you don't like it!

Yes, LP = La Pummurola, I live in PA as you know so it may be awhile before I am there again

[Anna Tortuga]

The bread they make at La Pummarola is also sold at DAC ( 30th Avenue almost Av Costituyentes). Other good Italian bread ( and small pizzas, focaccias etc etc) made by La Famiglia is sold at the small Italian shop on venida Costituyentes between 10th and 15th.

[Paw'boy]

Originally Posted by Anna Tortuga

The bread they make at La Pummarola is also sold at DAC ( 30th Avenue almost Av Costituyentes). Other good Italian bread ( and small pizzas, focaccias etc etc) made by La Famiglia is sold at the small Italian shop on venida Costituyentes between 10th and 15th.

Thanks Anna, i am familiar with both retail ops., I was just noticing that the bread is different now, could be the yeast or flour. Summer wheat is "softer" that winter wheat. Winter wheat makes better bread. I was hoping someone else would confirm my findings

[Anna Tortuga]

Yes I think its also humidity ( don't ask me why, but so I hear!) and the type of water used..... But yes i do confirm the difference in the same bread, different season.

Originally Posted by Paw'boy

Thanks Anna, i am familiar with both retail ops., I was just noticing that the bread is different now, could be the yeast or flour. Summer wheat is "softer" that winter wheat. Winter wheat makes better bread. I was hoping someone else would confirm my findings

[Paw'boy]

Originally Posted by Anna Tortuga

Yes I think its also humidity ( don't ask me why, but so I hear!) and the type of water used..... But yes i do confirm the difference in the same bread, different season.

You've been here awhile, have you noticed that before?

[Russell]

Could be the heat. The warmer the dough the faster the rise. Professionally trained bakers use a formula called friction factor (flour temp + ait temp + ff - 240 = H2O temp required) to insure the dough comes out ouf the mixer at the same temp all the time and then "proof" in a controlled environment (say 80 degrees with 50% humidity). In heat like this a baker would need to use ice water to get the desired dough temp after mixing then proof in the fridge to get the same texture you get in cooler weasther - chances are that's not happening.
Baking is both science and art, and a great baker should be celebrated like a rock star. Unfortunately it's difficult to earn a good living as a baker so the artisans of yesterday are are rapidly becoming extinct. What a shame.

[Paw'boy]

Originally Posted by Russell

Could be the heat. The warmer the dough the faster the rise. Professionally trained bakers use a formula called friction factor (flour temp + ait temp + ff - 240 = H2O temp required) to insure the dough comes out ouf the mixer at the same temp all the time and then "proof" in a controlled environment (say 80 degrees with 50% humidity). In heat like this a baker would need to use ice water to get the desired dough temp after mixing then proof in the fridge to get the same texture you get in cooler weasther - chances are that's not happening.
Baking is both science and art, and a great baker should be celebrated like a rock star. Unfortunately it's difficult to earn a good living as a baker so the artisans of yesterday are are rapidly becoming extinct. What a shame.

Great explanation, I always noticed a difference when making doughs in summer versus winter. As I said, the wheat is different too.

Now, as far as the artisan bread, it has really made a comeback in the states as many have realized there is a need for GREAT BREAD. It has been a joy to find this product here in Mexico.

So what rock star would you compare the baker at LP to?

[Anna Tortuga]

Wow what a great explanation!!!.

Originally Posted by Russell

Could be the heat. The warmer the dough the faster the rise. Professionally trained bakers use a formula called friction factor (flour temp + ait temp + ff - 240 = H2O temp required) to insure the dough comes out ouf the mixer at the same temp all the time and then "proof" in a controlled environment (say 80 degrees with 50% humidity). In heat like this a baker would need to use ice water to get the desired dough temp after mixing then proof in the fridge to get the same texture you get in cooler weasther - chances are that's not happening.
Baking is both science and art, and a great baker should be celebrated like a rock star. Unfortunately it's difficult to earn a good living as a baker so the artisans of yesterday are are rapidly becoming extinct. What a shame.

[maestranba]

All I know is that the best bread I've ever had was when I lived in France. I gained 30 lbs. eating too much of it!! And I've never tasted the same bread anywhere else. But Pummarola has great bread too...just not French! I didn't notice the bread tasting different from Feb. to Aug. and those are definitely different seasons there...but I'm no expert by any means! If and when we go to Playa in Feb. I'll have to be more observant when we eat there!

[suzeq]

Russell - how's the basil coming along? I cannot wait to get back to all that good food.

[absoluteAL]

Originally Posted by bajathecat

Where is La Famiglia?

La Famiglia is on AV 10 just north of Calle 10 on the west side of the street. (Hey, aren't you all in the States or is Russ just hiding from the torturer.)