To the east, which is towards Russia, you find these breads like this one-- big sourdough loaves that have been baked in masonry ovens.They're very thick, and savory, and chewy.
where the loaf is an everyday ingredient and consists of mainly flour, water, and a little bit of salt. Up here they made loaves as a really special treat, maybe like two or three of them. And as with special treats, being human, we kind of want to make them even more special.
And she took a small loan of $50 and was able to take more loans and grow a very successful bakery business where she bakes 3,000 loaves of bread a week. And she employs many people.
And because of this, like as with many of the things that we really find special, we try to make them even more special, so people added everything that was expensive to their loaves . And, in this case, quite often lots of sugar and lots of spices.
We also sell flour at The Mill. just take unbaked bread loaves .
This was purchased February 21, 2013. I bought these two loaves of bread. It is now November 2013.
um they went out uh and asked for a meal and uh that meal included one ham 12 dozen eggs 2 lb butter six loaves of bread three cans of oysters three cans of pears three cans of peaches one gallon of Scotch whiskey and
It's best to eat in the same day it's produced, or perhaps within a couple of days of the production date. It means that you have to bake loaves of bread on a very regular basis for them to have any chance in becoming an everyday staple. This in its turn, it means that loaves of bread as an everyday staple, it can pretty much only
They're clearly influenced by the Danes and their bread culture. So you definitely find like rye loaves and rye breads. But the toppings are quite different, and they say a lot about the Faroe Islands and their geographical position in the middle of the North
If you look at other parts, like where I grew up, there is no wheat. So it's very difficult to make loaves . There is also much less people.
Some will come out more beautiful than others, and that's all right. You're going to get into those loaves , and it's kind of harder to clean out, number one.
You would have a hard time finding a traditional recipe from Denmark or South Sweden that has any sugar or spices at all in it, actually. It's even-- I remember my grandma's rye loaves when I grew up. They were almost, basically, like an eggless sponge cake with gingerbread seasoning.
They didn't have as much fuel and so wood was very expensive for the ovens. And what they did was make these thinner loaves -- they were much flatter. And they had holes in the center, as you see here.
We also sell flour at The Mill. In a bakery where we're making 350 loaves , you've got a few people that are very disappointed in you.
A Google forum? Yeah, so we set up a Google forum so people could sign up for the bread and I got their money through Paypal. And then on Thanksgiving Day I baked 60 loaves of bread in my home oven. There it is, right there.
It needs very special circumstances to be produced and to become an everyday staple. And in the Nordic region, you'll have loaves of bread, historically, as the base of sandwiches basically from a line around Stockholm somewhere and then through South Sweden, a little bit in South Norway, and then through Denmark.
And again, you're left with bread after you go through the process of baking. Originally, I just started storing the extra loaves in my freezer. And then my roommate said, man, you can't store more bread in the freezer.
We use a bunch of it at the bakery. You can make really sweet, airy loaves of bread. I just think if we're trying to make bread that is really nutritive and could be the cornerstone of a healthy diet, you need a lot of whole grains in there.
them in broth. And the very last thing-- the one up to the right there is a blood bread, by the way. And the very, very last thing that people did was also loaves , but not all in the same way as in the southern sort of more urban areas, where the loaf is an everyday ingredient and consists of mainly flour, water, and a little bit of salt. Up here they
These days you can buy them all the time, because we freeze them, so it's kind of different. Going on, after this, people would continue by doing loaves . And because the loaf-- because of the fact that you have to eat it fresh and people didn't bake on a very regular basis,
We also sell flour at The Mill. And for a long time, because I was baking 12 loaves at once, I couldn't bake them all on baking stones with pots on top.
Floating dry docks are brought in to repair enormous battleships. An entire water distillation plant is anchored beside a bakery large enough to grind out thousands of loaves of bread, cake, and pies every day. The Second World War, you want to know about Kristallnacht and Iwo Jima?
And I get lots of emails that are filled with exclamation points because people are so pumped up because they-- you know a common thing I hear is that folks have tried to bake a few loaves of bread at home. Or they just thought that they weren't a baker, they didn't have what it took.
It's very exciting. But so I'm baking at home, and I bake those 60 loaves on Thanksgiving morning. And it's very exciting for me, and I say OK.
And it was very challenging, but it was actually But you also say like, 1 in 50 set of loaves .
just quickly do ahead of time and then I have a main dish that I can start ahead of time or and we do a lot of grilling you know if it's a super casual party just make chili and have a couple of you know great loaves of bread or if you
It means that you have to bake loaves of bread on a very regular basis for them to have any chance in becoming an everyday staple. This in its turn, it means that loaves of bread as an everyday staple, it can pretty much only exist where you have bakeries.
And, in this case, quite often lots of sugar and lots of spices. So the further north you go, in Scandinavia at least, the sweeter the loaves and the more seasoned. You would have a hard time finding a traditional recipe from Denmark or South Sweden that has any sugar or spices at all in it, actually.
This could hold so much dough. And now at the mill, you know, we're doing 350 loaves a day or so. But I drove down in my truck with it.
We also sell flour at The Mill. You really can. The only difference is that the professional bakery can make hundreds, thousands of loaves , right?
if you've got salt in your bread, it retards um rising, but you need a little bit of it for flavor. So if you were to bake bread without any salt, you get this these these loaves that look like porpuses. Okay? But the thing is that you need a little salt for flavor. So as
And so Stranger started doing it, and then I started doing it at some businesses around the city. And I had a really good experience doing that here at Google where some days I would drop off like, 50 loaves of bread. And that was one of a handful of things that made me feel like, holy shit.
And I was doing that, and baking at Pizzaiolo. So I was always baking three days a week, and I was doing it all myself, and delivering it, and I was probably making around 250 loaves a week or so that point.
And it was very challenging, but it was actually It's our preference. We're talking about sourdough, hearth loaves , specifically.
And it was very challenging, but it was actually Thanks, man. I was lucky enough to be a proud and joyous eater of the bicycle delivered loaves that were here.