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You clearly misread what I wrote. I was referring to the “no-knead” method which was popularized starting in the late 90s to mid-00s, and built upon by Roberts
by bootsz 8y ago
You clearly misread what I wrote. I was referring to the “no-knead” method which was popularized starting in the late 90s to mid-00s, and built upon by Robertson. No one is claiming kneading is new; it’s ancient.
We can debate over what constitutes “significant” innovation. I’m not saying anyone is going to come out and be like “hey turns out you don’t need flour OR water either!”. Clearly the foundation of bread is super simple and those basic principles are still unchanged. But I don’t agree with the author’s implication that it’s total hubris to be attempting to innovate and move the art forward.
Only very recently in history have we had certain technology available to us that has allowed people to exert super precise control over the baking environment (ambient temperatures, steam, etc.) and ingredients (flour blends, grinds, breeds of grain, strains of yeast). Bakers have and continue to tinker endlessly with these variables and the result is that the bread keeps getting better. Sure, not everyone cares about these things. For most people bread is bread. But it’s pretty cool (as a bread nerd anyway) to see someone like Chad Robertson put in many years of tinkering and experimentation and come up with a unique recipe that really influenced a whole new generation of bakers. Perhaps no single part of his technique or the resulting bread is 100% new or original, but he managed to compose several characteristics together in a way that was new and exciting.
- sharkmerry 8y agoyou're right, I did misread. >> the result is that the bread keeps getting better. I think its because of generalized answers like this that the author is thinking its hubris. Perhaps they need to do a blind test and see if they can notice, but I dont think the author is wrong to think that some of these "innovations" are just hype or an old style re-packaged and marketed. >> Perhaps no single part of his technique or the resulting bread is 100% new or original, but he managed to compose several characteristics together in a way that was new and exciting. What is new and exciting about it? Ive had tartine, years ago, and last month, ive baked my entire life, nothing about it was mindblowing. I hope you can change my mind
- sdtechbro 8y ago>>>>What is new and exciting about it? Ive had tartine, years ago, and last month, ive baked my entire life, nothing about it was mindblowing. I hope you can change my mind So, you've been baking your entire life and there's no seeking for improvement, nothing new and exciting? And you feel that your bread is perfect already? Isn't it quite sad? Where's the heart and intend when you're making bread? Where's the passion? Where's the innovation. And 6000 years is just nonsensensical. Might as well say that bread was there before any human existed. Even though I love making bread. Im primarily a coffee guy. If we are not using technology and innovation with better equipments to brew, roast, harvest, plant, cultivate. I wouldn't be in this industry no more. you might want to put down your pride and rethink your take on baking and do some researching and discovering for new techniques and skills. You know, ever heard there's always room for improvement? And maybe, just maybe, you could find some excitement, or get mind-blowned, and find a little joy, and impart that joy and passion through your baking.. come on. Every person that eats your bakes deserve that. (;