Praise for In Search of the Perfect Loaf
“In Search of the Perfect Loaf is really the best kind of read—a quest for true bread enriched by research, knowledge, and pleasure. The passion Sam Fromartz brings to this journey is incredible and infectious. Fromartz is generous in sharing his baking intel, but the real recipe for delicious bread, we learn, begins long before the kitchen. This book will change the way you look at bread.”
—Dan Barber, co-owner/executive chef of Blue Hill and Blue Hill at Stone Barns and author of The Third Plate
“In his search for the holy grail of baguettes, Sam Fromartz has beautifully captured the joys, loneliness, frustrations, and rewards of his bread-making journey. And, wonderfully for us, he shares both the life and baking lessons learned from the many amazing people he met along the way. You will want to bake from this book.”
—Peter Reinhart, author of The Bread Baker’s Apprentice and Bread Revolution
“This book makes the reader reexamine a subject truly overlooked: the culture of the baker and, in particular, of bread. Through his quixotic quest to find and learn how to make the perfect bread, Sam Fromartz brings us into the bakery and illustrates and captures the essence of what bread culture is. It is an exquisite work, written with passion and expertise. With many of the stories, Fromartz helps the reader understand the mind of the baker. He himself is truly obsessed, and this book is ideal for anyone wishing to further their knowledge of the subject of what craft or artisan baking is and ought to be. He presents, through the lives and stories of other practitioners of the craft, a future for bread that is both meaningful and dignified.”
—Jim Lahey, owner/founder of Sullivan Street Bakery and author of My Bread
“If you love great bread, you will love this book! Inside, Sam shares his journey in search for the perfect loaf, baking with some of the most inspirational and leading bakers of our time. From Paris to Berlin to Marienthal, Kansas, we follow Sam on his quest as he shares his love for great bread and the ‘baking secrets’ he learned along the way. I read this book with my favorite music in the background, in my most comfortable chair, a glass of wine in hand, and a rustic loaf of bread.”
—Daniel Leader, founder of Bread Alone Bakery and author of Bread Alone: Bold Fresh Loaves from Your Own Hands
“Great bread is one of life’s simple pleasures, and this book captures so much of what is inspiring in the realm of bread baking right now. From California to Berlin, we meet passionate, committed bakers, and see how Sam translates their craft to the home kitchen. Bread geeks will love it, but so too will those wondering about all we’ve lost in our daily bread—and what we might recapture.”
—Heidi Swanson, author of Super Natural Every Day
“Fromartz is a passionate, deeply serious home baker who writes eloquently and gracefully about what it takes in skill and ingredients to produce a delicious baguette or country loaf. His account of the history and comeback of heritage wheat grains is a revelation that will send even the most gluten-phobic reader to search for breads made from them. In Search of the Perfect Loaf is a lovely book—a perfect read for anyone who cares about good food.”
—Marion Nestle, professor of nutrition, food studies, and public health at New York University and author of Eat, Drink, Vote: An Illustrated Guide to Food Politics
“Fromartz has managed to elevate the humble loaf of bread into a riveting tale of history, passion, and practical technique along with a rare glimpse into the workings of early morning bakeries from Paris to Berlin to San Francisco. You won’t look at bread the same way again.”
—Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry and Burnt Toast Makes You Sing Good
“[A] fun and informative memoir [that] provides a fascinating miniature course on the techniques involved in making different varieties . . . baking methods used by our ancestors . . . and even a little history on grains and practices dating back to the Fertile Crescent.”
—Publishers Weekly
VIKING
Published by the Penguin Group
Penguin Group (USA) LLC
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New York, New York 10014
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penguin.com
A Penguin Random House Company
First published by Viking Penguin, a member of Penguin Group (USA) LLC, 2014
Copyright © 2014 by Samuel Fromartz
Penguin supports copyright. Copyright fuels creativity, encourages diverse voices, promotes free speech, and creates a vibrant culture. Thank you for buying an authorized edition of this book and for complying with copyright laws by not reproducing, scanning, or distributing any part of it in any form without permission. You are supporting writers and allowing Penguin to continue to publish books for every reader.
Excerpt from “Death by Perfection,” words and music by Georgia Middleman and Maia Sharp. © 2008 Cal IV Songs (ASCAP) / JorgaSong (ASCAP) / et al. All rights reserved. International copyright secured. Used by permission. All rights on behalf of Cal IV Songs and JorgaSong administered by Cal IV Entertainment, LLC. Copyright © 2009 Crooked Crown Music and Jorgasong. All rights for Crooked Crown
Music administered by Razor & Tie Music Publishing, LLC. All rights reserved. Reprinted by permission of Hal Leonard Corporation.
Photographs by Samuel Fromartz unless otherwise indicated.
LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA
Fromartz, Samuel.
In search of the perfect loaf : a home baker’s odyssey / Samuel Fromartz.
pages cm
Includes bibliographical references and index.
eBook ISBN 978-0-698-17025-4
1. Bread. I. Title.
TX769.F76 2014
641.81'5—dc23 2014004522
Decorative ornaments by Nick Misani
Version_1
For Nina
In memory of two bread lovers:
Bernard Fromartz (1917–2004)
and
Sol Yurick (1925–2013)
Oh, they took something beautiful
Straightened the curves and they filled in the cracks
’Til it was unrecognizable
They shined it, refined it
Until they could see their own reflection
It could only be death by perfection
—“Death by Perfection,” by Maia Sharp and Georgia Middleman
Contents
Praise for In Search of the Perfect Loaf
Title Page
Copyright
Dedication
Epigraph
Introduction
A Note on the Recipes
Chapter 1:Boulangerie Delmontel’s Baguette
RECIPE: Stirato
RECIPE: Levain Baguette
Chapter 2:Culturing Wild Leaven in My Kitchen
RECIPE: Sourdough Starter
Chapter 3:California and the Country Loaf
RECIPE: Pain de Campagne
Chapter 4:Re-creating a Diverse Grain Pantry
RECIPE: Emmer Flatbread
RECIPE: Socca Américain
Chapter 5:Turkey Red: Heritage Grains and the Roots of the Breadbasket
RECIPE: Turkey Red Miche
Chapter 6:A Rye Journey to Berlin
RECIPE: Roggenweizenbrot
Chapter 7: Local Bread in Cucugnan and Cobb Neck
RECIPE: Pain Nature
Epilogue
ACKNOWLEDGMENTS
GLOSSARY
NOTES
BIBLIOGRAPHIC NOTE
Introduction
It was December 2008, two months after Lehman Brothers imploded and a week before Christmas, when I got the call. One of my editors at a university magazine wouldn’t be needing my services anymore. Budget cuts were under way. Even he didn’t know how long his job would last. I hung up. Forty percent of my freelance income had just evaporated. I went out for a walk on that chilly morning in Washington, thinking how typical this was—the news coming just before Christmas. When I worked years earlier as a business reporter, I had covered these announcements of thousands of people cut, usually on Fridays, just before the holidays. After walking around the manicured lawns of the U.S. Capitol, I came back to my desk only to get more bad news. In disbelief, I listened as another editor, a good friend of mine, told me how he was being forced to end contract work. He hoped to keep me on but things didn’t look good. Sit tight for two or three months, he said. So in one day, I’d lost perhaps three fourths of my income. I looked at the picture of my young daughter staring back at me from my desk.
Freelancing is often filled with ups and downs, but that’s okay. It comes with the territory. The goal is to mix and match different projects, scraping by through lulls and working late or on weekends when things are really busy. But this was no lull. In a decade of freelance journalism, I had never experienced anything like this.
Since much of this contract work comes from people I know, I got busy, really busy. I started to send out e-mails to every friend, colleague, and former colleague who might know of work. I got a couple of responses pretty quickly, including one from an editor I had known for years, who was now heading a travel magazine start-up called Afar. A travel magazine in a near depression, the worst since the 1930s, when airline seats were going begging? I didn’t ask. This was a lead. A few days later I talked with her and you could hardly tell how bad things were. She described jaunts by writers to Madagascar, Venezuela, and Morocco. It was all about “experiential travel”—diving into the culture of a place rather than following the guidebook. Naturally, food was a big focus. Apparently this kind of immersion travel was a passion of the founders, who were committed to the magazine, recession or not. So did I have any ideas?
“Sure,” I stammered, trying to think of something fast. “You know, I’ve always wanted to visit Paris and work in a boulangerie, because I’ve never been able to make a true baguette.” Then I launched into the backstory: How I’d been baking at home for more than a decade, and how I always thought I could benefit from doing a stint at a real bakery. Though it was true that I’d fantasized about this, the destination I’d had in mind was Portland, San Francisco, Vermont, or New York. But on the spur of the moment, with the travel editor on the line, my destination had suddenly become Paris. After all, I spit out, a new wave of French artisan bakers had rescued bread—that national cultural symbol—from years of neglect, bringing back truly great loaves. So yes, maybe ten days in Paris would do it. Could I line this up in a couple of weeks and go soon after that? Maybe get the article in on time for their premier issue? “Sure,” I replied, knowing not one baker in Paris. Three weeks later, early in 2009, I was on a jet to Charles De Gaulle airport, surrounded by rows and rows of empty seats.
I felt like I had scored the ideal gig, but it also felt odd because I had rarely conflated my bread-baking hobby with work. Making bread was that special moment of the day when I could take my hands off the keyboard, stand up from my chair, and go downstairs to the kitchen and play with flour, water, sourdough, and salt. Instead of wasting time surfing the Internet on breaks, I would rummage through a cabinet filled with wheat, rye, and spelt flours; gathering sesame seeds and flaxseeds and tending to my sourdough starter. In this way, baking was the antithesis of writing, my version of chopping wood, crucial to maintaining my sanity amid the daily pressures of work. And that’s the way I wanted it. Cordoned off from writing, baking offered a brief reprieve, and for many years I sought to keep it that way.
But now, faced with a crisis and the need to generate work, any work, I had become pragmatic. This baguette excursion was the rationale to go deeper into bread and get paid at the same time, but I also knew that for a home baker the exercise wouldn’t be easy. Even if I did learn to master a baguette in a boulangerie, I would need to translate the technique to my home kitchen. I wouldn’t achieve a great baguette in a day or even a week. I knew, because I had tried many times and finally given up, convinced that a decent baguette couldn’t be made at home. But standing next to a baker, and one in Paris no less, maybe I could learn that one tip or technique that would fundamentally alter what I did. If so, if I really got that kind of “aha!” moment, the entire trip would be worth it. So the baguette became many things: a story, an unexpected source of income, and a challenge, for this bread had defeated me. But it also became something else—a template that I would later repeat with professional bakers in the United States and Europe, applying the same hands-on approach to bread-making problems I so often encountered at home. I thought this work would bring me much closer to the perfect loaf, but what I didn’t appreciate was how this quest would fundamentally alter the way I viewed bakers, grains, and this basic sustenance, bread.
• • •
Bread was always a part of my life, even if I didn’t get interested in bread making until well into adult life. I never recall a time growing up in Brooklyn when we didn’t have bread on the table. To be honest, there was usually bread and rice, representing the two cultural poles of my upbringing. My father, who came from a family of Russian Jewish immigrants, liked bread with every meal. My mother, who is Japanese American, usually had a pot of rice on the stove. This rich personal relationship with starches, from Japanese short-grain rice to Russian black bread, has become part of my identity.
My dad’s family had emigrated from Kiev in Ukraine at the turn of the twentieth century. But the links to our Russian heritage were indirect, for I don’t remember eating anything in particular with my grandparents. There was no quintessential “Nana” food, no memorable dishes, no homemade loaves. Instead, the Jewish foods associated with New York—knishes, blintzes, pastrami, matzo ball soup, smoked fish, pickles, and, yes, bread—figured as prominently for me as they did for many New Yorkers, whether you were Jewish, Chinese, or Puerto Rican. Sometimes we got pumpernickel or a seeded rye at a Jewish bakery on Church Avenue in Brooklyn, or Levy’s Jewish rye, which I liked toasted. “Where’s the broyt?” my dad would ask at dinner, using the Yiddish word for bread. On Sundays, we often had fist-size bagels with cream cheese and Nova Scotia lox or smoked whitefish, which we picked up on Flatbush Avenue after ice skating at the Wollman Rink in Prospect Park. I still recall the bakery, with the white-haired guys in aprons and hats, turning the steaming bagels off wet wooden boards and popping them back into the oven for their final bake. In the evenings, we had rice with dinner. No one had even heard of a low-carb diet.
Later, after my parents split, my dad moved into an apartment on Bedford Street in Greenwich Village, which broadened my culinary horizons simply because of the neighborhood. A. Zito & Sons Bakery was around the corner on Bleecker Street, with a marble counter stacked with Italian American loaves. It had just enough room for a half-dozen customers to buy the bread. Many of the customers were elderly Italians who lived nearby and had been buying Zito’s bread for years. The bakers dragged up the hot loaves in big plastic bins from the coal-fired oven in the basement through the steel trapdoor in the sidewalk. The bakery had its badge of honor prominently displayed: a picture of Sinatra holding one of its loaves.
My job, as a somewhat morose, long-haired teenager visiting my newly divorced dad and his younger girlfriend, was to run around the corner and buy the bread for dinner, a job I always relished because I could get out of the house. I would first visit Murray’s cheese shop—not the current store on Bleecker Street, which is an emporium of artisan cheeses, cured meats, and other delights, but the small, cramped place on Cornelia Street—where it often took
twenty minutes just to get to the counter. Cheese in hand, I would walk around the corner to Zito’s, which had three types of bread: a torpedo-shaped white loaf, a whole wheat that I’d now guess was probably two-thirds white flour, and a round crown loaf studded with small bits of prosciutto from the leftover heels. When that prosciutto loaf came up from the basement, it filled the store with an incomparable smell—you had to rip into it as soon as you left the bakery. I’d bring the bread and cheese back to my dad’s place, and if the loaf wasn’t still warm by dinner, he would throw it in the oven for a few minutes.
Like Jewish rye and Russian black bread, these loaves were part of an era in New York, one that has now largely vanished. One by one, the old men retired and those bakeries shut down: the bagel place on Flatbush, the Jewish bakery on Church Avenue, and Vesuvio Bakery in SoHo, with the iconic storefront window. Then Zito’s shut down in 2003, ending an eighty-year run. The bakery stood empty for a long time, and whenever I passed by it I would wonder about its brick oven in the basement—whether it was still there, sitting dark and cold, maybe waiting for another baker to fire it up one day.
Zito’s didn’t make “artisan” bread or the Italian loaves currently in fashion, like pane pugliese, ciabatta, or filone. At the counter, the clerks would simply ask, “White or wheat?” The bread wouldn’t win any contests, for the crumb had an even and spongy texture that felt like a concession to squishy American bread. But the crust crackled and the entire package was perfect for mopping up spaghetti sauce. So why wax on about it, when its memory would unlikely make any top-ten great bread lists? Like many foods that sustained generations of immigrants, these neighborhood bakeries defined bread for me when I was growing up. This wasn’t plastic packaged supermarket bread, nor was it the denser whole wheat bricks from health food stores. It was the bread of immigrants: Italian breads with sesame seeds, chewy bagels, flavorful ryes, even steaming hot pita coming right out of the brick ovens run by Arabs in Brooklyn. It was all just good, fresh bread from the oven. It wasn’t artisanal and it wasn’t a movement.
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