Pro Bono Baker

Michele - A bread shopping spree! Its the stuff dreams are made of. I would be in heaven sitting on the grass with a bundle of loaves to sample. Even if there are some disappointments. The rosemary bread sounds fantastic!

Zarah Maria - I love how you go out and buy FOUR breads, just because you have to taste a little bit of each – I’d have done exactly the same!

- - Oh, so many breads and all of them are white. Why not try a dense and dark bread packed with flavours. Once you have converted to dark breads there is no way back – at least not for me. They stay moist and are so much better for you too… but maybe it’s hard to find good dark bread in the states? Is it?
Anyway, the rosemary bread looks beautiful!

- - Yes, I’m new to your site, and hope I didn’t offend you cause it was not my purpose, I just pretty much say exactly what is on my mind and sometimes people take it the wrong way. And regarding this subject, people often seem to think that white bread is all that is out there, which makes me tired and hence my post. I did actually look at your archives and it was lots of beautiful breads but (except for the Irish bread) it all looked white to me. But maybe I jumped to conclusions, sorry :) Anyway, it’s your blog! I’m not the one to tell you what to do with it, just wanted to encourage people to try more dark breads.
I do eat white bread as well cause it is better for some stuff, like crostini. And I love turkish flat bread which is indeed, very white. But can’t agree with you on white breads being comlex though… would say they are tasty but pretty “easy”. I guess I think that dark bread has personality and will grow with time, while white bread might be pretty and seem fun at first but then there is just air and no substance (for the reckord: I’m still talking about bread) But hey, I’m blond and get judged for that a lot, so maybe I shouldn’t be so quick to judge the poor white breads…

- - I think you get me wrong. As I said, I do eat white bread as well. I’m not ignoring any breads and try all new ones I get my hands on (white or not) and usually enjoy them all. Just cause I find them easy doesn’t mean I don’t like them! But I do think people seem unaware that there is other breads than the airy white ones (which dominates the market completely in most countries I’ve been to).
So, all I wanted was to encourage people to try more dark breads cause frankly – people don’t eat them a lot and I think they are missing out. What is regarded as dark in most countries aint dark to me (the Irish bread you had pictured, that looked like dark bread though). An airy bread with a mixture of flours that might be stated as dark is not dark in my opinion, it has to be dense as well. So again, sorry if I sound like a dark-bread-fascist cause I’m not! Just want to open peoples minds to try dark bread (or darker if you prefer).
Haven’t done any baking with yeast yet (except for a foccacia once). So what I have done is, of course, scones and biscuits but also a beer bread and a non-yeast dark fruit and nut loaf. It is easy as, and I can share that with you if you wish.
Cheers :)

gemma - I was disappointed too Molly, but perhaps it was a blessing in the end because I easily could have put away a loaf or two if it had been tasty and would have regretted it an hour later when we went to Tavern on the Green for lunch. . The breads definitely had that distinctive “I have no character” sheen and lack of heft. Oh well.
I didn’t get to Balthazar, it was on my list. . . as were way too many things.
I have fallen for NYC a bit, so I will return soon and hopefully dedicate this future trip to more bakery visits. I will keep in mind your pain de seigle recommendation. Thanks!