June 25, 2018 - 5:09pm
5 7 5 Haiku Bread Poem Challenge
Lucy loves Haiku and between bakes she thinks up some good ones. Between bakes I thought we should all give it a try and see if our bread improves.
Just add them on here as comments. Here is Lucy's first shot and then mine but there will be more as time allows.
Don Baggs makes baguettes
Out of any recipe
Turns dough into sticks
And mine
Pumpernickel airs
Wafting through the bakery
So few friends remain
Comments
English
Oven I own not
Even with that scenario
I make breads of love
Filipino/Tagalog (My mother tongue)
Hurno ma'y wala
Nguni't mga tinapay
Ako'y gagawa
Bicolano (My mom's mother tongue)
Di na magbakal
Ng limbuk na masiram
Naggibo na ko
got-to-baguette-up
did Trevor a disservice
the posse arrived
Very topical
We certainly did!
Love to laminate
Butter so rich and creamy
Goes straight to the hips
The crumb ate the crumb
Leaving us only the crust
Surrounding a hole
Autolyse is first
Bulk fermentation comes next
Then shape proof bake eat
yours sounds nostalgic, melancholy
I'm gonna be trivial.
Open crumb we seek
Oven springs with no season
Late bloom out of time
Since Pumpernickel is known as 'Satan's Farts'
Pumpernickel airs really bad farting.
No wonder so few friends remain
Really bad farting. :-)
for one of the biggest giggle fits I have had in a VERY long time (and I thank you heartily for it!).
And why, pray tell, is pumpernickel known thus? I wasn't at all aware that rye/pumpernickel was considered -- ahem -- windy.
On the other hand, I love telling people that Jerusalem artichokes (called "topinambour" here in France) are known affectionately back home as fartichokes.
OK, scratch the "melancholy nostalgia", my bad :-D
It matters little
Be it crust, crumb, quips, riddles
She is so clueless
I didn't get Lucy's either until she told me that in France the street slang for baguettes is stick. I thought she was ragging on Alan for making sticks instead of bread.\Lucy's Latest
A challenging bake
We don’t like no stinkin’ rules
We make our own up
And my latest
Lucy sleeps all night long
Shy lays around all day too
In between her naps
but you gotta be a certain age to know what I mean :-D
But actually, it's kinda the opposite. Certain sticks are legitimately and quite correctly called baguettes: drumsticks (the musical ones, not the turkey ones), chopsticks, and small bits of lumber -- not dowels, but the kind that you would make a picture frame with.
Although the word "baguette" was not used to refer to a type of bread until 1920,[10] the word itself simply means "wand", "baton" or "stick", as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor's baton). Alternate Names: French Stick
I thought the bread was called baguettes for centuries For French Speakers
"Le Pain Frais". La Figaro (in French). Paris. 1920-08-04. Retrieved 2018-01-20.
Thanks for the article. I found the idea of a baker's union fascinating, don't know why, seems totally logical. I guess I think of them in terms of independent artisans rather than employees… Which is not to say that the self-employed can't be unionized, it's just rarer.
"Say goodnight, Gracie."
force that kept bagel making machines at bay for many years. This is one of my favorite bagel making videos
https://www.youtube.com/watch?v=JJEEhfNXgFc
And here they are today making bagels today
https://www.youtube.com/watch?v=2i_WRbEeWnc
The One Man Bagel Bakery
https://www.youtube.com/watch?v=rFrTDYIf7GU
Robots and machines say there are way too many people in this bakery - get rid of those weak links!
ttps://www.youtube.com/watch?v=j_ZmkzIebr0
I love the first video, even if it makes me feel slightly ashamed that, growing up on the Lower East Side/Chinatown/Little Italy, I never gave bagels a second thought. They were just…there. We'd go to a small bakery (on Houston? Delancey? Grand?) and just get them, without ever thinking of the work and craft behind it all. Can't for the life of me remember the name of the bakery (and I preferred bialys, anyway).
Nostalgia. Thanks!
has it all figured out
Pumpernickel.
The word stems from an old Bavarian term for “hard”; either referring to the process used to grind the grain into flour, or the density of the final bread product. According to Langenscheidts Taschen Wörterbücher (1956), it refers to a form of “pumping work”. The philologist Johann Christoph Adelung states that the word has an origin in the Germanic vernacular where pumpern was a New High German synonym for being flatulent, and Nickel was a form of the name Nicholas, commonly associated with a goblin or devil (e.g. "Old Nick", a familiar name for Satan), or more generally for a malevolent spirit or demon. Hence, pumpernickel means "devil's fart", a definition accepted by the publisher Random House,[3] and by some English language dictionaries, including the Merriam-Webster Dictionary.[4] The American Heritage Dictionary adds "so named from being hard to digest". A variant of this explanation is also given by the German etymological dictionary Kluge that says the word pumpernickel is older than its usage for the particular type of bread, and may have been used as a mocking name for a person of unrefined manners ("farting Nick") first. The change of meaning may have been caused by its use as a mocking expression for the (in the eyes of outsiders) unrefined rye bread produced by the Westphalian population.
The Oxford English Dictionary does not commit to any particular etymology for the word. It suggests it may mean a lout or booby, but also says "origin uncertain". The OED currently states the first use in English was in 1756.
A false folk etymology involves Napoleon, who, while invading Germany, asked for bread and was served dark Westphalian rye. According to the folktale, Napoleon declared that this was not suitable bread for himself, the emperor, but was bread (pain) for Nickel (or Nicole), his horse: "C'est du pain pour Nickel/Nicole!"[5] In a variation of the same basic story, Napoleon declared that the bread was no good for him, but was only good (bon) for his horse: "C'est bon pour Nickel!" The name "Nickel" is not confirmed for any of Napoleon's many horses. Additional folk etymology grew from a "witty interpretation", proposed by seventeenth-century satirist Johann Balthasar Schupp, that the bread was only good for "Nicol", a nickname for a weak or puny horse.[6][7]
Thank you for the enlightenment. Can't wait to tell (French) hubby the Napoleon story.
All whole grain wheat loaf
Lofty hopes for lofty bread
Awaits its cooling
the complete story
great levain and gloriously
delicious bread
Feed the Starter, and
Nurture the dough, but never
Watch the clock, ever!
Does that work?
Build, Mix, Wait, Shape, Bake -
Cool, Slice, Toast, Spread or Dip; Bread
in Birth, Life and Wake.
Ain't no baguettes left
I can cry and say goodbye
Or just bake some more
and one more for the furry wannabes out there...
Lucy runs the show
As Second Class Apprentice
Barfs on master's toes
the cut
Lucy bites ankles
Second class baking apprentice
Upchucks on bare toes
"Amun, fetch the grain"
*Curses! left out in the rain*
"Heaven - the Leaven"
Perhaps I should have stopped while the going was good.
seed soil water sun
farmers, millers, bakers toil
bread on the table
Searching for the grail
Not the holy one although
Maybe the holey
Buy term papers here
We sell phoney ID's too
I report myself
When we report it
And as Floyd cleans up the site
Another crops up
Soft, moist, and open
The crumb gods can be fickle
Better to make pie
and Lucy's latest
Wet can open the crumb
Dry can make bread dense as steel
Eat concrete instead
begin the fun dance
one two three and percent two
rises folds and bake
Out-numbered cheap bread
Local Bakery closing
Just too hard to live
Only the lonely
Make bread to eat all alone
Sharing makes fast friends