Now in its third year, #BreadChat™ is the monthly Twitter discussion hour for bakers of yeasted, artisanal breads. During #BreadChat, we broaden and deepen our knowledge about bread baking, expose ourselves to new concepts, and network with fellow bread bakers around the world.

Next #BreadChat: Wednesday, August 20, 2014, 2-3pm Chicago time. That's 20:00 London time, 21:00 in Berlin, 22:00 in Helsinki. See start and end times in your timezone.

Topic for August 2014: Using as Little Yeast as Necessary.

Topic for August 2014: Using as Little Yeast as Necessary.

Moderator

Chicago Amateur Bread Bakers

@AmateurBakers

Chicago Amateur Bread Bakers

A group of avid, amateur bread bakers who get together each month in Chicago, USA.

Moderator

Chicago Amateur Bread Bakers

@AmateurBakers

Chicago Amateur Bread Bakers

A group of avid, amateur bread bakers who get together each month in Chicago, USA.

Sponsor

BreadStorm™ logo

@BreadStormBaker

Bread Formulation Software

The BreadStorm team in Chicago, USA maintain the #BreadChat webpage.

Sponsor

BreadStorm™ logo

@BreadStormBaker

Bread Formulation Software

The BreadStorm team in Chicago, USA maintain the #BreadChat webpage.

The #BreadChat Co-hosts

Master Baker Eric Duhamel

@EricFrenchBaker

Eric Duhamel

Master Baker at Daylesford Organic, Gloucestershire, UK.

Master Baker Eric Duhamel

@EricFrenchBaker

Eric Duhamel

Master Baker at Daylesford Organic, Gloucestershire, UK.

Master Baker Eric Duhamel

@EricFrenchBaker

Eric Duhamel

Master Baker at Daylesford Organic, Gloucestershire, UK.

Sonya Hundal

@MortalGreenWhim

Sonya Hundal

Owner of the small bakery Greenfield Bakers, Friskney, UK.

Sonya Hundal

@MortalGreenWhim

Sonya Hundal

Owner of the small bakery Greenfield Bakers, Friskney, UK.

Sonya Hundal

@MortalGreenWhim

Sonya Hundal

Owner of the small bakery Greenfield Bakers, Friskney, UK.

Jarkko Laine

@jalaine

Jarkko Laine

Editor and publisher of Bread Magazine, and home bread baker in Vantaa, Finland.

Jarkko Laine

@jalaine

Jarkko Laine

Editor and publisher of Bread Magazine, and home bread baker in Vantaa, Finland.

Jarkko Laine

@jalaine

Jarkko Laine

Editor and publisher of Bread Magazine, and home bread baker in Vantaa, Finland.

Dado Colussi

@BreadStormBaker

Dado Colussi

Co-creator of BreadStorm and co-organizer of Chicago Amateur Bread Bakers, Chicago, USA.

Dado Colussi

@BreadStormBaker

Dado Colussi

Co-creator of BreadStorm and co-organizer of Chicago Amateur Bread Bakers, Chicago, USA.

Dado Colussi

@BreadStormBaker

Dado Colussi

Co-creator of BreadStorm and co-organizer of Chicago Amateur Bread Bakers, Chicago, USA.

Moderator

Chicago Amateur Bread Bakers

@AmateurBakers

Chicago Amateur Bread Bakers

A group of avid, amateur bread bakers who get together each month in Chicago, USA.

Sponsor

BreadStorm™ logo

@BreadStormBaker

Bread Formulation Software

The BreadStorm team in Chicago, USA maintain the #BreadChat webpage.

Format & How-to

What are we #BreadChat-ing about?

During #BreadChat, @AmateurBakers lead the discussion through three questions related to yeasted bread baking, centered around a selected topic.

Format of #BreadChat:

The #BreadChat hour consists of 5 minutes for bread bakers to join the chat and say hello, 40 minutes to discuss three featured questions, and 15 minutes of open discussion. @AmateurBakers is the moderator and has the responsibility to keep the chat organized and on-topic. #BreadChat participants are required to mark each of their tweets with the hashtag #BreadChat + the question number (for example, Q1, Q2, or Q3) to which they reply.

How to join the chat:

If you haven't done so already, create a Twitter account. Once you're logged into Twitter, click on #Discover, and then search for the hashtag #BreadChat. A hashtag is any word with a hash (#) in front of it. Hashtags make Twitter discussions easy to find and follow.

Suggest a #BreadChat question or topic:

To suggest a discussion topic for a future #BreadChat, or ask a question related to this month's discussion topic, please email breadchat@amateurbakers.org, or tweet to @AmateurBakers.

Bread-related announcements to share?

Tweet announcements to #BreadChat moderator @AmateurBakers or email them to breadchat@amateurbakers.org.

@AmateurBakers tweet out bread-related announcements at the beginning and end of #BreadChat.

#BreadChat-ers Say…

#BreadChat-ers Say…

Feeling inspired by tonight's #BreadChat so it's on with the poolish and starter for an early start.

Andrew @drewfromthefrew
March 19, 2014

Blimey, that hour flew past quickly! Thanks all for an inspiring and interesting #BreadChat Can't wait for my second one! #newbie

... by jake @makebyjake
March 19, 2014

@makebyjake @Zeb_Bakes make sure you look at the Pinterest boards for #BreadChat Inspiring.

Sonya Hundal @MortalGreenWhim
March 19, 2014

@Hugo_Harrison Hand shaping is the art of the trade but I'm not against moulders at all. It saves your bones when you shape many. #BreadChat

Eric Duhamel @EricFrenchBaker
March 19, 2014

#BreadChat Q1: Pre-shaping gives you one more chance to add strength to the dough before shaping it. Rest in-between prevents ripping.

Jarkko Laine @jalaine
March 19, 2014

@BreadStormBaker You are doing good things in cyberbaking. I recommend #BreadChat to all my Artisan #realbread students.

Simon Thomas @realArtisan
March 17, 2014

I love all these #microbakery photos on the #BreadChat Pinterest board! http://www.pinterest...

Jarkko Laine @jalaine
February 26, 2014

How have I only just now discovered #BreadChat ! http://www.breadstorm...

Cathy Thomas @welshcathy
February 20, 2014

#BreadChat Q1 My bake station (Ikea play bins and kitchen furniture). pic.twitter...

Karin Anderson @Hanseata
February 19, 2014

A special #ff to @BreadStormBaker lovely folk (who ask for permission to pin photos) and share and organize #breadchat :)

Joanna @Zeb_Bakes
January 14, 2014

@AmateurBakers Q1 : Ascorbic acid reinforces the gluten net but oxidates other components, like fatty acids, flavonoid and others. #BreadChat

Eric Duhamel @EricFrenchBaker
December 18, 2013

As an experiment I tried adding ascorbic acid to my bread. Absolutely not needed. Not with good quality flour. #BreadChat

Brian McGowan @Irish_Bri
December 18, 2013

Hope everyone loves new #BreadChat page as much as we do http://www.breadstorm.
com/breadchat.html Many thanks to @BreadStormBaker team for creating it for us!

Hope everyone loves new #BreadChat page as much as we do http://www.breadstorm.com/breadchat.html Many thanks to @BreadStormBaker team for creating it for us!

ChicagoAmateurBakers @AmateurBakers
December 18, 2013

The new #BreadChat web site is beautiful! Check it out, and don't forget to come and chat with @AmateurBakers

Jarkko Laine @jalaine
December 16, 2013

@MammaMiaPhoenix #BreadChat is the place to be! Discussing baking #RealBread. I just rejected 2 phone calls while engrossed here!

Emily Jewett @EmilyJewett
November 20, 2013

@AmateurBakers @BreadStormBaker @EricFrenchBaker thanks so much. Again a simple sounding topic leads to some fascinating areas #BreadChat

Sonya Hundal @MortalGreenWhim
November 20, 2013

#breadchat is trending right now. We 'loaf' this hashtag!…

Epicure Selections @homeofepicure
November 20, 2013

@AmateurBakers thank you, can't believe it's been a month already. Enjoyed last month's #breadchat. Looking forward to today

MessyBaker @Messy_Baker
October 16, 2013

…I heartily recommend #BreadChat to aspiring bakers of #realbread. Always interesting.

Simon Thomas @realArtisan
October 15, 2013

@AmateurBakers @BertinetKitchen & @BreadMatters what an amazing line up for #breadchat Awesome! looking forward to a #sourdough breadfest:-

Tim Kirk @EpiMicrobakery
September 18, 2013

Do love #breadchat. Spotted tweeps fr. UK, USA, Finland, Spain, Ireland, South Africa… any I missed?

Real Bread Campaign @RealBread
September 18, 2013

History

History

The #BreadChat backstory:

#BreadChat was begun by @AmateurBakers in February 2012, to bring bread bakers from around the world together to network and inspire one another to learn and grow in the bread-baking craft. Read the #BreadChat backstory in the April 2013 issue of Bread Magazine.

Previous guest co-hosts

July 2014 #BreadChat on "Bread Pairings:"

David Norman, Head Dough Puncher at Easy Tiger in Austin, Texas, USA.

David Norman @doughpuncher
Head Doughpuncher at Easy Tiger Bake Shop and Beer Garden (@EasyTigerATX), in Austin, Texas, USA.

David Norman, Head Dough Puncher at Easy Tiger in Austin, Texas, USA.

David Norman @doughpuncher
Head Doughpuncher at Easy Tiger Bake Shop and Beer Garden (@EasyTigerATX), in Austin, Texas, USA.

February 2014 #BreadChat on "All about micro-bakeries:"

Dr. Karin Anderson

Dr. Karin Anderson @Hanseata
Owner of the home-based micro-bakery Karin's Bäckerei in Bar Harbor, Maine, USA and author of the blog Brot & Bread.

Dr. Karin Anderson

Dr. Karin Anderson @Hanseata
Owner of the home-based micro-bakery Karin's Bäckerei in Bar Harbor, Maine, USA and author of the blog Brot & Bread.

Hitchin Bakehouse

Nick Boggon @hitchinbread
Co-owner with Johannah Boggon of their home-based micro-bakery, Hitchin Bakehouse, in Hitchin, Hertfordshire, UK.

Hitchin Bakehouse

Nick Boggon @hitchinbread
Co-owner with Johannah Boggon of their home-based micro-bakery, Hitchin Bakehouse, in Hitchin, Hertfordshire, UK.

Helen McGougan

Helen McGougan @HelsBakehouse
Owner of micro-bakery Hels' Bakehouse in Blanefield, just north of Glasgow, Scotland, UK.

Helen McGougan

Helen McGougan @HelsBakehouse
Owner of micro-bakery Hels' Bakehouse in Blanefield, just north of Glasgow, Scotland, UK.

Fabuloaf

Lisa Bevan @Fabuloaf
Owner of the home-based micro-bakery named Fabuloaf in Surbiton, Greater London, UK and a Bread Angel.

Fabuloaf

Lisa Bevan @Fabuloaf
Owner of the home-based micro-bakery named Fabuloaf in Surbiton, Greater London, UK and a Bread Angel.

Bakergirl

Sarah Jeffery and Sharon Tomkinson @BakergirlLtd
Bakergirl began as a home-based micro-bakery in 2013, selling artisan breads to local villagers in Bloxham, Oxfordshire, UK.

Bakergirl

Sarah Jeffery and Sharon Tomkinson @BakergirlLtd
Bakergirl began as a home-based micro-bakery in 2013, selling artisan breads to local villagers in Bloxham, Oxfordshire, UK.

September 2013 #BreadChat on "Sourdough:"

Richard Bertinet @BertinetKitchen
Owner of The Bertinet Kitchen bakery and cookery school and author of the books Crust, Dough, and Cook and Pastry. Tweeting from Bath, UK.

Richard Bertinet @BertinetKitchen
Owner of The Bertinet Kitchen bakery and cookery school and author of the books Crust, Dough, and Cook and Pastry. Tweeting from Bath, UK.

Duncan Glendinning @thoughtfulbread
Founder of The Thoughtful Bread Company. Tweeting from Bath, UK.

Duncan Glendinning @thoughtfulbread
Founder of The Thoughtful Bread Company. Tweeting from Bath, UK.

Andrew Whitley @BreadMatters
Co-founder of the Real Bread Campaign, author of the book Bread Matters, and founder of the Village Bakery Melmerby in 1976. Tweeting from Macbiehill, Lamancha, Scotland.

Andrew Whitley @BreadMatters
Co-founder of the Real Bread Campaign, author of the book Bread Matters, and founder of the Village Bakery Melmerby in 1976. Tweeting from Macbiehill, Lamancha, Scotland.

August 2013 #BreadChat on "Flour variables of interest to the miller—and to the bread baker:"

Nicky Giusto @CentralMilling
Fourth-generation miller and bread baker at Central Milling. Tweeting from California, USA.

Nicky Giusto @CentralMilling
Fourth-generation miller and bread baker at Central Milling. Tweeting from California, USA.

Jennifer Lapidus @Carolina_Ground
Miller and founder of Carolina Ground L3C, a bakers' owned co-op mill. Tweeting from North Carolina, USA.

Jennifer Lapidus @Carolina_Ground
Miller and founder of Carolina Ground L3C, a bakers' owned co-op mill. Tweeting from North Carolina, USA.

Previous co-host

Paulo Sebastião @floursaltwater
Apprentice bread baker at Söderbergs Bageriet. Tweeting from Stockholm, Sweden.

Paulo Sebastião @floursaltwater
Apprentice bread baker at Söderbergs Bageriet. Tweeting from Stockholm, Sweden.

Transcripts/Pinboards

Transcripts/Pinboards

July 2014: Bread Pairings.

Pinterest board:

Follow BreadStorm Software's board Bread Pairings #BreadChat on Pinterest.

June 2014: Bassinage.

May 2014: Crumb.

Pinterest board:

Follow BreadStorm Software's board Crumb #BreadChat on Pinterest.

March 2014: Shaping and braiding.

Accompanying Pinterest board:

Follow BreadStorm Software's board Shaping/Braiding #BreadChat on Pinterest.

February 2014: All about micro-bakeries.

Accompanying Pinterest board:

Follow BreadStorm Software's board Micro-bakers #BreadChat on Pinterest.

January 2014: Scoring and slashing techniques and tools.

Accompanying Pinterest board:

Follow BreadStorm Software's board Scoring/Slashing #BreadChat on Pinterest.

December 2013: What's so bad about bread improvers?

November 2013: The Effect Sugar Has on Our Loaves.

October 2013: Thinking About Temperature When Mixing, Fermenting, and Proofing.

September 2013: Sourdough. (In collaboration with the UK's Real Bread Campaign.)

August 2013: Flour variables of interest to the miller—and to the bread baker.

June 2013: Baking Bread with Rye.

May 2013: Role of Steam in Bread Baking.

April 2013: Wood-fired breads.

March 2013: Breads that are boiled or fried.

February 2013: Various types of yeast.

Older #BreadChat transcripts are posted on The Fresh Loaf:

January 2013: Adding large amounts of butter to bread dough.

November 2012: Pre-ferments.

October 2012: Techniques for developing bread formulas.

September 2012: "Hydration neutrality" and soakers.

August 2012: How to tell when loaves are perfectly proofed.

July 2012: Bread formulas.

June 2012: Schedules for wild yeast cultures.

May 2012: The path from amateur baker to professional.

April 2012: Ingredients that interfere with gluten development.

March 2012.

February 2012.

Many thanks to The Fresh Loaf for hosting the first year of transcripts, and to #SeedChat for inspiring the #BreadChat project.


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