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News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Rye on couche

Finished Rye


Sesame Semolina

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Fridays lesson was a Rye and Whole Wheat sour. The sours were made from their basic white levain.

Now we will be moving into laminated doughs for the next week.

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First sours of the school year. Each student makes their own levain over the last 5 weeks.

We made a 40% and 70%

Also made sub buns as well

Carlton Brooks CCE, CEPC, ACE

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From eGullet

In our ever increasingly busy world, leave it to Fleischmann's (yes, that Fleischmann's) to come up with the product we all need - and in many varieties.

Yes, it's their Simply HomeMade No Knead Bread Mix (in four flavors) - and it's as simple as making bread in under an hour.  Here are the ingredients for the Stoneground Wheat Bread:

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The kitchen side of my facility just purchased a Woodstone gas Fire Oven.

Like this one

We have been making lots of pizza, and traditional savory items in cast iron pots and plates.

It is now time to experiment with bread. It has been over 40 years since I have used an oven that gets up to 700 degrees. Any suggestions on baking bread in it.



Carlton Brooks



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Announcing SFBI's First Book!

Advanced Bread and Pastry BookThe San Francisco Baking Institute is pleased to announce the publication of our first book: Advanced Bread and Pastry: A Professional Approach.

Advanced Bread and Pastry: A Professional Approach is a comprehensive guide to bread and pastry, designed as a resource for colleges and universities, private culinary schools, professionals, and dedicated enthusiasts.Balancing a respect for tradition with modern approaches to method and technique, Advanced Bread and Pastry unites appealing presentation and indispensable instruction. It is written to help today's instructor and baker respond to the recent evolution of ingredients, products, and presentation in the baking industry. The recipes (called formulas) are based on a variety of classic methods and processes. With this strong foundation of knowledge, a baker or pastry chef can develop further skills, experiment with new ideas, and understand any formula.







Carlton Brooks CEBC, CCE

Mesa, Arizona


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