The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Freshloafians,
Here are a couple of videos I made at my last two markets, one in Bozeman and the other two days ago in Big Sky, MT.  Enjoy ;)

-Mark







 

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mcs

Ive just completed 8 days in Poland and I'm headed to Moscow on my second annual European baking tour.  Here are a couple of videos I made during my time in two Polish bakeries.  Enjoy ;)

-Mark







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mcs

Hey Everybody,
I haven't been very active here lately, but thought the Freshloafians might appreciate a recent article that was written about me and my mobile bakery in Bread Magazine.  Click on the photo below to see the article.

Photos are by: Tim Goessman, Stephanie, and yours truly ;)

Enjoy.

-Mark

 

 

 
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mcs

Hey everyone!  I'm back from my big trip and I've got some stuff to share with you, mostly coming in the form of links to stuff I posted along the way on my phone. Lastly is a short video I made of the baking session I had in Moscow in the middle of May. 

Here are a bunch of photos I took, both personal and professional along the way.

These are some photos from when I was working at the Black Dog Bar & Grill outside Prague.

And this is my bakery FB page that provides a little bit of narrative on some of the photos (if you look hard enough)  :)

Enjoy!

-Mark




 

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mcs

One more video for the Freshloafians.  Yesterday was a great day at the market and I made a video about it!  Enjoy :)

-Mark




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mcs

Yes, I know I've been the absentee baker from TFL lately, but hey that's how it goes sometimes :)

Here's my latest and greatest update about my upcoming baking tour of Europe and Russia.  Enjoy!

-Mark




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mcs

This was filmed between 5:00 AM and 10:00 PM on Wednesday September 3, 2014.  I was getting ready for and at the final market of the season in Big Sky, Montana.  Enjoy.  :)

-Mark




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It was a cold and rainy morning...but it was market day and the people needed their bread and pastries...

Shot between 1:00 AM and 1:30 PM yesterday, August 23, 2014.  Enjoy.

-Mark




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mcs

Today I baked up a few 100% rye ("Cocktail Rye") with this cool pan that I picked up from WalMart a couple of months ago.  The metal is a little thin, so I put it on a sheet pan to bake.  After some experimenting, I found 1kg of dough for each loaf fills out each channel nicely. 

As you probably know, Montana is well known for some of the best flour in the world, and the organic rye that I use from Montana Flour and Grain is my favorite.  It's slightly sweet and perfect for this type of bread.  This is my recipe that I used for 3kg of dough:

Organic Rye Flour: 1704g
Cold Water: 1176g
100% hydration Rye Starter: 120g
Salt: 33g

Over time, I've adjusted the recipe so I can use a dough hook rather than a paddle for mixing, so the dough is the consistency of thick clay when mixed.  It's shaped immediately after mixing, then topped, covered and allowed to rise.  Last night it rose for 16 hours at an average temperature of 68F (20C).  It was baked at 405F (207C) with initial steam, for 40 minutes. 

Normally they cool completely for a few hours before wrapping or slicing them, but since I had to get out the door for deliveries pretty quickly, they were sliced and packaged about 45 minutes after being baked (still warm).  I cut each loaf in half, wrapped each half in two damp paper towels, then wrapped them again tightly with plastic wrap.  As the loaves cool, they suck in the moisture from the towel and the condensation softens the crust perfectly. 

The first photo shows them immediately after shaping - topped with caraway seeds, dusted with rye flour, and topped with fennel seeds.  Next, they are shown 16 hours later.  The third photo is after they emerge from the oven, and finally after being sliced in half (the plain rye is wrapped and ready).

-Mark
PS If you want to see other stuff I've been up to, be sure to check out the bakery FB page!




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mcs

It's been a little while since I last told you people about the progress of the bakery here in Belgrade/Bozeman/Big Sky, MT.  In fact, in my last blog entry I was writing about the soon-to-start Big Sky Farmers' Market.

Last night was market #7 up in Big Sky, and this past Saturday was the #9 Bozeman market at the Gallatin County Fairgrounds in downtown Bozeman.

Both of them have gone well, with the Saturday market being more of a breakfast focus and the Wednesday market primarily being dinner/appetizer based.

I've developed a very loyal customer base in both places, and I decided to ask a couple of the customers to come inside the trailer while I was busily working to take some photos for my bakery Facebook page and this TFL blog entry.  Paul and Kim Cameron of Bugaboo Cafe in Big Sky graciously obliged, and snapped bunches of pictures, some of which are below:


There I am pulling some scorching hot baguettes off their pans for customers waiting by the windows.  Last night I sold more baguettes than I had ever sold in one market, despite the rain and lightning that slowed the last half of the market. 

 


When I got home and checked out the photos Paul had taken, I saw this one and thought 'Now that's a cool one!'

 


The market has just started and the baguettes are flying out the window!

 


You can see the customer standing on a platform I had built that raises them up to the same level that I am standing at.

 

 
Don't forget the pastries...

 


Proof that Sinclair's Bakery is at the end of the rainbow!

 

I've got some more photos on the bakery Facebook page over here...and just so you know that I'm also taking the time to enjoy the people and scenery of the area, I've included a couple of photos below. 

Enjoy.

-Mark


I'm the one with the cowboy hat :)  This past Saturday after a busy market and a quick nap, some of my homies and I performed a few songs on ukulele for a local show.  It was a lot of fun!  Here's an article the local paper did about the ukulele group about a month ago!

 


And...last but definitely not least, here I am doing some flying just outside of Bozeman on a training hill.  I'm in the process of getting my paragliding certification, and my next flight will be a BIG one from one of the mountains just outside of town.  :)

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