I justed signed up for the 1 week Artisan Baking I class at San Francisco Baking Institute. I'm excited and anxious about the class. I've been baking bread for many years, but just for my family, and lately have branched out into sourdough. Although sourdough breads are not covered in this first course, is there anything I should do before the class to prepare?
Hi there ,
We are family owned bakery located in Trinidad an Tobago , in the Caribbean . We are looking forward an experienced artisan baker with a minimum of 10 years . This line intends to be leading manufacturer and distributor of quality ciabatta and other artisan bread in Trinidad & Tobago.
Attractive remuneration and incentive package will be negotiated with the successful applicant.
THE HAINS HOUSE PRESENTS
5-DAY EUROPEAN BAKING COURSE
MARCH 10-15, 2012
Guest Instructor European Master Baker
Small Class Size Hands-On Wood Fired Oven
Learn the inside secrets to making European baked goods and specialty German breads.
A heads up to all bakers who use an autolyse in their bread baking -
Teresa Greenway (a home bread baker of consummate skill who has been sharing her knowledge on her blog - http://www.northwestsourdough.com/discover/ - for many years) has posted two entries exploring the effect of an autolyse (the technique of mixing water and flour from your bread recipe and allowing it to rest for a period of time in order to develop the gluten in the bread dough).