hi, all... i'm about to begin a new adventure. i'm a geologist by trade- worked in the environmental industry for years. but i'm half italian, and i grew up learning how to cook and bake from my grandma and her sisters. i recently quit my geology job and went to a culinary school in rome for 3 months to learn how to make pizza al taglio, among other styles (wood fired, alla pala, tonda, etc.). a location has come up that i need to jump on, so i'm looking for some advice on setting up a bakery. this post is concerend with ovens and associated equipment.
The HAINS HOUSE is offering 3-day Artisan Bread Baking Workshops.
If you are looking for a bread get-away or maybe a nice baking gift for someone, this workshop at a farm B&B could be perfect.
Classes will be offered NOVEMBER 2-4th, 2012; JANUARY 25-27th, 2013, and FEBRUARY 22-24TH, 2013.
Pat has an Italian wood-fired Valoriani Oven in a beautiful, tranquil setting. The course includes lodging and all meals.
This forum has helped me turn my "meh" bread into yummy bread - and I've learned the true meaning of "stretch and fold!"
I recently wrote this piece for GoodFoodWorld.com and wanted to share it: http://www.goodfoodworld.com/2012/07/when-did-our-daily-bread-take-a-wrong-turn/
How did we get from people who ate 2 to 3 pounds of bread a day to people who eat 6 to 8 ounces daily?
The May issue of Saveur Magazine came today. The cover has a photo of a crusty baguette, and the text is: "Make this Bread." I haven't read the whole article yet, but the article title is "American Bread." It consists of photos of 20 breads from some of the best bakeries and instructions for making some of the featured breads.
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.
Susan and I spent the weekend eating and drinking well with Brother Glenn, family and friends on the North Coast. On the way home, we stopped at Della Fattoria Bakery in Petaluma (near Santa Rosa, CA) for lunch. Della Fattoria is a small enterprise run by a mother and son. They make about 10 types of bread, as well as pastries, cakes and cookies. They were the example of a small, family-run bakery in Maggie Glezer's "Artisan Breads."