The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

artisan bread

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danmctiernan's picture

school of slow video course

February 4, 2013 - 5:59am -- danmctiernan

Hi all,

I'm the founder of The Handmade Bakery in Yorkshire, UK. We were the first community supported bakery in the UK and we're a worker coop making slow fermented organic bread.

I thought some of you may be interested to know that after lots of hard work we've just launched our first online course on artisan bread basics!  It's more than an hour of video taking you through the entire process of the sponge and dough slow fermented bread making process. There are notes and recipes as pdfs to download too! I hope some of you will find it useful!

t-man's picture

Deck Oven Choices

January 17, 2013 - 1:11pm -- t-man

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.

frenchcreek baker's picture

ARTISAN BREAD BAKING CLASSES WITH WOOD FIRED OVEN AT A FARM B&B

October 25, 2012 - 4:23pm -- frenchcreek baker
Forums: 

Hello bakers,

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.

Gail_NK's picture

When did our daily bread take a wrong turn?

August 31, 2012 - 5:48pm -- Gail_NK

Folks,

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?

Enjoy!

Gail N-K

dmsnyder's picture

American Bread: May, 2012 Saveur cover article

April 20, 2012 - 8:14pm -- dmsnyder

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. 

FYI.

David

frenchcreek baker's picture

THE BEST 5-DAY EUROPEAN ARTISAN BREAD BAKING & PASTRY WORKSHOP: Guest Instructor German Master Baker

February 22, 2012 - 4:47pm -- frenchcreek baker
Forums: 

 

THE HAINS HOUSE PRESENTS

 

5-DAY EUROPEAN BAKING COURSE

MARCH 10-15, 2012

Günter Franz 

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. 

dmsnyder's picture

Della Fattoria Bakery

September 11, 2011 - 9:51pm -- dmsnyder

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."

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