Ok, so i've heard of this book since i began baking a few years ago, and i see that there is an updated version.  Anyone have any first hand knowledge and comparisons with the original?  If i recall correctly (based entirely on reading about it, i have never seen the book), the original contained unnecessary amounts of yeast, as well as being entirely volume based, so just curious as to whether or not it has been changed in any way, perhaps to relfect our greater awareness of technique.  Basically, does it contain the same recipes, is it the same book with simply new photos, or is it just updating what is sometimes regarded as a classic, or all, or none? 

And i'd also be curious to know how the non-bread recipes are, because i like my sweets.  Plus, I know how to make good bread at this point, i'm looking to expand my repertoire...

Michelle came to the Back Home Bakery from Vancouver, BC last month for one week of bread baking and pastry making.  Like most visiting interns who specialize in rustic breads, Michelle quickly added an introduction to laminated doughs to her repertoire.  She used her meticulous nature and detail oriented hand-skills to create picture perfect Apfelstrudels, Spinach Puffs and Cheese Danish too.  I think her favorite breads to shape were the Buckwheat Flax loaves we make into boules. 

Unfortunately, most of the pictures we took during the week were on her camera or tablet, so she is invited to add her own photos to this thread!

Thanks for the help Michelle, and I hope you and your husband continue to enjoy your baking skills at home.

-Mark
http://TheBackHomeBakery.com

Michelle pre-shaping the dough slabs on Day 1 of Puff-Pastry making.

Michelle demonstrating that moving quickly while working with sticky dough will make your life easier.

Hi Everyone!

My name is Gregoire and I live in Hong Kong.

Just joined the community and very happy to be here! With a few years of baking under my belt, I am looking forward to participate in discussions and sharing great bread. I have a blog at gregoiremichaud.com and published several baking books too. 

Thanks!

Gregoire :)

Hi!

I've been reading this site for a little while. I'm an amateur baker, started last year. I'm so interested in it and some of the science behind it, I started this blog

http://breadnbeer.wordpress.com/

please take a look and tell me what you think! I'm trying to make the best bread that I can, and I emphasize a lot on beer relation in bread. :)

But whenever I'm stuck, I come to this site to find the answer!

Thanks everyone!

Here we go again.  Just when you thought I had faded away into a cloud of flour, I'm back with another proposition for you eager bakers. 

I'm looking at having 2 internship positions for the beginning of the summer and 3 towards the end of the summer.  All 5 positions are for 1 week each and all are during the 'busy season' so if you're thinking about it, be prepared!  These are the dates:

Session 1:  May 29 - June 4
Session 2:  June 5 - June 11

Session 3:  August 14 - August 20
Session 4:  August 21 - August 27
Session 5:  August 28 - September 3

During the internship, you will be working with me during each and every aspect of the bakery day.  This of course includes scaling, mixing, stretch-and-folding, shaping, baking, of course dish washing (don't say I didn't warn you), selling at the farmers' markets and everything else in between.  If you're remotely interested in it, then be sure to download this PDF where I go into more detail about the expectations, duties, and qualifications required.

Still interested? Why not read about the interns from a couple of years ago  when we had 7 interns at the bakery for one week stints.  Here's a listing of them plus links to either their blogs about the time or a write-up I did about the internship.

And lastly, if you have any questions that I haven't covered feel free to ask them here or email me at the bakery.

Thanks.

-Mark
http://TheBackHomeBakery.com

I thought this cartoon would be appropriate for The Fresh Loaf. We got: Whole Wheat, Kaiser, French Bread, Challah, Rye Bread, Sourdough, Pumpernickel, Pita!  And that's how we roll with the ROLL CALL!

June 18-20 at Omega Institute in NY, I will teach a gluten-free cooking and baking weekend workshop; My new cookbook, Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook by Leslie Cerier due July 1st, 2010 is full of delicious and easy to follow recipes for gluten-free whole grains and flours.

Gluten-free cooking and baking is fun and easy and delicious. For more information; please join me at www.lesliecerier.com

I look forward to hearing from you. eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%4c%65%73%6c%69%65%40%6c%65%73%6c%69%65%63%65%72%69%65%72%2e%63%6f%6d%22%3e%4c%65%73%6c%69%65%40%6c%65%73%6c%69%65%63%65%72%69%65%72%2e%63%6f%6d%3c%2f%61%3e%27%29%3b'))

Join organic gourmet chef, teacher, and author, Leslie Cerier, for an informative and fun approach to preparing a full spectrum of gluten-free foods.

This hands-on, gluten-free cooking and baking workshop is perfect for people with gluten sensitivities; people who cook for those with gluten sensitivities; and nutritionists, dieticians, and other health professionals. Beginner and experienced cooks are invited. You learn:

• Menu planning for ease of preparation and great taste
• Ways to substitute ingredients according to seasons, schedules, moods, and what’s in your kitchen
• Cooking and baking with various sweeteners, oils, and seasonings
• The magic of global flavors, using local produce, herbs, and spices

Delectable protein-based side dishes highlighting beans, soy foods, pasture-fed dairy, nuts, and seeds

Learn to cook like an artist as you master dishes ranging from appetizers to desserts and breakfasts to one-pot dinners, including pancakes, porridges, soups, salads, pasta dishes, pilafs, bread, sushi, and pastries.

Recommended reading: Cerier, Gluten-Free Recipes for the Conscious Cook and Going Wild in the Kitchen

To register: www.lesliecerier.com or http://eomega.org/omega/workshops/d6b7adb6b819e1f957a32d21bfe62ad2/

Well, last week we finished up one week of hard work together for the first baker's internship of the summer.  Fellow Fresh Loaf member Thomas flew out here to Montana from Chicago to help me prepare for 3 main events last week.  We had two separate farmers' markets to prepare for and sell at, and one night event where we furnished enough appetizers for approximately 150 people at an artist's gallery opening. 
Picture descriptions clockwise from top left:
1 - Thomas tightening up a boule of 18 pounds of dough after 'stretch and fold #2'
2-  Working on mini roll-up appetizers made with croissant dough, black forest ham, and swiss cheese
3-  Getting ready for a farmer's market
4-  214 mini palmiers, 275 mini ham and cheese croissants, and 175 spinach and artichoke croissant diamonds

Thanks Thomas for all of the hard work and for being willing to do everything from shaping and mixing to egg washing and cooking too.  I hope your expectations were fulfilled and in addition you had an enjoyable time.  You're welcome to visit again next time you feel like some more baking in beautiful Northwest Montana.

-Mark

PS  As mentioned in my original internship post, I'll be looking for more volunteers later in the year as my wife and helper gets ready for her next school year (September), so if you're interested, please email me!

http://TheBackHomeBakery.com

How I love Stumbleupon! My habit of giving 'thumbs-up' to sites and recipies about bread (this one included) got me dropped on the following link. (Heck it helped me land here over a year ago as well)

http://www.chow.com/stories/10791

I'll just quote from the page:

Hi I'm starting a sandwich shop in singapore, anyone interested in baking in baking for my new business? It helps if you actually live in singapore

edwin ng

98632691