The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Ben-Dawson's picture

A place to buy and sell bread making equipment

April 17, 2013 - 10:17am -- Ben-Dawson

Hi,

Just to let you know we have a special Bakery equipment page most is too heavy for the domestic kitchen however you may find some of the equipment useful.

http://secondhand-catering-equipment.co.uk/cat/356/bakery-equipment

If any one has any equipment to sell it's a classified advert site so if it's appropriate it can go on adverts from £4.50

Ben

westp1's picture

Willing Volunteer for Chicago Baker

April 6, 2013 - 2:51am -- westp1
Forums: 

Hi There,

I work in the loop in Chicago, IL. I was lucky to recieve a promotion at my firm. However, the promotion entailed switching to 3rd shift and working from 12:30am to 10:00am. Since I love baking and understand these hours are when most bakers are preparing their doughs/breads, I thought there might be a chance for me to volunteer and help out at a Chicago bakery or restaruant 1 or 2 days a week on the weekends. I bake from home but my bread baking is mediocre at best. However, I think I could provide great assistance.

jgmathis23's picture

Hi Everybody

January 14, 2013 - 5:10am -- jgmathis23

Hi,

After 59 years of loving good bread, I finally decided to learn how to bake it.  Actually not sure of the first year or two- oh well, 55+ years anyhow.  We live near Philadelphia.  My wife Peggy and I have 2 grown children.  Of the four of us, I'm clearly the one who knows the least about cooking (and other topics, as 3/4 of my family would assure you).

Greetings to All

Jim Mathis

umorera's picture
umorera

Here is a video from a 3rd generation artisan baker, Maurizio Negrini, discussing his philosphy and methods for making good bread.  Please enjoy! 

https://vimeo.com/36158371

mcs's picture
mcs

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.

Gregoire Michaud's picture

Hello from Hong Kong!

August 20, 2011 - 8:36am -- Gregoire Michaud

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 :)

 

tsaint's picture

Hello from Cape Cod!

May 6, 2011 - 2:57pm -- tsaint

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!

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