The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

baking

mcs's picture

sticky bun - video

February 13, 2008 - 7:51pm -- mcs
Forums: 

Hey there, In the spirit of JMonkey who has nudged the fresh loaf in a sticky bun direction, I'm putting up video #4, "Sticky Buns". It's more of a recipe specific type of video, not really a tutorial, and without commentary. It's a little different than the others, but maybe you'll find it inspirational enough to make some. Hope you like it.

-Mark
http://TheBackHomeBakery.com

 

 

mcs's picture

kneading and folding re edit - video

February 4, 2008 - 7:39pm -- mcs
Forums: 

Hey there everyone,

This is the *new and improved* version of the kneading and folding video I posted a couple of days ago. As per some of your suggestions, I addressed the volume levels, intro commentary and video angles. I like it a lot better, and I hope you do to. In addition, I used Hamelman's multigrain dough this time, instead of whole wheat. (Floyd, could you put this video on the first thread also instead of the first video? I removed the first one already from YouTube- thanks in advance). Next video will be on shaping.

-Mark

mcs's picture

Portuguese Sweet Bread - video

February 2, 2008 - 8:58am -- mcs
Forums: 

Hey there everybody. I just made this baking video http://youtube.com/watch?v=QfaXbn5HpAY and put it up on YouTube - a little blurry, but I'll try putting a clearer version on our bakery site later. It's a 'how to' without the commentary (if a picture is worth a thousand words, then a video must be worth...). Anyway, let me know what you think, and if you'd like any other topics addressed in my future videos. The next one will be on kneading and folding whole wheat dough. Thanks!

dmsnyder's picture
dmsnyder

Rather than creating a new topic each time I want to post messages and photos of what is coming out of my oven most recently, I'm going to try blogging. Maybe I'm the last person on the planet to set up a blog, but this is a first for me, so here goes ...

David

Cooky's picture

Fingerspitzengefuhl is the word

October 13, 2007 - 9:27pm -- Cooky

Just found this word "fingerspitzengefuhl" (Imagine an umlaut over the 'u') in, of all places,  Dutch flower bulb catalog. It is a German word mening "the feeling in the tips of your fingers." It is used by bulb growers to describe the way they tell when daffodil bulbs have been properly dried -- "matured," is how they put it -- for shipping. (Hint: The big box stores get 'em way too early.)

Teresa_in_nc's picture
Teresa_in_nc

Earlier this month I participated in Paney Camp 2007, a bread making learning session with participants from the Garden Web Cooking Forum. I was the teacher and my "students" were from all over: California, Colorado, Michigan, Louisiana, Florida, and North Carolina. Our base camp was a delightful Bed & Breakfast in Oak Ridge, NC which is near Greensboro and very close to the airport. My quilting friend, Marilyn, and her husband Don own the B&B and she has a large kitchen, just right for lots of people making lots of bread.

We began by making a sponge after our kick-off dinner (NC BBQ) followed by Shaker Daily Loaf (a white bread) and Herbed Country French Loaves (using the sponge) the next morning. We continued our baking by making Struan Bread and Classic 100% Whole Wheat Bread. Soft Butter Knot Rolls and Orange Sweet Rolls followed the grain breads. The seven students worked in pairs, taking turns mixing and kneading. I tried my best to help some of them improve their kneading skills - LOL! One class member was a standout at kneading, having made bread regularly years ago. Her breads had a vastly different feel to them which I attributed to her kneading skills.

This group of experienced cooks did a champion job of cleaning up the kitchen every day! And I didn't even have to ask them to clean up or ask that they be quiet while I was talking! Going on field trips was a bit like "herding cats" for me though - LOL!

We went to the Old Mill of Guilford after a lunch break the first baking day. I purchased a few things for the class recipes at that time, but I was very pleased to have organized the class so well that we did not once have to run down the street to the grocery store the entire time - Wednesday evening to Sunday morning.

Thursday night we went to L'Italiano, a very good local Italian restaurant in High Point. Friday we alloted to shopping at the Vietri outlet in Hillsborough, A Southern Season in Chapel Hill (where we had a wonderful lunch at their Weathervane Cafe) and Replacements, Ltd. on I-40/85 near Greensboro. Dinner Friday night was at Blue Water Grille in High Point where we had delicious seafood, fish, and pork.

Saturday began with a morning visit to the NC Farmer's Market nearby. We found lots of vegetables and goat cheese for our pizza lesson that day. We continued class with Focaccia and pizza dough from the Basic Pizza Primer found here at The Fresh Loaf. I asked for questions Saturday afternoon and an hour later we finished up with the Q&A session! We concluded Paney Camp with homemade pizza on Saturday evening.

Our B&B hosts provided a delicous Italian Breakfast Strata (made with our breads) for our brunch on Sunday morning. Two members left for their 11:00 am flight and the other campers went to Old Salem and SECCA in Winston Salem, just a few miles west of the B&B location. All the campers had a chance to pack up bread we had made to take home if they had room. After our fond good-byes, I packed up and came home where I promptly crashed and didn't move for several hours - LOL!

All in all, I think the breadmaking camp and classes went very well. We couldn't do anything about the 100 degree temp heat wave that the whole Southeast and other parts of the nation was experiencing in early August. And...it's supposed to get up to 100 again today. Even though the B&B had A/C, it was about 85 in the kitchen with the ovens going all day. We did change our plans to go shopping after my friend at the Goat Lady Dairy called and said it was miserably hot there and they had no A/C in their cheese tasting room. Our planned trip to the potteries around Seagrove was also canceled due to the heat. But as the camp teacher/tour guide, I just went with the flow of what the campers wanted to do and everything was fine. I did make sure to call ahead and cancel our visits to the Dairy and the pottery where I had scheduled a demonstration.

Last year's camp was Canning Camp in Michigan, where the campers learned to can and make jams, salsa, etc. Next year may be Pastry Camp, but the location has not been set yet. In two years....maybe cooking classes in Italy??? I am soooo getting ready for that one!

Teresa, the "Doughmaster" (the name the campers gave me)

Pages

Subscribe to RSS - baking