My wife was very good to me on my birthday (Dec. 18). She gave me a copy of The Taste of Bread. What an amazing book. I had borrowed a copy of it from the local library and had started reading it, sorta' rushing through the science to get to the baking. Now I can take my time reading while I am out for the Christmas break (I teach high school drafting). Right no there is a 70% hydration French dough in its primary fermentation. I'll let y'all know how it turns out!
For a while now I've known about the existence of a set of three VHS tapes: "Bread & Baker: From the Source". It is a 3 tape set (VHS) which has Prof. Raymond Calvel teaching, in detail, the production of various types of bread as part of his visit to the Culinary Institute of America. It was co-produced by the BBGA (Bread Bakers Guild of America).
Hello all have a few questions that I should separate into two forums but decided to just have a go in one.