SFBI
SFBI Artisan Baking I, Day 1
Today was the first day of Artisan Bread I at SFBI(San Francisco Baking Institute) in South San Francisco. Our instructor is Miyuki. We went over mixing processes - Short Mix, Improved Mix and Intensive Mix, highlighting differences in the processes and impact they have on hydration, yeast, salt percentages and results in terms of gluten development, fermentation times, crumb structure, elasticity, extensibility, and dough handling.
The State of California moves to shut down the SFBI!
I just got this e-mail from Michel Suas.
To All SFBI Family Members,
I know Christmas and the holidays decoration are red, guess what we got?!!
Red Tape from Sacramento!
News from founder of SFBI
Hello all
You may already have received this email from Michel Suas, the founder of SFBI, but just in case you didn't, it's copied below. SFBI has run into a bureaucratic brick wall and may have to shut down. We could help by sending some messages of support. I personally have not taken any classes, but I had plans to do so in the future, and I have found their textbook to be an excellent resource. I hope we can all throw our voices behind them.
To All SFBI Family Members,
Just Signed Up for SFBI Artisan I
I justed signed up for the 1 week Artisan Baking I class at San Francisco Baking Institute. I'm excited and anxious about the class. I've been baking bread for many years, but just for my family, and lately have branched out into sourdough. Although sourdough breads are not covered in this first course, is there anything I should do before the class to prepare?
Thanks
Linda
SBI Linen Couche - wash before first use?
I just bought a few yards of linen couche from SFBI - should I wash it before the first use? I have read conflicting opinions on the topic after a search.
Als, I bought 5 yards - should I cut the pieces down to the sizes (1 yard each) before or after washing (if I need to wash)?
I do know never to wash once I start using the material.
Thanks in advance,
Stephan
Prep for SFBI?
Hi,
I signed up for SFBI Artisan I to get a better feel for dough and handling, and because it gets good reviews here! And because baking for a week sounds like a fun vacation. Since a number of you have gone there, or someplace similar, I would like your advice. What is good prep for going (types of bread, techniques, reading or re-reading)? And is there anything I should do or ask once there? My interest is sourdough breads, not the viennoisserie, although that will be fun and tasty.
Thanks in advance.
New baking education resource from the SFBI
The San Francisco Baking Institute has just launched a new educational resource they call the "SFBI Baking Circle." This is a collection of several hundred brief videos demonstrating techniques used in making breads, viennoiserie and pastries. The videos are designed to supplement Michel Suas' textbook, "Advanced Bread and Pastry," but are useful for any baker without the textbook. There are some samples available for viewing, but access to the full collection requires a paid subscription ($83 for 2-years).