The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Back Home Bakery intern May

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mcs's picture
mcs

Back Home Bakery intern May

 This past week (June 5-11) May visited the Back Home Bakery from the L.A. area for her internship.  During the week we had the usual work-load plus a bunch of extra palmiers and baguettes for a special order.  The area she felt she improved on the most was controlling the factors to get the desired dough temperatures in both loaf breads and laminated doughs.  Although I'd like to think that being in the bakery was her main highlight of the trip, seeing this as we were coming home from the Tuesday night farmers' market was probably at the top of the list. 
Thanks for the hard work May, and for spoiling Hoku rotten.

-Mark
http://TheBackHomeBakery.com


May working on the 20qt mixer while we start the rolls

 


shaping as I record times in the background

 

 

 

 

Comments

teketeke's picture
teketeke

 Thank you for your photos and video, Mark!  

She must be a great baker. A hard worker equals a great baker!

I never seen a baby deer like this. What a beautiful move the baby deer made to work with her mother. It is priceless.

Sincerely,

Akiko

mcs's picture
mcs

I think May enjoyed making the pastries more than she anticipated and they were certainly hard work.  Although I had seen newborn fawns before, we were lucky to have the camera with us this time.

-Mark

Brioche's picture
Brioche

What I did in the summer of 2011 in the Big Sky Country...

It’s like winning the lottery - to be selected for an internship at The Back Home Bakery. Yes, I am lucky intern #2. I went to Kalispell to hone my baking skills. The teacher was knowledgeable, generous and patient. You know the teacher is good, when your skills improved exponentially in one short week. I no longer pretend to shape dough. Now I shape dough into baguettes, boules and batards with confidence. I even created a couple of special shapes. Mark encouraged creativity. In addition to shaping, scoring and laminating are added to my repertoire.

Making croissants...happy with the results.

We baked Baguettes, Sal’s Rolls, Portuguese Sweet Rolls, Rustic White Bread, Buckwheat Flax Bread, Sourdough Rye Bread, Kalamata Jack (olive with pepperjack cheese) Bread, Walnut Bread, Whole Wheat Bread, Soft White Bread, Multigrain Bread and Focaccia. With respect to pastries, we produced Croissants, Pain Au Chocolat, Ham and Cheese Croissants, Spinach Artichoke Puffs, Apfelstrudels, Cherry Croissants, Cheese Danish, Bear Claws, Sticky Buns and Palmiers. It’s not work all the time.

Bear Claw and Spinach Artichoke Puff for a pre-breakfast snack ... yummy.

Watching Hoku (Mark and Sharon’s dog) keeping guard on a squirrel on the tree. Hoku held this position for no less than 4 hours. Arrow points to the squirrel on the tree trying to get down but there’s Hoku.

Hoku feeling defeated when Mark made her moved from her guard post so we could go to the Farmers’ Market. The squirrel probably taunted Hoku when we left.

Hoku's “I am cute” look. This “look” got me begging Mark and Sharon to allow me to slip her a treat or two. Got to keep Hoku in tip-top shape for fletching the frisbee.

Eating delicious pastries and breads daily and playing with Hoku were not enough, the icing on the cake … a newborn fawn with mama taking a stroll to The Back Home Bakery. Mama was probably following the wonderful baked goods smell to the bakery. We saw mama and her fawn on the way home from the Farmers’ Market. It was one of the highlights of my internship.

Unless Mark has some divine connections unbeknownst to us, future interns should not expect to catch any sighting of newborn fawn.

http://www.youtube.com/watch?v=VJX_Zu4PVxk&feature=share

 

Patrick, Sharon and Mark were getting goodies ready for the Farmers’ Market. Patrick helping me out on a very hectic day. Thanks, Patrick.

There’s much laughter and fun too. Here’s “Vanna St. Clare” showing off some goodies.

It's therapy for the soul to be immersed in flour and handling dough daily. It’s truly invigorating. Gained new friends, Mark, Sharon and Patrick. Now I am a proud Sinclair Bread Camp alumnus.

Brioche (aka Back Home Bakery Intern May)

mcs's picture
mcs

Just so you know, we had steak tonight for dinner and I cut up a few pieces of it for Hoku.  She was most appreciative.  I think she's having withdrawls from being overly spoiled from you. 

I'm happy to see that you picked up so much from your week here and I thought you'd like to know that the people who we made the baguettes/sal's and mini palmiers for (the special order) were very pleased with them as were everyone who received them.  Take it easy and time for me to go to sleep.  Farmers' market tomorrow and you know what that means.

-Mark

tssaweber's picture
tssaweber

I like the Spinach Artichoke Puff. I'm already thinking what to leave by end of July.

Thomas

PS: I'm approaching Montana real fast right now: http://tssaweber.com/WP/2011/06/the-gang-of-three-is-heading-west-cont-i/

Brioche's picture
Brioche

Hoku will be spoiled rotten by the gang of three.  I can see it now...it will be brioche who?

Spinach Artichoke Puff is quite a creation. Wish I could be there too.

Brioche

tssaweber's picture
tssaweber

We will see if we make all the way up to the Glacier National Park. It's quite a distance and I'm the only driver.