The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Back Home Bakery intern May

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

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/