Cheers From Kansas City
I can't believe I am on an online forum for bread......... Actually, that's a lie. It makes perfect sense.
So, in a nutshell..... I'm a corporate burnout/dropout who, once again, has decided what he wants to do when he grows up. Bake. I really love the food world and can't believe I have been away for 15 years. Baking appeals to that fringe side of me. As if the food industry was not subversive enough, I decided to bake..... Anyway. I took a job at Panera bread. I needed some entry level experience somewhere and the pay is decent and they provide insurance. Its not what I want long term, but it will work for now.
I am applying for a pastry program at a local college. They only allow 15 students a year, so.... Who knows. I think I have a decent shot. If that doesn't pan out, I'm not sure where I would go for an education.The art institute has a comprehensive baking program but 26 grand is just too much to think about right now. The French Pastry school in Chicago has an 8 week, bread and breakfast pastry program. Not sure of the price but its 4 states away......
I hope to someday bake for a nice restaurant, hotel, etc. Perhaps wholesale bake or maybe have a bakery/coffee shop of my own. Of course, much of this is very long term but I am known for getting ahead of myself. As some of you may come to realize.
So, bread is really my passion and I am passionate enough to try to teach myself. I have read Hamelman's "Bread" as well as Robertson's "Tartine Bread". The latter is not really written for the aspiring professional, necessarily. However, I like the approach and other than time and space, baking 55 loaves is no different than baking 2. I have had good success with Poolish and Biga bread. Boules, baguettes and Botards. Some at home. Some I took to work to use the Revent deck oven WITH STEAMER!!!!!!!! Again, I like to get ahead of myself so, its time for Levain/Sourdoughs.
So, my starter is ready to go. I have already written up a "pan up sheet" for this weekend:
- 2 Loaves (Boules) of Tartine's country - 100% spec
- 1 loaf (pan bread) of Tartine's country and 3 pizza crusts - With rye instead of WW and I am letting the Levain build a little longer
- 2 loaves (boules) of Tartine's Polenta bread (I'm adding some actual roasted sweet corn too)
- 12 Sweet potato ginger rolls (my take on a cinnamon roll). I have not finalized this recipe yet. I think it will be vegan too. lol
Sorry for the long first post. Would love to hear (read) from some of you.