The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Just a hello and that I'm looking forward to talking with everyone

lisah's picture
lisah

Just a hello and that I'm looking forward to talking with everyone

I've been a serious home bread baker for about 25 years. My dream is to actually get to bake bread in a commercial bakery.  I live in South Carolina, not far from where Peter Reinhart teaches and I plan to take some courses this year.

With all my years of study and practice, I find myself often humbled by the knowledge others have gathered through their own experiences and study.  There is still so much more to learn.  I can't wait to read through this site and correspond with everyone.

 Lisa H.

staff of life's picture
staff of life

Hi Lisah--

Welcome to the Freshloaf!  I'm so jealous that you'll be taking some classes from Peter Reinhart.  There's never anything offered in my area (Virginia).

SOL

lisah's picture
lisah

I recently bought bread baking DVD's from King Arthur Flour.  One set is from the bakers at King Arthur and the other is from Professors at Johnson & Wales.  Both sets of DVD's are really good.  I've been baking bread for more than 2 decades and I learned in these videos so much more than I've learned on my own.  I highly recommend them.  Especially if there are no courses near you.  I've never taken a professional course, and am so excited that I'm going to this year. 

 Lisa H.

holds99's picture
holds99

Lisa H,

Thanks so much for the information on the King Arthur Flour DVDs.  I lived in France, while going to school there, and fell in love with the French breads, the baguette in particular.  I have been working for years (composition books filled with experiments), trying to make a really good baguette and am getting closer but still haven't been able to create a baguette that I think passes the test.  I have used many different recipes and types of white flour, including King Arthur's French style flour.  I use the pre-ferment method (poolish) but I think my major problem is in the final stage of shaping the baguette without taking too much of the air our of the dough; rolling/stretching the baguettes into shape.  This procedure seems about as close to brain surgery as it gets in baking.  I have read and read and read and looked at many photos, so your information on the DVDs is great.  I'll order the King Arthur DVDs.  

Thanks for sharing.

Holds99

lisah's picture
lisah

Note that there are 2 series of DVDs from King Arthur.  One is by King Arthur and taught by their bakers, the other features Ciril Hintz of Johnson & Wales.  The Ciril Hintz set teaches technique and assumes you are a professional baker.  Honestly, I loved both sets because they each taught from different perspectives.  King Arthur's was more "home style" without weighing everything.  Ciril Hintz's style is very professional and precise.

I would recommend the Ciril Hintz DVD called: Professional Series DVD - Ciril Hitz, Baguette to Pretzels (back ordered until 01/04/2008).  I pasted the info on the DVD from their web site below. Glad this was helpful.

Learn from the pros! Chef Ciril Hitz simplifies the basic fundamentals of bread-baking to create a variety of yeasted baked goods in this DVD.

  • Through clear, step-by-step instruction, learn simple fermentation techniques, including sponge, poolish, biga, and straight dough; and how to use these techniques to create wonderful breads
  • Watch Hitz make baguettes, challah, pretzels, focaccia, bagels, and whole wheat breads.
  • DVD is geared toward professional bakers; experienced home bakers will enjoy and learn from it as well.
  • Running time: 113 minutes.


Chef Ciril Hitz has earned national and international recognition for his exquisitely crafted breads. A key member of Baking Team USA at the 2002 World Cup of Baking in Paris, Hitz is currently department chair of the International Baking and Pastry Institute at Johnson and Wales University in Providence, R.I. In addition to a BFA from the Rhode Island School of Design, he has completed a three-year pastry/chocolate apprenticeship in his native Switzerland.
holds99's picture
holds99

Lisah,

Thank you very much for the information on the King Arthur DVDs.  Unfortunately, here in St. Augustine, FL I don't have access to any formal baking classes.  I have done quite a bit of baking over the years, experimenting with varous flours, but am still trying to become more knowledgable and proficient re: rustic breads and preferments.  I ordered the Professional Series DVD - "Baguette to Pretzels" and am looking forward to receiving and viewing it.  Your help and information is greatly appreciated.

Thanks again and Happy new year!

holds99