The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I got to take a Great class

Truth Serum's picture
Truth Serum

I got to take a Great class

Iauthor pictloaf of bread

 

 

I got to take a great class with Sarah Owens yesterday. I learned many new things. It was grand to hang out with other bread geeks for a few hours.

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Bread1965's picture
Bread1965

Where/when/how?

Truth Serum's picture
Truth Serum

It was in Rockaway Beach Queens NY . The course was Advanced Sourdough. It was the perfect class for me. I finally understand and can shape a slack dough....

Truth Serum's picture
Truth Serum

Sarah starts all her bread from a rye starter.

She gave an eikorn a 4 hour autolyze before putting in the levain.

 

  She flours the loaf not the  cloth lining of the basket

she retards the formed loaves at least 12 hours.

Then an hour or so out of the fridge. But again the old phrase I learned here, WATCH THE LOAF NOT THE CLOCK

She holds a razor blade for slashing.