The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New from New Hampshire

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Hiker_Baker's picture
Hiker_Baker

New from New Hampshire

Hi,

As my username suggests, I am a hiker and baker. I hike 4 season, mostly in New England (White Mountains). I'm fairly new to baking, but I spend my free time planning out the next loaf of bread, searching through multiple libary books. I bake about 2 times a week right now, mostly preferment commercial yeast breads (BBA). I'd like to get into sourdough soon.

About a year from now, I'll be eligible to take  6 week paid sabbatical from my employer, a software company. I'm thinking about either going to Paris and working in a few bakeries OR taking a course through a culinary school (San Francisco). If anyone here has done something similar, I would love to hear about your experiences.

I'm also considering selling bread at my church holiday fair. I'm beginning to think about logistics - how many loaves, how to make x many loaves in x amount of time, scheduling the 2nd rise, proof and bake, etc. I think I'll be able to use my church kitchen. If you have done any "larger" scale production (than one/two loaves here or there at home), would love some advice!!

Finally - I'm off to Toronto this week and Baltimore next week for work. If you have any artisan bakery suggestions for visiting - would love ot hear them.

 -Liza

  

Soundman's picture
Soundman

I just saw your post and want to welcome you to TFL! BTW, in the global scheme of things, we're practically neighbors. (I live in Connecticut. My former hiking grounds were in the Green Mountains.)

It sounds like you have some exciting baking projects ahead, and we will want to hear all about them here at TFL.

Soundman (David)

apprentice's picture
apprentice

Hey David, so glad you brought Liza's post back up the list! No one welcomed her? Unusual in this friendly place.

About logistics for larger scale production, Liza, it depends so much on what equpment (especially ovens) are available to you. But anything's possible with enough creativity and organization. Witness this thread on baking for a farmer's market initially from a single home oven. The enterprising baker bought another oven for his cottage industry (literally), and hopes to open a bakery. http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/500/

There's also a thread in TFL's professional forum about taking your bread hobby to another level:

http://www.thefreshloaf.com/node/5416/has-anybody-here-jumped-hobby-business

Good to have you here, Liza. At least, I hope you're still here and just too busy with all your travels and baking to do anything but lurk for the moment.

Carol

Hiker_Baker's picture
Hiker_Baker

Thank you for the information - I enjoyed realbakingwithrose. Here is an update on my bread pursuits:

1. I went to Toronto and got to visit Thuet on King Street. They have 2 bakers and hand produce all of their bread, which is used both in their restaurant and other restaurants in the city. They were very nice and their bread is fabulous. I was inspired to bake olive bread, which I did this weekend (from Amy's Bread recipe)

2. Tomorrow I am working at a local farm bakery - starting at 5AM. My friend works there and I took a day off from my day job to bake all day. I think it will help to see how to control timing, how to measure for larger production.

3. I signed up to sell bread at my church fair Nov 22. I'm very excited. I have to decide exactly what I'm baking and how to obtain the ingredients for a decent price. I think I'm going to attempt to bake it all in my kitchen. We'll see.

I really love this site.

-Liza

Soundman's picture
Soundman

Liza,

Glad you're back on TFL. Your baking adventures sound really exciting! Baking all day at a farm bakery will be a great experience. What kind of oven do they have?

How did your olive bread turn out? Hamelman also has an olive version of either his Vermont Sourdough or the French version that uses a firm levain. My wife doesn't love olives as I do :-( so I haven't baked it.

I noticed that there's a mill in Littleton, NH, and wonder how far from it you are. Maybe you can get flour from them, organic and stoneground I believe.

Good luck with your church fair baking. How many loaves do you plan to bake?

Soundman (David)