Transcript of May 2012 #BreadChat (from Twitter)
New for 2012, #BreadChat [1] is a Twitter [2] discussion hour for bakers of yeasted, artisanal breads.
At the May 16, 2012 #BreadChat [3], we were fortunate to co-host once again with @EricFrenchBaker [4], Master Baker at Daylesford Organic [5].
During #BreadChat [1], @EricFrenchBaker [4] answered questions about the path from amateur baker to professional.
Below is the transcript (note: it reads from bottom to top, Twitter-style).
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Turano Baking Co. @turanobaking [6] Thanks Eric. All aspiring and amateur bakers can learn from you. MT @EricFrenchBaker [4] It was great to talk with you all tonight. #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @EricFrenchBaker [4] Thank you, Eric! It was wonderful to chat with you. #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @EricFrenchBaker [4] @WindyCityWriter [9] Thank you for correcting me! I had a feeling I had that wrong . . . :-) #BreadChat [7]
Jason Smith @WindyCityWriter [9] Exactly. Promote Actic acid desired for its sweet milky taste. #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] I have to leave now. It was great to talk with you all tonight. #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] @WindyCityWriter [9] I would say it's discouraging acetic acid production and promoting lactic acid... #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @bread_source [10] Thank you! Happy you could participate! #BreadChat [7]
tibothebaker @tibothebaker [11] @AmateurBakers [8] to amateurs thinking of jumping the wall, did that 6 weeks course, recommend it http://www.akademie-weinheim.de/international-academy.html [12] #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [8] @WindyCityWriter [9] Re: "Natural levin bread, not sour" Meaning that you'd discourage lactic acid buildup, source of sourness? #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @WindyCityWriter [9] "Feeding schedules for starters" with special respect for weather. That's an interesting idea for a #BreadChat [7] topic.
Jason Smith @WindyCityWriter [9] Lets talk feeding schedules for starters. Its summer in Chicago, how often do i feed and when. Natural levin bread, not sour #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] Hello @WindyCityWriter [9] Good to know you've been listening to #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @TheTinyBakery [14] Keep an eye out the the #BreadChat [7] transcript, soon to be posted @thefreshloaf [15]
Eric Duhamel @EricFrenchBaker [4] Depending on where you are, have a good day, evening, night... #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @AmateurBakers/BreadBakersAroundTheWorld [16] To suggest #BreadChat [7] topic or submit question to next #BreadChat [7] email breadchat@amateurbakers.org
steven winter @bread_source [10] Good night to you all, Happy baking and GET SOME SLEEP!!! #Breadchat [17]
Eric Duhamel @EricFrenchBaker [4] @TheTinyBakery [14] Yes, @AmateurBakers [8] always does ! #BreadChat [7]
Jason Smith @WindyCityWriter [9] Tuning in #BreadChat [7]
Venetta Leyland @TheTinyBakery [14] @AmateurBakers [8] So sorry to miss #BreadChat [7], will there be a transcript???
ricky hay @zacsbakehouse [18] @bread_source [10] @amateurbakers [19] @ericfrenchbaker [20] yes guys, sum good Q&A tonite #realbread [21] #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @AmateurBakers/BreadChat-ers [22] Keep an eye out the the #BreadChat [7] transcript, soon to be posted @thefreshloaf [15]
ChicagoAmateurBakers @AmateurBakers [8] Visit the #BreadChat [7] webpage for news about the next #BreadChat [7] http://www.amateurbakers.org/p/breadchat.html [23]
Daylesford Farm @DaylesfordFarm [24] @AmateurBakers [8] @all_you_knead [25] @turanobaking [6] @bread_source [10] @YAFFLE87 [26] @tibothebaker [11] Look forward to the next #BreadChat [7]. Please remind us when
ChicagoAmateurBakers @AmateurBakers [8] @all_you_knead [25] @turanobaking [6] @DaylesfordFarm [24] @bread_source [10] @YAFFLE87 [26] @tibothebaker [11] Thank you for participating in #BreadChat [7] this month!
ChicagoAmateurBakers @AmateurBakers [8] @zacsbakehouse [18] @LoveBread_ [27] @melbise [28] @21_urbhousewife [29] @MortalGreenWhim [30] @BeKitchenHappy [31] Thank you for taking part in #BreadChat [7] today!
Eric Duhamel @EricFrenchBaker [4] @bread_source [10] @AmateurBakers [8] Thanks a lot. #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @EricFrenchBaker [4] @tibothebaker [11] Yes, consistency of production is highest goal, to trust oneself to make delicious bread everyday #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] Sorry, my connection crashed down for a few minutes... #BreadChat [7]
steven winter @bread_source [10] @AmateurBakers [8] @EricFrenchBaker [4] Good work Eric, truthfuly and well answered #Breadchat [17]
Eric Duhamel @EricFrenchBaker [4] @tibothebaker [11] @AmateurBakers [8] The main aim everyday is the consistency of the production, not experimentation. It's rewarding too #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @tibothebaker [11] Enjoy learning about worst baking mistakes. Sometimes a source of inspiration. How did the soda-ciabatta taste? #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] Many thanks to our generous co-host, @EricFrenchBaker [4]! #BreadChat [7]
tibothebaker @tibothebaker [11] @AmateurBakers [8] worst mistake: replacing salt with soda in a batch of sourdough ciabatta....bin! #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] If you've been listening in to #BreadChat [7], tweet now and tell us you're out there. Remember to mark your tweet with #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] Everyone's welcome to stay on and continue the chat #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @AmateurBakers [8] And that's a wrap! Thank you, everyone, for a lively May #BreadChat [7]
Sonya Hundal @MortalGreenWhim [30] @EricFrenchBaker [4] some of the mistakes were so funny I can't help remember. The ciabatta dough almost became a new life form #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @tibothebaker [11] @AmateurBakers [8] Experimentation is a lot of fun in bakery. Sadly, we don't do that often enough professionally. #BreadChat [7]
tibothebaker @tibothebaker [11] @AmateurBakers [8] Be curious, try different doughs/%/flour/method/leavening etc., experimentation brings great rewards! #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @MortalGreenWhim [30] What is always important is to remember the mistakes to not reproduce them and progress.#BreadChat [7]
Sonya Hundal @MortalGreenWhim [30] @AmateurBakers [8] @ericfrenchbaker [20] I agree. Taking the time to work out what goes wrong and what goes well is invaluable #BreadChat [7]
All You Knead @all_you_knead [25] #breadchat [13] we like to call most 'mistakes' experiments or works in progress ha!....
Sonya Hundal @MortalGreenWhim [30] I think I have made enough mistakes to fill an entire book. The ciabatta that was batter, the cold fire, dead yeast! #BreadChat [7]
ChicagoAmateurBakers @AmateurBaker [8] @EricFrenchBaker [4] Each mistake should be different from the last :-) Mistake, analysis, experimentation, then another mistake... #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] Keeping doing mistakes and failing, that's not permitted in the bakehouse... ;-) #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] At Chicago Amateur Bread Bakers we encourage mistakes often, as fastest way to learn. As professional, mistakes may have risks #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] Failure and mistakes are the best way for understanding what's going on. #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] @MortalGreenWhim [30] @all_you_knead [25] This is perfectly true. Unloading a well baked loaf is an immense pleasure.#BreadChat [7]
Sonya Hundal @MortalGreenWhim [30] @bread_source [10] @all_you_knead [25] @ericfrenchbaker [20] yes! Hard work is rewarding and builds the passion to do more #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @EricFrenchBaker [4] We'll ask a question: Have you ever learned from a mistake/failure you've learned while professional baker? #BreadChat [7]
Daylesford Farm @DaylesfordFarm [24] @EricFrenchBaker [4] @Rose_Prince [32] You can ask Rose & her children all about it on Saturday at our Summer Festival #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @MortalGreenWhim [30] @all_you_knead [25] @ericfrenchbaker [20] And working with hands, there's satisfaction at the end of the day from that #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @MortalGreenWhim [30] That's why I like also to give some courses of meet the customers like this coming Saturday at our farm. #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @bread_source [10] Please mark each of your tweets with #BreadChat [7], otherwise no one sees them.
Eric Duhamel @EricFrenchBaker [4] @MortalGreenWhim [30] It's true, the contact with the customer is pleasant. Sharing the pleasure of the bread is a great thing. #BreadChat [7]
steven winter @bread_source [10] @MortalGreenWhim [30] @all_you_knead [25] @ericfrenchbaker [20] It is the best job in the world!!!! #BreadChat [7]
All You Knead @all_you_knead [25] @EricFrenchBaker [4] not put off! trained as a prof baker when young but changed career, going back to it but on my own in my own way #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [8] @EricFrenchBaker [4] @all_you_knead [25] Even if never going pro, learning art of bread baking is wonderful gift to share with loved ones #BreadChat [7]
Sonya Hundal @MortalGreenWhim [30] @all_you_knead [25] @ericfrenchbaker [20] but the upside is doing something special & if small, having direct contact with customers #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @DaylesfordFarm [24] @Rose_Prince [32] I'd love to hear more about this 'Pocket bakery'. #BreadChat [7]
Owen Postgate @YAFFLE87 [26] Bread baking is a wide field, one could study and practice one's whole life, and still have more to learn #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @all_you_knead [25] I did a professional reconversion at 32. So, everything is possible but it demands a lot of work and will. #BreadChat [7]
Daylesford Farm @DaylesfordFarm [24] @Rose_Prince [32] & her talented children have set up 'Pocket Bakery'. Rose do join #BreadChat [7] as I'm sure you've got lots of advice for us
Eric Duhamel @EricFrenchBaker [4] @all_you_knead [25] This is not for discouraging people who would like to try the adventure. It is just for being pragmatic. #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @BeKitchenHappy [31] and @LoveBread_ [27] you had questions, yes? #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] We now open the floor to questions. Do you have a question for @EricFrenchBaker [4] ? #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @all_you_knead [25] You can see a lot of passionate amateurs giving up a professional carrier because of the difficulties. #BreadChat [7]
steven winter @bread_source [10] @EricFrenchBaker [4] @AmateurBakers [8] and thats not the other bakers! #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @bread_source [10] Be sure to mark each tweet with #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @tibothebaker [11] Be sure to mark each tweet with #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] This is due to the fact we work with something alive ! #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] It's true that bakery is one of the most simple food "arts" but it is also one of the most difficult technically. #BreadChat [7]
All You Knead @all_you_knead [25] @EricFrenchBaker [4] must agree, it's a physical job requiring stamina, unsociable hrs, usually doing all jobs when you're a small co #breadchat [13]
Sonya Hundal @MortalGreenWhim [30] @EricFrenchBaker [4] absolutely! And trying to do all these things at the same time. Those are the good days... #BreadChat [7]
steven winter @bread_source [10] @EricFrenchBaker [4] @AmateurBakers [8] Biggest thing people need to understand before any commitment is made,Physicaly and mentaly hard #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] Bread baking is a wide field, one could study and practice one's whole life, and still have more to learn #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] We imagine it also depends on one's goal, what one would specifically like to master and contribute to the world of baking #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] Yes, that's the book ; my bible. ;-) #BreadChat [7]
Daylesford Farm @DaylesfordFarm [24] @AmateurBakers [8] Thanks so much. We look forward to learning lots tonight and bonding over a common love - bread. #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] Being a baker requires physical strength, strong will, execution speed, precision, good technique. It's important to realise this.#BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @EricFrenchBaker [4] Is this the book you mentioned? http://www.eyrolles.com/Loisirs/Livre/les-pains-francais-9782913338104 [33] #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] @bread_source [10] It's true that the baker's job is not always the fun of amateur baking. It's a hard job. #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @DaylesfordFarm [24] Welcome to #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] From @bread_source [10] "If you are thinking about it always go and do a shift at a bakery first, you will soon know if its for you" #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @bread_source [10] Be sure to mark each of your tweets with #BreadChat [7], so others can follow the conversation
Daylesford Farm @DaylesfordFarm [24] If you have any bread baking questions we advise you join this evenings #BreadChat [7] - happening right now
ChicagoAmateurBakers @AmateurBakers [8] @bread_source [10] Welcome to #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] Sometimes, applying for the smallest position in the bakery can be also a way to learn and progress, even without experience. #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] Q2 : The best way to approach a baker is to offer to come and learn, giving a hand to his production. #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @turanobaking [6] Welcome to #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] This book goes into techniques, chemistry and physics about bread. #BreadChat [7]
Turano Baking Co. @turanobaking [6] #BreadChat [7] going on right now. Great insight from @EricFrenchBaker [4]
ChicagoAmateurBakers @AmateurBakers [8] Question 2: @melbise [28] asks, what's a good way to approach a baker for work, if you have only done home baking in the past? #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] It's time to move on to Question 2 #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] In this case, THE reference in term of technique is "Les pains français". The best book ! #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @MortalGreenWhim [30] @EricFrenchBaker [4] Good idea. Solid mentorship is a strong predictor of success, in most endeavors. #BreadChat [7]
All You Knead @all_you_knead [25] hi all on #breadchat [13] books great for ref, courses can be good, often expensive, best way to learn is from working with exp baker
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] A beginner professional book is always a good investment. Be critic, then, on some explanations about "improver". #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @zacsbakehouse [18] Welcome to #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @EricFrenchBaker [4] Many of our bakers speak French (Spanish, Italian, German, :-) Books in languages other than English are welcome #BreadChat [7]
Helen O'Brien @BeKitchenHappy [31] @EricFrenchBaker [4] Thank you #BreadChat [7]
Sonya Hundal @MortalGreenWhim [30] @EricFrenchBaker [4] @amateurbakers [19] and find a friendly pro to spend time with! #BreadChat [7]
ricky hay @zacsbakehouse [18] @EricFrenchBaker [4] @amateurbakers [19] def need to perfect the craft as eric says on a small scale before thinking of going big #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] Actually, my best reference book is in French. ;-) Specialised forums and experiment is the best. #BreadChat [7]
Sonya Hundal @MortalGreenWhim [30] @EricFrenchBaker [4] I agree. You must be good at the bread making. Just need a differently approach for baking on a bigger scale #BreadChat [7]
LoveBread CIC @LoveBread_ [27] @AmateurBakers [8] sorry - timeline all over as on #yorkshirehour [34] too. #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [8] @EricFrenchBaker [4] If understanding fermentation is most important, how best to learn? Experimentation? A particular textbook? #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @LoveBread_ [27] Affording the equipment... try the second hand one. That's the only way at the beginning. #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @LoveBread_ [27] We're on Q1: What are must-have skills for home baker going pro? Please save your question for after pre-submitted ?s #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @AmateurBakers [8] 3... Understanding the fermentation, the kneading, the baking. The 4th : the shaping (too often a big defect).#BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @LoveBread_ [27] Welcome to #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @MortalGreenWhim [30] I would say that the maths are important but doesn't make the baker's quality. #BreadChat [7]
LoveBread CIC @LoveBread_ [27] @AmateurBakers [8] @BeKitchenHappy [31] we're just starting out as community bakers. how will we ever afford premises and equipment #breadchat [13]
ChicagoAmateurBakers @AmateurBakers [8] @EricFrenchBaker [4] For example, what are, in your opinion, 3 of the most beneficial skills for a professional bread baker? #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] @BeKitchenHappy [31] Dried or fresh, that doesn't make any difference. The difference comes from the type of yeast and its quantity. #BreadChat [7]
Sonya Hundal @MortalGreenWhim [30] Thinking in batches, scaling up formulas and costing. Basically maths, spreadsheets and a good dose of logistics #BreadChat [7]
LoveBread CIC @LoveBread_ [27] @21_urbhousewife [29] i've been on handmade bakery and @haxbybaker [35] . both great #breadchat [13]
Eric Duhamel @EricFrenchBaker [4] The must-have skills is, I would say, the understanding of the fermentation processes. #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] @BeKitchenHappy [31] #BreadChat [7] focus today is amateur bakers looking to bake professionally.
ChicagoAmateurBakers @AmateurBakers [8] @BeKitchenHappy [31] Welcome to #BreadChat [7]. We're starting with a couple of pre-submitted questions, then opening the floor for others.
Eric Duhamel @EricFrenchBaker [4] That's a very tricky question... My technical book is 300 pages. There's a lot of knowledge for such few ingredients. #BreadChat [7]
Helen O'Brien @BeKitchenHappy [31] @AmateurBakers [8] Do you think it makes a big difference to the flavour of the bread if you use fresh yeast rather than dried? #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] Question 1: @21_urbhousewife [29] would like to know, what are some must-have courses/skills for home bakers looking to turn pro? #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] #BreadChat [7] Hello @MortalGreenWhim [30]
ChicagoAmateurBakers @AmateurBakers [8] @EricFrenchBaker [4] and we will kick off the discussion with question 1 #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] Hello @tibothebaker [11] and @MortalGreenWhim [30] ! Welcome to #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] This month we discuss questions submitted by amateur bakers thinking of baking bread professionally. #BreadChat [7]
Sonya Hundal @MortalGreenWhim [30] @AmateurBakers [8] @ericfrenchbaker [20] hello :) #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] For those of you just joining us here at #BreadChat [7], a short description of what we're about: http://www.amateurbakers.org/p/breadchat.html [23]
ChicagoAmateurBakers @AmateurBakers [8] We have some questions submitted in advance by bakers, & we'll start with those in a few minutes #BreadChat [7]
Eric Duhamel @EricFrenchBaker [4] #BreadChat [7] Hello @AmateurBakers [8] !
ChicagoAmateurBakers @AmateurBakers [8] And please remember to mark each of your tweets with #BreadChat [7], so everyone can follow the discussion.
ChicagoAmateurBakers @AmateurBakers [8] Welcome to #BreadChat [7], everyone! We're here with our co-host, Eric Duhamel @EricFrenchBaker [4]. Please say hello when you come online.
ChicagoAmateurBakers @AmateurBakers [8] Our first two questions come from @21_urbhousewife [29] and @melbise [28] , respectively. #BreadChat [7]
ChicagoAmateurBakers @AmateurBakers [8] Hello, @EricFrenchBaker [4] ! Welcome back to #BreadChat [7]. It's wonderful to have you as our co-host again this month.
Eric Duhamel @EricFrenchBaker [4] #BreadChat [7] Almost ready... ;-)
Victoria Blogg @21_urbhousewife [29] @AmateurBakers [8] excited for #BreadChat [7] @melbise [28] and I are stuffing our faces with cakes at Edinburgh Cake Ladies tonight!!
ChicagoAmateurBakers @AmateurBakers [8] #BreadChat [7] starts in 5 minutes. Welcome, bread bakers!