Hey TFLers,
This is a short no-frills video re-visiting some of the parts of shaping that I feel are important. In the beginning I demonstrate slowly using a damp dishcloth, then I use the same technique with a few different doughs. Lastly, I use a slight modification on the technique to form a couple of boules. Enjoy.
-Mark
Hey guys! I'm taking a high school internship course called W.I.S.E. which allows a student to study about and to work in their desired trade. For my W.I.S.E. project, I chose Artisan Bread Baking as my topic.
This is the bread that I make for my husband, who likes a softer crust and whole wheat. I like it too, but my favor my sourdough baguettes. I have spent weeks tweeking this recipe and really like the flavor and texture of the Kaiser shaped rolls I made this time. They were allowed to rise an extra 45 minutes while the loaf in my clay baker baked. I'm getting better at braiding the buns without ruining the crumb inside. The ultimate critic will be my husband though, so we shall see. First here's my newest version of my recipe:
How is it that you start the day thinking you have plenty of time to bake your bread before leaving for a class tonight, but end up with a brick because your bread takes 4 times as long to rise? I knew I should have put the dough into the fridge and done all my baking tomorrow, came so close to doing it too. The first rise took 4 hours, and the second after shaping took 2 hours and I finally decided it was done because I knew it needed to cook before I left. I wsa forced to put the loaf in my clay baker into the oven first because it is supposed to be started in a cold ove
Just made a trip out to Central Milling, which is actaully called "Keith Giusto Bakery Supply". They have moved into a new location. 755 Southpoint Blvd, Petaluma, CA. 866-979-2253
They have a very large selection of organic bulk flours. Now, you can call ahead, and they will pack 5lb bags. They ask that you please call ahead though, otherwise, you will wait for some time. If you are buying in 25 or 50lb bags, no problem.
Under construction, is a Bakery School, on site, that will be open soon.
I am heading to Berlin for 10 days, during which I'll spend part of the time in a bakery trying to learn about rye and whole grain breads. This is for the book I'm working on. If anyone out there has any suggestions for must-see, must-eat, must-do things in Berlin during this frigid month let me know.
Thanks, Sam
