Blog posts

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

One I though I'd share with you guys: Bread maker  Vincent Talleu’s 10-minute pastry-making tutorial is quite entertaining. Loved watching all those shapes being made, and am a bit wowed by the "magic croissant cutter" tool.

Well you may be interested to hear from the flooded area of Queensland.  I live in Toowoomba where this week we have had terrible scenes of raging floods and loss of life, as well as destruction and immense devastation.  One of the two major creeks that overflowed and became a raging torrent is just 50 meters from my back gate.  In my lifetime I have never seen this amount of rainfall over so wide-spread an area.  I'm not sure that anyone has ever seen it in this country.  Toowoomba is atop the Great Dividing Range.

Baking Pizza in a Round Boy Oven

I asked Karl to fire up a Round Boy Oven so we can show you some pictures of the oven being used. I also asked him for some tips or tricks he could offer on using the oven. Karl gave me three tips as he told me "There is nothing to making pizza in the oven. It is simple.".
Tip # 1 get the oven roof to white hot.                                 

just recently someone wrote in with a recipe that was part sourdough .. part yeast. they said they didn't have enough starter for the whole recipe. it was labeled "part sourdough" or "not quite sourdough". I thought I had printed it out but can't find it. can you please re post it or send it to me direct e mail mickicoll@msn.com ? thanks.