Hi from Chicago -- new baking-school student

Heather,

I took a look at your Blog and read your carreer change story. It looks like you have a course plotted to get yourself some creds and find work in the industry. Hey, one step at a time you can make great progress and it sounds like you are ambitious. Good luck.

The Fresh loaf might turn out to be a very good resource for you. Your school will teach you some of what you need to work in a commercial bakery or kitchen. Here we have many excellent bakers willing to help people who want to learn how to make the best bread possible. The things that hurt the bread industry in the past (need to produce large amounts in a short time ) are the things that if understood, will help you become a great baker today.

If I have learned one thing while trying to be a good artisan baker it is that time is your friend. Using less yeast, controlling tempeture and allowing the flour to give up it's natural sweet and nutty flavor will make you a believer.

I suggest you buy or find in a library first a copy of "Bread" by Jeffery Hamelman. There are many good bread authors but Hamelman is just the ticket for you. Every recipe is clear and includes all the background on the method for extracting the most flavor. Many of us here are firmly in the path of Hamelmans methods.

If you haven't discovered Bakers Percents and a digital Gram scale, you should make it a priority. Scales are a must and grams are way easier to keep in mind.

I look forward to seeing your posts here and show us your work as you get going.

Eric