Homemade Bread

Discussion in 'Shiny Things' started by a1fa, Nov 29, 2009.

  1. straightrod

    straightrod Long timer

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    ^ A little carbon is not all that bad.
  2. MikeinEugene

    MikeinEugene Long timer

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    :tb :freaky
  3. Ko

    Ko Observant as never

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    This time I used a higher cooking temp, and let it a bit longer to allow for the crust to form. Much better, but still way short than the way I used to make it in a terracotta stove. Soon I will get me one of those again... Sorry for the crappy pic.

    [​IMG]
  4. Mr Head

    Mr Head PowerPoint ADV

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    Recipe from my great grandmother, Swedish rye rolls, but they are rye and graham flour. On the rise:
    [​IMG]

    Out of the oven and cooling:
    [​IMG]
  5. noshoes

    noshoes soñando con México

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    Loaf of whole wheat for peanut butter and jelly sammies, and a loaf of no knead for just plain munching.

    [​IMG]
  6. Yardstick

    Yardstick Hydrophobic

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    It seems like a few have said this, but it is funny to run across a thread like this in a motorcycle forum! I don't recall what I was looking for when I found it now. :lol3 I have tried a couple of times to make homemade bread for garlic toast or bruschetta. It has been okay, but this thread got me thinking I could do better...

    I don't have a dutch oven so I skipped that and went straight for a big chuck of ceramic:
    [​IMG]


    We replaced our oven this year when the coil in the old one reached critical mass and had a runaway failure. :eek1 There was a serious looking arc traveling around the coil that didn't even stop when we cut the power!

    I forget what the max baking temp is on the new oven, but it will do 550F. This was done at 500F:
    [​IMG]


    Little on the dense side, but that'll just help hold toppings. :yum
    [​IMG]
  7. pilot

    pilot Slacker Moderator Super Moderator

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    It looks good to me. :thumb
  8. levain

    levain STILL Jim Williams

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    The Artisan Baking world is a small one in the US. It is a world I've been involved in for 20 years. It is my livelihood. It is the only thing I know how to do. Without bread, I wouldn't know how to make a living.

    Michel Suas has been at the forefront of the American Baking renaissance since the 80's when he moved to the San Francisco Bay Area from France. He's trained many of us. Taught many of us. Consulted for us. Worked on our equipment. etc. etc. etc.

    10 years ago, Michel had a dream to start a baking school. The only one in the country focused on real scratch baking. His original equipment sales Co. spun off to form the San Francisco Baking Institute. A school that many of us have been to and send our employees to. The state of California is shutting it down. For what, I still don't know, and frankly don't care. This man has put his heart and soul into my industry. He is a good man. It is a shame.

    I can guarantee you that if you have an Artisan Bakery in your city that you love, it has been influenced by Michel Suas. He needs all of our help.

    Here's his site, with a letter from Michel.

    Please sign the petition here.
  9. pilot

    pilot Slacker Moderator Super Moderator

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    Jim, we could go all CSM here, but the main point is I bet a number of other states would be happy to have them.
  10. levain

    levain STILL Jim Williams

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    Thats probably true, but SF Is a perfect location for this. More info. Has surfaced. Theyve done everything by the book.

    Feel free nuking this if you feel its inappropriate here. :deal

    Thanks
    Jim
  11. Xeraux

    Xeraux Archvillain

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    So basically, they've done everything by the book and for some reason, the State of California has just decided that this school needs to go?

    There's got to be more to this.
  12. levain

    levain STILL Jim Williams

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    They got their app in on time. Paid the fees. State is understaffed and hasn't had time to review their application. As a result, they're being treated as if they never filed.
  13. levain

    levain STILL Jim Williams

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    Dear SFBI family!

    Thank you so much for your overwhelming support! Due to the pressure of everyone the Bureau has agreed to let us reopen today!

    Thank you to Leeza, an analyst at the BPPE, who has agreed to work with us and let us continue to operate while the application finishes processing. This does and will mean a few changes around SFBI but we will continue to bring the baking world and our students the best training possible.

    Although I would love to thank each person individually and let them know the great news, I would like to express in this letter how very grateful I am for each one of you who have expressed support, written letters, signed our petition, spoken to media and government on our behalf, and encouraged us through your calls and emails. All of your voices made me realize the importance of SFBI in many levels on everyone's life, personal or business and I could not let it go. It amazed me the group of people from all over the world who reached out for support because we all have the same goal, "Baking good products".
    We thank you and 2013 is going to be a good year with lots of new support from SFBI. This little bump made me realize the importance for SFBI to keep supporting innovation and education and realized from all your emails you are counting on SFBI Team and really appreciate what we do.

    SFBI team and Thorough Bread and Pastry are joining me to thank you from the bottom of our hearts for all of your action and wish you a happy new year.

    Best Regards,

    Michel Suas
    Owner and Founder
    The San Francisco Baking Institute (SFBI) is a world-renowned leader in artisan bread and pastry education. SFBI's global alumni include thousands of professionals and enthusiasts. We also consult to top domestic and international bakeries. Experts praise us for raising the standard of bread and pastry education. Critics have hailed our book, Advanced Bread and Pastry, as the authoritative textbook in the field.

    SFBI offers a unique and invaluable educational experience. We're the only school in the United States dedicated exclusively to artisan baking. Our faculty and staff are experts in thier field as professionals, consultants, and educators. Students receive hands-on, "real-world" experience with the latest baking equipment and technology, along with an understanding of artisan baking techniques and values. Graduates of our professional program can learn about all aspects of operating a retail bakery through internships in our student bakery, Thorough Bread and Pastry.

    We hope to see you at SFBI soon! Call us at 650.589.5784 or visit us online.
  14. huzar

    huzar Pastor of Muppets

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  15. Rogue_Ryder

    Rogue_Ryder 速 Flat Biller 速

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    [​IMG]
    OK OK it's not purely homemade but from a box of Larry the Cable Guy's Beer Butter Garlic Bread mix. It tastes pretty fucking good though :kbasa
  16. MGB

    MGB ex. BmwDuc

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    Jim,

    So it occurred to me a friends 20-something daughter relocated to Providence a year or so ago. I pinged her on face book and asked if she's heard of Seven Stars and her response is "I love 7 Stars!!!". No mention of coffee-haha

    So now we've got two reasons to make a stop in Providence this spring, catch up with an old friend and visit Seven Stars!

    Marc
    Hampton, VA

  17. levain

    levain STILL Jim Williams

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    Hi Marc,
    that is great news! Please get in touch when you visit. We do our baking offsite, and I'd love to show you the bakery.

    Jim

    PS, our coffee is great (and it pays the bills), but its still hard to hear:lol3
  18. HighAlpineDrifter

    HighAlpineDrifter Long timer

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    http://insidescoopsf.sfgate.com/blog/2012/12/28/the-san-francisco-baking-institute-is-not-closing/

  19. Xeraux

    Xeraux Archvillain

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  20. Speedo66

    Speedo66 Transient

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    When I was younger and lived in NYC, the local Jewish/German bakeries sold a delicious bread called "corn" bread. It wasn't like corn meal bread, but like a thick crusted, dense rye type bread with a different flavor.

    Anybody familiar with this type of bread, and if so, do you have a recipe and technique for making it?

    Thanks