Homemade Bread

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

  1. AMCJEEP

    AMCJEEP Been here awhile

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    That is really cool, and very impressive.

    Do you teach classes? or have you thought of doing it? My wife and I are looking to take a bread baking class.
  2. levain

    levain STILL Jim Williams

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    I do. I've done them the last few weekends. I used to do them for a local Art School, but that kinda fizzled out.

    I've never gotten too serious about it, so its usually pretty loosey goosey. I'd be into putting together a ADV class if there was interest. 6 people max or it gets wonky.

    PM if interested.
  3. AMCJEEP

    AMCJEEP Been here awhile

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    :thumb
  4. Ichthy Rider

    Ichthy Rider Fishie

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    I've been making all my own bread for several years now. I know I have a LOT to learn about making bread. It never occurred to me I could learn some of that on ADV...... looks like I have a rather lengthy thread to read from the start! :clap
  5. Ko

    Ko Observant as never

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    What about those outside RI :eek1 ? :D Online's the way to go :deal

    Ko
  6. Ichthy Rider

    Ichthy Rider Fishie

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    I am local too...consider me interested.
  7. levain

    levain STILL Jim Williams

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    That's great. We'll work something out soon. I'm thinking towards the end of Feb. would be best on my end.
  8. Commuter Boy

    Commuter Boy Long timer

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    Awesome. I used to have a third job in the wee hours picking and delivering bread for Vancouver's now defunct Ecco il Pane. I loved the job, fresh bread and pastries, seeing the behind the scenes, and doing the early morning deliveries all across the city. Pulling a fresh espresso at our cafe myself at 4am before loading up the van, the local shopkeepers offering me a treat when I'd drop off a load, the smiles from customers who loved the artisan product.

    Thanks for the memories!
  9. Ko

    Ko Observant as never

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    Don't think the number of people is a variable in this case... :lol3

    Finally was able to watch the video- if I didn't love my job I would consider working there, nice :clap


    Ko
  10. Bokrijder

    Bokrijder Soyez sans que peur

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    Class/ seminar spot open ? amateur, but not a newb - play pretty much with only flour,water,salt and yeast.
    edit - not looking for a job

    Bokrijder
  11. SimpleSimon

    SimpleSimon Aspiring advrider

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    How about some love for sweet bread! Quick rising (1hr) because of the warm milk, sugar and yeast. I suck at braiding dough but the bread came out great. Would make great dinner rolls if you went that route.

    [​IMG]
  12. YBViking

    YBViking Bedroom Adventurer

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    Count me in!
  13. levain

    levain STILL Jim Williams

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    For a class?
  14. YBViking

    YBViking Bedroom Adventurer

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    Yes please! I know there are a lot of subtlies you cant read and make happen correctly.

    Thanks for doing this!
  15. noshoes

    noshoes soñando con México

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    How 'bout a receipe? I'd like to try some.
  16. SimpleSimon

    SimpleSimon Aspiring advrider

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  17. BeeCeeGS

    BeeCeeGS WeaponOfMassDestruction

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    I did a no-knead last weekend with ~30% whole wheat. I think what impresses me, is that it still tasted good nearly a week later--most of the "store bought" loaves get stale very quickly.

    I takes a great deal of restraint for me not to gobble the loaf in a two days. :rofl
  18. noshoes

    noshoes soñando con México

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    I've never had a loaf last that long. :tb
  19. Commuter Boy

    Commuter Boy Long timer

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    Most of the store bought crap around here comes from Alberta it seems. Our homemade breads last much longer as well, especially the ones with a bit of oil/butter in them.

    Today's baking for the week is crispy crust boules for soup bread bowls, a couple loaves of sandwich bread, and some non-yeast cinnamon rolls.

    Hit up Anita's Mill in Chiliwack for bulk quantity of organic bread/WW/Spelt/pizza flours. Great stuff.
  20. noshoes

    noshoes soñando con México

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