Archive for February, 2008

Time for School

Friday, February 8th, 2008

This Saturday is my last day at the Masonic Square until March 1. I am going to California Sunday for 2 weeks of baking school so you’ll have to get along without me until then. The first week of classes is on Viennoiserie which covers things like croissant, danish and brioche — basically things that consist of flour, butter, sugar and yeast. The second week is a class on breads made with whole grain and specialty flours. I’m particularly excited about this class because it is being taught by one of the top bakers in the country. I attended a one day class of his 14 years ago, after I’d been baking for a couple years and thought I knew what I was doing. I walked away humbled after seeing a true master demonstrate how seemingly insignificant differences in handling the dough can generate dramatic differences in the final product.

For this week, I will have the usual Baguette, Poilane, Seed and Walnut Raisin at the Coop Saturday morning. I’ll drop some extra since there will be now midweek resupply. I will have those plus Semolina and Rye at the Masonic Square. Oh yeah — Cookies too. I’ll have those both places.

Peter

For Robert

Friday, February 1st, 2008

20080131-021.jpgI got a chance to bake a big round miche yesterday, similar to the ones at Poilane’s bakery on rue Midi in Paris. It was 2 kg (almost 5 lbs) and came out quite nice since I baked it at home where I can get some steam into the oven. Unfortunately, the occasion baked it for was a friend’s wake. Robert was a very special man and the world is a better place because he was here.

I am baking a full line of breads tonight, but I forgot to order the flour I needed for a full batch of Pain Poilane. It will be only at the Coop. The Coop is getting the rest of the ones that are usually there, and I will have those plus the rye and semolina at the Masonic Square from 9:30ish – 1pm tomorrow.

In other news, I will be out of town the last two weekends of February. (I WILL be here next weekend.) I am going to be taking two weeks of baking classes in California and am really looking forward to it.

Anyway, I need to run. I’m already late getting to the bakery.

Peter