For those of you who may have missed one or two of the recent postings of the intern bakers who have visited us at the Back Home Bakery this year, I thought I'd use this as a reference page for all of them. Click on the links to visit the pages specifically about them. Enjoy.
The cast in order of appearance:
This past week The Back Home Bakery had guest intern Greg (gcook17) visiting from Mountain View, CA. He brought his extensive bread and pastry skills to the workbench and got to try his hand at using the sheeter too. Thanks a lot Greg for all of your help - we hope to see you again up here!
-Mark
http://TheBackHomeBakery.com
stretch and fold on a 10 loaf batch of Rustic White
Callie (calliekoch) came from Fort Collins, Colorado to the Back Home Bakery last week (Sept 5-13) for her one week internship. Although new to sourdoughs, Callie's been baking and cooking for a while, and it showed in her meticulous work and attention to detail.
striking a pose while sheeting puff-pastry dough
At the end of August, Diane came from Vancouver Island, BC for a week long internship at the Back Home Bakery. During her stay we made everything from puff pastry dough to baguettes with everything in between. Although both she and Sharon (aka 'the wife') are a bit camera shy, I did manage to snap a couple of photos of the elusive two during the course of the week.
Thanks a bunch Diane for helping out with the farmers' markets, daily deliveries, wholesale accounts and even dinner too. Hope to see you again next time around.
This past week was the first anniversary of our bakery's opening. Of course this wouldn't have been possible without the help of a few people. Here they are in order of appearance:
This is Mom about to sample a bear claw or two fresh out of the oven. She's come out a couple of times to help us with both special events and our busy farmers' market season. We must be doing something right if she keeps coming back.
OK, I know you're out there. Maybe those Birks are getting dusty or they're hidden in the closet along with your beaded vest and shrunken tie-dye, but you're really hankerin' for some good ol' fashioned hippie bread. Just like the kind you used to eat while working on your macrame choker and groovin' to Cat Stevens before he became public enemy number one. Here you go.
Sometimes when you find a recipe, it takes a little adjusting to make it turn out how you would like. Sometimes after lots of adjusting, you come back to the original recipe and find out it was great how it was. This is the latter. If you'd like to find the recipe, and method, both Jane (janedo) and David (dmsnyder), among others, have written about it quite a bit here, and have both had much success with this recipe and variations of it. Anyway, using that as a baseline, I'll mention the adjustments I made to the method, and/or explain the pics. Oh, and just a
Most of us make more bread than we can eat. And hey, why not when it's takes just as long to clean up after making 2 loaves as it does after making 4 loaves. Anyway, for those of you who give away (or sell) your extras, these bags might be of interest. I use them for our bakery packaging because they keep things crisp and allow me to package the loaves while they're still warm. Plus, as you can see, they enable the customer to pick up the loaves and see them from top to bottom. I print the labels on a single color laser printer (no smudging), which makes
I thought this might be a nice idea for those of you looking for different ideas for your bread shaping. I made these three breads into 12 ounce rolls. It's a great size for freezing as it thaws relatively quickly, and also it's nice because you can eat the whole loaf before it gets stale since it's 'half sized'. It'll also work well as a dinner loaf - just thaw, wrap in foil, then toss it in the oven during the last 10 minutes with whatever you're baking and you have a 'fresh baked' loaf to enjoy.
