Ooo. Baking school. I may have a new reason to live. SFBI?

Here is a video of Carl Hitz making ciabatta. He is a well-known baking instructor.

[url]https://www.youtube.com/watch?v=LFja1ShZFsA[/url]

dm-SFBI is San Francisco Baking Institute. Its one of the two best baking schools in the USA-the other is King Arthur flour.

I have seen so many videos I am about to turn into a loaf of bread.:lol:
As far as scales it is yes and no for me.
I have learned to adjust what I need by the way the dough looks and feels.
You simply cant do that with a measuring cup or scales to a point.
I know some people do.
I need to find a good set of scales.
There are a boat load of breads out there and to be honest I only like about two or three of them.
Ciabatta is one of them semolina is the other and I like raisin bread from time to time.
The other thing is I am about to die waiting on these darn sponges.
Every time I go out in the garage it smells like a bakery and it makes me hungry.:(
Worth

[QUOTE=mdvpc;570004]
2. Ciabatta is a difficult bread for folks because of the high hydration-the dough is so wet, its difficult to manage.
[/QUOTE]

Interesting, the King Arthur recipe has less liquid than yours (on a weight basis)

This thread is making me really hungry too!

[QUOTE=PhilaGardener;570054]Interesting, the King Arthur recipe has less liquid than yours (on a weight basis)

This thread is making me really hungry too![/QUOTE]

If memory serves me correctly Michael ([COLOR=SeaGreen]mdvpc[/COLOR]) posted some really nice pictures of his bread here several years ago.

Worth

Worth-trust me on this-if you don't measure with a scale, you will never to get to the next level!

Worth is right-I have posted a few in the past. Here is a photo of a loaf made with organic Turkey red whole wheat flour.

Phil-yes, the hydration on the KA recipe is lower. Ciabatta is generally seen as a high hydration dough, but what is high hydration? 80%, 90% 100%. There are folks that make great ciabatta with this high hydration. I was trained at 70% hydration for my doughs, 66% for pizza dough.

Worth-there are lots of pretty accurate scales. I use a 100 gram weight to check my scale every time I mix dough.

This is one a lot of home bakers use.

[url]https://www.amazon.com/gp/product/B001NE0FU2/ref=oh_aui_search_detailpage?ie=UTF8&psc=1[/url]

[QUOTE=PhilaGardener;570054]Interesting, the King Arthur recipe has less liquid than yours (on a weight basis)

This thread is making me really hungry too![/QUOTE]


Me too!!!!!!!! The pics make me really, really hungry for fresh baked bread. I can't bake bread, but I sure love to eat it. Not just a slice or two but a whole loaf at a time I can demolish.

I got a decent one at Harbor Freight for a little over $30. Well worth the $$. I've tried calibrating but the dang thing never moves.


BTW, I prefer White Swan bread flour, but they don't distribute fully here in TX. I can get Self-Rising, but I have to order the bread flour. King Arthur is pretty good; I especially like their whole wheat.

[QUOTE=dmforcier;570103]I got a decent one at Harbor Freight for a little over $30. Well worth the $$. I've tried calibrating but the dang thing never moves.


BTW, I prefer White Swan bread flour, but they don't distribute fully here in TX. I can get Self-Rising, but I have to order the bread flour. King Arthur is pretty good; I especially like their whole wheat.[/QUOTE]

I have been buying the HEB Baker's Shop flour exclusively the past few years.
I am very satisfied with it.

Worth

As for scales I might just make some balance scales.
I have everything I need to make the weights to counter balance them.
And a set of grain scales to measuer the weights.
I think having my own hand made balance scales would be way cool.8-)

Worth

Glad people were able to help with recipes. I used to hang out on The Fresh Loaf forum and they have some great recipes.

And I think I need to look into steam ovens if and when we ever get around to remodeling our kitchen. That hot water in the pan bit never works.

Have you ever seen the Julia Child episode where she makes baguettes? She "steams" the oven with one of these -

[IMG]http://uploads.tapatalk-cdn.com/20160618/bc4da747efdf590b11de432cd02372e5.jpg[/IMG]

Interesting idea!

The "hot water in the pan" bit can be improved. Place a pan on the bottom of the oven (pretty much need a gas oven for this). In it place stable rocks (not river rocks) and/or bricks and heat with the oven. When ready to bake place the loaves in the oven then quickly pour boiling water over the rocks and close the door. [U]Wear an oven glove![/U]

Not a steam oven, but better than anything else I've used.

A lot of home bakers use a dutch oven to bake in-with the cover on for the first part of the bake, then off for the last part.