http://atcast.typepad.com/photos/jeffre ... ans_class/
Some of the bread we made at King Arthur with Jeffrey hamelman this weekend!
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1598.jpg[/img]
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Jeremy
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Welcome back, Jeremy! Tks for the pix link. The breads are gorgeous! How many to a class? Was it a full day class?
Thks! 12 in total and we made levain, seeded and walnut currant 4hours one day six the last day, with plenty of hands on and informational time! All in all great and worth the weekend! Will try to make his rye classes too!
Jeremy
What a great thing to be able to do!
More photos, Mr Natural!
Carol --- busy eating my blueberries which are ripening beautifully.
Come on Jeremy.
Give us the low-down.
Mick
Eh? Whaddya want to know mate?
Jeremy
Well, I thought there might be a more of a comprehensive report given the build up to the event.
Mick
What's the difference btw his method/style and Dan's?
Any autumnal scenery pix?
The differences I saw were slight, Jeffrey encouraged us to mix by hand but not exclusively, we used machines and he also uses yeast in small amounts where needed as does Dan? My overall thought was that most bakers have different styles and methods but are trying to reach the same goal, an honest and delicious loaf!
As for Autumnal, most of the leaves had already fallen off most of the trees and we even got a dusting of snow! Brrrrrr it was cold!
[img]http://i3.photobucket.com/albums/y85/jergra/CIMG1609.jpg[/img]
Outside my hotel! I ended up being late for class went down to different routes and ended up in New Hamshire!
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Jeffrey was very adamant about keeping your starter healthy with regular feedings, he gave us great instruction on shaping, slashing, reminded us that bread rules humans drool! Not to just dither around, but to actually pay attention to all details, keep records and trust the hands on feel but understand the science, so much to learn so little time, I will definitley go back for his other classes!
Jeremy
Jeremy
Thanks! Lovely place you stayed in. I like Jeffrey...from the way he writes his book.
Onward.......to Great Breads!!
Another thing Jeffrey said before we left, was to go and open small bakeries and make great bread, too many good bakeries became too big and ended up making bad bread!
Jeremy
That's the stuff, Flashman.
I've been making his Pain Rustique with the lads. If you can't make sourdough make a sponge. Some how it's a really cheerful bread if you know what I mean.
Keep 'em coming.
Mick
Ta!
Mick how are you doing, gawd I am tired of cooking here real depressing!After that class and all of my home baking I yearn to go out and bake somewhere, just how? Pick up and go? Oh well will see what pans out this coming year, got to do some soul searching, maybe I'll go to Switzerland and open an expat resto? Dunno with the Democrats in charge maybe will be ok here?
Jeremy
Thanks for sharing your photos Jeremy, this looks like a great experience!
I'm so envious of you...