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I attended baking school in San Francisco in October 2004. Click here for photos. Following are some photos of the setup I have in my basement: My equipmentIn September 1998, I bought some used restaurant equipment and set up my basement bakery, relinquishing my stranglehold on our kitchen. I bought a near-new Italian Sottoriva 20Q 1-HP mixer and a large Baker's Pride gas pizza oven. The oven has a 1.5 inch ceramic slab and it heats up to 650 F. I can bake about 15 loaves at a time in the oven. I also have a used refrigerator which I use for retarding my dough overnight.
Samples of my bread
Here are some samples of my bread. The top left and bottom right are my favorite: basic white sourdough. The bottom left is a ciabatta, a very wet dough which makes a flat loaf with large holes. The long loaf is a sourdough baguette and the smaller length is just a shorter version.
This is a close-up of a seeded bread, which Anna has dubbed "bird bread". The recipe has a variety of seeds in the dough, and the loaf is sprayed with water and then rolled in a pan full of a seed mixture, giving a thin coating of seeds to the loaf. For information about Lionel Poilane's amazing bread, click here! |
This website is managed by Chuck Waterfield. If you have any questions or comments about the website, please email waterfield@microfin.com |
