Posts by tubaguy63

I can't seem to find the Chicago and NY classes. Do you know who produces the classes? Thank you!

I am looking to open a bread bakery and would like some quick formal training to supplement my amateur experience. So far, the only option I can find is through King Arthur Flour. (any reviews on their class?) Thank you! Matt

I am looking to open a bread bakery and would like some quick formal training to supplement my amateur experience. So far, the only option I can find is through King Arthur Flour. (any reviews on their class?) Thank you! Matt

I'm going to Oregon this weekend and would love any artisan bread bakeries that you can recommend! Thanks in advance!

Thanks for the response. I do have the dough in a state where I can barely handle it. My dough seems to match yours in the photos...

Let me know when you open and how the restaurant goes. I live two hours away in Ann Arbor.

Since Kyle posted the photos, I purchased Maggie Glezer's book and tried to emulate the results shown. I have tried it once a week since the posting and have failed each time. I just can't create the massive holes displayed. I'm...

So, is Maggie Glezer's book your most utilized?

You really did a wonderful job on the photos and the bread! I would love to see more of the turning process after the dough has been mixed.

Good luck on the move. If you encounter any problems, please let me know. I am in the mortgage industry and know how hectic and problematic closings can be!