We’re going to be teaching live and interactive bread baking classes for beginners on Powhow starting in March. Powhow is a very cool new website for live how-to classes using your webcam. The vision of the company is to enable anybody to teach and share their passions with anyone around the world.

Currently classes can accomodate up to 12 students. That number will increase to 20 soon. Last week we ran a test class with a couple of folks at Powhow, Ben and Rachel. I had a blast and more importantly, Ben and Rachel turned out some awesome bread with little or no prior bread baking experience.

There is normally a (relatively nominal) charge for taking classes on Powhow but our first two classes will be free while I get accustomed to how it all works. I don’t have the times and dates of the free classes yet but if you or someone you know, who is a beginning bread baker, is interested in taking a class, please use the contact link at the top of this page to let me know. When I get the details nailed down, I’ll send out an email and see how quickly we get 12 people signed up.

Attendees will need high speed internet access and a webcam on their computer. We’ll cover the bread baking tools and ingredients needed in the email.

Rachel used all King Arthur Bread Flour in this beauty

Ben's bread is made from a mix of white and whole wheat flour

{ 5 comments }

Just before Thanksgiving, my wife Denyce and I were lucky enough to be invited to merry old England to meet with and video award-winning artisan baker, Emmanuel Hadjiandreou. We filmed him non-stop for three days at the School of Artisan Foods in Nottinghamshire where he now teaches. Emmanuel made wheat breads, barm breads, rye breads, sourdough starters, holiday breads, puff pastry, croissants and other recipes from his recent book, “How to Make Bread.” When we get done editing and organizing the huge volume of info, you will be seeing the videos here on Breadtopia over the coming months. It was an amazing ride, and we came back inspired to say the least.

With the holidays immediately upon us, we decided to try to tackle his award-winning stollen. (Right, something simple.) Denyce chronicles the venture here. Part 1 of the Stollen Chronicles is how we made made marzipan stollen. Enjoy, and Happy 2012!

http://www.breadtopia.com/stollen-recipe/

The Poppyseed and Marzipan Stollen that Emmanuel made for us in the UK.

{ 0 comments }

Need gift ideas for the bread baker or aspiring bread baker in your life?

We put together a collection of some of our favorite and most popular items that might do the job. They’re featured in the following video or you can view the entire collection here.

The starter kits offer 10% off the price of the items purchased separately.

[jwplayer player="6" mediaid="2232" title="Play"]

We also put together a page featuring only Breadtopia products made in the U.S. 

Hope this helps!

 

{ 6 comments }

At least we can feast our eyes on this… Sent in by Heinz Imhof. It was taken last Friday at the Le Pain Quotidien bakery in Polanco, Mexico City. Thanks Heinz.

Le Pain Quotidien Bakery, Mexico City

Le Pain Quotidien Bakery, Mexico City

While I’m at it, here are a couple more gorgeous loaves created by Mikal in New Mexico.

Mikal the Bread Artist

He used a scissors to cut small “lips” in the proofed dough. 8 snips. 3 on top and 5 around the middle. Then a medium thick wash of corn starch. Then sprinkled on hemp seeds, sesame seeds, golden flax meal, wheat bran and then sift on oat flour until the loaf is coated.

no knead bread

No knead bread

{ 0 comments }