Teaching in Upstate NY, come join me!

hbin5-bread-shot-for-website

Just a quick announcement about some classes coming up in Upstate NY next week. I’m headed to visit my dear friends Suvir Saran and Charlie Burd at their farm American Masala. They have carved out a small piece of heaven in Battenkill county, where they raise hundreds of animals and create the most exquisit foods from the books Suvir has written Indian Home Cooking and American Masala. While I am there I’ll be teaching two classes based on ABin5 and HBin5 at the Battenkill Kitchen on April 23rd and 24th. I would love to have you join me. If you live in the area, or are close enough to drive over for the evening, please come and bake with me.

Some items on the menu: Master Boule, Epi, pita, sticky buns, beignets, pizzas and much much more!

To sign up visit the Battenkill Kitchen website.

Hope to see you there and bring your friends! Zoë

Related posts:

Suvir’s Lamb Burger and how to Shape a Hamburger Bun

Naan to Serve with Chilled Yogurt Soup from Suvir’s book

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29 thoughts on “Teaching in Upstate NY, come join me!

  1. I made cinnamon-raisin wholegrain bagels this morning. Really yummy taste, and great crust but kind of raw/too moist inside. (Not like a regular bagel). I even baked them longer than 25 min. What did I do wrong?

    I have both books, love the process, love the bread, all of it. Thank you!!

    Polly

  2. Hello Zoe and Jeff; I own the “Healthy Bread” book and love it! My mother is gluten intolerant and the store-bought bread is so expensive; your recipes save expense and are a fun mother-daughter experience! I would like to make a more ‘commercial’ shaped sandwich loaf in my bread pan, both with the gluten-free and the regular master recipe. It seems to me this may require more dough for a single loaf than with the artisan method. Any suggestions? Thank you!!

  3. I have purchased both your books but very disappointed to find that there is only one recipe for 100% sandwich style whole wheat bread. What I’m looking for is a 100% whole wheat crusty Boule. Do you have a recipe for me to follow? Also, I’m on a no-salt diet…any advice for that? Is there a fee for your classes? Thanks.

    • Adeline: Check out the 100% WW recipe at the beginning of Ch 6 in the 2nd book. There are nearly a dozen whole grain recipes in the second book, so many of these should meet your needs.

      Can decrease the salt all the way to zero if you like, though the flavor and texture won’t be as interesting. Can also try the potassium-based “not-salt” products.

      Yes, there’s a fee for classes, but check with the organizers.

  4. Darn it, darn it! This is absolutely the time when I wish I lived closer to some big happening cities! Wish I could be there…..

    sigh……

  5. What is the correct internal temp of the bread when done? I’m finding different answers – anywhere from 180-210. Would like the info for the Master Recipe.

    Thank you.

    • Lorinda: The only thing I might add is that for egg-enriched breads, the correct internal temp is 185, that may be the source of confusion. Jeff

  6. I have both of your books and I love them. But I have a stove that was made in 1910 and after heating a long time, the temperature will only rise to 350. When I make the bread the crust gets too thick if I leave it in until the crust it brown. The crumb is okay. Can I just eat it without the brown crust?
    Is there another way to bake it? I’ve been using a pizza stone.

    • Connie: Unfortunately, we agree– we’re not crazy about crust on bread baked at less than 450. Sounds like you have no choice but to accept a pale crust.

      Have you had a repairman try to re-calibrate the oven? Sounds like it’s just a thermostat problem. I bet if you replace it, you are all set. Jeff

  7. Speaking of wet bread –
    I made new dough a week ago. Since Monday it’s been dry on the top and soggy on the bottom, like it’s not holding together. It bakes into pita that’s over-done on the top. I’m not sure what to do at this point.

    • Mardi: Sounds like it might have been stored with too much air-access to the container, so the top dried. Also, if you store for a week and don’t use it, you can get this result. Best to try to use it every couple of days; the sprinkling of flour and scooping up of dough seems to prevent.

      The liquidy part on the bottom will benefit from a liberal sprinkling of flour as you shape. Very liberal. As for the crusty part on top, you can try moistening it with water and see if it successfully rehydrates. Jeff

  8. re. good crust but raw-inside bagels, thanks Jeff. Your advice was right, I think. I was super careful about water, not to use too much and made a less wet dough.

    Also, realized I had used bleached AP flour, so switched that, too. Dough was much easier to work with and finished product was perfect.

    One [sort of stupid?] question: at what stage do you put sesame seeds, poppy seeds, etc. And is there a particular technique?

    Thanks!
    Polly

  9. Hello, I like the process and have fun with it. One problem I have is that although the bread is soft and tasty when it cools when taken out of the oven, within 24 hours the bread is tough and dry. Is this to be expected?

    • Hi Becky,

      Some of the breads do last longer than others. The more whole grains in the bread the longer it will tend to last. Sometimes the breads with oil and sugar also stay fresher longer. Most the breads that are made with all-purpose flours do get stale quite quickly. We recommend making small loaves and baking just what you need for the day.

      Thanks, Zoë

  10. I love the artisan bread! I bought your second book and have tried several WW loaves. I grind my own wheat. The bread turns out hard as a rock, the birds won’t even eat it. I have followed the recipe to a tee. Any suggestions?

    • Audrey: Using home-ground wheat is very dicey. Depending on the moisture content and the fineness of the grind, you may or may not get a result anything like ours. Commercial products are very uniform in comparison. All I can tell you is to look at our videos and adjust the water level until the dough looks as wet as ours. Sometimes these coarse flours need more time to absorb the water, so think about that too. My own experiments with this gave a different result (http://www.artisanbreadinfive.com/?p=1165), but this was in a commercial grinder.

  11. I am making the soft whole wheat sandwich bread but I wanted to change some things to make it vegan and low fat. I substituted Ener-g for the eggs and substituted applesauce for the oil. The bread turned out really well. It isn’t as soft as the one I made with oil but the fat content is so much lower, I will happily live with the result. I will make it with these changes from now on.

    • Imvegan: I’ve been meaning to test with applesauce, thanks for trying. We have a number of apple-based breads in the books and they do retain moisture nicely, so I’m not surprised.

  12. Both my broiler pan, which is non stick, and another dark non stick pan I have used to preheat with pizza stone. They smell……..any other suggestions? Should I not preheat them for the 20 min?

    • Sarah: I’d just avoid non-stick for this purpose. My guess is that the manufacturer would say it wasn’t meant to be heated without anything in it.

      Try omitting the pre-heat– but you won’t get quite so nice a burst of steam. It may or may not may such a big difference. First choice would be to get some cheap non-coated metal pan (never use glass for catching water or it might shatter).

  13. Sara, if you have a large all-clad or stainless skillet, that would probably work in the place of the broiling pan.

  14. Dear Jeff & Zoe,
    It has been just over a week since I received your two fabulous books (and 6 qt containers) from Amazon. Got the set also for my sister. We both attended some cooking classes at The Silo up in Connecticut in June with Suvir (Charlie was also there) and they both highly recommended and raved about your books and process! > We were both determined to give bread baking a try with such high marks from Charlie & Suvir (they both are wonderful).

    Since day 1, I made 2 Artisan boules, ciabatta, pecan sticky buns, pizza, John Barrymore’s Pletzel (fun!) and have dough in the fridge to make whole wheat rye.

    All have turned out great. I could only find my spring form pan for the sticky buns and forgot to line the pan… : ( but they still turned out lovely…maybe not as ‘sticky’.

    Thank you so much for your joint efforts in making home bread baking easy with your streamlined processes. I bought some spelt flour to try soon too.

    Folks say they can’t make bread because they are all on carb diets these days. I guess its anything in excess is not good for anyone. I would welcome comment and discussion on the balance and health benefits of home baked breads in our diets…in future articles.

    Thank you for your inspiration! I am learning so much about bread and am having a great time too.
    Bonnie Deahl
    Sterling, VA

    • Hi Bonnie,

      Thank you so much for trying the bread and for stopping by with such lovely feedback! How lucky for you to be in a class with Suvir and Charlie, they are two of my most favorite people and chefs!

      Enjoy all the bread and especially the beignets! Zoë

  15. Greetings!

    I was wondering if you (or anyone) could recommend professional level, gluten-free bakery training or classes in the Midwest? I used to bake bread in MPLS for a small whole grains bakery back in the 80’s so I have an idea of what running a small bakery would entail. I would like to open a humble GF bakery that uses goat milk products rather than bovine dairy products when dairy is called for. I also milked 36 head of goats back then too and have dabbled in cheese making.

    Now I live in Madison, WI and there is a bakery here called Silly Yak but many of their treats contain traditional dairy and my sweetie can’t handle it. In fact she’s the one who sent me the link to your site. I can’t wait to get your book and get started and try out the GF chapter!

    Sincerely,

    Jess Jacobs

    • Hi Jess,

      I am not aware of any professional level g-f baking programs. I will keep my ears open and post it if I find out.

      Great luck to you and your bakery! Zoë

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