SF Baking Institute

[james]

I bought a new linen lined banneton, an oval coiled banneton and a new lame with razor blades from the San Francisco Baking Institute and everything arrived promptly today. If you are looking for bread supplies, they do a good job.

Baking Supplies|Baking Baskets and Supplies|Basket|Wicker Baskets |Plastic Baskets|Linen Liners|Proofing Boards|Wood Peel

James

[BrianShaw]

Re: SF Baking Institute

I've bought from them in the past, and used their products. They are the best. A great organization to support!

[DrakeRemoray]

Re: SF Baking Institute

I have used TMB Baking , but I think they are acutally the same place...they have the same address. Reasonable prices and great equipment. I bought my SP-5 Mixer there as well as some linen and bannetons...
Drake

[BrianShaw]

Re: SF Baking Institute

They are the same.

[texassourdough]

Re: SF Baking Institute

I have used their wicker baskets for about three years and they are wonderful! They give the loaf a disctinctive look and are durable and should last years. The lame works well also - better than others I have tried. I have some linen lined baskets from them as well but I don't use them often.

They sell both round and elongated wicker baskets. I use both but personally prefer the round for most purposes. I tend to use the elongated, oval ones for breads with nuts, olives, etc.

Good folks and well worth supporting IMO.

[BrianShaw]

Re: SF Baking Institute

So, related to SFBI... I just had a birthday and asked my wife to get me the new Michel Suas book.

What an excellent resource: science, technology, technique, and recipes of bread, pastry, cake, cookies, sugarcraft, plated-dessert, and chocolate. A huge tome that I've just begun to appreciate... only because I've only just had the opportunity to flip pages rather than read. At sixty-dollars it ain't cheap, but it appear to be the equivelent of a textbook for an entire masters degree, if not PhD, in baking.

Just thought you'd be interested!

[DrakeRemoray]

Re: SF Baking Institute

I checked that out from the library. It was not particularly useful to check out from the library because there is so much info in it, I did not have time to absorb any of it!!
May have to make it part of my permanent collection.
Amazon.com: Advanced Bread and Pastry: Michel Suas: Books

[BrianShaw]

Re: SF Baking Institute

The more I look at this book, the more I realize I can now thin out my 100+ volume collection of cookbooks!

[james]

Re: SF Baking Institute

I'm falling behind. I still refer to Hamelman at least 3-4 times a week, I have only skimmed the new Reinhart whole grains book (yes, I am probably messing up a whole grain loaf with flax seeds as I write this), and now I can see that I need Suas. Help!

Plus, my birthday has passed. Maybe I can ask for it for Father's Day.

Does anyone make a good croissant at home?

James

[Dutchoven]

Re: SF Baking Institute

Does anyone make a good croissant at home?

James

We do quite well, I think! What do you need to know?
Dutch

[james]

Re: SF Baking Institute

Mine always taste too much like dinner rolls. I can't get the texture right -- all those flaky layers.
James

[Dutchoven]

Re: SF Baking Institute

Mille-feuille or a "thousand leaves" as the French would say...first time I tried it was the same result...my wife however hit the nail right on the head when she made them....you have to keep it very cold and not work it for very long on the table...
Best
Dutch