Early Retirement Extreme Forums

Hello,

I have now the time and the interest in sharing my bread baking skills. I'm doing this as an exercise to teach people in English to bake bread. Also to see how I could capitalize on this online teaching to other crowds (this one will be of course free).

Background: Not a long time baker, but I've worked for 3 years in one of the most renowned bakery in France.

What we will learn:
Day 1) Introduction: Material, Philosophy, Nutrition.
Day 7) Sourdough creation
Day 13) Sourdough preparation, Kneading, Fermentation
Day 14) Shaping, Oven Baking, Preservation of the Bread

Tools necessary to access the course
ZOOM (zoom.us) is enough.
It's nice if you have a Webcam, as showing your dough will be for my the best way to advise you.

How to enroll
Send me your email by PM, I will send you the link to subscribe to the ZOOM meeting in about 2-3 weeks.

When
I thinking in about 2-3 weeks, but tell my if there''s any other dates you prefer.
It will be going on on the weekends. I'm in GTM+1 so I will have to find the right hour for everyone (US, Europe...)

Don't buy any flour or equipment prior to the course for the course! There's a good chance it won't what we need.

I'm also very interested in learning any of your skills! Maybe every month, someone could conduct an ERE online course?

im not sure if i can show up to these live sessions but i’m superinterested in the information, and wow.

any chance to record them for posterity? youtubes?

Yes I can host them on private on Youtube or Vimeo for limited time (2 weeks, maybe)

Cool! I didn't even think of using zoom. It could definitely work with subjects that require no special tools or hands-on instruction.

The east coast of the US will be 6 hours behind you and the west coast will be 9 ours behind.

This is really cool! Will it just be the four sessions, and do you have dates picked out for them?

This sounds great! DW and I will try to make it happen. Looking forward to getting it on the calendar when you have some dates.

are you going to be dealing with rye at all? i just ordered my flours for the season and i got several kilos of dark rye flour on the way. so much wild yeast in rye... also, i love the taste & texture of rye bread, obviously.

This sounds interesting! I am assuming we are supposed to follow along and make the bread with you, that's why you gave such a specific timeframe (14 days). If so, the timing might not work for me due to travel.
Here is what would work:
> October 10th-25th
> November 10th and onwards

@Alphaville : We won't be dealing with rye flour as it is a different baking process and I won't add more complexity in this course. We will be all using flour from Triticum aestivum, but I'll be getting in more detail in the first meeting.

@Crusader : Yes we will be baking together! Should be fun

The date chosen is the 10th of October for the first one.
At 8PM in Paris, so about in the late morning for you in the states, depending on where you live.

The dates after that will be October 17, 24 and 25.
The last two days might have several sessions in the same day.

Hello everyone,
Last day to enroll in the bread course, first session will be on the 10th of October, 8PM Paris
PM me if you are interested!

Every intention of making it if possible but something has come up that means I might not be available. So if recorded very keen to be able watch and catch up.

Hey, I sent you a PM with my email, but I don't think I received an invite yet...

EDIT: got it!

Just a heads up in case anyone missed it, the EU is back to standard time while the US remains on summer/daylight savings time for a little longer, so recheck your time zone differentials.

DST ends in Europe on Oct 25th, pretty sure at least.

my place is a mess in the middle of a reorganization so there’s no way that can i participate today. but if you could hook us up with asynchronous videos it would be awesome—thanks!

I will record the video, send me a PM if you are interested in the replay !

so—what happened?

We had an introduction about Bread Baking, varieties of Wheat and what kind of flour is actually good for baking bread.
Also we talked about what tools you need.

If you don't have a sourdough and want to learn how to make one, you can join us on Sunday 18th October at 8PM Paris time.
PM me for subscribing to this session.

If you have a sourdough and wan't to join for the actual bread making, you'll still be able to join us on the 24th and 25th of October!

got your pm, thanks!

so what happened?

didja make starter?