This is the latest instalment of our Learning Loaf series. We've talked about ingredients, mixing, bulk fermentation and shaping. Now we're going to bake the loaf! Now that your Learning Loaf is … [More]
You can bake great bread and sweets at home. Honest!
We've baked bread in a home oven, a wood fired brick oven and in our own bakery.
Now we’re sharing everything we’ve learned about baking and owning a bakery.
Baking Great Bread
Your Learning Loaf dough has been sitting for 1 hour 30 minutes, rising, strengthening the gluten and developing flavour. Now we need to take a few minutes to shape the dough into nice loaves of … [More]
The bulk fermentation stage is where you get to take a break and let your little helpers (yeast, enzymes, bacteria and gluten) take over. So while they take over for the next 45 minutes, pour … [More]
Great People and Places
We took a trip out to Fernie BC after Christmas so Ben could do some skiing and the rest of us could give it a try, or otherwise play in the snow. One of the biggest surprises of the trip was how cool … [More]
Tracey Muzzolini is my hero. Over time, she's also become a good friend. You simply must visit her amazing bakery the next time you're in Saskatoon. Tracey is co-owner of Christie's Mayfair Bakery … [More]
On June 27 we held our fifth annual Open House. This year's event was our best yet, I think. It seemed like we had more people than ever make a special trip down to the bakery for a chat and a … [More]
Subscribe to the Orange Boot Chronicles
Get our best writing and special updates in your inbox.
We don't spam or share emails.