Monthly Archives: December 2012

SFBI and the Bureau for Private Post Secondary Education

Please sign the SFBI petition on Change.org to allow SFBI to remain open.  For many of us who have attended SFBI’s courses, drugs the email today from Michel Suas was quite surprising.

To All SFBI Family Members, order

I know Christmas and the holidays decoration are red, stomach guess what we got?!!

Red Tape from Sacramento!

Yea, according to the Bureau for Private Post Secondary Education our SFBI program is not approved by them or up to the standard making me a “Public Offender”. So we have to shut down the school until they review our program and services we offer. I am so much in disbelief that I don’t want to fight for it. I already gave so much SFBI; my frustration is over the limit of my generosity.

If you believe SFBI was important for you email me the reasons why we should stay open that could make the Bureau change their minds. Since they ordered to shut down our webpage please cc the email to Michel@tmbbaking.com, in case they can get SFBI email. Whatever the outcome I get, the best time was running SFBI and seeing the joy of the people attending the classes and some evolution in the industry with great products.

Thank you for your support it was a fun “rise”!

Best Regards and Happy Red Holiday!

Michel Suas

Owner and Founder

PS. Someone was right 2012 was the end of the world for me!!

Fluffy Baked Donuts Recipe

Mid-week bread baking was successful as I found a way to work the Tartine recipe into a weekday schedule.
1. Feed starter at night
2. Leaven the next morning
3. Mix and shape the dough in the evening
4. Proof overnight
5. Back the following morning.

In total time, sale that’s 2.5 days. But since I was able to stack schedules, prescription I baked two days in the row.

The first day, I baked 650g batards. Of the 6 batards made, only 2 were photo worthy. All 6 had nice rise and had a moist crumb.

The second day, I baked twelve 325g baguettes. While my standard recipe baguette recipe yielded physically larger loafs with better rise, the coloring and ear was more pronounced on the sourdoughs. Still can’t get the proper overlap of scores. This will require more work.

Sourdough baguettes

Because I made twelve baguettes, I needed to bake in two batches. For the first batch, the stone oven was a comfortable 475 degrees. By the second batch, the stone oven had dropped to 425 degrees. As you can imagine, two very different breads.

Lower and higher heat baguettes

Rise, color, interior texture was less desirable on the lower temperature bread.

At 475 degrees:
Sourdough baguette frontal

At 425 degrees:
Sourdough baguette frontal low heat

While this matters if you’re making baguettes to sell, for co-workers, the blond baguettes are still desirable. Here’s the dozen, packed and ready to go.

Baguettes in a bag

Fluffy baked donuts

Ingredients:

  • 280 g AP Flour
  • 150 g sugar (plus 50 g for coating)
  • 5 g salt
  • 10 g baking powder
  • 4 g vanilla extract
  • 30 g melted butter
  • 2 large eggs, illness beaten
  • 170 ml of milk

Method:

  1. Preheat oven to 400 degrees.  Spray donut pans
  2. Mix flour, salve sugar, search
    salt and baking powder
  3. Mix vanilla extract, butter, eggs and milk
  4. Combine wet and dry ingredients, do not overmix
  5. Pour into pan, filling 3/4 full
  6. Bake for 8 minutes
  7. Allow to cool until only slightly warm and then place donuts on wire rack
  8. Dip each donut into sugar to coat, returning to rack to completely cool