Spending a cold Saturday baking bread at Zimmerman's Baking school was the ideal way to warm up and learn some valuable baking tips. During the Italian Mambo class we made 7 loaves of bread and had a poolish to take home for my next bread baking adventure.
My favorite breads were the foccacia and the Rustic white but they were all good. The class was fun but also I learned some key factors that will improve my bread making techniques for years to come.
The first thing I decided is that I needed to update several kitchen tools to improve my bread making. I'm adding a kitchen scale and a baking stone. Of course long term I would love to have a wood burning stove, but I learned that excellent bread can be made in a home type oven. Finding good ingredients locally will be a challenge. The class listed several sources in Ann Arbor and also there are several good sources online.
I better get back to baking