I have often had the pleasure of collaborating with Sandy and Michael Jubinsky to demonstrate brick oven baking at events.
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The Maestro |
It was enlightening to attend their Italian Bread Workshop at their Stone Turtle Baking School in Lyman, Maine.
www.stoneturtlebaking.com
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Measuring ingredients |
In addition to the precision that Michael brings to the craft of bread baking, he is both entertaining and informative. My wife attended the workshop while I photographed it and since then we have been enjoying REALLY great bread.
Here are some captioned photos:
Participants were led through every step with the reasons for the technique described. Unlike much of the off-the-cuff bread some of us have made (not naming anyone:), Michael stresses measuring every ingredient by weight.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB8y2VDGAfYMzlZCsfCDeC2rf8ifC5De-_8b4vSFnPixlXlh3bsxsWWgkxK2u2urZ8X0yw6UdtLq2rUhbFy3QICL9iPYAk73nbbajRTVz0k0gEvoBMpMMPYW6DnUSMfqPyMMEMCCM3d2I/s1600/for+blog-2.jpg) |
Stretching (instead of kneading) the dough |
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shaping the dough |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXPzSDETRJvzhX3C-EG0JdIoNBHh9I8gqgdAHeIcBITsWO4md9pf18JQcmOYyCiu-uoeEAJz4aXaK4G5XyWMFWi-fFrtBMXRV1hFZNIajT6Spqc2_WTJDq4ROAuhRpsAFN1iPRE_mzgk/s1600/for+blog-6.jpg) |
scoring the loaf |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbqXV68EQZKCWIsLykP9M2zbSfXjAOv3BYWbYCgscwh6mXfkgsbhNhPCv80dlLdU0C6ZfYneSlgY65lmsDp3zpyY0chPYb0boMyQuYln7-Tn9oOdpGRsCA0uW5oo3k6I42uwkOUu-1vbA/s1600/for+blog-7.jpg) |
Great Bread |
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