I have often had the pleasure of collaborating with Sandy and Michael Jubinsky to demonstrate brick oven baking at events.
 |
| The Maestro |
It was enlightening to attend their Italian Bread Workshop at their Stone Turtle Baking School in Lyman, Maine.
www.stoneturtlebaking.com
 |
| 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.
 |
| Stretching (instead of kneading) the dough |
 |
| shaping the dough |
 |
| scoring the loaf |
 |
| Great Bread |
