Kneading Conference West 2012 Part II

The Business of Baking

Kneading Conference West is a three day event held in September at the Washington State University Extension and Research facility in Mt. Vernon. It brings  together bakers, plant breeders, millers, brewers and even oven builders, all with some connection to grain.There is so much to learn, to do, to taste and so many people to meet, who are passionate about their work/hobby. Passionate people are fun people. In Kneading Conference I, I posted about some of the workshops which were available this year. I would like to continue that with this post.

Some of the other workshops included:

Professional Baking with Michael Eggebrecht and Jesse Dodson. I stopped in on their workshop several times and took pictures. I took this workshop last year and it was a very informative, interesting class taught by professional bakers.

Professional Baking instructors, Jesse Dodson and Michael Eggebrecht

 

Dough proofing

 

Bread from the Professional Baking workshop

 

Pan loaves

 

I thought this was funny...

 

Kiko Denzer gave a workshop on building your own earth oven for a micro-bakery. His workshop is always well attended and very fun.

Building the foundation

 

Looking quite nice...

 

Demonstration on a small test oven

 

Kiko also gave a demonstration on how to build a bigger oven by building a small scale test oven. I have a video of the demonstration that I will post soon on my youtube account (Northwest Sourdough), so you might want to subscribe to get updates, I will be posting all of the videos as I finish them.

Mark Doxtader is pretty handy with a wood fired oven. He had a workshop on Bagels in a Wood Fired Oven and also baked pizzas for the first evenings dinner. His delicious bagels were also very popular in the mornings with coffee…

Mark Doxtader and his wood fired oven

 

Simmering Bagels

 

Yummy!

 

Pizza for dinner

 

Andrew Whitley gave the keynote speech on “Bread Matters” and he also has a book by the same name. His talk was very inspiring. You can read more about his speech here at Farine’s. Andrew also was a teacher at the workshop, “The Business of Baking,” along with Piper Davis and Byron Fry.

Andrew Whitley - Bread Matters

 

I still would like to cover Pizza in a Wood Fired Oven, the Brewers, the Bread Lab Demo, Artisan Sourdough for the Home, and other workshops. I will cover those in Kneading Conference West Part III. Stay tuned and keep an eye out for the demonstration videos, it is almost like you were there….

See Kneading Conference West 2012 Part I

 

.

6 Responses to 'Kneading Conference West 2012 Part II'

  1. breadsong says:

    Hi Teresa,
    Great photos – those bagels, the pies, so many wonderful things coming out of the ovens…! Lovely posts capturing so many of the good things happening at KCW…
    Oh, and thanks so much for your pointers on pizza shaping!
    :^) breadsong

  2. WildeGrainz says:

    Breads, pastries and pizza oh my! Would love to have gone to this conference Teresa. Is there a site to sign up for next year? I am opening a micro bakery next year at our farmers market (foundations have been laid yay!) and this would be so beneficial to attend.

Trackbacks/Pingbacks
  1. [...]  Kneading Conference West 2012 Part II Share this:EmailFacebookPrintStumbleUpon This entry is filed under Dessert Breads, Experiments, Reviews, Sourdough Baking, Specialty Breads, Technical, Testing Flour, Uncategorized and tagged Andrew Meltzer, baking, Bread classes, bread workshops, Essential Baking Company, Julie Richardson, Kneading Conference West, Kneading Conference West 2012, Laura Ohm, Naomi Duguid, pastries, Pies, Pretzels, Scott Mangold, The Bread Farm Bakery. [...]

Leave a Reply

Your email address will not be published. Required fields are marked *

*