Faces of Camp Photos by Paul Michael Myers unless otherwise noted. Photo by Frank Wing Brian Wood Fernando Padilla Karen Bornarth Toy Dupree “It’s exciting to see and hear what the rest of the country is doing in our trade.” Renee Bourgault Photo by Abe Faber Ann Burgunder Christy Timon, Abe Faber Christy Timon Melina Kelson-Podolsky Richard Miscovich Craig Ponsford 29 Faces of Camp Photos by Paul Michael Myers unless otherwise noted. Photo by Frank Wing Gina Piccolino and Krista Mann Charles Niedermyer and Dominque Homo Jory Downer and Tim Foley Photo by Frank Wing Photo by Abe Faber Lionel Vatinet Tim Andrews Julie Marie Suas with the Camp Bread inspired wall mural she painted. Peter Yuen Kurt Schmitt and Lisa Albertson Abe Faber, Juliette Lulchuck and Miyuki Togi “The best part of camp for me was meeting bakers from across the continent and making connections face-to-face with bakers I’ve e-mailed, phoned or read about.” Peter Endriss 30 The World’s Tallest Bread Sculpture Photos by Paul Michael Myers unless otherwise noted. Photo by Frank Wing “Best was Ciril Hitz — great sense of humor and attention to all the campers in his class. The terrific detail work and tips for making decorated dough products and building customer traffic were all good.” Jo McIntyre Mitch Stamm assists Ciril Hitz in construction the supporting posts. Photo by Abe Faber Ciril Hitz climbs a ladder Bread sculpture close-up of to affix the top piece a delicate dragon fly. to his sculpture. The amazing bread sculpture — 10¼ feet tall — designed and built by Ciril Hitz at Camp Bread. Kylee Hitz looks on intently as Ciril works. 31 Photo by Paul Michael Myers Photos by Frank Wing unless otherwise noted. David DeCesare Dara Reimers with her winning artistic design piece. Dara Reimers shaping pieces for her sculpture. Photo by Paul Michael Myers Artistic Design Lee Ann Adams working a piece of decorative dough. Judges Tom Gumpel, Jimmy Griffin, William Leaman sharing his tips Judges Jimmy Griffin and William William Leaman and Jeffrey Hammelman and experience as a Team USA 2005 Leaman observe Lee Ann Adams. discuss competitor performance while artistic design team member. Lee Ann Adams assembles her piece. “This is an overlooked discipline that needs to be brought forward.” Mitch Stamm Artistic design piece by Lee Ann Adams. Dave DeCesare presents his artistic design work. 32 Photo by Frank Wing Photo by Frank Wing Photo by Frank Wing Jeremey Gadouas (front row center) describes his products to judges Lionel Vatinet and Dominique Homo; in the background Peter Yuen, Jory Downer Chris Herrin describing his and Chris Herrin (left to right). Viennoiserie products to campers. “Very interesting to watch the finals with so many unique and interesting techniques introduced. It brings new meaning to Peter Yuen on his way to the oven with croissants. organizational skills and efficiency.” Phyllis Enloe Photo by Frank Wing Photo by Frank Wing Photo by Paul Michael Myers Jory Downer, Didier Rosada and Tim Foley (far right) analyze and taste Viennoiserie products Layers of a laminated dough prepped with judges Lionel Vatinet and Dominique Homo for panning by Chris Herrin. (third and fourth from the left, respectively). Photo by Paul Michael Myers Photo by Paul Michael Myers Photo by Paul Michael Myers Judges Robert Jorin, Craig Ponsford, Greg Mistell. Peter Yuen’s Raspberry Judge Tim Healea Jeremey Gadouas rolls Pistachio Brioche. examining croissant one of his doughs. Photo by Paul Michael Myers crumb structure. Peter Yuen’s braided brioche. Viennoiserie 33 Photo by Paul Michael Myers Baguette and Specialty Breads “The energy that the competition brings to Camp is fantastic.” Mike Zakowski checks the weight of his pan de mie. Photo by Frank Wing Anonymous Photo by Paul Michael Myers Photo by Frank Wing Fernando Padilla, Judge Didier Rosada (partially hidden), Lionel Vatinet, Dominque Homo and Judge Christian Vabret examine Roger Gural’s breads while Solveig Tofte talks with Judge Tim Foley about her products (first Judge Jan Schat studies Mike Zakowski describes he breads to and second from the right, respectively). competitor products. Team USA 2008 Nationals students. Photo by Frank Wing Photo by Paul Michael Myers Photo by Frank Wing Smiling proudly, Solveig Tofte presents Roger Gural pulls his loaves from the oven. her baguettes and specialty breads. Photo by Paul Michael Myers Photo by Frank Wing Using a small rolling pin, Fernando Padilla weighs one of Roger Mike Zakowski gently flattens Solveig Tofte delicately flours Gural’s baguettes and specialty breads. the center of loaves. braided loaves at the loader. 34 Team Announcement Photo by Frank Wing Photos by Paul Michael Myers Craig Ponsford presents Bread Bakers Guild Team USA 2008 Solveig Tofte, Dara Reimers and Peter Yuen amidst a rain of celebratory confetti. 35 Lasting Images Photos by Paul Michael Myers unless otherwise noted. Abe Faber gives Natalie Gould a big thank The satisfying end to a great day A bite of bread. you hug during the closing ceremony. building a mud oven under the sun and overlooking South San Francisco bay. A meditative Lee Ann Adams, waiting to start the advance prep for her Artistic Design Team USA competition. Photo by Abe Faber Solveig Tofte’s daughter tries to climb the stage to join The empty warehouse, the end of Camp Bread 2007. Christian Vabret in congratulating her Mom. 36 Celtic Whiskey Brack From Jimmy Griffin and Derek O’Brien, Authentic Irish Baking Celtic Whiskey Brack is a heavily enriched bread dough, loaded with whiskey-soaked fruit and candied peel. After baking it produces a delicious moist finished product. Number of bread 6 Weight 0.660 Kg Extra % 5.0 Extra (dough) 0.198 Kg Total dough 4.158 Kg Total Soaker Final Dough % Kg % Kg % Kg Flour 100 1.059 Kg — — — 1.059 Kg Water 60 0.636 Kg — — — 0.636 Kg Egg 13.5 0.143 Kg — — — 0.143 Kg Fresh Yeast 5.5 0.058 Kg — — — 0.058 Kg Milk Powder 3 0.032 Kg — — — 0.032 Kg Salt 1 0.011 Kg — — — 0.011 Kg Butter 16 0.169 Kg — — — 0.169 Kg Sugar 13.5 0.143 Kg — — — 0.143 Kg Currants 35 0.371 Kg — 0.371 Kg — — Sultanas 100 1.059 Kg — 1.059 Kg — — Mixed Citrus Peel 35 0.371 Kg — 0.371 Kg — — Irish Whisky 10 0.106 Kg — 0.106 Kg — — Soaker — — — — — 1.907 Kg Total 392.5 4.158 Kg 1.907 Kg 4.158 Kg Process (Soaker) Length Overnight Notes: Wash fruit, cover with whiskey. Temperature 72°F/22°C Process (Final dough) Mixing Type of mixer Vertical Notes: Mix flour, water, egg, yeast, salt and milk powder for 1st stage. Mix speed 1st speed Separately, cream butter and sugar together and incorporate during 2nd stage. 1st stage mix 12 mins Fold soaked fruit in by hand at 3rd stage. Rest 15 mins 2nd stage mix 5 mins Rest 20 mins 3rd stage Hand Dough Temp. 81°F/27°C First fermentation Length 20 mins Fold 0 Dividing Weight 0.660 Kg Preshaping Shape round Resting time Length 10 mins Shaping Shape Round Notes: Egg wash and place in 6-in ring mold Final proof Time 50 mins Temperature 75°F/24°C Baking Oven type Deck Steam No Total time 40 mins Temperature 410°F/210°C Damper open No 37 Gache Vendeenne From Dominique Homo, The Culture of Sourdough The Gache Vendeenne is a brioche from Vendee (west of France). The formula is very close to Brioche Vendeenne. Traditionally a bride’s godfather and godmother offer the bridal couple Gache as a wedding present. Gache is also consumed at Easter. Number of bread 20 Weight 0.500 Kg Extra % 5.0 Extra (dough) 0.500 Kg Total dough 10.500 Kg % Flour Fermented 12.5 Total Milk Levain Final Dough % Kg % Kg % Kg Flour 100 4.817 Kg 100.00 0.602 Kg — 4.214 Kg Milk 44 2.119 Kg 70.00 0.421 Kg — 1.698 Kg Sugar 22 1.060 Kg — — — 1.060 Kg Instant yeast 1 0.048 Kg — — — 0.048 Kg Salt 2 0.096 Kg — — — 0.096 Kg Butter 22 1.060 Kg — — — 1.060 Kg Eggs 22 1.060 Kg — — — 1.060 Kg White Starter 5 0.241 Kg 40.00 0.241 Kg — Milk Levain — — — — — 1.264 Kg Total 218 10.500 Kg 210.00 1.264 Kg 10.500 Kg Process (Preferment) Milk Levain Mixing Type of mixer Vertical 1st speed 3 mins First fermentation Length 12 to 15 hours Temperature 78°F/26°C Process (Final dough) Mixing Type of mixer Vertical Notes: Start with half the sugar and butter 1 st speed 3 mins 2nd speed 14 mins 3rd speed 5 mins Dough Temp. 78°F/26°C First fermentation Length 2 hours Dividing Weight 500 kg Preshaping Shape round Resting time Length 20 mins Shaping Shape short batard Final proof Time 2 hours 30 mins Temperature 78°F/26°C Baking Oven type Deck Notes: Egg wash just before baking Steam No Total time 30 mins Temperature 375°F/190°C Damper open 5 mins 38 Flax Seed Rye From Jeffrey Hamelman, German Rye Bread 101 Flax Seed Rye Bread is a delightfully hearty sourdough rye bread, made with both a natural sourdough and also a soaker made with flax seeds and old bread. The old bread contributes water retention and great depth of flavor. The bread was “made up” with the intention of utilizing 100% rye Vollkornbrot that was past its selling time. Number of bread 12 Weight 0.750 Kg Extra % 8.0 Extra (dough) 0.720 Kg Total dough 9.720 Kg % Flour Fermented 40 Total Sourdough Soaker Final Dough % Kg % Kg % Kg % Kg White Flour 60 2.841 Kg — — — — — 2.841 Kg Whole Rye Flour 40 1.894 Kg 100.00 1.894 Kg — — — 0.000 Kg Water 80 3.788 Kg 83.00 1.572 Kg 1.420 Kg 0.795 Kg Salt 2 0.095 Kg — — — — — 0.095 Kg Fresh Yeast 1.3 0.062 Kg — — — — — 0.062 Kg Flax Seeds 10 0.473 Kg — — — 0.473 Kg — 0.000 Kg Old bread (sturdy wheat or rye) 8 0.379 Kg — — — 0.379 Kg — 0.000 Kg Rye Culture 4 0.189 Kg 10.00 0.189 Kg — — — 0.000 Kg Soaker — — — — — — — 2.273 Kg Sourdough — — — — — — — 3.472 Kg Total 205.3 9.720 Kg 193 3.655 Kg — 2.273 Kg — 9.537 Kg Process (Preferment) Sourdough Mixing Type of mixer Hand or Vertical Notes: Disperse culture in water, add flour, mix until smooth Temperature 72°F/22°C First fermentation Length 16 hours Notes: Cover with plastic Temperature 72°F/22°C Process (Soaker) Length 16 hours Notes: Pour water over old bread and seeds; cover with plastic Temperature 72°F/22°C Process (Final dough) Mixing Type of mixer Spiral Notes: Scale appropriate amount of sourdough.