Baking Flavorful Bread at Home | Josey Baker | Talks at Google

TL;DR

Josey Baker, co-owner of The Mill, shares his passion for baking bread and the principles that make good bread.

Transcript

IRFAN: Hello. Good afternoon, everybody. And welcome to KitchenSync. My name is Irfan. I'm the chef at Baadal, which is the Indian restaurant across campus. So I'd like everyone to welcome Josey Baker. [APPLAUSE] JOSEY BAKER: Thank you very much. That's very flattering. Thank you for having me and everybody who's welcomed me here. I feel very, very... Read More

Key Insights

• 🥰 Josey Baker's passion for baking bread started with receiving sourdough starter from a friend and falling in love with the process.
• 👋 The principles of making good bread according to Josey Baker are whole, wild, wet, slow, and bold.
• ✋ Using whole grain flour, sourdough starter, high hydration dough, longer fermentation time, and bold baking techniques can result in excellent bread.
• 🍩 Josey Baker recommends using a scale for more precise measurements and adjusting the dough based on personal preference (e.g., adding more flour for easier handling).
• 🇸🇮 The home oven can produce great bread with the use of a baking stone, preheated metal pot, or Dutch oven.
• 🥶 Josey Baker acknowledges the gluten-free movement and believes it is important to explore different dietary choices that make individuals feel better.
• 👨‍💼 The journey from home baker to owning a bakery and café, like The Mill, requires passion, hard work, and building relationships with employees, customers, and other businesses.

Questions & Answers

Q: How did Josey Baker get started with baking bread?

Josey Baker got into baking bread when a friend gave him sourdough starter and he discovered his love for the process and the product.

Q: What are the five principles of making good bread according to Josey Baker?

The five principles are whole (using whole grain flour), wild (using sourdough starter), wet (using high hydration dough), slow (allowing for longer fermentation), and bold (baking with a bold crust).

Q: Can you use any type of flour for making bread?

Josey Baker recommends using whole grain flour to get the most flavor from the grain itself, but it is possible to use other types of flour, depending on personal taste preferences.

Q: How does Josey Baker suggest incorporating the sourdough starter into the dough?

Josey Baker recommends using the old dough method, where a portion of the previous day's dough is mixed into the new dough. This adds more flavor and complexity to the bread.

Q: Is it necessary to knead the dough?

Josey Baker suggests folding and stretching the dough every half hour during fermentation to develop gluten without overmixing. This method is less labor-intensive than traditional kneading.

Summary & Key Takeaways

• Josey Baker started baking bread at home after receiving sourdough starter from a friend and fell in love with the process and product.

• He started selling his homemade bread to friends and neighbors and eventually opened a bakery cafe, The Mill, with Four Barrel Coffee.

• Josey emphasizes using whole grain flour, wild yeast (sourdough), high hydration dough, slow fermentation, and bold baking for making excellent bread.