Las Vegas IBIE Sharing My Love of Bread π°
IBIE is the largest baking conference in the Western Hemisphere, drawing more than 20,000 attendees from around the world. Three years ago I had the chance to do a demo there, tucked away in a side room, first thing on the very first day. Fast forward to this year, and things looked a little different.
This time, I was invited to present on the Celebrity Stage for the Retail Bakers of America. My demo featured the rye bread from Bread, Etc., and I was blown away by the full crowd that gathered to watch. It was an incredible moment to share my love of bread with so many people at once.
I also had the chance to sign books at the RBA booth and do a special demo with Simply Bread, whose ovens I am proud to represent as an ambassador. (You can read more about them in my review here.)
One of the highlights was that my book completely sold out at the show. I had been so nervous bringing copies I had paid for out of pocket all the way to Las Vegas. Watching every last copy find a home was a feeling I will never forget.
IBIE was an amazing opportunity to connect with thousands of bakers, enthusiasts, and industry professionals. And I have to add that having my wife with me to help manage the demos, signings, and overall chaos made the entire experience possible. Without her I never would have kept it all together.
Sourdough Spotlight π₯ β My Role as a Judge at the World Bread Awards
Another major highlight from Las Vegas was being invited to serve as a judge at the World Bread Awards in the sourdough category. What an incredible opportunity. It was such a thrill to look critically at the bread and celebrate some of the best bakers in the world.
The judging process was detailed and thoughtful. In our team of four, we evaluated each loaf based on:
- Appearance β overall shape, scoring, and bake quality
- Crust β colour, thickness, and character
- Crumb β structure, openness, and consistency
- Softness β how the loaf felt to the touch and bite
- Aroma β the fragrance of the bread before tasting
- Flavour β balance, complexity, and overall enjoyment
All of this added up to some tough decisions, especially with so many outstanding loaves in front of us. I tasted close to 50 breads that day. The winning sourdough came from Ceor Bread, and it was an exceptional one of the only loaves I went back for a second piece of. I also especially enjoyed one of the entries from Proof Bread.
At the time of judging, we had no idea who baked which loaf, so it was exciting to discover the bakers afterwards. To be part of such a prestigious award and to taste so many incredible breads was a crazy and unforgettable experience.
CBCβs Most Asked Questions About Bread π€
Earlier this week I had the chance to be on CBC Radio for four hours straight, hopping from station to station across the country. I think I spoke with about 20 different hosts, each for 10 minutes or so. The questions were often the same, but it was an amazing experience and wild to have friends and family message me after saying they heard me on the radio.
Here are the most common questions CBC asked (all about the book, of course), along with my answers:
How did you get started?β
I got into baking while working at Rundles in Stratford, Ontario. At the time, I thought baking would give me more opportunities in the restaurant world and maybe even a bit more pay. The chef there was obsessively baking, and I caught the bug from him. Fun side note, Iβll actually be back at Stratford Chefs School on September 28 for a book signing, which is now sold out. Going back feels like such a full-circle moment.
Why was the pandemic so hot for baking?β
Baking is comforting, hands-on, and fun. During the pandemic, people had time at home, and baking became a way to use their hands, distract their minds, and make something nourishing. Bread became more than food; it was therapy.
Do you need special equipment?β
Not at all. In Bread, Etc. I outline all the basics, and honestly, you can start with just a bowl and a sheet pan. That said, I do recommend picking up a scale and a thermometer, two small tools that make a huge difference.
What are the most common mistakes?β
The biggest mistake I see, both at home and professionally, is not managing fermentation properly. Specifically, ignoring dough temperature. Bread is all about fermentation, and temperature is the steering wheel. If you donβt measure and manage it, the bread will never be as consistent as it could be.
What are the most common misconceptions?β
One of the big myths is that you need an old starter for great sourdough. Totally not true. A young, healthy starter can make bread just as delicious as one thatβs been kept for years. What really matters is how you maintain it, not its age.
What recipe should you start with from the book?β
I usually recommend the Beginner Sourdough, Pita Bread, or Challah. Pita is a favourite because you can make it in under 30 minutes quicker (and tastier) than a trip to the store. If you havenβt picked up Bread, Etc. Yet, you can try my Beginner Sourdough Recipe on the blog.
Bread, Etc. β Upcoming Events π
The launch of Bread, Etc. has been such an exciting journey, and I am so grateful for all of your support. If you would like to come say hello, here are some upcoming events where I will be signing books and in some cases, baking or sharing a meal:
- September 20 β RPM Bakehouse, 9 am to 12 pm
- September 28 β Stratford Chefs School, book signing (sold out)
- October 5 β Elora Seasons Home and Gift, 1 pm to 3 pm
- October 11 β Cheese Boutique, 11 am to 2 pm
- October 23 β Urban Pantry, dinner and signing
If you cannot make it to an event in person, you can still grab a copy of Bread, Etc. online here:
π Bread, Etc. β The Ultimate Guide to Baking Bread at Homeβ
Thank you again for helping make this book a reality. I cannot wait to see some of you in person and to keep sharing the joy of bread with you.
This week in the Micro Bakery πΊ Honey, I Burnt the Focaccia
This week proved that mistakes happen to everyone⦠yes, even me. Just as CBC Radio called for the first interview, the fire alarm in my house went off because I had completely burnt a batch of sourdough focaccia. Talk about bad timing. I was laughing and trying not to panic at the same time.
The good news is that the focaccia recipe itself is still one of my absolute favourites. You can find it on the blog here:
π Sourdough Focaccia Recipeβ
There is also a version of this recipe in Bread, Etc., so if you are looking for a delicious and reliable crowd-pleaser, this is one to try.
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Thanks so much for reading and for being here. Normally, I pack these newsletters full of new recipes, guides, and baking tricks, but this week is a little different. After more than five years of work, I am celebrating the release of Bread, Etc., so I hope you will forgive me for taking a moment to promote the book and myself.
If you are new here and hungry for recipes, you can dive into my full archive of past newsletters, which are loaded with hundreds of recipes and tips:
π Newsletter Archive β Hundreds of Recipesβ
And here is something very exciting on the horizon. In November, I will be hosting a super small workshop with Alexandre Laumain, an MOF baker. MOF stands for Meilleur Ouvrier de France, one of the highest honours a French craftsperson can receive, and Alexandre is truly one of the worldβs best bakers. The first two sessions have already sold out, but I will be opening a few spaces for November 8β9 in next weekβs email. Make sure you do not miss it.
Thank you again for supporting my work and this book. It means the world to me.
Happy Baking,
MJD
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Want to learn more from me? Check out my online video resources π
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