o hell yes for tg success

ya’ll made for the raddest thanksgiving morning ever. thank you a million times over.


i baked 60 loaves thursday morning, all outta my teensy tiny little oven. and all of em got gobbled up, by all of you. folks started coming at 7:30 am, and didn’t stop until noon, when i took off on my bicycle to deliver to hungry people around the neighborhood. it was so totally rad i was high all day (on excitement, not the weed pot you stoner)… until about 7:30 pm when i snuck away to take a nap in the basement of Amnesia.

but here’s a little behind the scenes peak at what your breadies look like before they become bread.

black pepper parmesan you make me feel funny on the inside…

cranberry walnut you take me places i never knew existed…

and fig gorgonzola rosemary i can’t even begin to explain the things i want to do to you…

get your mind outta the gutter.

we had such a special special thanksgiving dinner at amnesia with so many beautiful people.

and i ate way too much and had to fall asleep in a secret place for an hour or so. but then i woke up and sucked down a redbull and felt like a superduperstar and danced the night away.

it was full on goodness. and look at my friends. they are so pretty.






things got pretty crazy by the end of the night…


anyway, see you soon dudes.

❤ josey

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2 comments on “o hell yes for tg success

  1. Yvonne Chan says:

    Hey Josey,
    I’m an aspiring bread baker, and have been making the country loaf the last two months and came upon your blog/bakery while perusing Serious Eat’s best SF sourdough taste-test contest. Your blog is inspiring and a blast to read, and what you’ve accomplished over the last few years is amazing! Congrats! Next time I’m in SF, I will make it a point to stop by The Mill and try all your stuffs. Anyway, so I have a question: when you were baking all these loaves at home in your kitchen oven, how did you do it–I mean, with regards to the logistics of baking multiple loaves simultaneously, and making/maintaining the steam/humidity for the first half of the bake? Or did you not? Right now, I’m baking one loaf at a time in a dutch oven, and I’m wondering if there is a way to get the oven spring and awesome crust without it in a normal electric convection oven? I’m sure you have tons of insight into this, and I am eager to hear back from you. Thanks!

    • hey yvonne!
      thanks so much for all those sweet things you said about my blog, that’s nice of ya.
      any hoo – i used unfinished quarry tiles and a cup of water tossed on the bottom of the as-hot-as-it-would-go oven to get as much oven spring and nice crust as i could. while it worked pretty darn good for baking 12 loaves at a time, there’s not much you can do to beat the dutch oven in a home oven. i have friends who have jammed up the vents on their oven in order to create a steam saturated oven, but haven’t done it myself. sounds rad tho right?!?
      regardless, good luck with the bread, and swing by when you’re in town!
      j

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