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Translating the techniques of European village bakers to his own hearth ovens, Joe Ortiz has been baking incredible crusty rustic breads for over twenty years in his Capitola, California, workshop--Gayle's Bakery and Rosticceria. Travelling throughout Europe, Joe and his wife learned from the numerous village bakers they encountered and chronicled their experiences in the award-winning cookbook, The Village Baker. Joe has led the movement of bakers away from the soft homogenous white breads of the times, back to the hearty multigrain loaves of European descent. Continuing to provide insight into his subject, Joe often writes for Cook's Illustrated, Food & Wine Magazine, Bon Appétit, and other culinary publications. He also shares his knowledge through hands-on classes and lectures at Tante Marie's Cooking School in San Francisco, the University of California in Santa Cruz, and the American Institute of Wine and Food. In the show BAKING WITH JULIA, Joe Ortiz makes an assortment of sourdough breads in decorative shapes.
 Decorative Sourdough Loaves
Bread Sculptures
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