The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

getting back into baking mode....3 months away....

trailrunner's picture
trailrunner

getting back into baking mode....3 months away....

I left home on Feb 19th to ride across the US on my bicycle. I started in St. Augustine FL on Feb 26th and  I completed the ride on April 28th in San Diego CA. It was a wonderful time of hard work and fun and finding out how strong I am in lots of different ways. I was doing this to raise awareness of hunger in this country and called my ride Pedaling for Food. My local food bank was the recipient of all the money and food that was donated locally . They placed bins in the local Kroger stores and at my Golds gym. The local newspaper wrote up my ride and helped to increase awareness . The Facebook page for the food bank also carried info as I went along the 3100 miles. I raised almost 1400.00 and 3700 # of food. They will be able to buy 14# of food for every dollar that was collected so that makes it over 22,000 # of food. It makes my heart feel so good to be able to help in this way. I had friends around the country donate to their local food banks as well so there were far-reaching effects . 

 

I left my wild yeast starters Alto and Sax in the hands of my husband. He fed them a couple times....well he did try to remember. He even washed out their plastic storage boxes a couple times LOL. Anyway I got them out and fed them a couple times and voila they were back with a vengeance. I made the San Joaquin sourdough yesterday and left it overnight to retard in the fridge. I  decided to bake it in a boule shape in my heavy pots.I preshaped on the counter for 60 min. and then final shaped and placed in linen lined baskets for 45 min. I use rice flour as nothing ever sticks to it...it is a fool proof way to release bread from the couche. This is one of  the prettiest breads I have made . I will have to reserve judgement on crumb and taste till they cool but wanted to post these pics since I am so happy with them. They snapped and crackled and the fragrance is wonderful. I love the grigne and the lovely colors from 2 different kinds of pots. I sprayed the loaves lightly before I put them in the 500 degree preheated pots. I turned the oven back to 360 when I placed them in.They baked 30 min with lid on and 15 min with lid off to 210 degrees. I will post further pics later. I am glad to be home and baking again. c

SJ San Joaquin sourdough SJ SJ

crumb: Photobucket Photobucket

Comments

janij's picture
janij

The bread looks fabulous!  And congratulations on riding across America and for such a wonderful cause!!!

Marni's picture
Marni

I've been thinking about you and your ride. You had posted about it at the start and once later in the ride.  I'm so glad it turned out as well as it did.  It's amazing what one person can do -really impressive.  I've just begun riding a bit and I can't imagine taking on that ride, congratulations.

Those boules are lovely - I always enjoy seeing the beautiful bread you create.

Happy baking!

Marni

trailrunner's picture
trailrunner

janij: it sure was an amazing experience. I met so many fantastic people. I did miss baking though and ate way more store bought bread than I would have liked. On the other hand I got to eat some fantastic home made sweets at lots of Mom and Pop groceries so it all balanced out.

 

Marni it is so good to hear from you. I stopped posting here due to possible conflict. I sure am glad to be back baking and posting. You will love biking ! c

AnnieT's picture
AnnieT

So happy to see you are back - I was quite concerned when we didn't hear from you later in the ride. What an achievement, you should be very proud. Your husband did a good job babysitting the starters judging by these latest loaves; they look great and I hope you will post crumb shots. I would love to hear more about your adventure if and when you have time, maybe in your blog? As Garrison Keillor says, keep in touch! A.

LindyD's picture
LindyD

Happy congratulations to you for your accomplishments across the country, and in the kitchen as well!

Welcome back - and am glad it was a safe and fulfilling trip for you.

 

trailrunner's picture
trailrunner

 Annie:I just added a couple of crumb shots. They are just "holy" enough for me ! The texture is lovely and chewy and the sour is perfect. You are right he did a good job of babysitting. I will be getting a separate website together with all the tall tales I told in my emails home and the 500 or so pics I took. WIll take me some time but I will let you know got sure.

Lindy: thank you and I am glad to be back. There is no place like home....

 

 

SylviaH's picture
SylviaH

Glad to see you are back safe, sound and baking up so great looking bread too!  Congratulations, well done, trailrunner!

Sylvia

trailrunner's picture
trailrunner

safe and sound and trying to catch up on all the blog posts that I missed ! Wow everyone has been very busy. I am glad you like the bread and I am so glad to be able to share again. c

jennyloh's picture
jennyloh

wow - that's a long ride...congratulations on completing the course.  The loaf looks great!

proth5's picture
proth5

on your achievment.  Always good to get back home and back to baking.

trailrunner's picture
trailrunner

Hey proth...I know you know what it is like to be away from your baking ....it is indeed great to be back. 

jenny it was a long ride...actually over 3200 miles...but as in the rest of life I "ate it one bite at a time" and now that it is over it seems like it was pretty easy...guess I need to plan my next adventure :)  thank you for looking. c