Weekend O' Spelt
I baked quite a bit this weekend, but, though it may seem I did nothing but bake, I really didn't. The nice thing about baking, especially now that I'm using the stretch and fold technique instead of traditional kneading, is that there's actually very little hands-on time required, except for bagels -- I'm sure it would work, but I don't want them to ferment that long before popping them in the fridge. So I still sometimes need to knead.
Saturday morning, we had sourdough whole wheat bagels. This time, though, I used a wet, 100% hydration starter. I think the sourdough tang was more pronounced, but it could very well be that I tasted what I expected to taste.
Later that evening, we had Desem bread. This loaf was not my best. Once again, I put the loaf on a hot stone and put the bell top the cloche over it. Once again, I pinched the edge of the loaf, which gave me a flat, burnt edge and prevented full oven spring. Still, it was tasty and the crumb was relatively open. It went beautifully with the broccoli, red pepper and cheddar chowder. Also, I highly recommend this recipe for baked peas.
That evening, I made two loaves of our weekly sourdough sandwich bread. %&*#$@Qing bread STUCK on me. Well, just one loaf. And it didn't rip in half, it just sort of opened up the side a bit. Salvagable. I knew I wasn't being thorough enough greasing the pan. That'll teach me.
Today, I had to be a bit creative. I was eager to make a recipe for Spelt Focaccia from the King Arthur Flour Whole Grains Baking book. But I also had a meeting directly after church for our environmental committee.
I had a plan.
I packed the biga, all the dry ingredients in a big Tupperware, and a small Tupperware with the wet ingredients. Then, just before the meeting, I mixed it all up. After the meeting was done, I folded it, put it in the back of the wagon, and hauled the dough and my daughter back to the house (it's less than a mile away). Mission accomplished. The topping: roasted onions and olives.
I paired it with a simple salad and cream of asparagus soup.
The focaccia was good, though next time, I'll use plain olives instead of kalamata. Far too salty.
Next week, my folks are up and we're heading to Providence, RI, to try Al Fourno, the birthplace of grilled pizza! I'll report back. (Last week, btw, I visited the Cheese Board in Berkeley, Calif., which makes just one type of pizza every day. A real hole in the wall joint, with a sourdough crust. I loved the place -- we bought a bottle of wine and sat down in one of the six chairs they've got beside the three-man jazz band playing that night. The pizza? Eh. Was OK, but I wasn't wowed.)