Baking for the Jewish Holiday
Greetings. The crazy heat in my kitchen broke for long enough to allow me a few loaves for the holiday, although the heat was so great at times that my dough just died. After a long-awaited vacation coming up next week, I am looking forward to more reasonable conditions for baking when i return.
Anyway, Silverton's olive bread, which never disappoints. I've shown this before, but this time, instead of a single two kilo miche, I made half kilo loaves as gifts (and one, the batard, for toasts for the holiday dinner.) I'm showing them this time because I proofed the one in the front right in a floured towel in a fairly straight-sided mixing bowl. This yielded a much rounder loaf than the proofing baskets. The cell structure is exactly as desired and expected. I used twice as many olives as called for, a mixture of oil cured, kalamata and Sicilian green.
Glezer's sourdough challah. A bit tart, due to overproofing. You can see that the lobes of the four strand round braid have "melted" together some. breadsong's recent application of this form for Larry's cheese bread was much nicer. Nevertheless, a delicious, rich bread with an interior that is both soft and has some tooth. Needless to say, it made great french toast.