The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Doukhobor bread

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pipsqueek

Doukhobor bread

A trip to the annual fair in Saskatoon Sk Canada always end with a stop at the Doukhobor bread booth. Bread baked in 3 huge outdoor wood-fired ovens. 60 volunteers bake over 5000 loaves over a period of 7 days.


Could anybody on Fresh Loaf venture a recipe?


http://bit.ly/cKrF34



Doreen Konkin, another veteran Doukhobor volunteer. and her fellow workers have spent a long morning mixing dough in the warm conditions so important in the bread-making process. It's tough on the cooks, but great for the bread, says Konkin grinning.


"We've got two big pots of water on the stove all day long. We need that heat and moisture in the air to get the bread to rise," Konkin said. It's done the old-fashioned way. You can't rush success. Half an hour to mix the flour, with the water, oil, salt, sugar "and a dash of vinegar to help the rise," and then the dough is transferred to rising bins for an hour, before being moved into individual loaf pans for a further hour.


Then it's time for the batch of 90 oven-ready loaves to hit the heat. The three wood-fired ovens work overtime during Exhibition week, producing about 800 loaves a day and a lot of happy smiles from the booth's regular clientele. And there's no shortage of Doukhobor fans, who make their annual pilgrimage to savour the treat of thick sliced bread topped with generous amounts of butter and jam.


 

pipsqueek's picture
pipsqueek