More Recent Baking & Latest Book Update
So the book is moving along the publishing process. Editing is finished, the MS has gone to the page designer and we're now working on finishing up the photos and the cover.
Amazing how much work goes into making a book, beyond the writing. Brad, our editor, told me that we needed more bread photos, since the illustrations at this point are heavily weighted towards cakes, cookies and pastries, so over the weekend I made some onion pockets and Kaiser rolls (see below for results). In the next couple of weeks, there will be lots of rye breads, from black pumpernickels to marble ryes, corn ryes and traditional NY Jewish ryes, along with lots and lots of challahs showing different braids ... so it's gonna be a busy time.
We're still looking at summer, 2011 publication, with most of the publicity (that's another story -- press releases, book fairs, signings, etc) to come in the fall, although our publisher, Camino Books is going to be promoting the book in May at BookExpo America in New York City.
So it's all drawing closer, and we're starting to get excited about it.
So in the meantime, here are some samples of things to come. Interesting thing is that both of these rolls use the same Medium Vienna dough formula, with the difference being that the onion pockets only ferment for 45 minutes and proof for 1 hour, while the Kaisers ferment for 2 hours and proof for 1 1/2-2 hours, so they're nearly at full proof. As a result, the Kaisers are much leaner and crustier than the onion pockets.