last bake before holidays
My last week at work brfore going on leave rolled around and i decided to make a batch of bread and give my starter to someone that i hope to be able to trust looking after it, i chose someone who loves my bread and has promised to look after it in the manner that it has been accustomed. So thursday saw the the mixing an the stretching and folding of the dough in readiness for a friday morning bake. I decided to use the organic whole meal and organic white flour kindly donated by Millers flour mill here in Western Australia at the ratio of 2kgs white 1 kg whole meal this required 1 kg of 100% started and 2 kgs of water salt was 70g and olive oil was added at 200g. I added green olives at the stretch and fold stage so as not to unduly squish the fruit.
I asked David the french chef to make me up a marinade for the olives that i had cured from a tree we had planted for deceased colleague but when i went to pick up the marinade the day before dough making David had also included stuffed olives, no matter i just added mine to the others.
After mixing in the morning i performed a couple of stretch and folds each hour for 3 hours it was at this time the olives were added and folded in. The dough was divided into 750g pieces shaped and put onto boards in a couch this is actually a linen table cloth that does a mighty job and then retarded over night.
On the Friday i go into work early so that i can be out of the kitchen before the class starts David is the duty chef that day and is very supportive of my bread making and especially tasting.
So arriving at about 6.30 i turn on the ovens, the double decker is to slow to heat up so i opt for the combo steam oven that gets up to temp in about 10 minutes and has the advantage of being able to use the steam to good effect.
the dough pieces after coming from the cool room and read to be placed onto trays
on the trays and preparing for slashing and decorating
bread in the oven and time for my first coffee for the day (sorry about the view i had trouble getting this one to rotate)
all done and dusted , the only thing left to do is the allocation of loaves all before my official start time down the other end of the institute as the purchasing officer.
Fresh bread for morning tea
On monday this bread was still nice and moist attributed to the addition of the olive oil and great toasted with a poached egg on top. So im off to the Northern Terriotry on thursday flying up to Darwin for 9 days, there was a slogan for the NT that went "you will never never know if you never never go" so at least that will no longer apply, we are then taking the Ghan train from Darwin through to Adelaide in South Australia for a few days lots to see and do and a few Barrosa wines to try im sure before flying back to Perth. If there are any Aussie TFL members out there along the way id love to catch up pm ME.
kind regards yozza