Simple baking after a week of rain ...
It has rained and rained and after a week of soggy grey we finally have a glimmer of sunshine. And with all the rain and cooler temperatures I have really noticed how intertwined my bread making is with the weather. Every feeding and levain build is a unique decision – the balance between the temperature and feed ratios.
Wandering through the kitchen I throw a glance at the thermometer resting beside my rising levain and through the day I feel subtle change of temperature between rooms in the house. I notice this most among the quiet and peaceful times for me, scattered and far between though they are.
After arriving back home from my parents we had a house emptied of bread and I left it that way until the weekend. We have all been settling into the routines of a new year. Nat and I both back at work, plus we have had two new school milestones for the kids with one starting grade one and another starting her first year in high school.
With cool morning air and some time free on a drizzly Saturday I prepared my desem starter plus milled and soaked the fresh wheat flour. To me this is the simplest, purest form of bread - whole flour, water and salt. Later that day the dough was developed using stretch-and-folds over a three hour bulk-ferment before a quick final proof and bake. There is a fascination for me by using a longer bulk-ferment and developing the dough slowly and carefully - subtle changes over time – slowly becoming alive. It slots nicely into the rythem of a rainy day at home. Relaxing ...
After a long hiatus I finally baked some whole-wheat Fig and Anise loaves. Again these were raised with the desem starter with the chopped figs and aniseeds incorporated early in the bulk ferment.
These are a special treat for us and are consumed with utter joy - toasted, with a drizzle of honey, topped with ricotta cheese. We sit at breakfast with a slice or two and appreciate our morning amongst the din of school preparations and children slurping down breakfasts.
The sun is shining again ... all the best