The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Almost Halfway There

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DPP baker's picture
DPP baker

Almost Halfway There

So with these produce pack we are 12 weeks into a 26 week season. I can't believe I am already that far and still coming up with new ideas for breads. My maple oat idea hasn't worked out yet but we are thinking closer to October will be a good time for that one. This weeks bread was Sundried Tomato and Basil. This bread was easily one of the best breads of the season. It has a slight red tint to the whole bread with a rustic floured crust. there were more orders for this one as well so I know it was popular. As far as this weeks farmers market I got pretty ambitious. I made 97 loaves of bread with 4 different varieties. I made a really nice dark seedy spelt, sourdough just like last weeks, fruit and nut, and this weeks bread sundried tomato and basil, And of course baguettes. I hope it all goes well at the market.

Next weeks bread: Honey Oatmeal Date.

Here is a picture of the seedy spelt and the sundied tomato basil.

Comments

dabrownman's picture
dabrownman

Love the idea of sun dried tomato and basil.  Your customers must be thrilled.  Happy baking

Theory's picture
Theory

Looks amazing!

trailrunner's picture
trailrunner

You are REALLY baking up a storm for your market. I can only dream of having enough of a facility to be able to produce that many breads for my FM. Your output is VERY professional...what a great talent you have . c