The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Near Neighbours Part 2 (continued)

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yozzause's picture
yozzause

Near Neighbours Part 2 (continued)

Between sips of the left over home brewed stout, the Haloumi cheese cbes and diced onions were folded into the Turmeric douh over  three intervals of stretch and bench rests before being shaped and dropped into foil containers that allows for easy transportation as they were to be baked on our own the next day.

With drinks drained very quickly from the plastc cups, Derek then got busy with a quick rise white bread with black sesame  which was  eventually shaped into  numerous shapes and sprinkled with not only black sesame but white sesame and poppy seeds.

 

Smelling of earthy fresh baked bread ,we returned to the hotel renewed with energy and hope.

Here's a BIG thanks to Derek for his generosity and kindness. But more importantly for showing that when it comes to sourdough , you cant'  seem to be over-the -hill - it takes little strength and effort and it can be one of the most forgiving breads to make.

 Happy with the evenings work

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So there we have it  a great time was had by all, a pleasure to meet and bake with a fellow TFL BAKER.

After closing up i was able to give the ladies a lift to the city and their hotel offering a few suggestions of places worth visiting and a couple of bakeries worthy of a visit i suggested that we might meet up in Fremantle for a quick lunch  at the Old Shanghai food hall on the friday which we duly did, i was able to give Betsy the loaf of Haloumi and spring onion bread that she had no facilities for back at the hotel that i did at the Institute.

I also arranged to pick them up from the hotel after chack out on Saturday morning and took them down to my daughters rural property where we had morning tea followed by a trip up into the Darling Ranges to a vineyard  where i was hoping to see some wild Kangaroos but unfortunately seeing as it was so hot they were all hiding in shady spots. We returned to the daughters property in time for some lunch after which it was time to head off to the airport and say good bye.

I have already got my invite to KL which is just over 5 hours away and intend to renew our aquaintence in the near future.

I am submitting this article at the request of Betsy and Penelope  who were having trouble posting themselves.

Thankyou ladies and thanks for the book you presented me with too. Kindest regards Derek

Comments

Mebake's picture
Mebake

A great end to this visit, i think. I'd love to be part of it someday. 

Thanks for sharing!

yozzause's picture
yozzause

Khalid you are always welcome my friend always welcome just an 11 hour direct flight 3 flights a day from Dubai

kind regards Derek

dabrownman's picture
dabrownman

meeting up from around the world, baking bread together and visiting with each other. Well done by everyone!

I see, from part 1,  you give your recipe for stout away to guests that visit but.... when I asked for it being a baker and brewer like you. you gave me the recipe for the stout bread, which I like very much by the way, but I was after the other kind of stout recipe, the beer one:-)  Hope you send it along too!  Stout is my favorite beer of choice but the bread is growing on me too.

Happy baking Derek!

yozzause's picture
yozzause

Hi Dab

i do enjoy the company of like minded souls  and i am always happy to share any of my accumulated knowledge  with those that want to know.

With my stout and beer making we are served very well here with home brew shops, i have always used the cans where everything is provided , my son in law has started to get a bit more involve with mashes etc.

our local shop has some half dozen different stout kits  i've tried the coopers  and the connoisseur range is good but there is an english one from Muntons that is really good. i did get hold of another called black velvet but apparently it comes in in small  batches and is sold out almost immediately. the local shop also does their own called deliverance (dada dong dong dong).  

The weather is a bit too hot for brewing at the moment, fortunately i did do a few batches before the summer the good thing now is its perfect weather for drinking the stuff!

Mind you if i make a batch of bread at work i usually use 2.1 litres of it  and if i try the torrified wheat again i will possibly get close to 3 litres.

ANY WAY thanks for your kind comments and maybe we will catch up too some day

dabrownman's picture
dabrownman

We are on opposite climates.In Arizona and Australia.  It is perfect time to make stout and ale in the.winter here - never in the summer.  Thankfully, there is always a good place to make beer somewhere all the time - like San Diego ;-)  I too used kits for years but finally made the transition to making beer from scratch mainly because of the cost of the kits was getting pretty high. There is quite a variety of kit beers available and they are pretty good quality wise too.

Happy baking and brewing Derek 

Janetcook's picture
Janetcook

Hi Derek,

Wonderful ending to your story.  Very heartwarming how baking and bread touches us in so many ways and knows no boundaries.  

Thanks for taking the time to share all of this here for us to read!

Take Care,

Janet

P.S.  A question about sesame seeds.  I have always used white sesame seeds.  You mention black ones.  How do they differ from the white?

yozzause's picture
yozzause

Hi Janet thanks for your nice comments, try http://search.about.com/?q=sesame+seeds for sesame seeds some very interesting info, seeds come in a variety of colours red, black, yellow and the most common pale greyish grey ivory colour.

Janetcook's picture
Janetcook

Hi Derek,

Thanks for the link.  I checked on the black sesame description and found they are supposed to taste like the white ones.  Interesting.  Fun to find a new item to add to my collection of seeds and nuts.

Thanks again for pointing me to the link!

Janet