The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A peek into Arts and crafts market goodies

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Mebake's picture
Mebake

A peek into Arts and crafts market goodies

I've been baking for the Arts and crafts market,scheduled next Friday the 14th of March,  and here are 2 bakes out of 3. I plan to bake Tartine's sesame bread last. When i have spare spare time, and effort, i plan to bake Mark Sinclair's Potato rolls that Mr. Mark has so generously shared with us. 

80% Rye with Rye flour soaker from Hamelman's book: BREAD

Whole Wheat Multigrain from Hamelman's book: BREAD

I'll save the money i earn from the market to replace my oven with a larger one. 

Khalid

 

 

 

Comments

Syd's picture
Syd

They are all good Khalid, but those whole wheat multigrains are just beautiful.  All the best for the market.  

Syd

Mebake's picture
Mebake

Thanks, Syd :)

Khalid

bakingbadly's picture
bakingbadly

Wow, gotta say those look spectacular. I'll take one of each, please! :)

Anyway, best of luck at the market, Khalid. Here's hoping for a total clearance.

Zita

Mebake's picture
Mebake

Thanks, Zita :)

All the best to you with your new venture.

Khalid

David Esq.'s picture
David Esq.

May all of your loaves find a home in which they are loved dearly and in which the occupants return for bread siblings. 

But how can you make enough money to buy a stove? That is a lot of dough.  Or bread. Or money. 

Mebake's picture
Mebake

Thanks, David!

One step at a time, a penny over a penny (many pennies in this case ;) )

Khalid

dabrownman's picture
dabrownman

Tartine sells their brad for $10 a loaf and they have nothing on these beauties.  The oven will be yours before you know it. Well Done Khalid 

Mebake's picture
Mebake

Thanks, DA!

$10 for a tartine country? how much does it weigh? 

Chad's breads are made with central milling flour; organic, no? and baked in a beast of a hearth oven. But, i'm getting there, one day. 

Thanks for the nice words, DA!

Janetcook's picture
Janetcook

HI Khalid,

Nice breads.  SInce they are already baked ahead of time do you freeze them until bake day or do they stay fresh by simply being wrapped up?

I knew you would soon be getting a bigger oven….following in Varda's footsteps :)

Take Care,

Janet

Mebake's picture
Mebake

Thanks, Janet!

I was freezing some loaves early on, but now i don't. Andy advised me to inform my clients whether their bread is frozen or not. For this Market, i have chosen not to freeze anything. Denser, whole grain breads stays fresh so i bake them first, followed by less dense, whiter breads. Last bake was yesterday's Sesame bread from tartine.

We haven't heard from Varda for a while now, i hope she is doing well.

Khalid

wassisname's picture
wassisname

Another beautiful batch of breads, Khalid!  I see plenty of happy and devoted customers in your future.  Best of luck at the next market day!

Marcus

Mebake's picture
Mebake

Thanks, Marcus!

As it happens, i got a call from my last market neighboring vendor asking for bread, as she wanted to present a gift to her mother for mother's day. Her mother, as she says, is very health conscious and she wanted to surprise her with a multigrain Miche bearing a heart stencil in top. She requested that i bake her other breads, too. I was pretty excited about it all.

Khalid

isand66's picture
isand66

Those all look awesome Khalid.  Good luck AT&T he market.

Ian

Mebake's picture
Mebake

Thanks, Ian :)

Toad.de.b's picture
Toad.de.b

I just love those big long Pullman loaves, Khalid.  Feed a family for a week!  In MCFarine's blog about Dave Miller, she showed some similarly handsome long Pullmans that he produces. They have that Big Loaf allure of a miche, just the oblong version.

I second the Arizona Sorcerer's emotion:  those bakes are sure to vaporize off your table in no time and you may be bankrolling that bigger oven sooner than you think.

Tom

Mebake's picture
Mebake

Don't you love those pullman pans? You get good perfect thin slices of an otherwise dense chewy bread.

:) @ Arizona Sorcerer! a Benevolent one!

I sure hope so, Tom. Many thanks :)

Khalid

 

twcinnh's picture
twcinnh

Khalid,

I'm salivating.  Now, excuse me while I get my copy of Hamelman's Bread out.  I love the 60% rye in the book but you've motivated me; it's time to move on.

 

Best regards,

Tom C

Mebake's picture
Mebake

Thanks, Tom! There are many fabulous recipes in "Bread", it would be a terrible loss to limit oneself to a few. 

I'm glad i've motivated you, Tom :)

Khalid

trailrunner's picture
trailrunner

What did you do to finally get your pullman pans seasoned to perfection ? I remember a post when you first got one that was less than happy with the "rust" ?  Your breads look lovely...I bet they "jump" off of your table...figuratively speaking . Good Luck. I need to get out Bread and check those formulas also. c

Mebake's picture
Mebake

Thanks, caroline !

well , they still rust when moist. I'm not baking moist-long bake rye breads in those pans any more. Lining them with parchment is a predicament.

They have all flown away indeed, Caroline. More on this later.

Khalid