Rustic bread, Potato Pizza, and an exciting prospect for this coming semester
So for the second time this summer, I moved this past weekend. I decided to given my oven a test run just to get a feel for it. First, I baked a bunch of 75% hydration rustic loaves with ~20% whole wheat. The dough was built on a 12 hr poolish. I usually don't use such a high percent of whole wheat flour and as a result the bread tasted a bit earthier than mine usual pain sur poolish. Oven performed well; it only got up to 450F, which was just enough.
I also baked a potato pizza,inspired by the Sullivan St potato pizza in Artisan baking, with some friends tonight. On top are some red creamer tots(salted, drained) sauteed with red onions in rosemary olive oil, roasted garlic and some montasio cheese. I got the crust exactly how I wanted it, but the topping combination could use a little work. I think I need to add either more potatoes or something creamy; with a hard cheese it tasted a bit too dry. It was still tasty enough for me to eat!
and the underside:
This weekend is looking pretty exciting as well. I have gotten some folks together here at Cornell to create an artisan baking club: Better Bread, Better World. A few of us know how to bake decently well, and a few are new to the game, but I'm very excited to get things off the ground.This weekend everyone is in town and we're going to get together and bake, eat and talk about our plan for this year. Hopefully by the spring we will have a stand at the Ithaca Farmer's Market to sell bread and donate the profits some where in Thompkins county. Have any of you taught others how to bake? I've shown a few curious friends how to make bread, and I like to start with challah because it can be made pretty easy and looks and tastes great, then start with a basic hearth loaf and move on. As kind of the leader of this club I think it's going to mostly on my shoulders to come up with things to do and if any ideas come to mind, please do share them!