The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Checking in after travels.

dmsnyder's picture
dmsnyder

Checking in after travels.

We just returned from a week and a half on Maui. It was a long-deferred first visit to that island, and I hope we visit again soon.

We ate well. Hawaii is the home of "Asian Fusion" cuisine, and we ate a lot of it. The fish was simply fabulous - so much better than the very freshest fish I can get where I live. Because we found a fish market with wonderful fish, right off their own boat, I did cook in our rented condo a couple times.

Opakapaka with a wine, soy, ginger, mango salsa. Pok choi and jasmine rice.

Besides fish, we also enjoyed the tropical fruits. We had been to Hawaii twice before, but mangos were never in season. This trip, we had delicious local mangos and, even more, papayas.

The bread scene on Maui is pretty sad, as far as I could discover. But then, except for Portuguese Sweet Bread, it's a rice-based diet. I suppose for native Hawaiians, poi (pounded taro root paste) is the main carbohydrate.

When we got home, I immediately activated my starter, of course, and made a couple loves of my current favorite "daily bread:" For quite a few years, I have thought I truly had at least a dozen "favorite" breads. But, when I was in Nevada for Thanksgiving and a week extra, I discovered how much I liked Ken Forkish's "Field Blend #2." So, for the past couple months I have hardly baked anything else (except for some sandwich rolls made from the FB #2 dough and many loaves of Jewish Sour Rye for a Synagogue fundraiser. Here is what I baked yesterday:

 Not that we grew tired of Hawaiian food - quite the opposite - but I was happy to make another kind of cuisine for a change.

Winey beef stew with parmesan smashed potatoes.

Happy to be home ... sort of.

One of the views from our condo balcony.

Turn clockwise 120 degrees .... Here is another view from the balcony ...

Happy baking!

David

Comments

Floydm's picture
Floydm

Looks like a lovely trip and like you had very little trouble getting your baking back in order. :)

dmsnyder's picture
dmsnyder

David

dabrownman's picture
dabrownman

They have the best fish tacos there.  You are so right - the fish there is so fresh it can't be any fresher unless you catch it yourself and eat it on the boat!

We like about 30% whole sprouted grains about half and half rye and wheat too as out favorite white bread if y=we discount your San Joaquin.  We don't use the instant yeast that Forkish calls for FB #1 and FB #2 If I remember right - it's 'been awhile since Lucy checked it out of the library,  It is a good loaf of bread for sure and no scoring required for the scoring challenged if baked seam side up.

Love that crumb!  Well done as usual and happy baking David,  

dmsnyder's picture
dmsnyder

I'll have to do a lot more fish taco tasting before declaring Maui's the best, but the ones I had were pretty darned good!

Hmmm ... I sometimes throw in a pinch of IY when I make FB #2 and sometimes don't. I can't say it makes much difference. It's consistently a delicious bread.

David

PalwithnoovenP's picture
PalwithnoovenP

Great baking and cooking too in that wonderful island, only a few things could be better!

dmsnyder's picture
dmsnyder

The views were very nice, but we enjoyed walking in the surf more than looking at it from the 10th floor. ;-)

David

Danni3ll3's picture
Danni3ll3

Thats one place I haven't been to yet. I guess I better put it on my buck list. 

Your bread is gorgeous. I love the contrast your bold bake gave the crust. And your crumb is to die for! I just might have to haul out that recipe for this weekend!

dmsnyder's picture
dmsnyder

We went to a slack key guitar concert while on Maui. One of the performers had just returned from a concert tour on the mainland. He told us how glad he was to be home then, as an aside, he said, "There are a lot of homesick Hawaiians out there." It's not hard to understand.

Go there, but if you want good bread, take your own starter along and stay someplace you can bake.

David

BobS's picture
BobS

That's one of our favorites too. Did you bake them in a Dutch oven or on a stone?

Thanks

Bob

dmsnyder's picture
dmsnyder

Those were baked in Lodge "Combo Cooker" Dutch ovens. 

David

cayleee's picture
cayleee

Please write a book. I love to read your blog.I love your approach.  And I do remember papayas with lime juice so good for breakfast in HI

 

Molly

dmsnyder's picture
dmsnyder

I'm glad you enjoy my blog.

But a book....? About what do you think I should write?

David