I've been learning and lurking on the site for about a year now and have learned so much from all of you! Thank you!
Here are pictures of the latest bread I've made, a long fermentation wholewheat-rye sourdough.
Here is the crumb shot:
The wife wanted a EM with a looser crumb than the Whole Wheat ones I make. So, I made a strait white flour sourdough and proofed it overnight. In the morning I put the tray on the counter and let it warm up and rise just a bit more. I was lazy and did not make some clarrified butter (gee) so they are little scorched in spots, not bad though. I fork split them after they cooled. Ready for butter and jam in the morning.
Cheers,
Wingnut
Sometimes you pause and wonder why it took so long to do some things.
In the last week, I finally gathered some important tools that for no reason other than being busy and perhaps lazy, completed my home bread baking needs.
I had been struggling with scoring, more specifically the lack of blooming and ears. With some help from David Snyder and these new tools, it looks like I have finally overcome these issues.
These are the three items I picked up.
The past 2 years we have been making an Easter Babka and this year the GMA’s decided to make it their Easter Bake (along with Hot Cross Buns), so naturally, we had to join them for the Babka Rhamma Dhamma. Ca't wat to see their Easter Babka Bakes!
This bread of gorgeousness is from Rome....
Pizza di Pasqua is common throughout parts of Italy, each region having their own special way of making Easter bread, often with different names.
So the last you heard, I was picking up my trailer and just about to get the show on the road. Well, I haven't quite been 'on the road' baking yet, but I have been using the trailer as an 'at home' bakery in my warehouse/home. I've sold at the last three Bozeman Winter Farmers' Markets, plus had a couple of other gigs this week. Below are a few photos to give you a timeline of what's been going on here in Belgrade/Bozeman:
On and off, I have been working on baguette.
I only bake one small size each time, so my familly won't get tired of eating them ('-'*)
They are all 30% poolish.
I still haven't gotten THE perfect one yet, but enjoy the little progress and findings everytime!
begin to get little edge on the coupe
After a short break from posting in my blog, I am back at the helm.
This weekend I thought I would try a seeded rye that, at first sight a while back, had me drooling since. Breadsong's post of this bread inspired me to try, bake, devour.
Baking with the 3 GMA’s again this week for Easter where hot cross buns and babka are on the list. Good Friday is Hot Cross Bun Day and we decided to make an overnight poolish for the buns and a small 200 g YW dough for the crosses. The crosses were only 12.5% whole grains trying to make them a shade lighter in color than the buns.
Waiting ...
Our oven builders have all packed up and left ... and now the oven sits still and quiet except for the faint hum of small fan heater running day and night within its walls ...
... after Easter we hope to have the chimney connected and the granite stone laid at the mouth of the oven ...
... until then I continue to experiment with my sourdough and practice patience ...
