More photos on our Facebook page (Carbondale Community Oven) and website (carbondalecommunityoven.weebly.com)
A couple of people asked me for bread books recommendations, so I thought I’d do a series of review of the books I own, starting from the very first bread book I ever bought – “Bread:baking by hand of bread machine” by Eric Treuille.
This is a great book, and looking at it now writing this review, I am realising how many more recipes I want to try from it.
Wow--it's been 2 years since we wrote in this blog to ask for advice. Now, we have a true community oven in Carbondale, Colorado, in which we have been baking for almost two years. This summer, a beautiful new community garden will surround our Oven, bringing more bakers, tasters and excitement to the site. Many folks have contacted us for advice on building their own ovens. Also, local farmers have stepped up to grow wheat in our valley, like their parents and grandparents did 100 years ago-- and we are purchasing a grinder to process it.
This week I baked 2 new loaves, both multigrain.
One is Mark Sinclair's Multigrain, nearly 50% WW + multigrain soaker. Very good!
The other is, 60/40 Farro Spezzato by Mike Zakowski, with 10% cracked wheat (I didn't have cracked spelt).
Very happy with both, especially for so much WW.
Husband says the 60/40 may be favorite so far :)
ML
Our social media person took this photo ...
... just a snaphot ...
... just one loaf of many ...
... just one slice of many ...
... but it tells the story of today's bake.
Happy baking everyone!
Been AWOL, as lost bready mojo for a bit…:(
Yumminess!!
When Karin posted her Aroma Bread, I promptly added it to my bucket list. This was one bread that I had to try out. With my family putting an embargo on nuts, seeds & grains in bread, I had to put it on hold.
After my previous sourdough loaf that I baked in a pot came out so pretty, I went out and picked up another cheap enamel pot so I could use this technique with two loaves at a time.
This technique works well for me and is unlikely to damage the oven in the apartment we are renting.
We were out of white bread again and with Lucy in the middle of her rye bread experiments, it didn’t look like we would get a chance to make one either. But we built the rye levain for her and at the same time a whole wheat one for this bread and a YW one for some possible pizza - possibly tomorrow or Sunday. Saturday is out since we are off to Tucson to finish moving my daughter back home.
It is hard to keep up on the forum lately. So many innovative techniques being used . I decided to combine several things that I have wanted to try . So far noone else has done this particular set of combinations so hopefully it will be informative. First I made a sourdough focaccia. I used my kefir whey for all of the liquid. I added some sun dried tomatoes and topped with dried orgeano and New Orleans olive salad from our favorite place Central Grocery. It was wonderful. The crust top and bottom was crisp and browned...oweing in part to the black steel pan .
