Catch-up Weekend Bake
I've been following everyone's posts and successes, but life in the fast lane has kept me busy (and away or in the office). I've baked, but less frequently and the freezer was finally sighing with relief. But a (promised) rainy weekend was perfect for catching up. Saturday's bake was a Seeded Multigrain (Hard) Cider Loaf, with Rye, WW, Whole Spelt, BF and KAF's Harvest Grains. You can smell the cider and detect a bit of apple-y sweetness, the crust is thin and the crumb soft and hearty.
Next up was a revisit to the land of sprouted wheat. I've shied away for a couple of months after a couple of disappointing attempts and generally overdosing on whole wheat - needed a break. So back at it by sprouting some berries - farro, and incorporating them into a 50% WW dough (half of which was sprouted WW flour) and tossing in some chopped dates, as well. I worried about overproofing, but watched carefully and managed to catch it in time. The crust was thin and rough with bran, the crumb soft, glossy and open, the add-in wheat berries and dates maybe a bit sparse, but were well distributed. This will be great toasted for breakfasts.
Comments
Lucy's heart! We like both of them very much, The MG Cider SD and the Sprouted Farro Date loaf have to be tasty too. Your weekend bakes ,no doubt,are a great reward for the work. Well done and happy baking Lucy say's she has a kindred spirit:-)
the urge to combine ingredients and get as much whole grains (and other good stuff) in as I can yet still achieve an open crumb. I was especially glad to see the crumb on the sprouted loaf - after going overboard and baking a few gummy bricks, I decided to start back in slowly (25% sprouted flour), learn from the experience everyone here has shared so generously, and work my way upward.
Every day is new and so is every bread unique (my best excuse for being unable to duplicate is not trying to...). If Lucy approves, then she's my kind of gal. Tillie and I send our best regards. Daisy sends an eye roll, and doesn't get what all the fuss is about.
Don't you hate how the "day job" just gets in the way of pursuing our hobbies? :) The crust and crumb on both loaves are just perfect.
involves creativity, technical knowledge, pressure and practice, and I have the honor and pleasure of working with teams of top flight colleagues, for clients I respect, and I truly, truly love what I do. The challenges are ever-present, but I count on them to keep my work fresh and my mind sharp (as it ever gets). Baking allows me to exercise many of these same skills, but at a relaxed pace and for the most demanding client (me!). And the bonus is, I get to continue to learn and give away or eat the successes!
Thanks, Mary, your compliment is priceless! My breads don't even compare to yours... yet!
All the best,
Cathy
Beautiful loaves, Cathy.
You are fortunate indeed. Confucius said if you find a job you love, you will never work a day in your life. May I ask what it is that you do (no pressure if you'd prefer not to say - CIA, NSA etc. ;) ).
I am a Graphic Designer/Art Director and often feel the same way. Currently freelancing so have time during the day to keep a tub of dough or two company :)
I can certainly see why DABs Apprentice Lucy says she has found a kindred spirit. Once I have my baguettes closer to where I want them I'm looking forward to getting more experimental, including higher wholegrain percentages.
Great bake!
-Gabe
I did gush on a bit, huh? But it's nothing hush-hush or top secret. I'm a Landscape Architect. Started at a very tender age with a love of art and plants, which grew to incorporate both, plus (and now more importantly) a desire to create spaces that people will use and appreciate. And lucky me, they are primarily public spaces, so my extended 'clientele' includes the entire spectrum of society. :)
I can imagine you do feel much the same about your work. We've watched your baking skills go from (near) 0 to 60+, no doubt employing a drive for excellence and attention to detail.
Thanks for your kind words
Cathy
I get very focused on things for periods of time, and plants was one of them, at one time. I had over 200 plants in pots all around, and on the deck of, my little NYC apartment of the time. Watering them was a bit overwhelming! I obsessively learned the latin names of just about all of them. I sometime wonder just where I am on the autism scale!
I do love my job, nothing like waking up in the morning and being pleased with something you worked on the day/evening before.
Thanks back atcha!
-Gabe
People do ask how we remember all those Latin names. Sounds goofy, but I think of the plants as acquaintances - we have little trouble remembering the names of our friends, right? 200 potted plants would keep you busy, for sure, but had its rewards, much as fussing over details until you are able to please your toughest critic (yourself).
Cathy
The house was absolutely beautiful, like a little oasis. Unfortunately my current place gets almost no natural light, but we do have a back yard with a raised planting perimeter maybe 2' wide and a raised square concrete planter in the middle. We have a few things planted, but need to really attack it one of these days.
I can remember lots of stuff really well when it's for something I am into. I taught myself passable Russian a long time ago, but try to teach me calculus, and I will suddenly appear to be educationally subnormal!
Anyway, back to bread before Floyd boots us for trying to turn his wonderful resource into a gardening forum ;-D
-Gabe
You are very lucky to love your job so much. I wish I felt that level of enthusiasm for my current job, but I guess I can't win 'em all. In the meantime, I will just bake whenever I can squeeze it in and enjoy the feeling of zen and contentment that it provides me.
I do feel fortunate, but as with any job, not every day is a picnic. There is a reason it's called work. Baking provides mental therapy, a sense of accomplishment, control over my own nutrition, and has introduced me to a community of similar minded people, such as you. Yes, zen,
Cathy
One of the many things I love about bread making is the meditative effect it has on me.
I find many of the wacky things I have had interests in over the years (and there have been very many!) require a similar, singular focus and involve a quest for improvement. Juggling (got up to five balls and could juggle flaming torches and can ride a unicycle :), kite making, sculpting, sewing, jewelry making, woodworking ... the list goes on :)
Also agree that bakers are generally very nice folks, and most of the people I've met in other pursuits have been great, too.
OK, off to document yesterday's less than satisfying bake.
Cheers,
-Gabe