Well, it sure has. Thanksgiving has come and gone and so has Christmas. The photo above is a very white SD Chacon of 7% rye and the rest KA bread flour at 78% hydration using 15 g of long stored Rye NMNF starter -that was lurking at least 4 months in the bottom of the fridge.
Love these real artisan baking videos. If the bread was 4# and tastes as good as Poilane's then he cold sell it for 9.6 Euros in Paris and $50 in Phoenix:-)
We sent a picture of the last focaccia to the daughter and she said that she wanted on when she was here this weekend. This one was a bit different because Lucy is so old she can’t remember from one minute to the next and never liked doing the same bread twice anyway when she could remember.
It has been forever since Lucy made a bread of any kind or posted about it. I don’t eat bread anymore because my diabetes is harder to control and I would rather drink a glass of wine, beer and bourbon after thinking about it - when sober. Hard to get snockered on one glass though. It’s like being in a diet by limiting the plate size.
After making tortilla pizza a coupe of times we decided to go the other way with this one. Too hot for pizza made indoors, so we decide the gas grill, with a stone, was the way to go for Sicilian Pan Pizza. SPP isn’t like thick crust Chicago style pan pizza but it isn’t thin crust pizza we love so much either – it is more like focaccia with pizza toppings.
We finally got some time off to visit our SIL and daughter In their new Seattle home over the Memorial Day weekend and meet Mabel for the first time too. We had a really nice time over the 5 days and got to see the city up close. Mabel is cute as a button….. and smart as a whip unlike other baking apprentices who are bred to be stupid.
