This week was the first week of the new summer market in Dryden. Along with a few friends in the Bread Club, we prepared several types of bread for sale. We had a dozen each of Italian Semolina bread, Caraway Rye, and a couple types of Multigrain Sourdough. We also made a couple dozen brioche with different fillings which went pretty fast so I'll have to make more of those next time.
Italian Semolina
I've been so busy I haven't had a chance to post what I've baked for a while, so this post is going to lump everything I've done for the past couple weeks in one - mainly for my own reference. In this issue:
Colomba di Pasqua
Black Rye w Raisins & Walnuts
Buttermilk Bread
no-Knead Focaccia
Genoese Focaccia
Normandy Apple Bread
Week 1:
The campus market started the week after Easter so I had made some more Colomba di Pasqua ("Easter Dove"), and an interesting black rye with raisins and walnuts for the first market.
Hello All. First post here of TFL. I had been blogging about my bread for a while with blogspot but I seem to be spending more and more time on this website lately so I thought I'd move my blog over here as well. I've learned a lot from the postings on this site. It is such a great resource for bakers, so hopefully I will get some constructive feedback on my baking by posting here.
