Update: A photographer and reporter from the local paper stopped by our meet-up. Here is the link to the article. In the print version we were the top front page story.
hi folks these pictures were sent in by the students from the class that i assited with bread making at work see previous blog "a great day baking at work 27 march"
5KG Hot Cross Bun Fruit dough
14 piece hand bun divider at the ready
Made a pain de campagne first thing, and had some slices for lunch with some of the best smoked salmon I've tasted.
Every Easter, I try out multiple dry yeast recipes and set them up against my SD buns, which I make to a recipe I've developed over the years and now consider finely tuned. I can't better my current SD HCB recipe, and have not found a yeasted version to rival it, although last year's came quite close (see 2012 post here, which includes a link to my SD bun recipe - now simplified and tweaked a little more, but essentially the same).
It has been wonderful seeing some of the great bakes on here at the moment ... wish I had more time to comment ... any how ...
... Shameless promotion time ...
The restaurant I bake for had a review in the Weekend Australian Newspaper ... thought I would share ...
http://www.theaustralian.com.au/life/food-wine/alfred-constance/story-e6frg8jo-1226606839079
San Joaquin Sourdough Baguettes
April 1, 2013
A week ago I made the Alpine Baguettes again from Dan Leader’s book “Local Breads.” This is probably my favorite bread for sandwiches to take to work (because for me, the more crust, the better). I toast them in the morning which makes them extra crunchy and brings out the nuttiness of all the seeds; a bit of mustard and then some prosciutto or spicy turkey, olives, salad, and I am in for a big treat I look forward to eating all morning.
The Easter holiday is drawing to a close, but I felt not quite done with baking before holiday was up... I was also running short on bread, so yesterday evening I mixed dough for my regular sourdough bread. Basically the kind that keeps me going throughout the week. Below is a copy of the formula.
I have always been a fan of Cyril Hitz's Focaccia. It makes a full half sheet pan of a nice, thick focaccia.
I like it sliced diagonally to use for sandwiches, one of the reason's I chose to bake it today.
I also roasted a leg of lamb for tonights dinner and tomorrow's sandwiches.
Everything was cooked in my wfo, except the cherrry pie. I baked it in my just cleaned ovens. No mess, I always use a pizza pan for a liner for those bubbly cherry pies.
