Fall Schedule and Notes

From my main website at www.frenchroadbakery.tk:


Am no longer going to the Baddeck Farmers’ Market every other Wednesday since the number of loaves sold there is insufficient to justify the time and expense involved in bringing them to market.

Over the course of this summer the Ezekiel-style sprouted loaves have settled, formula-wise, and thanks to the purchase of a basic food processor last spring, the consistency of the crumb has greatly improved.

Meanwhile have also settled on a formula for a sweet loaf, namely using mainly white spelt flour, 33% fresh ground spelt flour, Scotch Lake Organics unpasteurized honey, organic butter bought in bulk from Quebec, and organic cream from the supermarket. The dough is light but creamy. I find spelt works best being a little enriched (with some fat, in this case butter and cream).

Also during September I had fun substituting some of the water in the garlic focaccia formula with fresh organic tomatoes (pulped in the processor). They were delicious. I also developed a fennel-onion focaccia which is shaped in a baking tray, i.e. a large rectangle, which is traditional with such loaves, and then cut into eighths. Focaccia are described as breads with herbs in them, but this isn’t the whole story: also they are the ones that go into the brick oven first, so they have a lot of water in the dough (otherwise they would burn in 750F+ temperatures), which makes them tastier and gives them nice large holey crumb structures that are great to tear into pieces and use to sop up sauce and so ideal for eating with a meal or soup. I really like them.

Now that things are cooling down I will revert to using Altus water (water for the bread which has had a dried rye loaf soaking in it for a day or two before Mixing Day); this stimulates fermentation whilst bringing an added layer of flavour and aroma to the breads. I am also experimenting with this being a sprouted multigrain soak, which I believe will add even more layers of flavour and also perhaps provoke a slightly more variegated fermentation culture.

Anyway, looking forward to the fall-to-Christmas season….


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s