blog thread,
I am sad that my bread rotation is over now! I don't get to do breads again until the end of the program. I am going to see if I can get a job in one of the bakeries here, because, fuck this I want to work with more dough.
Today was epi biga baguette, pecan fougasse (my loaves) and german pretzels (team project), yesterday I made sourdough barley-rye boules and "Norwegian" Rubgrod (like, rye with orange, anise and fennel, I think it is an americanization), day before was New York Raisin Pumpernickel (less coarse rye, more instant coffee and cocoa, I think that is pretty much 'supermarket pumpernickel') and challah (loaves would have been the picture of perfection if I'd been thorough with the egg wash), and Tuesday was Rosemary Boules and Maple-Pecan loaves (possibly the best bread all week). Wouldn't probably make the American rye breads again, and the challah but everything else I've made this week I've been extremely pleased with.
Going to be so on top of shit next time through and start fermenting shit on Tuesday for Friday, it's going to be great. I just hope the people in bread between now and then don't kill our sourdough (I can make another if they do, though)!