TIME FLIES WHEN YOU ARE HAVING FUN!

Can't believe it's been several years since I last posted a blog. No excuses! The bakery still is operating. The Zojirushi I highlighted in my last post has been very busy. My 'go to' bread on the Zoj is a Como Bread from Linda West Eckhardt and Diana Collingwood Butts Rustic European Breads for Your Bread Machine. It uses a biga that I keep in the fridge and feed from time to time. Wonderful slightly sour taste. Usually I bake it directly inthe Zoj, but sometimes I will take it out after the dough cycle and shape into boules.

The biga also goes into a Pane All-uva - Raisin Bread - that I play around with different add-ins - raisins, or chopped dates or cranberries, depending on how I feel. If I have too much biga, it goes into sourdough waffles or pancakes. 






Some recent bakes: 
Beet and pomegranate challah. Made this one for Rosh Hashanah in the braided round style. The beet and pomegranate molasses filling went in as filling to the dough before rolling out into the braids. 

Overnight Breads. Experimenting with recipes from Ken Forkish's Flour Water Salt Yeast. Made two breads, the first a white loaf, the second a 40% whole wheat loaf. Both are retarded overnight in the fridge and baked in a dutch oven. Much wetter dough than I am used to, 75-80% hydration. Lovely crumb and very chewy crusts on both.

Overnight White

Overnight White

40% Whole Wheat

40% Whole Wheat