I spent Saturday in West Bolton, VT (WeBo?) baking with a few of my friends – that, to me, is the best way to spend a chilly Saturday laced with rain. I’ll just let the spread speak for itself (“If we’re going to eat, let’s really eat!”):
[SP’s pumpkin scones with cinnamon chips and crystallized ginger: not pictured, unfortunately]
Corn chowder (SP)
Rolls made from Peter Reinhart's sandwich bread recipe (from Artisan Breads Every Day) (SP) shaped as knots and fans
Closeup of the fan-shaped roll
Buttery, soft crumb - love it when the rolls pull apart like that!
KAF poolish baguette (NH) steamed using the magic bowl, v.2 (i.e., giant disposable roasting pan)! No crumb shot, sorry.
Hamelman's miche, Pointe-à-Callière using local flours, scaled to 2.5lb (JL)
Another shot of the miche
Miche crumb shot - much tighter than what I expected (hydration hovers around 82%) but I think this is because my starter wasn't vigorous enough when I assembled the final dough, and I didn't let the second rise go for long enough. I should have refreshed my starter instead of using it straight from the fridge... next time. Slightly sour, very wheaty aroma and taste. I'm curious to see how this tastes the next day when the flavours have had a chance to "mellow."
Six-stranded honey vanilla challah (JL)
and of course, apple pie! (NH) Crust made with local flours and filling made with local Northern Spy apples.
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I did not get a chance to write this post until today, and so was too late to submit it for World Bread Day, hosted by Zorra. (!!!) I’m looking forward to seeing the roundup though! In the meantime, I will send these baked goods to Susan at Wild Yeast for YeastSpotting.
Toxo Bread 