The smoke from the fire has mostly moved out and the air quality is better. There’s a slight breeze which may not be good later in the day as it warms up.
I’ve been to the gym and am now home thinking about what next to do. Here’s the zucchini bread.
It’s a really good recipe and it did puff up. I thought it was way to little batter in the pans but it was fine. I will make another batch this week as I have more zucchini coming in. I may go get some mini loaf pans.
Then here’s the Tartine bread
It had a great sourdough flavor. I have another batch in the fridge that I’ll bake up this week as well.
I’m in the kitchen zone this week so I may start that today and get the cabinets windexed.
I’m cooking chicken tiki marsala in the crockpot and then later I will do some tofu in a pan. I’m planning on cooking some organic long grain white rice with it.
We went for a lovely walk in the park this morning. I sure do miss my daily walks but soon enoughI’ll get back to a more regular schedule.
Tomorrow I’m excited to go pick up my flat of blackberries from a local farm. I’m planning to make jam on Tuesday.
I’ve got a terrific starter going that I made in the fall. It has been really useful and flavorful.
I’ve made pancakes and two days ago started on bread. I make the bread using the ‘Tartine’ bread book.
It’s really an easy recipe ONCE you get past the scientific stuff. But it does take making the leaven,then the autolyse, then the first rise, and then the final rise in the refrigerator. Then you can bake the next day. I use Banneton bread proofing basket.
It gives a nice pattern to the bread and holds it in shape too.
The flour lines are from the proofing basket..
I’ve been making bread for over 40 years off and on. I started with the Tassajara bread book and Laurels kitchen. Most of my loaves back then were heavy and more like bricks. But we ate them anyway(most of the time).
Breadmaking is an art form, for sure. But the real trick is to just keep trying and making lots of bread because you do start to get a feel for the bread. I make a number of different breads. This is the sourdough but I also make a sandwich bread in a loaf pan. I start that using the Kitchen Aid and then let rise in the bowl. Then bake in a Williams Sonoma professional loaf pan.
One thing I’ve learned is to get the best equipment you can afford and get the right tool for what you’re making. It really does make a world of difference.