Good afternoon dear readers! I have some exciting updates for you all. This past week has been very exciting. Some very generous acquaintances have loaned me an electric residential oven, along with a lovely old mixer, and after over two months of waiting I've finally begun baking bread. Hurray! I can't tell you how nice it is to fill the air in here with the smell of fresh bread. It feels a like my patience is finally starting to pay off a little.
Unfortunately I can't share any bread with you all just yet, I've still got to lock in my Bakery License from the Department of Agriculture. In truth, I'm not really ready to begin sharing right now anyway. It's a bit of a steep learning curve baking in this new environment, on all new equipment, and using all new recipes. My first few loaves left plenty to be desired, but today I finally baked some bread that was good enough to at least document. I'm looking forward to continue dialing everything in over the next few days and weeks. Months and years too, for that matter.
What you're looking at up above is my version of a whole grain loaf. This sturdy beauty is a sourdough made with organic wheat and spelt flours, a house blend of whole and cracked seeds and grains, and a dash of honey, salt, and wheat bran. This loaf is for folks like me; those who want something wholesome and complete, but something that still has good flavor and texture. Versatile enough to enjoy at any time of day, but it'll serve as a meal in itself if you're in a pinch. Check out it's entry on the Bread Page for more details.
I'll be meeting with the food safety representative from the Department of Agriculture tomorrow morning. Hopefully I'll have an update for you tomorrow that's full of good news. Oh! And my oven is scheduled to be shipped from it's factory in Italy tomorrow. Tomorrow should be a good day.
Have a great week folks!