While we were in Pittsburgh, we took some time to introduce folks to the easy and fun work of making a simple loaf of artisan hearth bread. We also shared a bit of the C&C starter with people so they could jump right into baking naturally leavened breads. This is not necessary...you can create your own starter with flour and water, but it takes a couple of weeks so we brought some starter along to kick things off.
Every year at Thanksgiving my siblings draw names from a hat for the Christmas gift exchange. This year, my brother Matt drew my name, and he got me pretty good. When I unwrapped my gift from him, I assumed it was a joke, since it weighed a ton. Turned out it was (and wasn't) a joke. He got me this behemoth of an iron roaster from Cabela's. I was pretty excited, but thought it might have been better if he'd had it shipped to Redlands. Ha! I ended up baking a giant loaf of deli rye to go with the Christmas ham. It was one of the finest loaves of bread I've ever baked.
|Your baker with a 2 kg loaf of deli rye.|
Here's the sliced loaf. The crumb was really nice, and it went pretty fast.
|Sliced monster rye.|
|Pane al Cioccolato|
|Seeded Ancient Grain Sourdough|
|Roasted Potato Fendu|
|Whole Wheat Country Loaf|
|Jewish Deli Rye|
|Spicy Cheese Crackers|