Day 4: A Need to Knead
What a beautiful day on the mountain!
It was a perfect day for baking so I made an honey-oatmeal-walnut whole-wheat sourdough. I like oatmeal in my bread but it's tough on the glutens and so I added a little honey to get a better proofing.
Here's the dough ready for the first rising.
Heating the wood-fired brick oven with faggots.
After the proof rising, the loaves are ready for the oven.
Baking in the oven. The crusts will be very brown because of the honey.
And, ready to eat. The walnuts always give a gray appearance to the interior of the loaf.
Served up for dinner, on the deck, at sunset with a nice homemade potato-leek soup with porcini mushrooms, a Spanish white cheese and glass of Valpolicella.
All it takes is a little time, baby.
It was a perfect day for baking so I made an honey-oatmeal-walnut whole-wheat sourdough. I like oatmeal in my bread but it's tough on the glutens and so I added a little honey to get a better proofing.
Here's the dough ready for the first rising.
Heating the wood-fired brick oven with faggots.
After the proof rising, the loaves are ready for the oven.
Baking in the oven. The crusts will be very brown because of the honey.
And, ready to eat. The walnuts always give a gray appearance to the interior of the loaf.
Served up for dinner, on the deck, at sunset with a nice homemade potato-leek soup with porcini mushrooms, a Spanish white cheese and glass of Valpolicella.
All it takes is a little time, baby.
Comments
Post a Comment