Blog — bread RSS

  Last weekend we went to Shelter Island.  It is an island in between the North and South Fork of Long Island surrounded on three sides by the Shelter Island Sound and by Gardiner's Bay to the east.  We took the LIE to the end and then Sound Avenue to Greenport, where you take a ferry to the island.  You can also access it from a southern ferry.  We brought a rabbit and a lot of wine, cheese, and some bread, of course. A semolina bread with fennel seeds and candied oranges.  This bread smelled amazing as it baked.  I felt bad for my neighbors.  It made excellent french toast.    Shelter Island is beautiful.  There is not a lot...

I said I would post about bread.  These pictures are of the bread I made on Monday.  We are just finishing it up now, croutons will go in the salad at dinner tonight.  It is 60% King Arthur Bread Flour, 30% Organic Spelt from Fairway, and 10% Arrowhead Mills Rye Flour.  I could go on and on about it.  I make it every week or so, right now the most problematic element for me is scoring the loaves, it is baked partly in a closed Dutch oven, spelt makes the crust chewy, it is levain bread.