Playing around with pretzels these days. How to make the perfect pretzel? Salty, soft, chewy crumb and that classic taste. First step is to perfect the baking soda bath, next the proofing times. Now we need the perfect dipping sauce!
So I didn't have the chance to actually go to the Food & Wine festival in Aspen, but my rye bread did! I can't even begin to imagine all the incredible people who actually tasted my own bread...pretty cool.
Trying out some new breads for the cheese service. First is an attempt at the traditional pumpernickel. Beautiful color reached by using black cocoa powder, yet needs more work to make it to the menu. The second and successful trial was the honey rosemary baguette. Sweet with the aroma of caramelized honey and rosemary, finished with murry river salt on top. What is better than cheese with great bread?
Every morning before anything is started, we make ciabtta bread. Everyday. It is the table bread, grill bread and often a runner's only dinner. Originally Clay's recipe, I have been making this bread for three years in total. It is the pefect combination of chew, crunch, yeast and olive oil. Ciabatta is a very airy bread, developing all of the air pockets from the long rise. After watching this beautiful process everyday, I had to make a slideshow. It is amazing to see yeast in action, fermenting and becoming something delicious.
Get the flash player here: http://www.adobe.com/flashplayer
Yes. Yeast. Again... Made sourdough today and had a little left over dough. What other great contribution to family meal could there be other than freshly baked sourdough?? Thyme, rosemary, sea salt, truffle oil and olive oil were brushed right before it went into the oven. The herbs added beautiful flavor with the oils making the crust so light and flaky, soft steamy crumb underneath. Love.
It is only fitting that my first real post be about my first love, bread. As far as I can remember I have been making bread, standing at my grandmother's feet watching the bread magically rise above the bowl. Its amazing that one of the world's oldest prepared foods, is still around today, extremely present in everyday life. What began as an accident in preparation is now a coveted piece on the dining room table. The simple smell of butter and yeast baking in the oven can transcend one's memory to a place and time, mine being my childhood.
I am always pushing myself deeper into the world of yeast. We have started trying out the classic soft pretzel for the bar and will soon start with croissants. Our current repertoire at Trummers include ciabatta, German rye, sourdough, doughnuts and brioche (my personal favorite).Almost every time I open the fresh yeast container, I take an extra few seconds to take in the beautiful aroma. Maybe yeast ice cream, dare I say, will happen soon too...hmmm....