From pencil to paper; paper to hands. Thin and crispy with that classic salty pretzel taste. I just need it thinner...
March 2011
February 2011
Makin' Bagels
Trying our hand in the process of making the great bagel. Not sure what came first, the pretzel or the bagel, but the technique is close enough to try out. Hope to have these for brunch soon!
November 2010
Adventures In Pretzels
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!
June 2010
Aspen Rye
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.
June 2010
The Smell of Yeast
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?
May 2010
Rise of the Ciabatta
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
February 2010
Yeast...Yet Again
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.
February 2010
Yeast & Me
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....
