And, here's a recent snack that we had. A wedge of Humboldt Fog cheese with some of that bread:
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Sammys Cafe & Deli – Albuquerque, New Mexico
1 week ago
Thursday, September 11, 2008
A couple of things...
Nothing significant, but here is how my bread is looking these days:
And, here's a recent snack that we had. A wedge of Humboldt Fog cheese with some of that bread:
And, here's a recent snack that we had. A wedge of Humboldt Fog cheese with some of that bread:
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10 comments:
I know I'm not an uptown foodie connoisseur like some of you folks, but that cheese looks suspicious! Your bread is beautiful, though.
Thanks HH. Actually that is one of the top US made cheeses. From their site:
Our signature offering, Humboldt Fog® is an elegant, soft, surface ripened cheese. The texture is creamy and luscious with a subtle tangy flavor. Each handcrafted wheel features a ribbon of edible vegetable ash along its center and a coating of ash under its exterior to give it a distinctive, cake-like appearance. An American Original!
I was going to say, "It's Humboldt Fog, it's supposed look suspicious." :-)
The more I see your food the more I don't like you. You could have done all that across the street and shared with ME. But no. You move clear across the country and now you taunt me on a regular basis... Its very sad... snf snf...
As I remember it, we always offered you food that you poo pooed because it was too unusual. Yesterday's "unusual" is today's "desired." just move on down and I'll keep you happy...in a culinary sort of a way :)
Your bread is beautiful, I need to work on my slashing technique.
Thanks Sara. That is actually a flawed slash, but I love it anyway. My slashing has improved since I started using a hardware razor blade (utility knife blade out of its handle) versus my lathe (overpriced pastry slasher); and also when I got my hydration down. I recently had the environmental temp start to drop and changed my flour, so its taken about 2 weeks to adjust, but my loaves this morning were perfect. The slash is the last word in the bread making sentence in my way of thinking! I'm not sure of your experience level, so I'll share what one of my mentors shared with me regarding this particular slash. Make your first slash nearly perpendicular to the end of the loaf. Then, overlapping the end of the first slash just slightly, make your second slash, and the same with the third. I'm using that pattern on my 5-seed bread. On my regular levain batard, I'm making a more wheat-y pattern. Its nice, but not perfected yet. I'll post a pic when I'm happy with it.
I only remember tofu being cooked or grilled. There was never any wonderful bread, deserts or these other yummy things. It is nice that I am welcome to move down.
Gorgeous loaf!
Thanks all - geez, I'll try to post a pic of a perfect loaf! I have to share that I actually gave my secret process to someone tonight (its no secret to most serious bakers)...and I wasn't even drinking! But her loaf sounded so pathetic and I thought I would spread the love so she could spread the jam.
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