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Bread Porn 2.0 « Foodie and the Everyman

Bread Porn 2.0

I know.  It’s been a long time.  I shouldn’t have left you without a few eats to tempt you.

So, how’ve you been?

Me?  I’ve been swell, if more than a little tired as of late.

It occurred to me that perhaps it’s about time to share with you what I’ve been up to these past 10 weeks…

As I think I mentioned the last time I stopped by, I’ve been in school.  What I didn’t say was that I’ve been working towards my artisan baker’s certificate!  I’m doing this on top of my boring day job, and after a week or two, I began to wonder how so many people manage to do this without burning out or breaking down.  Needless to say, I was on the cusp of both of those options for a while, but, as the weeks have passed, I’ve slowly but surely been working my way into a routine and now it’s almost getting to feel normal.

Allow me to take you through a retrospective of the delicious things I’ve churned out over the past 10 weeks;

Week 1: Portuguese Cornbread (the yellowest loaf)

Portuguese Cornbread

Week 2: Pane Altimura (the bread that sings!)

Pane Altimura

Week 3: Baguettes; Straight and Poolished (also fabulous for jousting)

Straight Baguettes

Poolish Baguettes

Week 4: Sweet Rolls and Tuscan Saltless Bread (sweet good, saltless bad)

Sweet Rolls
Tuscan Saltless Bread

Week 5: Quebecois Miche (the bread that was bigger than my head)

Quebecois Miche

Week 6: Ale Bread and Potato Chive Loaves (the beauty and the spongy spongy goodness)

Ale Bread

Potato Chive Loaves

Week 7: Grissini and Lavash (the week of party snacks aka Everyman crack)

Grissini

Lavash

Week 8: Multigrain Bread and Sprouted Grains Loaf (good and bad uses for grains)

Multigrain Bread

Sprouted Grains Loaf

Week 9: Oatmeal Bread and Whole Grain Oat Bread (the only bread I’ll ever need and the bran-muffin-loaf)

Oatmeal Bread

Whole Grain Oat Bread

Week 10: White, Dark and Marble Rye (no pictures)

I actually missed week 10 due to flu shot related sickness and lethargy, but I wasn’t too heartbroken about it because I hate rye bread.

So, that’s the gist of what’s been going on around these parts.  Lots of starchy, carby goodness has come to town, and I can’t say the Everyman’s been too upset about it.  In fact, I think if I asked him, he’d probably say we’ve been eating like kings, hell ass kings!

I’ve only got 2 more weeks to go in this module, before Rustic Breads is done.  In the new year, I’ll be studying Sourdough and Global bread, and the astute ones amongst you may have already realized that the many pictures of sweeter pastry-like breads last spring were the result of my Enriched Bread artistry.

Is there anything better than the sweet taste of wheat?

Until next time…

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2 Responses to “Bread Porn 2.0”

  1. The multigrain bread was artisinal, right? After a few minutes in the oven (reheat), the outer crust was melt-in-your-mouth-good. Slab ‘o’ butter and I was in heaven….

    …but my favourite has to be the 8″ ALE bread that you supplied me with, which was consumed in less than 30 min. No butter, just a quick toss in the oven. Yup, that good.

    Words wouldn’t do justice to describe the wonderful tastes from your bread! You gotta try it…

  2. mochapj says:

    Thanks Iron Chef! The general consensus from those who’ve tried more than one of the above was that the ale bread was the best.

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