Daily Bread

We no longer purchase much in the way of bread stuffs any long - mostly specialty items like English muffins and bagels.   This is a consequence of my bread-baking evolution.

I have a contractor lined-up to construct a cut stone pedestal and countertop upon-which will be installed a Forno Bravo wood-fired outdoor oven.  

Until then I've been diligently mastering the art of baking a French Boule and Deli Rye.  

The plan is to eventually include a practical selection of flat breads, focaccia and pizza dough.  Once these are mastered my scheme is to introduce sourdough starter as an optional leavening agent.  Yes, ambitious but attainable.  I think.  After that it is making this come together in a wood-fired outdoor oven.

Last week our daily bread included a first attempt at a traditional Italian loaf.

It turned-out well - proving the hypothesis that bakery-quality bread can be made at home if you put your mind, heart and hands to the task at hand.  

Sunday, I made some large croutons from the last of it.  

 

Toasted gently and anointed with olive oil and grated Parmesan - they were served topped with olivara bruschetta tapenade and anchovies along with adult beverages for Valentines Movie Night.

The journey continues.....