Tuesday, June 12, 2018

Bread for June 14

I've been putting off going to Medford to resupply, and it is limiting my options over here. I'm out of raisins, walnuts, certain flours, organic caraway seeds, in fact seeds of just about every sort. I guess I'd better go before it gets worse.

One day I will be big enough to order these supplies and have them shipped to me. I'm already getting inquiries from some big bakery suppliers, but they usually leave me vexed. Have you ever gone to a bakery or to the "bakery" section of a supermarket and seen a giant sign that says "Fresh Baked Daily"? In the past I would look at those signs and think, well, for crying out loud, it's a bakery, they ought to be baking their goods daily! But now I know better. There is, I am afraid, a direct correlation between those signs and low-quality baked goods. It turns out that the factories that churn out frozen breads, bagels, and pastries encourage the bakeries that buy from them to put those signs up. In fact, they will even give you the sign if you buy frozen baked goods from them. The point of it is to confuse their uninitiated customers into thinking the ghastly "croissant" behind the counter was actually made that day, at that place, when in fact it was fabricated months ago in a factory across the country somewhere, flash-frozen, then shipped to the "bakery" where it was reheated and sold as a "fresh baked" item right under the "Fresh Baked Daily" sign. Yuck. So now you know: when you see that sign, steel yourself, because you are in for a supremely sub-par culinary experience.

Anyway, supply issues being what they are, I should be able to scrape together Country French, sprouted grain, probably the organic American Sourdough, and some semolina. I will try again for baguettes but in this heat it is difficult for me to gauge with precision when they will need to be baked and sometimes my oven is already full of bread when the time comes. Those things rise like crazy once they get going, and there's no slowing them down when it happens. Someday I will have a building with at least rudimentary temperature control and these issues will vanish.

I hope also to have some pain au chocolat, and some other sweets. If you really want sweets you should check out the Farmer's Market on Saturday mornings -- I have croissants, pain au chocolat, brioche, sticky buns, scones, cookies, usually some form of breakfast cake, and usually baguettes. I usually bring some bread too, although I don't have time to bring much and it sells pretty quickly. Next week the Market falls on Bloomsday. Maybe I will do something special. A bread with stout?

See you Main Street from 5-7!

--Erik Ryberg

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