I had some old friends from Tucson swing through on Sunday, and the only bread I had around was from last Thursday, which had been sitting in a bin in my garage, unwrapped. Worse yet, both loaves were rejects that I had deliberately not taken to sell that evening. One of them I had dropped on the work bench some hours before it was fully proofed, and I only baked it because I had the oven space and it seemed like a waste not to. The other was a badly misshapen loaf of the rosemary polenta. But they were still good! We tore them open and ate them with good Parmesan and some sun-dried tomatoes, along with a dip I whipped up that was chiefly composed of mayo (I made it when they weren't looking), and some greens and fresh peas from my garden, along with some exceptional beer my friend Troy fished out of his cooler. It was a nice afternoon on the porch with good bread and good friends. That's the kind of thing bread is made for, in my opinion.
If I can be permitted to toot my horn for one more paragraph, I have been finding the sprouted-grain bread to be exceptionally good. I have been working with Dave Krell at Running Rabbit Mills to adjust the time he shuts down the germination and mills the flour, and I think I am getting it just to my liking. It is such an amazing thing to be able to work with your own miller! I cannot believe my luck. And it hasn't gone unnoticed by me how willing he is to try out my suggestions, or contribute some of his own. There are not many bakers in this country who have my good fortune, at least among bakers like me who still buy their flour in 50# bags. Costco is probably able to work with its millers, but they have somewhat different needs and interests.
Anyway, enough of that. I will have the Country French, semolina, and sprouted grain this week for sure; I should have the Leinsamenbrot because I have a bit of buttermilk left over from the scones on Saturday I need to use. I will probably also have some kind of rye depending on how rushed I am. With these very warm temperatures I need to work pretty quickly and having multiple varieties adds a lot of complexity when you are trying balance the fermentation of each batch.
I'll have cookies, probably pain au chocolat, and maybe a surprise.
See you on Thursday on Main Street!