Archive for September, 2008

Apple Harvest

Friday, September 26th, 2008

There are finally enough apples and apple cider around to bake the Apple Harvest bread we were baking last fall.  I had planned to use local apples in it this year, but there was a miscommunication and I ended up at the coop buying their dried organic apples.  The cider we used, however, is local and was pressed yesterday.  The bread is sure to be delicious.  And its beautiful too — triangular shaped with thin slices of apple as a garnish baked on top of the crust.

The weather forecasts are predicting rain for Saturday so we baked a less than usual.  Hopefully we’ll have the right amount for the market, but if the rain holds off we’ll probably be sold out early.

This week there is no Semolina and the Walnut raisin returns to replace the Hazelnut Raisin we’ve had the last couple weeks.  The Apple Harvest bread replaces the Tomato Basil.  Other than that, your usual favorites will be at the market.  The coop with have Baguette, Seed, Poilane and Walnut Raisin as well as a constant supply of the cookies.  If they are out on the shelf, ask someone to check in back.  There are usually some there.

Hope to see you at the market!

Peter

Good News/Bad News

Saturday, September 20th, 2008

The bad news first.  Something off got into many of the breads last week.  They had a weird chlorine taste and I didn’t realize there was a problem until Tuesday when I started heard some concerns.  I apologize.  I had no idea that there was a problem.  The breads I baked Tuesday didn’t go the the Coop and that was the reason they were out most of the week.  This week, we are sampling of breads as they cool and they are back to normal.  Anybody that got a bad loaf last week, please let me know and I’ll happily replace it.

The good news is that I have a deadline now for getting my shop open.   On the 11th of October, the Coop is spearheading a neighborhood block party on Baraga and our bakery will be part of it.  There’s a lot too do yet, but I think we can manage to get the doors open for the party.  I know it will be a “work in progress” for a while.  At minimum we’ll have the breads you’ve come to know, and we’ll be adding new products as we get things arraigned to produce, display and package them.

The breads at the Market this week will be:

Vollkornbrot (100% Rye)
Mild Rye
Semolina
Pain Poilane (only 6 round loaves + a few bartards)
Kalamata Levain
Hazelnut Raisin
3 Seed Sourdough
Cracked Wheat
Tomato Basil (It finally has enough tomato flavor!)
Baguette
Fougasse
Ciabatta
Chocolate Chip Cookies
Toasted Oatmeal cookies

See you at the market!

Peter

Revised Tomato Herb

Saturday, September 13th, 2008

I wasn’t happy with the Tomato Herb bread last week.  It didn’t have enough tomato flavor and the crumb was too tight.  We reworked it this week by doubling the tomato and softening the dough.  It should be a lot better.  We are also continuing to improve the Kalamata Levain.  There should be more olive flavor in the dough as well as the actual olives.  Also this week, we’ve replaced the Walnuts in the Walnut-Raisin with Hazelnuts.  The Hazelnut-Raisin is a bread without peer as far as I am concerned.

I’ve also started baking some larger loaves of the Poilane — Big round loaves suitable for a celebration.  the largest ones are over 4 pounds the medium sized are over 2 pounds and the small ones are over 1.5 pounds.  I also have the regular 1.25 pound batards that I’ve always made.  They will be in the basket with the other Poilane’s.

At the Farmers Market I’ll have:

Vollkornbrot (100% Rye)
Mild Rye

Pain Poilane
Kalamata Levain
Hazelnut Raisin
3 Seed Sourdough
Cracked Wheat
Tomato Herb
Baguette
Fougasse
Ciabatta
Chocolate Chip Cookies
Toasted Oatmeal cookies

See You there!

Peter

Tomato Herb Bread

Saturday, September 6th, 2008

I got my hands on some tomatoes this week, so we had to create a new bread around them and some herbs.  It should be good.  It will be at the Farmers Market this week.  Here are the breads this week:
Baguette
Fougasse
100% Rye (Vollkornbrot)
Mild Rye
Semolina
Walnut Raisin
3 Seed Sourdough
Ciabatta
Cracked Wheat
Chocolate Chip Cookies
Toasted Oatmeal Cookies

I will also have a few Pain Poilane’s at the market.  I baked a few large boules (round shaped) for fun and to celebrate a birth.

The Marquette Food Coop continues to stock my bread.  They generally keep Baguettes, Sourdough Seed, Poilane Walnut Raisin and the cookies on the shelf.

See you at the market!

Peter