It’s been a whirlwind couple of months, stuffing my brain full of things I’ve learned from workshops I’ve either attended or given. Above, a decorated five-grain loaf from a week-long class on bread baking with Jeffrey Hamelman. Looking forward to sharing more during this season of renewal…
- Thinking globally, eating locally in Southern Coastal Maine, Seacoast New Hampshire, and beyond
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- My song of snow in sight
- Sushi and a Skate
- (Re)Learning to Ski in Craftsbury, Vermont
- Year of the Rooster
- Putting Up: Pickled Cranberries
- Tomato & Eggplant Tart
- Interlude: Mooncake — The Lost Art
- Putting Up: Crushed Tomatoes and an Anniversary
- Salad Days — Lobster with Corn and Basil
- First signs of spring
- Pan-Fried Noodles with Curried Chicken & Tofu
- farmers' markets
- fun jen
- local flour
- mastering food preservation
- salad greens
- season extension
- summer squash
- winter squash
I’ve been to some lovely bakeries in France, and your loaf of bread could hold its own – not only healthy but gorgeous. Looks like you paid close attention in class. :)
Thanks, Judy! I hadn’t expected to like this portion of the class, and will be paying much closer attention to decorated breads when I see them.
Wow! I have to echo the sentiments above. This is a stunning loaf of bread. Really loave (typo but leaving it) the wheat facsimile decoration.
And weighed in at a very sturdy 4 pounds!
That is an amazing loaf of bread. I am impressed!
I can’t really take credit, Jeffrey’s an incredible teacher!