First Bake

In preparation for todays opening of the Penticton Farmers Market, we had a very busy go of it yesterday on our first bake. farmersdotter has nurtured her starter for about a month now and it turned out very well. Very active, full of good boozy smells and bubbles. It will bake a very respectable sour dough. At 2:00pm we were ready to move the dough from the mixer for the first rise.

First Batch

First Batch

Throughout the day we had been keeping a close eye on the oven. Trying to gauge the best time to remove the fire and let the oven temperature even out in time for the doughs second rise in the beautiful bannetons, the hand made wood baskets used as bread molds.

Bannetons

Bannetons

We added an Olive/Rosemary bread to the bake for grins and giggles.

Olive & Rosemary

Olive & Rosemary

By 11:00pm the oven temperature was averaging 450f throughout and the bread was performing well in their little wooden nests. It was time to wash the oven floor of ash residue, pack it full of fresh bread and see if the work of the past few weeks would pay off in the first bake. It did. The bread at rest smelled wonderful and was ‘singing’ for quite a while.

Resting

Resting

It turned out we were able to sell all the bread that was baked. We received wonderful comments and encouragement.

farmersdotter

farmersdotter

About farmersdotter2

Certified organic garlic farmer, assistant wood fired sourdough baker, assistant original garlic scape salt maker. Studio guest homes. View all posts by farmersdotter2

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