Ross of Ottawa
Ross of OttawaWe've got a turkey for xmas supper this year, but I've gotta say, hearing about the Jewish tradition of going to a Chinese restaurant for supper on the 25th ('cuz they were traditionally the only things open) sounds kind of fun.
I've heard a few pieces where Jewish people recollect their childood visits and menus of pseudo-Chinese food that were typical then: chop suey, egg foo yung, chow mein, chicken balls, egg rolls etc etc.
Ross of OttawaRye sourdough batch fresh out of the oven. Various charcuterie and tasty bits in the plans this week, so the rye bread will be put to good use.
Ross of OttawaCouldn't resist sampling the rye bread. The crumb is in the sweet spot – somewhat open but not holey and leaky.
Nice sour notes with the distinct rye flavour and a hint of caraway. I find it'll develop further as it rests too.
Can't wait to try with some smoked salmon or cured meat.
#rye #sourdough
Ross of OttawaA very sticky rye bread batch. I've been doing higher hydration batches lately. More challenging to work with but notable flavour benefits.
Changing the blade on my lame ("lamm") in honour of the season… and it's going to be easier to score these super fragile rye loaves.
Ross of OttawaRye sourdough batch fresh out of the oven. Various charcuterie and tasty bits in the plans this week, so the rye bread will be put to good use.
Ross of OttawaNice to get the oven up to temperature, with the ceramic baking surface/mass, before the higher electrical rates kick in at 7am too.
Ross of OttawaA very sticky rye bread batch. I've been doing higher hydration batches lately. More challenging to work with but notable flavour benefits.
Changing the blade on my lame ("lamm") in honour of the season… and it's going to be easier to score these super fragile rye loaves.
Ross of OttawaWas up well before light this morning, pre-heating the oven and forming loaves for a sour-rye bread batch.
Built it yesterday and had the dough working overnight in the fridge.
I guess "real" bakers are used to getting up in the middle of the night to get their bread going, but for me it's a novelty. Luckily I had awakened early and it wasn't much of an effort. Normally it would be a monumental imposition.
#sourdough #ryeBread
Ross of OttawaNice to get the oven up to temperature, with the ceramic baking surface/mass, before the higher electrical rates kick in at 7am too.
Ross of OttawaWas up well before light this morning, pre-heating the oven and forming loaves for a sour-rye bread batch.
Built it yesterday and had the dough working overnight in the fridge.
I guess "real" bakers are used to getting up in the middle of the night to get their bread going, but for me it's a novelty. Luckily I had awakened early and it wasn't much of an effort. Normally it would be a monumental imposition.
#sourdough #ryeBread
Ross of OttawaUgh, good friends said goodbye to their cat today. That always hits home for me, as I know how hard that is.
Gotta focus on the good life you gave to them, and the positive memories, I guess. Their's was a former barn cat that went from nearly feral and skittish to a comfy furball-about-the-house.
Statistically I know a few others out there are going through the same challenge today – so condolences to you too. It's a tough slog for a while.
#mastocats #petloss
Ross of OttawaYou know what doesn't happen anymore? Coins falling on the floor when you take off your pants and fold them up before bed.
Gone the way of dialup modern squeals, payphones and subway tokens.
Ross of OttawaThe #sourdough batch is done. Results as expected for a very high hydration and fragile batch.
Looking forward to tasting it - usually I find what you lose in vertical loft you gain in flavour complexity.
Ross of OttawaJust because it's so good, a close-up of the buttery sour crumb of a test piece. A real treat. Worth the sticky handling of the high hydration dough for this batch.
#sourdough
Ross of OttawaI've got lots of bread to bake coming up! This batch of sourdough, a batch of rye, and two batches of challah.
Ross of OttawaThe #sourdough batch is done. Results as expected for a very high hydration and fragile batch.
Looking forward to tasting it - usually I find what you lose in vertical loft you gain in flavour complexity.