Category: Photography

Friday: Flowers at Grandparent’s Breakfast at Sophia’s school

On April 25th Sophia”s school hosted a breakfast for grandparents. The children made ball point pens into flowers for the table center pieces. The kids were encouraged to ask us questions about how life may have differed when we were their age. They also wrote a composition which described their own life in the future — when they’d be sixty five. A great time was certainly had by all.

Additional photographs from this event can be viewed here.

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Tanya and the other parents brought around the coffee, water and a variety of juices; as well as served the various hot dishes which complemented the fruits, cakes, rolls, croissants and kringles.

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Leica M8, 50 mm Summilux Asph, 28 mm Summicron Asph

Nailed it:

Yesterday I made my usual Raisin/Walnut Morning Bread. Of course it’s always a little different. Maybe cinnamon maybe not. More or less honey. Lately I’ve moved toward greater hydration, working around 75 percent; and using the stretch and fold method rather than the knead method. Anyway – yesterday’s loaf turned out unexpectedly dense and heavy – good – though not what I intended. Very surprising. As the previous rye, rustic, sourdough and morning loaves turned out perfect; exactly as intended. I’m guessing that I pushed the hydration to the limit. It was definitely beyond 75 percent; may have been 80 or more; pretty sticky when it went in the oven.

So today – feeling the need for a lighter, plain, lunch and dinner loaf as well as the need to achieve intentions –
I created a light sourdough loaf. And yes. I nailed it.

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Leica R8/DMR, 100 mm Apo Macro Elmarit

Finally achieved incredible bread…

not just delicious, pretty, healthy… but exceptional… true “artisan”… as good as the best I’ve ever had. As Walter Brennan said, “No brag. Just fact.” I finally “get it.” The correct feel of it.

The secrets: Wet, sticky dough – 65 to 80 percent hydration. Stretched and folded in almost any number of different ways and schedules – keep tucking to same seam – don’t break the skin. Who the hell ever promoted “kneading” the dough? Wrong. Stretch and fold is the only way to go. Hot – 500 degree F – ceramics, stones, clays, – for 2/5 the time 425 F for 3/5 the time.

The results: Stretchy, chewy, light, airy… and the poppy, sesame, and flax seeds… with honey – simply  manna from heaven.

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Leica DMR/R8, 100 mm Apo Macro Elmarit

Same stretch’n’fold plus hot oven also worked on yesterday’s caraway, rye. So the science rests in every proof (puns intended).