Morning descent
Turning left at the bottom of the stairs
Sourdough from rye starter and 1/3 rye flour
Sourdough crumb from above loaf
Second sourdough loaf from 2012 AP starter, with sunflower, flax and sesame seeds
Second sourdough, second view
In the gazebo after the winter
Second sourdough loaf crumb
Last week I spent some time researching “hydration” of bread dough.
This morning I decided to apply, with some precision, the concepts I read about.
The result — exactly as intended — a perfect loaf with a perfect crumb.
After 4 years of baking a bread every 3 – 4 days — nurturing a sourdough starter since March of 2012
— today felt like a day of revelation.
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iPhone 6s
…fresh-out-of-the-oven sourdough bread
baked a tad too dark, though with the brie
tastes almost too magnificent; as I can’t stop eating them
together
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iPhone 6s
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Leica M, 350 mm Telyt – R
Leica M, 100 mm Apo Elmarit – R + 2 x Apo
Been an interesting week… which began ANEW last Saturday…
when I went to look at, and took possession of, a used, large frame (35″ inseam),
relatively current, 2008, road bike, found on Craigs List, at a price that I can almost afford.
Seventy miles, and few thousand calories burned, later; I love to ride again.
I enjoyed riding my “burro” (an early 80s Miyata Trail Runner) for the last 30 years.
But I have not “loved” riding; sitting upright; on that large cushy saddle.
Not like I loved the 70s Motobecane Grand Tour (stolen) and Motobecane Grand Record which replaced the Tour.
I’d actually forgotten the speed and efficiency of a well designed road bike that “fits.”
Now I’m remembering past rides out to Monches and Holy Hill and all around the East Side;
and biking up the Locust Street hill with little Tanya in the Canondale Bugger trailer.
So here’s my “last” bike… a Motobecane Super Strada… a decent and “efficient” rode ride.
Leica M, 100 mm Apo Elmarit – R
together…
Something living and growing.
Something full of the potential to live and grow.
Raw material which can become something entirely new.
These three objects sit on my desk.
Diffused light falls across them
from a large window, north facing, with a white fabric shade.
They beg to be photographed, arranged, drawn, seen, appreciated.
Though that seems to be true of everything, everyone, and everyplace.
When one loves seeing.
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Hasselblad 500 CM / CF-39 with Carl Zeiss 135 mm S-Planar on Auto Bellows
the only growing, green thing
I could find…
well… actually… simply the first that caught my eye
It took 5 attempts…
and an hour and a half…
to capture the feelings…
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though I’m not sure one can appreciate the feel of things
without looking extremely close…
It often seems I cannot “get close enough”
to feel the full beauty of life before me.
Hasselblad 500 CM/CF-39, 135 mm Carl Zeiss S Planar on Auto Bellows
…came out of the oven at 10 pm last evening
From gathering ingredients
to mixing and kneading
to feeling what the dough wants to become
to smelling the dough transform into bread
to hearing the finger thump on the crust
to photographing
to tearing (or slicing)
to tasting
’tis one long meditation, involving all the senses
a practice, a life sustaining ritual
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Leica M, 50 mm Summilux Asph
Jack Hernon, my friend, college roommate and a fine artist, flew up from North Carolina to visit his sister; and celebrate her sixtieth birthday with a large family reunion. Jack and I spent Friday together; reminiscing and “catching up.” I took him to the world famous Solly’s Grille for lunch. Even though he spent his first twenty plus years in Wisconsin he’d never experienced a Solly’s butter burger. Unconscionable.
Filled the day with visits to: Boelter Restaurant Supply Sale. Picked up a $10 12 Volt Cadillac Escalade for Jace at a rummage sale. Neiman’s Orchard for Honey Crisp apples fresh off the trees. The new house to continue to work on the hot tub’s pH balance.
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Elisa’s smile greeted us immediately as we walked in the door at Solly’s.
She also took credit for directing the creation of the finest Vege-burger I’ve had to date.
Leica M Monochrom, 50 mm Summilux Asph
Leica M, 28 mm Summicron Asph
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
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).
