Another advantage of vacation time is that I can bake bread again. While the hands-on time preparing the dough is fairly small, I do need at least a solid day and a half without commitments to attend the various stages of mixing and developing the dough, plus baking time. I had time this past weekend to do it, and my bread starter (going for at least five years now) was in good shape when I revivified it after it spent three mostly dormant days in the refrigerator during my New York trip.
Each batch of dough makes two good sized loaves, and because I wanted to put currants in some of the bread, I made two batches. One batch was my favorite whole wheat levain recipe (about 90% whole grain, freshly milled organic flour); the other — with the currants — had a little more King Arthur Bread Flour (~15%) and the rest whole grain. Following the Ken Forkish method (described in earlier posts), all four loaves came out as pretty and tasty as I had hoped.
The day I was baking, my lunch consisted of some toasted Iggy’s onion ficelle with Barbara’s hummus, Turkish black olives, a beet and micro-greens salad, and a glass of Estate Argyros Assyrtiko wine.