Summertime Baking 2011

                         

                                      This pizza features Chesterhill peaches and Danish blue cheese with a fig balsamic reduction.

This summer has been a great time for breads. Besides the usual suspects, I’ve been able to create alot of local flatbreads and some “schmartizan” stuff as well.

               Spanish Manchego, basil and the first heirloom tomatos of the summer round out this thin crusted “La Mancha” pizza.

I start baking at 10 p.m. and bake until 9 a.m. so these videos never turn out like I envision. I tend to leave out alot of information because of an overtaxed (and already small) brain cavity. Flours here include local spelt, local corn flour with raw sweet corn, rye and a mish-mash of organic all-purp. and all trumps (high gluten.) I use a natural starter on all my breads and a 70 percent levain on big breads and mostly a 65 to 80 percent hydration and 3 day retardation on all.

               How can anyone go wrong with such a great summer bounty for schiacciata (left) and Foccocia al Siciliana (right)

Here are some July breads and pizzas and stuff.

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9 Responses to “Summertime Baking 2011”

  1. Leslie says:

    Thanks for being such a fabulous supporter of local farmers. Always fun seeing you at the Chesterhill Produce Auction.

  2. Elena says:

    This video is SO not fair. We’re making a project of your blog at Athens Photo Project, you must keep writing! More videos! More saliva! More local!!!!!

  3. Ginnie says:

    Everything looks amazing! I always love going to your booth at the market and just seeing what great creations you’ve come up with!! Yum, I want everything!!

  4. John says:

    Thank you so much Ginnie,

    It’s alot of work to get all that done from nine p.m. till nine a.m. but somehow I am able to do that. I have some cocoa bread that I will do next week. Should I put cocoa nibs in it or Count Chocula?

    see ya
    john g

  5. John says:

    Thanks Elena,

    Yes, I’ve been very lax at writing lately. I will have a story published in Gastronomica in January and another in Edible Columbus in the fall so I haven’t been a total slacker but…You guys do a great job with the photo project. Keep it up.

    jg

  6. John says:

    No thank you Leslie! You’ve supported all the activities for far longer than I. BTW, it looks like I may be doing just JB Kings sausage soon. Trying to work it out.

    see ya
    jg

  7. Steve Rouse says:

    John,
    Your photos and prose are amazing! I am going to have to fly to Ohio to visit the farmer’s market and sample the many wonderful baked goods you tempt us with on your blog!!!!
    Steve

  8. John says:

    Thanks steve, that means alot coming from you.

    see ya. (repied before but don’t know if it went thru…sorry)

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