The Bakery

diane o'thirst · Post by **diane o'thirst** » Mon Oct 09, 2006 12:01 pm

Across the E-Playa the crackling of a stoked fire can be heard; on the wind wafts the scent of honey, olive oil, dying yeast, eggs, cinnamon, chocolate, saffron and many kinds of good, small-batch flours.

Curious Burners wander towards the rich, soulful scents...as they follow their noses, they find this at the epicentre of their search:

Welcome, friends! I just pulled some lavender-lemon shortbread and chocolate croissants out. They should be cool enough, help yourselves. There's pain de campagna with flaxseed meal, cornmeal and hazelnuts and walnut sourdough in the oven now and I'm proofing a batch of rice flour-amaranth dough at present. That'll be coming out later this afternoon.

Mozy bonz · Post by **Mozy bonz** » Mon Oct 09, 2006 12:05 pm

Wow this is very nice!
Has there ever been a real Bakery on playa? Hmmmm !?!

diane o'thirst · Post by **diane o'thirst** » Mon Oct 09, 2006 12:15 pm

[Wolf gestures for "wait a minute" and reaches into the oven to lightly tap one of the loaves; readjusts it closer to the fire and pulls out, wiping her hands on the waist towel]

Yeah, I had a full-scale bakery as part of Opera Camp kitchen a few years ago. And yes, we had an adobe oven. As I understand it, someone made a brick-and-Playa adobe oven and baked bread at the first Burn on the Playa, too.

My culinary academy bread class teacher is friends with Maid Marian and his cat is one of her cat's kittens.

Mozy bonz · Post by **Mozy bonz** » Mon Oct 09, 2006 12:23 pm

Wow! sounds great! Mozy thinks to him self now how could I pull off something like that? "The Bakery"..... chocolate croissants please...

diane o'thirst · Post by **diane o'thirst** » Mon Oct 09, 2006 12:35 pm

They're right there on the harvest table, help yourself.

Sorry I don't have anything to drink here except water, I didn't want to tread on the Bar's toes. They're right next door if you want something to wash that down with.

Mozy bonz · Post by **Mozy bonz** » Mon Oct 09, 2006 12:38 pm

water is fine with me. I wish we had more water at the bar to gift in 06.

diane o'thirst · Post by **diane o'thirst** » Mon Oct 09, 2006 12:41 pm

[Grabs a pitcher and pours some water over a tall glass of ice] There ya go

Actually I was hoping you'd walk into the Bar with a croissant in your hand so everyone would go, "GWWWAAAAHH, where'd you get that?!"

Mozy bonz · Post by **Mozy bonz** » Mon Oct 09, 2006 12:46 pm

thank you... they know where the Bakery is... and lots of people will come. I don't need to tell them anything. They can smell the bakery.

great idea.

thank you

diane o'thirst · Post by **diane o'thirst** » Mon Oct 09, 2006 1:01 pm

No problem

I think the pain de campagna loaves are ready to peel out now, excuse me...those should be cool enough to eat in about a half-hour.

Mozy bonz · Post by **Mozy bonz** » Mon Oct 09, 2006 1:58 pm

When you enter, it is likely you'll experience the mouthwatering smell of warm bread right from the oven, the eye-catching appearance of hand-decorated cakes and the delectable taste of fresh doughnuts and pastries. That special combination makes a bakery a neighborhood necessity.

Jewel*** · Post by Jewel*** » Mon Oct 09, 2006 6:32 pm

Have any good crusty on the outside, soft on the inside, seeded bread?

diane o'thirst · Post by **diane o'thirst** » Mon Oct 09, 2006 7:16 pm

Well, I'm done baking for the day, but I'll put it on the list for tomorrow's bake.

[Writing "Seeded Broa," "Ciabatta al Funghi" and "Struan" on the dry erase board in the kitchen]

Is there any pain de campagna left? That has flaxseed meal in it...Oh wait! Yes, I mixed sesame seeds into the rice-amaranth bâtards. Help yourself.

pinemom · Post by **pinemom** » Mon Oct 09, 2006 7:45 pm

Oh diane O' do you know how to make porteguise sweet bread...when I was a kid, I had a out-law that made the best, and I havent been able to find that same recipe...
By the way...MozY was right...the smells waffing out of your front door are heavenly!!!!!!!!

diane o'thirst · Post by **diane o'thirst** » Mon Oct 09, 2006 7:56 pm

Yeah, I'm making some broa tomorrow...mising up the ingredients now, and that should be the last thing before I take off for home.

There's some bread and croissants from today's bake left over (right, guys?), help yourself. This baking Wolf's going home to sleep!

EspressoDude · Post by **EspressoDude** » Tue Oct 10, 2006 6:01 am

Jewel*** wrote:Have any good crusty on the outside, soft on the inside, seeded bread?

sounds like some burners we know and love

Jewel*** · Post by Jewel*** » Tue Oct 10, 2006 8:12 am

EspressoDude wrote:
Jewel*** wrote:Have any good crusty on the outside, soft on the inside, seeded bread?

sounds like some burners we know and love

yes, you're right about that! so, where's my bread d o't?

Petal of the Playa · Post by **Petal of the Playa** » Tue Oct 10, 2006 10:19 am

sniff...sniff.... ummmmm yummy.... lavender bread... lovely Thanks D'OT a most excellent treat!

diane o'thirst · Post by **diane o'thirst** » Tue Oct 10, 2006 1:33 pm

[Slicing up some seeded broa] Here ya go, Jewel and Pinemom.

I think the shortbread might be a little stale, Petal, but I'm about to peel in an apple gallette. Picked up some big lovely Jonahgolds at the farmer's market this morning. I'm smashing up some honeycrisps for applesauce cake after that.

BigCock · Post by **BigCock** » Tue Oct 10, 2006 2:56 pm

Hey, stale shortbread works for me!
peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck peck ..... GULP! Ahh, yummy! Thanks Wolfy.

Wait a second.

WOLF!!

darts out door, feathers flying

Mozy bonz · Post by **Mozy bonz** » Wed Oct 11, 2006 6:06 pm

Hmmmmm I love the smell of Bre....CHICKEN???? Finds feathers from BC...Your not cooking chicken pot pie are you?

pinemom · Post by **pinemom** » Wed Oct 11, 2006 6:31 pm

chicken pot pie...mmmmm...here chicky chicky chicky...

Apple Gallette...oh very yummy, sounds like a great dessert after CHICKEN POT PIE!

diane o'thirst · Post by **diane o'thirst** » Wed Oct 11, 2006 6:53 pm

Nah nah, this is a bakery. Closest thing to chicken pot pie here is BBQ chicken pizza. Which isn't on the menu today.

Hey, BC, didn't anyone ever tell ya to never run from a predator!?! You're lucky I'm loaded up on walnut sourdough!

madmatt · Post by **madmatt** » Wed Oct 11, 2006 8:49 pm

When I used to live in Amsterdam, on the way home after going out, we'd always stop by the nearest bakery (luckily there's three on every block) and they would illegally sell the fresh-out-of-the-oven-stuff at about 5am before the store was open.

My fave was croissants or olive rolls. Mmmmm... got any of those?

diane o'thirst · Post by **diane o'thirst** » Wed Oct 11, 2006 8:52 pm

Not fresh, do you mind stale chocolate croissants?

I have some detrempe proofing for croissants tomorrow, if you can wait...

madmatt · Post by **madmatt** » Wed Oct 11, 2006 9:06 pm

diane o'thirst wrote:Not fresh...if you can wait...

Dreaded words for a bread addict!

.

madmatt · Post by **madmatt** » Wed Oct 11, 2006 9:06 pm

diane o'thirst · Post by **diane o'thirst** » Wed Oct 11, 2006 9:14 pm

Okay, in that case, I'm gonna do what I used to do in Kitchen Island when my fellow Operatics came up salivating and said, "When's the bread gonna be ready?"

Consider yourself drafted, MadMatt. Get in here and help me put together a stromboli with olives, grapes, capers and mozarella di bufala!

No chicken

madmatt · Post by **madmatt** » Wed Oct 11, 2006 9:26 pm

diane o'thirst wrote:a stromboli with olives, grapes, capers and mozarella di bufala! No chicken

I'll do it.

.

diane o'thirst · Post by **diane o'thirst** » Thu Oct 12, 2006 3:44 pm

Alright, I'll mise up the dough, you get the grapes and olives out of the fridge and start chopping them up, cross-sections so they look nice.

Ingredients:
2t dry yeast
1 1/4 cups water
3.5 cups bread flour
1.5t salt
3T olive oil

Method:
Hydrate yeast in 1 cup water for 5 minutes.

Mix flour and salt in a large bowl and make a well in the centre.

Pour in yeast-water mixture and oil, tumbling the sides of the flour well into the liquid and mix well, adjusting with flour if it's too loose and water if it's too crumbly. Make a soft dough.

And here we go, crank the Hobart up to third gear and let that dough hook slap the hell out of the dough until the bowl is clean and the dough slaps back!!

While that's going on, I'll come over and help you crumble and shred mozarella.

madmatt · Post by **madmatt** » Thu Oct 12, 2006 4:35 pm

Ok!

Chop, chop, chop, chop!

Crumble, crumble, crumble!

Slurp, slurp, slurp! (That's a nicely chilled white Clos Du Bois) Glass?

The Bakery

The Bakery

Mmmm...