#bread | Jeremy Cherfas

Big bake part II. Golden raisin bread, 4.7kg. The raisins are currently hiding at the bottom.

Big bake part II. Golden raisin bread, 4.7kg. The raisins are currently hiding at the bottom.

Big bake part I. Kalonji bread, 3kg.

Big bake part I. Kalonji bread, 3kg.

Almost forgot to share this perfect start to Sourdough September: a lunchtime BLT on fresh 50% wholemeal sourdough bread.

Almost forgot to share this perfect start to Sourdough September: a lunchtime BLT on fresh 50% wholemeal sourdough bread.

Well deserved lunch break for today’s class. Bread disappointed me, as I failed to take the hugely warmer weather into account. The ciabatte (left) worked out fine though. With @romefromhome @bigdonniefromlargs @brian_levine

Well deserved lunch break for today’s class. Bread disappointed me, as I failed to take the hugely warmer weather into account. The ciabatte (left) worked out fine though. With @romefromhome @bigdonniefromlargs @brian_levine

One to welcome you, @romefromhome, @brian_levine and others coming to share a day of bread and baking.

One to welcome you, @romefromhome, @brian_levine and others coming to share a day of bread and baking.

Corn bread. Only 25% maize flour, but enough to give it a golden depth and the taste of summer.

Corn bread. Only 25% maize flour, but enough to give it a golden depth and the taste of summer.

Just strolling through the market on my way to test the spiffy new oven @latteriastudio for the sourdough bread course on Sunday. Still a couple of places left. Link in bio.

Just strolling through the market on my way to test the spiffy new oven @latteriastudio for the sourdough bread course on Sunday. Still a couple of places left. Link in bio.

One of the things I love about making my own bread is simply watching the effects of time. From a shaggy, sticky mass to a living dough with a lot of structure, just by waiting 30 minutes and then doing a few quick strech-and-folds in the bowl. Over the course of the next couple of hours I will continue to build structure, but that will take me less than a minute in total. The rest of the time, time itself (and biology, chemistry and physics) works the magic. Still a few places left for the one-day sourdough course at @latteriastudio in Rome on 9 July. Link in bio. And if you can't make that, there's a two-day course in Wales later in the month.

One of the things I love about making my own bread is simply watching the effects of time. From a shaggy, sticky mass to a living dough with a lot of structure, just by waiting 30 minutes and then doing a few quick strech-and-folds in the bowl.

Over the course of the next couple of hours I will continue to build structure, but that will take me less than a minute in total. The rest of the time, time itself (and biology, chemistry and physics) works the magic.

Still a few places left for the one-day sourdough course at @latteriastudio in Rome on 9 July. Link in bio. And if you can't make that, there's a two-day course in Wales later in the month.

The other is that the bread will definitely taste better. This is the recipe we will use in the course at @latteriastudio on 9 June. Still a few places left. Link in bio.

The other is that the bread will definitely taste better. This is the recipe we will use in the course at @latteriastudio on 9 June. Still a few places left. Link in bio.

My sourdough leaven, active and spongy and ready to do its thing after two builds. I originally received this more than a decade ago, as a Tuscan starter that was more than 100 years old. Is there anything specifically Tuscan about it? I doubt it. Is it the same now as it was 100 years ago, or even 10 years ago? Again, I doubt it. But it is ready to make some delicious, flavourful, nutritious bread -- and that's what matters. Let me hand it on to you, along with the knowledge to start using it, at a one-day bread workshop here in Rome on 9 June 2019. Link in bio and at https://fornacalia.com/learn-to-bake-sourdough-bread-in-rome

My sourdough leaven, active and spongy and ready to do its thing after two builds.

I originally received this more than a decade ago, as a Tuscan starter that was more than 100 years old. Is there anything specifically Tuscan about it? I doubt it. Is it the same now as it was 100 years ago, or even 10 years ago? Again, I doubt it. But it is ready to make some delicious, flavourful, nutritious bread -- and that's what matters.

Let me hand it on to you, along with the knowledge to start using it, at a one-day bread workshop here in Rome on 9 June 2019. Link in bio and at https://fornacalia.com/learn-to-bake-sourdough-bread-in-rome