Bread season is in full effect. There’s nothing that warms up a kitchen (and by extension a house) like a loaf of bread baking in a hot oven. The smell quickly fills the house, and makes one grab butter from the fridge in anticipation.
This time around, lacking any white flour, I just sort of threw together a mixture of whole wheat, spelt, and rye. Once risen and shaped, I put some flax seeds on top for nutrition, flavor, and general seedy appeal. It came out very nicely–so nicely, in fact, that I’m going to make another one since I still haven’t gone to pick up the 10 lbs. of 00 flour I ordered from Don via Jennifer.
After years of looking, I finally found a local source for 00 flour (hey – an actual benefit to working in Baltimore!). My pizza crust is much, much happier.
Jill Smith–what’s your Baltimore source for 00 flour? would love to get some local 00 flour for the pizza maker in my life -j
Hey Joshua – Trinacria on Paca St. – http://www.yelp.com/biz/trinacria-macaroni-works-baltimore
You have to ask for the 00 – they keep it behind the counter in unmarked bags (like the dangerous controlled substance it apparently is). I went with a colleague who introduced me to the place and insisted they would have it. I wandered around, finding no baking ingredients and thinking I was out of luck, but asked where I could find such a thing when I was checking out. “00?” the lady said, “Sure we have it – want some?”
I need some education – what is 00 flour?
Zoomie, they got Google for that! 😉
I know, but Peter will tell me. He likes to teach.
Jill: It makes such a difference, doesn’t it?
Zoomie: It’s a particularly fine grind but still high in protein for good gluten development. It just makes better pizza and pasta. And I’m thrilled that I can get it local and organic.
It does make a difference. And I had an older batch in the fridge, deposited it in small rounds on a baking sheet and made very tasty little rolls. Probably very similar to the ones you made in the flower pots, judging by appearances.
i need some 00 flour – and soon. buying the truffle. making the pasta.
that’s a fine looking loaf. good luck with yeastspotting though if you had sprinkled this with a little powdered sugar and called it a giant cupcake, tastespotting might have taken it, so fine is the photography!
Claudia: Keep me posted.
Jonny: It’s funny that you say that, since I’ve been pretty despondent about my limitations as a photographer lately. I’m getting a remote flash and building a light box.