|baking for the county fair...
||[Jul. 31st, 2010|09:29 pm]
Looks like tomorrow is going to be filled with baking for the Douglas County Fair. Pari is doing some biscotti, I'll be doing some bread and bagels for open class competition. With my luck it'll be hours of work for a handful of participant ribbons (assuming they give participant ribbons for open class baking, I know they do for kids sewing open class). |
So tonight I do up the preferment batches for tomorrows breads. I don't think I can do whole wheat because my signature loaves use high gluten flour, so I'll be doing white bread, variety (possibly apricot challah), miscellaneous (either rye or my home loaf that has a mix of wheat and rye), and some bagels. Since they have to be turned in Monday for judging on Tuesday, the bagels need to be a variety that store well. My everything bagels are my best, but the toppings get soggy in a bag. So I'm thinking lemon ginger, cranberry orange, or an herb mix.
At the moment I got a batch of my oatmeal molasses bread on the rise, for household use. I think I should use molasses in a batch of my home loaf (wheat and rye in the preferment, high gluten for the rest) just to see what it does with the flavor.