Thank you Chad Robertson for the newish Tartine Book No. 3. I’ve been baking the René’s- Style Pan Loaves and enjoying serving slices with toppings to the Gals at the G&G studio office. Here’s documentation of the toasted barley loaf process.

Flour and water

barley island
Seed bowl
Mixing 1
mixing 2

Yummm, lunch! Then snack, tea and linner too.
Thank you too to Lady Em for the long-term loan of this immense bread/ birthing bowl that allows for ready tripling/quadrupling of the recipe.

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