| One of the simplest and best summer meals there is, somehow hadn't all gotten put together here yet. Not that we haven't been cooking, most times when we have fired up the brick oven I've been making a point to also try experimenting with some bread. This is in a different direction than the hearth breads, pitas, etc. you normally think of with wood-fired cooking. But first while the oven is hot, some pies.
This is pain de mie, a sandwich loaf made in a square Pullman pan. Have tried it a couple times now and while the flavor and texture are amazing, it hasn't quite filled out the perfect square intended. I may have to perfect this in a more consistently modulated conventional oven, or figure out something different with the yeast.
Gave some heirloom tomatoes in one of my mighty-fine raised beds.
Bacon we cured from a friend's downer fat hog with a broken leg that we killed and butchered last winter.
Has to be the most time I ever invested in BLTs, but they were magnificent.
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