Langhorne Creek, South Australia
TAKING A BREAK
A bit of a misnomer this month, as a quick trip away and a few weeks filling in full-time on the pastry section at work left the home fires well and truly neglected. I was, however, fortunate to be given the time to attend BreadEd 2015 - an annual gathering of some of Australia's (and beyond) most dedicated, passionate and completely insane bakers you could ever have the pleasure of meeting. Held at the impossibly gorgeous Small World Bakery in the beautiful Vales of McLaren, our wonderful hosts Emily & Chris organised an action-packed program that made for a fascinating few days. We talked starters, ingredients and gear; discussed processing and quality as we toured the Laucke flour mill; and baked and ate more than you can possibly imagine. But while there was far too much useful knowledge shared for my wee little brain to properly process, at the end of the day it was just a great opportunity to hang out and talk shop with some genuinely lovely and inspiring people.
Despite the extended absence I did manage to sneak in an #igbreadclub bake, which this month was Hamelman's golden raisin bread. Invariably, adaptations, modifications and major calamities all ensued, but it still turned out a nice, tasty loaf with a tight yet flavoursome crumb. While I generally prefer my fruit breads dense (no sense in there being fruit if it's only a smattering) this was altogether something different; appearing instead as a savoury loaf with the occasional sweet punch. Particularly agreeable toasted, it would do rather well alongside some cheese, I'd say.
Hamelman's golden raisin bread