As new buns and cakes are in the making, we wanted to show you a few baking exercises we worked on yesterday. Great result with making a whole wheat loaf, which tasted so much better then the average blugghhh tasting factory bread with elastic ‘crust’. Also made scones and this eventful Saturday ended with pizza, made in our trusty Alfredo Bestron pizza ‘oven’. Our amazement knows no end, staring at the wonderful results you can get from a product that looks like a ‘tel sell’ item and costs less then 60 Euro. Simple and effective, it keeps us satisfied until one day we find the right spot to build a real brick oven (dream on). Another thing which really makes me happy is fresh flour. Yesterday morning we went to the Zandhaas mill in Santpoort and, with our new big Rofco oven on the brink of arrival, we boldly got 25 kilo’s of organic wheat flour (see picture)! Fresh flour has more spring in it’s step and the taste of it is not bland, but plantlike. So, on with the kneading and baking. Brace yourselfs for more bread…
It feels very grown up to buy 25 kilo of flour at ones
Look what Alfredo did!
Marieke made fresh scones, hand shaped for a more ‘rustic’ effect
Hoi Richard,
Dank voor je compliment! Wat hebben we leuk ‘ouderwets’ bij gepraat gisteren. Ik heb Alfred natuurlijk meteen verteld van onze ontmoeting en nog herinneringen opgehaald. In de drukte rond de verhuizing komen we elkaar vast nog wel tegen de komende maanden.
Groet!
Marieke
Hey Marieke,
Als je iets doet doe het dan met passie.
Op jullie schitterende website doen jullie niet anders, geweldig!
Ik zie je binnenkort wel een keer in Wijchen
groet!
Richard
Thank you so much Sophie. I find making pizza dough one of the most ‘fun’ doughs to make. Yet I do not master the art of flinging it around like a true Italian pizza baker.
I think the pizza & the scones look so tasty! even the bread is a winner in my book!