Wild Yeast

Notes from my kitchen, in which I bake bread and raise a few other matters

Brotforms

Proofing bread in a basket gives support to an expanding loaf and helps it maintain its shape. When the basket is a brotform, it also imprints the crust with a beautiful spiral pattern that lends the finished loaf a rustic European flair.

A brotform (German for “bread mold” – see why we stick with the German name?) is a coiled cane basket that holds the shaped dough during its final proof. My brotforms (or brotformen, if you want to keep strictly to the German) are round and oval, but they also come in rectangular, square, triangular, and a variety of other shapes. A 7.5- or 8-inch diameter round brotform is a good size for up to a 1.5-pound loaf.

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It’s A Toss-Up

potato rosemary goat cheese pizza

There are times when a toss-up is definitely not a good thing. The upcoming election, for example. You want your candidate to earn an unequivocal win, right? So get out there and vote on November 4, if you haven’t done so already. I’ll be really ticked off if I have to stay up until 6 AM while “too close to call” remains on the lips of every news anchorperson in the country, because you didn’t bother to vote. So go, no excuses. That means you!

This month’s Daring Baker’s challenge was a toss-up of a different kind. Our host Rosa (Rosa’s Yummy Yums) delighted me by choosing pizza, but terrified me by stipulating that we had to shape the crust by tossing it up in the air like a real pizzaiola. The last time any crust of mine was airborne involved a few choice expletives and a pretty extensive patch job. Thenceforth, until Rosa stirred things up, I resigned myself to being a more relaxed, if inauthentic, pizza crust roller.

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Little Bones

Pan de Muerto, the sweet bread traditionally made for Mexico’s Día de los Muertos (Day of the Dead), is typically shaped into a round loaf and decorated with huesitos (little bones). In a variation on the theme, I made this “bread of the dead” into individual bone-shaped rolls.

Because the dough is rich and soft, the shaping is a bit tricky. I suggest dividing the chilled dough into the individual roll portions, rounding them into balls, and chilling them again for an hour or so before the final shaping. Periodically cooling your hands on an ice pack while shaping is helpful.

The bones are shaped by rolling a log with knobby ends, then using a sharp knife to make a small cut in each end, forming the condyles (for all you anatomy geeks). I rolled my bones about four inches long; in the future, I would shape them longer and thinner, as they expand outward considerably (but not much lengthwise) during proofing.

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Sweet Potato Gnocchi

There’s a reason I don’t give dinner parties: I’m not a good cook. So I really can’t explain what possessed me to have a dinner party in honor of my husband’s birthday last year, especially since the guest list included a number of card-carrying gastronomes. Luckily, they are nice people too, and much too polite to do anything but dutifully eat the less-than-perfectly-done osso bucco that was put in front of them.

We did have some pretty good bread (because I do like to bake) and a perfectly serviceable salad (hard to screw that up) and a delicious pear cake for dessert (because I do like to bake), but I think the thing that really saved the meal was some little orange pillows of goodness and light. And believe me, no one was more surprised than I was that these sweet potato gnocchi turned out so well that people actually asked me for the recipe. I can’t remember the last time that’s happened with any non-baked thing I’ve made. Now that I think about it, maybe it’s never happened.

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Roasted Garlic Bread

This is a bread I’ve had on my list for a while, and now I’m wondering what took me so long. Besides looking pretty, it’s heaven on earth for garlic lovers. That would be me, and this summer I’ve been lucky to have a virtually unlimited supply of garlic from my brother-in-law’s prolific garden. I’m happy to share this loaf for the World Bread Day event hosted by Zorra (1x umrühren bitte).

The recipe comes (with a few adaptations) from one of my favorite baking books, Maggie Glezer’s Artisan Baking. Whether you are a beginning baker or an old hand, I think you’ll love the meeting the farmers, millers, and bakers profiled therein who share a wealth of baking knowledge, skill, and recipes. This bread is from Della Fattoria, a small northern California bakery featured in the book. We don’t get their bread in my immediate neighborhood, but I can tell you that on the occasions when I have picked up one of their loaves at the Ferry Plaza Farmer’s Market in San Francisco, I have not been disappointed.

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It’s Blog Action Day, and I Voted

Today is Blog Action Day, when bloggers of every persuasion are tasked with writing about a common issue. This year’s issue is Poverty.

There were quite a lot of things I thought about writing about. I thought about my patients, who are mostly poor and uninsured and often don’t take their medications because feeding their children is a higher priority than buying their blood pressure pills. I thought about organizations such as The Hunger Project, which is dedicated to sustainable strategies towards ending the chronic hunger and poverty that affects over 800 million people worldwide. I could have written about climate change, which exerts its largest effect upon the world’s poor and is the theme of this year’s Word Food Day (which is tomorrow). Or how about about the shame I feel that in my own country, one of the world’s wealthiest, more than one in ten people lives with hunger and poverty?

I decided to write about none of that and all of that at once: I decided to use this post to urge you to vote, because our vote is one of the most powerful weapons we have in the fight against poverty.

I won’t tell you who you should vote for, but I’ll tell you who I voted for for President (I mailed in my ballot last night, and I feel damned good about it).

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