THE FARMER WHO BAKED
Plenty of farmers bake! But yesterday I was tired ( the mill has exploded with orders what with the holiday season AND the new website). So I was feeling a little weary.
Plus I am writing a blog on the website too. So that needed to be done yesterday. Pop in if you would like – learning a new system means I am slower at compiling that blog plus the readers are not my friends like you all are. 
Anyway I was tired and not wanting to talk to anyone so I baked like a crazy person all day made notes and wrote out the recipes. I hauled out all my flours and just baked.
While all the dough was rising I visited all my animals.
Tidied some of the back yards. 
Admired the big girls …
And put a big round of straw in with the little not-so-little pigs so they could play in it. 
Mr Flowers and his growing tail. 
I was doing a lot of experimenting do not all the baking was successful in a conventional sense but every loaf taught me something so I call each failure a success in this way. 
This loaf ( above) I rolled cheese and Spanish paprika into. It did not work really but was incredibly tasty. Next time I will use less cheese and roll the dough out thinner.
This loaf ( below) was made with a soft low gluten wheat called Frederick – a cake flour usually – it is a low profile loaf but quite good for an experiment. Not technically a bread flour though. But with care I think I can get a better loaf.
There were four more ordinary loaves that did not even get in front of the camera.
It is very relaxing – baking.
I think my retail department ( I have employed another person) will have one more fast week then things should calm down.
It snowed in the night. That secretive silent type of snow. Everything is white and cold but not too cold.
Time to get moving! If I am not out that door by 5.50 I am behind.
Celi
43 Comments on “THE FARMER WHO BAKED”
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The cheese bread sounds fabulous.
I’m glad the mill is thriving.
Also, poor Mr. Flowers. Taking his picture before he’s gotten himself pimped up nicely. I’m sure he’s feeling humiliated. 🤣
How long does it take him to grow a new tail? Seems like such an energy intensive process for winter. But nature knows best, I guess.
It is so wonderful that a small company producing those great varieties is so busy! Hope you get a little rest but it does sound like you are enjoying the work.
We are stillso small but going from strength to strength fast!
You need a better oven, you’re not getting much oven spring at all 🙂
So, speaking of a new oven Pete, it sent me wondering – seeing as you’re test baking the different flours, Celi – whether The Mill might consider chipping in a bit on that?
I DO NEED A BETTER OVEN.
Though to be fair that loaf was made with Frederick white wheat – it is a soft wheat – not much protein at all.
But yes! You know the troubles I have with this oven. I have just now talked to the chef at a local restaurant and she said I could bake in her oven / Tuesday and Wednesday . Hmm !!!
Or perhaps something like this, https://pleasanthillgrain.com/rofco-electric-stone-oven-b40-bread-oven , at the Mill as a demonstration “lab/kitchen”.
Ooo, just think of it! With the scent of fresh bread baking wafting through the air… Now THAT would get people buying, wouldn’t it?: )
Good one Pete!
I am going to show to the big boss. Thank you!
A great article 🙂 https://www.resilience.org/stories/2019-12-18/flour-power/
Yes! You do realize that Harold Wilken is my Big Boss! Right?
Hmmm, I thought I had got this post off successfully but it didn’t show up. Try again. I figured Harold was your boss but I wanted to let you know that even up here in the frozen north I was able to find the article 🙂 On another topic, as promised I’ve made a video of how I mix up my sourdough croissants. https://www.youtube.com/watch?v=N9gsG1JHKtM
Went and checked you out on the mill blog. You have inspired me to get out my alternative flours and get baking again.
That is great! What are your alternative flours?
Righ now I have Light rye and spelt flour on hand? I also have some coconut flour I am learning to cook and bake with.
Rye and spelt. Lovely old flours.
I have always loved rye bread. I am still learning what to do with spelt.
I like the sound of a cheese and paprika loaf – the top looks amazing!
Sheila looks fabulous (Poppy too) – her coat’s so thick.
They get lovely heavy coats in the winter right?! I wonder if indoor pigs get coats in the winter – whether it is triggered by actual cold.
Just like cow coats!
True!
What lovely holes you have in your bread. I rarely get that. I think I may be over proofing?
Maybe? It is easy to do. Are you using yeast? Or sourdough?
I’m using sourdough and a mix of flours — locally milled flour, a bit of rye and about 1/2 to 3/4 regular or bread flour (depending on what I have on hand). I proof initially about 4 hrs in a 68F house and then overnight in the fridge in their proofing baskets — and then up to room temperature before baking the next morning. I think that is the one I might be overdoing…. Making bread is so much trial and error. Your loaves are gorgeous inside and out. I get a beautiful, shattering crust and rise, but no nice big holes.
I too lose loaves right in the last hour to over proofing- often as the oven is heating up! But like Baker Pete says – maybe we need better ovens too. Fat chance!!
I got my package from the Mill….wonderful flours….I think I need some recipes….any suggestions where to find some? Thanks again for the splendid packaging! and the extra bag too! xoxoxo
I am Slowly adding recipes to the new website though there are quite a few here on the blog too. What are you looking to make?
Ohh I bet your house smells fab! 😋
Baking bread when you’re tired sounds good… just running along on experience and instinct and letting your subconscious suggest new ideas. Cheese and paprika – was it smoked paprika, my favourite seasoning after sage? The Mill is very good for you, I think, it opens out your circle of interest in a different way from the Farmy and Friends.
Sometimes words of any kind seem too much… but Farmy pics are lovely and bread baking or any kind of non-rushed chopping, stirring kind of food creation is soul as well as body restoring.
By the time evening arrives you may be very tired, but methinks you have found an area of work in which you believe and which does fulfil you . . . many of the ideas used at the Mill seem to be yours . . . lovely to see from the sidelines . . .
I am having the BEST time – though I have the best time all
The time!
Good evening, c. I like the sound of the cheese loaf. I have an old standby recipe, that’s not really a recipe at all, which calls for grated cheese. I knead it straight into the dough. Sometimes adding walnuts. Happy Christmas, c. xx
Misky!!!! Thank you my lovely. I will
Do exactly that next time – I love cheese and bread – baked together sounds like heave!
I rather like “heave” – it made me laugh.
Heaven!! Oops
lol, hardly noticed. (Still have the scent of Cheese Bread in my nose; )
I just put out straw for the duckies to lay on since it’s cold and snowy. I learned this from you of course so we all thank you. 🙂 They were SUPER excited when I put it out for them.
I woke up thinking about your blog and wondering what you were up to. I also think a new oven is in order, and I would donate for that cause.
I will check out the website. I’m out of flour and had been waiting to order from the mill.
Hi Dakotah darling girl. My ducks have cold feet too. Poor things. You would think they would go on the barn but no they sit out on the snow all day!
Such a beautiful photo with the tea cup and laptop but it takes my breath away. I am in the business of Apple sales and service. We see liquid spills almost every day at the service counter. Our # 1 rule to customers is to never have open liquids around your laptop. Accidents happen and are so sudden and even a small amount will start corrosion on the logic board. We have seen many tears. Don’t want you crying over spilled tea.
Well – you got me- the cup and saucer were props – snort!
You are a one woman band; we celebrate you; every nook and crannie you try out works!
I love to work!