After the spate of September novelties, the October baking schedule features an assortment of Ferment staples, first and foremost the rarely baked Wheat-Rye loaf with Caraway and Coriander seeds, then a re-boot of the Poilânesque loaf, and finally, by popular demand, the ever-popular Raisin Bread. Voilà, le baking schedule:
T Oct 2 Ruchbrot
F Oct 6 Wheat-Rye Caraway Coriander
M Oct 9 Raisin Bread
F Oct 13 Honeyed Oat Porridge
M Oct 16 Seeded Wheat
F Oct 20 Poilânesque
M Oct 23 Bâtard 707
F Oct 27 Olive Bread
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