Quotidian: daily, usual or customary;
everyday; ordinary; commonplace
Testing a new ferment.
Knee-swaz (in case you, like me, never know how to pronounce Niçoise).
Cream lines.
Butter bender.
The funnest-shaped loaf ever: hazelnut chocolate.
Needs 3x the chocolate chips.
Skins and innards.
Sausage and onions, cultured cream and tomatoes.
Raspberry sticks.
Bakery Boy breakfast.
Reunioning: I got pushed in twice.
Togetherness.
Two of us.
photo credit: my aunt
Guess what we have!!!
I do not always win.
The neighbor’s artistic view of our house.
This same time, years previous: if you give a mouse a cookie, behind the scenes, growing boy lunches, the quotidian (8.31.20), at home, crunch week, chomper, the quotidian (8.29.16), the quotidian (8.31.15), it all adds up, the new bakery, walking the line, my mornings.
5 Comments
Jennifer
For the hazelnut loaf—I clicked the link and found the ingredients list. Did you find the instructions there or somewhere else online or did you wing it?
Jennifer Jo
She has the recipe on her website: here.
DB Stewart
Oh to be surrounded by trees every day. 🙂
Jennifer Jo
It is glorious — and incredible. I think about it almost daily.
KC
You’re not required to want to resuscitate mostly-dead plants – you can just throw them away! – but with that particular one you can 1. clip off any stems at the end with leaves (give it a segment and a bit past where the leaf joins on) and put it in a glass of water to see if it’ll grow roots (it probably will), and 2. trim all the leafless stem off. (optionally 3. take it out of its pot, remove dead root matter, give new potting soil, depending on how long it’s been in there) We have ours from a friend from over a decade ago, so I keep having a go at resuscitating it whenever we accidentally almost-kill it, and it keeps working (and you end up with a tidy plant again).
That loaf looks gorgeous! Is the nutella-and-air pocket in the middle better than just… putting some nutella on each slice? I do not know if there is magic that happens when you bake nutella into bread, but I feel like my pro-nutella baking buddies would have mentioned it if it was particularly worthwhile, but who knows; maybe they’ve been holding out on me, or maybe they’ve just always been out of nutella while baking sweet breads… I like the marbling and the top-twist is spectacular! Might have to see how the top-twist does with partly-laminated dough types like babka…