tag:blogger.com,1999:blog-91200964550085269112024-03-21T18:16:48.947-06:00For the love of SourdoughAdventures of a self taught Sourdough Bread BakerKathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-9120096455008526911.post-33422338320389298902015-03-27T13:31:00.003-06:002015-03-27T13:31:54.293-06:00Another Great OpportunityWe are so grateful to Agency33 in Denver, CO and the Fire Within Team to set us up for this interview. It was a pleasure.<br />
Enjoy<br />
Kath<br />
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<a href="http://crushbrew.com/breadmaking-became-art">http://crushbrew.com/breadmaking-became-art</a>Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com0tag:blogger.com,1999:blog-9120096455008526911.post-10528040329393754142015-03-06T19:09:00.001-07:002015-03-06T19:09:13.269-07:00Joshua's Pie ArrivesIt's hard to believe that so much time has passed since I visited our blog.<br /><br />
So I invite you to enjoy the attached video so you can see what we've been up to!<br /><br />
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<a href="https://animoto.com/play/lrxGFwO4sZ4L04NCdwW61Q">Joshua's Pie Arrives</a>Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com1tag:blogger.com,1999:blog-9120096455008526911.post-64271550441890573312014-10-09T08:45:00.002-06:002014-10-09T08:48:31.856-06:00Enjoy the Show!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjcS532IMPpOYNiCcjQw8S-ecylN8EXAt1KjGly3ujFebc6mc8gny89deGcmzHylZgJ07YmskxQhSAaFv_Aj4FBrF5EK25KABT5fYFxf_ryzvNCXd1fe225LHpqCfzSlDmXQ-acTh7L4V/s1600/TeamBakeHouse.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJjcS532IMPpOYNiCcjQw8S-ecylN8EXAt1KjGly3ujFebc6mc8gny89deGcmzHylZgJ07YmskxQhSAaFv_Aj4FBrF5EK25KABT5fYFxf_ryzvNCXd1fe225LHpqCfzSlDmXQ-acTh7L4V/s1600/TeamBakeHouse.jpg" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BakeHouse Team: Wade & Jodi Richardson, Jolan Conan, Tom and Kathy Hester</td></tr>
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<a href="https://www.youtube.com/watch?v=KgvBMYaH4A0&feature=youtu.be">https://www.youtube.com/watch?v=KgvBMYaH4A0&feature=youtu.be</a>Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com0tag:blogger.com,1999:blog-9120096455008526911.post-80246958643423603542014-09-15T06:46:00.001-06:002014-09-15T06:46:25.210-06:00Getting some great exposure!<h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWWIUXZ4uywx0jTToDBoQ9mn_V7eL8TttaNDzariGHWc6PFupjxYMJtu4QC0vTfpYr_z4dNqJIvQ5jPZ-YNs2LNZeLGnh17l9ZLAnOmR09iFqk-xvcCZKcf-ygKwxlmYawHjGJCGgcOee/s1600/Ember3.JPG" imageanchor="1" style="font-weight: normal; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdWWIUXZ4uywx0jTToDBoQ9mn_V7eL8TttaNDzariGHWc6PFupjxYMJtu4QC0vTfpYr_z4dNqJIvQ5jPZ-YNs2LNZeLGnh17l9ZLAnOmR09iFqk-xvcCZKcf-ygKwxlmYawHjGJCGgcOee/s1600/Ember3.JPG" height="265" width="640" /></a></h2>
<a href="http://www.lcsun-news.com/las_cruces-business/ci_26512482/profile-bakehouse-uses-old-world-process-homemade-bread">http://www.lcsun-news.com/las_cruces-business/ci_26512482/profile-bakehouse-uses-old-world-process-homemade-bread</a><br />
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Thank you to The Las Cruces SunNews!Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com1tag:blogger.com,1999:blog-9120096455008526911.post-73486191501791750622014-08-08T08:21:00.001-06:002014-08-08T08:21:28.769-06:00Hey BakeHouse . . . what's for lunch!<div class="separator" style="clear: both; text-align: center;">
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If only I could post Aroma Blogs . . . now THAT would be amazing! Wednesday morning I roasted the Pork Loin made German Potato Salad and cooked up the Sauerkraut. The aroma reminded me of being at my Aunt Elsie and Uncle Paul's house as a kid. Even though we're Hungarian, many of these basic recipes are common throughout Europe. I've decided to include them at the end of this blog in case you wish to create your own amazing lunch :) I do know that you can purchase Vollkornbrot at any fine grocer, and on the East Coast you can get loaves at ShopRite and also Aldi. Aldi being my first choice since they are a German Grocery Chain and import the bread from Germany:) I wish there were an Aldi here in Las Cruces!</div>
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Cutting the very first slice of Vollkornbrot was like opening my very first gift on Christmas morning - the one with the biggest bow of course.</div>
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<tr><td class="tr-caption" style="text-align: center;">The crumb was dense and just moist enough. The loaf weighs 3 1/4lbs!</td></tr>
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I did end up making a second loaf on Thursday since it was obvious the first loaf was going to disappear by the end of the week.<br />
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<tr><td class="tr-caption" style="text-align: center;">It's so dense that it's very easy to slice it very thin with a bread knife.</td></tr>
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And then I assembled my sandwich . . .<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrE4xA8c0i1kvPatlli14iDPnuMDSGEGSBkVWVJoYcllDBAsAtfUGN_1ZGEql1exYLyjKKCjaa_Z76MdNS02ITLpuoS5YgfebXeeVipul19C7oiWOD6NueP73GRr6cl7tCp7eOigRRdZiF/s1600/Lunch2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrE4xA8c0i1kvPatlli14iDPnuMDSGEGSBkVWVJoYcllDBAsAtfUGN_1ZGEql1exYLyjKKCjaa_Z76MdNS02ITLpuoS5YgfebXeeVipul19C7oiWOD6NueP73GRr6cl7tCp7eOigRRdZiF/s1600/Lunch2.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sliced Vollkornbrot, a slather <i>(my Grandmother always used this word)</i> of German Mustard, Havarti Cheese,<br />Sauerkraut <i>(just warm enough to soften the cheese) </i>and sliced Pork Loin.<br />To balance out my meal, I added 4 fresh figs from our fig tree <i>(these are Celeste Figs)</i> and<br />finished it off with a serving of German Potato Salad.</td></tr>
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I filled my glass with Peach Ice Tea and headed out to our little dining sanctuary . . .<br />
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<tr><td class="tr-caption" style="text-align: center;">Located right outside the BakeHouse Oven building</td></tr>
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I closed my eyes and took my first bite and . . . . .<i>visions of Nienburg danced in my head</i> . . . opps, there it goes again, what is the deal . . . . . . anyway, THIS my friends is what fuels my passion for the breads I bake. I love the way food can literally transport you to some wonderful place and for a moment, even if only a brief moment, you take a deep breath, and as you savor the food, you let out a long breath and all the troubles and stresses of the day just melt away . . . <div>
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<pre class="tw-data-text vk_txt tw-ta tw-text-small" data-fulltext="" data-placeholder="Translation" dir="ltr" id="tw-target-text" style="background-color: white; border: none; color: rgb(33, 33, 33) !important; font-family: inherit; font-size: 16px !important; height: 96px; line-height: 24px !important; overflow: hidden; padding: 0px 0.14em 0px 0px; position: relative; resize: none; white-space: pre-wrap; width: 238px; word-wrap: break-word;">Ich werde nach Nienburg Deutschland gehen, um zu lernen, wie man authentische Roggenbrot zu machen.</pre>
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RECIPES: </div>
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Sauerkraut is my own concoction:</div>
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1 15oz can of Sauerkraut - rinsed and drained really well.</div>
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1 medium Red Onion - or white Onion - the Red makes it sweeter</div>
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1 large clove of Garlic minced</div>
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2 TBSP Butter and 1 TBSP Olive Oil</div>
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1/2 Cup of dry white wine</div>
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Melt the butter with the Olive Oil and sautée the onions until they are softened.</div>
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Add the minced Garlic and stir in the pot for a few minutes with the onions. Don't let the Garlic brown.</div>
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Add white wine and then the Sauerkraut. Stir to combine all the ingredients.</div>
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Put on very low heat and cook for about an hour or more. You'll need to add little amounts of water along the way so that the mix doesn't burn. The goal here is to cook it on low heat for a long time to soften the sauerkraut. A crock pot would do the trick too, just make a larger amount unless you have one of those mini crock pots!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoH4e3LrQXZlPm7KVg-Jsg9qajjK13g3RDsmubAe4XVBGMET8Ltu7IZJ5RuLDoBJhie0BYOGF7ult9g-Fg18s9qjkVMIKW4g7Vvgje9BA58irTjyvfHZ4fFoPk33te5Rq6iI21vjKBJPrK/s1600/Rosemary+Pork+Roast+Recipe+%7C+Taste+of+Home.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoH4e3LrQXZlPm7KVg-Jsg9qajjK13g3RDsmubAe4XVBGMET8Ltu7IZJ5RuLDoBJhie0BYOGF7ult9g-Fg18s9qjkVMIKW4g7Vvgje9BA58irTjyvfHZ4fFoPk33te5Rq6iI21vjKBJPrK/s1600/Rosemary+Pork+Roast+Recipe+%7C+Taste+of+Home.jpg" height="400" width="308" /></a></div>
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Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com0tag:blogger.com,1999:blog-9120096455008526911.post-53011065693522151762014-08-04T16:53:00.000-06:002014-08-04T16:53:59.468-06:00A few of my favorite things . . . .I get the same question almost every Saturday when BakeHouse is at the market, "which bread is <i>your</i> favorite?"<br />
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It's one of the questions that I sometimes find hard to give a straight answer to. So basically I share that it depends on the rest of the meal. I know, it's a rather vague answer, but it does allow me to ask a question back, "what are you thinking of serving with your bread?".<br />
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We sure love to talk about what we like to eat don't we! I enjoy how excited our customers get when they plan a meal around one of our loaves of bread. When they arrive at the market to make their purchase, we get to hear all about it. And this time of year, they usually have their tote bags and arms filled with amazing fresh produce to go along with their menu!<br />
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Today was my day off and I had fun making my favorite bread, Vollkornbrot. We don't currently make this bread to sell at the market, so it's a real treat. This bread is 100% Sourdough Rye. It's very dense, dark and extremely aromatic. And now that it's baked, I have to wait two more days before I can slice into it! It's pure torture, but worth the wait. After it cools I'll wrap it in a linen and put it aside to let it continue to mature and develop layers of flavor, almost like a fine wine.<br />
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I'm going to roast a small pork loin, purchase some Havarti and German Mustard, and on Thursday I'm going to make my sandwich, close my eyes and take that first bite and find myself transported to Nienburg Germany in March 2015 . . . ohhhh yum. Opps! Wait, what did I just say?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79Vkz_8OAfx14zGJ88hPJmdR8tHqv8W-gRPRCHmz-5_tPMRQ-YHBN3l661WIY7ngALUzhWRVNU7-lO2W8gkWYt0VbLx_x9Ha91hMUL4dLk6113Nd5UyvVyZ6KHDSaP8tvvUjSADZZAjjR/s1600/photo+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg79Vkz_8OAfx14zGJ88hPJmdR8tHqv8W-gRPRCHmz-5_tPMRQ-YHBN3l661WIY7ngALUzhWRVNU7-lO2W8gkWYt0VbLx_x9Ha91hMUL4dLk6113Nd5UyvVyZ6KHDSaP8tvvUjSADZZAjjR/s1600/photo+3.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vollkronbrot is 100% Rye. Rye sour; Rye Chops & Rye Meal.<br />
Sunflower Seeds are traditionally added.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The dough is very dense and sticky!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgFQtp5c9RES2UAhZDgEMGLQ1ozto6Q8-2kbuc-NRN1iAlRZyCtIH5SgUm6KWB3Imb3sgUh9mKaY7qbCd_HSehMnRzrJtCHHp-5j8pazUjni2ekeIhcEkSxLJ0iFPxbEKtEQY7BK7qsgE/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNgFQtp5c9RES2UAhZDgEMGLQ1ozto6Q8-2kbuc-NRN1iAlRZyCtIH5SgUm6KWB3Imb3sgUh9mKaY7qbCd_HSehMnRzrJtCHHp-5j8pazUjni2ekeIhcEkSxLJ0iFPxbEKtEQY7BK7qsgE/s1600/photo+1.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It proofs up in the pan for about an hour before it goes into the oven.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXFwOuWsfbJnZ_PtMa8n1yaqr5m_Xt_EJ-WN0HMrjiuFGDpwcYuF9guBy8Sy76RqULreWiUbnATYQINVgKDpNas1eoJMGx5Y9k2ZosKPyHvA5aSW08gMPIlidGtZmtIHUUG4tcEzwL0_c/s1600/photo+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKXFwOuWsfbJnZ_PtMa8n1yaqr5m_Xt_EJ-WN0HMrjiuFGDpwcYuF9guBy8Sy76RqULreWiUbnATYQINVgKDpNas1eoJMGx5Y9k2ZosKPyHvA5aSW08gMPIlidGtZmtIHUUG4tcEzwL0_c/s1600/photo+2.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Total bake time, one hour and fifteen minutes.</td></tr>
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I'll revisit this post on Thursday when I'm making my sandwich . . . maybe post a picture of my sandwich . . . . that's sorta cruel isn't it?<br />
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What is the deal with this blog . . . these photos, they keep popping up?<br />
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All I can say is stay tuned my friends, stay tuned :) Thoughtfully ~ Kath<br />
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<br />Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com2tag:blogger.com,1999:blog-9120096455008526911.post-20019677096839320422014-02-17T15:54:00.001-07:002014-02-17T15:59:13.635-07:00Captivated!<br />
It happened on New Year's Eve! When we went to a friends house to join their family and celebrate bringing in the New Year. A wonderful dinner was planned around a loaf of bread. But not BakeHouse bread <i>(it's rare that the bread baker goes to a party without bringing bread)</i>. It was to be a loaf of bread that had traveled all the way from Paris, France!<br />
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For me it was like meeting a celebrity of sorts. Everyone and anyone who loves true sourdough bread and Paris will speak of the famous Poiláne Bakery and the giant Miche that is shipped around the world.<br />
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It had taken a beating getting to Las Cruces, New Mexico wrapped in its double, Kraft paper bag. Our friends had received the loaf as a gift from a dear friend who has a great appreciation for culinary delights.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegi3BFjt14CMxlaUvWnDOqy5PnRDs2VGQjCA94yWLHBnJryiNsIjPZNQJsfPx5DBYr3ErwSLH_AQHK4saad9J-3yK31pVSbTl7s9ABwP4MKUXRxYzxAc8IgA09GxK85NbVcf_NHHBY0WO/s1600/Polaine+Bag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegi3BFjt14CMxlaUvWnDOqy5PnRDs2VGQjCA94yWLHBnJryiNsIjPZNQJsfPx5DBYr3ErwSLH_AQHK4saad9J-3yK31pVSbTl7s9ABwP4MKUXRxYzxAc8IgA09GxK85NbVcf_NHHBY0WO/s1600/Polaine+Bag.jpg" height="320" width="242" /></a></div>
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Once it arrived it was quickly wrapped in foil and put in the freezer. On New Year's Eve morning it was taken out of the freezer and left on the counter to thaw. When the time came to cut the loaf into thin slices for Tartines, it had only thawed about an inch in from the outside crust with the rest of the 4 lb loaf still frozen! Since the sharks were circling from hunger, the loaf was then put into a 350° oven to at least get enough of the loaf thawed so more slices could be made. The slices were then put on a grill for the Tartines. Whew . . . by this time I'm thinking "Yikes, if this poor loaf of bread holds up to this abuse, it will be amazing"!<br />
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Tom was in charge of cutting the loaf of partially frozen bread.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdg2hrJQJxoxel82n7bDRX7RMryx0WMYtB_DEovyvTwuQ79ybXxUn7h7X9yJLGXvj_OSt55lXl5NfR_zBRxHhBVLtNp_lqP4pmgfI9i5XcX541PiP4pFaVM2NrVlvrUFM8IG8iB6fz1XZ1/s1600/CuttingPolaineBread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdg2hrJQJxoxel82n7bDRX7RMryx0WMYtB_DEovyvTwuQ79ybXxUn7h7X9yJLGXvj_OSt55lXl5NfR_zBRxHhBVLtNp_lqP4pmgfI9i5XcX541PiP4pFaVM2NrVlvrUFM8IG8iB6fz1XZ1/s1600/CuttingPolaineBread.jpg" height="321" width="400" /></a></td></tr>
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Tom then helped our hostess assemble the Tartines.<br />
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<tr><td class="tr-caption" style="text-align: center;">We made Smoked Salmon Tartines along with Roast Beef Tartines</td></tr>
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It was a wonderful evening experiencing this loaf of bread. As I savored it's flavor I imagined the journey it had made starting from kernels of Wheat in Europe, to a loaf of bread and arriving in New Mexico!<br />
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A few days into the New Year I found that I couldn't stop thinking about this bread. The artist in me just had to make it! The thought of being able to capture the essence of this famous bread challenged me. I started doing a lot of research. Everything seemed so complicated, and it frustrated me. It seemed that the biggest hurdle I was going to have to overcome was the need for what's called High Extraction Whole Wheat Flour. I was not happy with the thought of having to track down a flour supplier again, but I wasn't happy with the solutions that were offered in any of my reading material either. In researching suppliers for High Extraction Flour I stumbled across a baker that used White Whole Wheat Flour grown and milled in the high elevations of Montana. This flour is a Hard White Spring Wheat variety.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tRmhBJdbYtGeXqU_Umi66m6QH54v-u6jHPQX9fw9yNoUCB6JBRqkQiYvSPG4aVdvK2sPyRiv-1cpZ4g2WzEmRByialXHDnFPFkbVGTuo5iMXS-Kl3Mx7F2KeO3gw99X0aYPlkmn0zOYx/s1600/White+Whole+Wheat+Flour.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1tRmhBJdbYtGeXqU_Umi66m6QH54v-u6jHPQX9fw9yNoUCB6JBRqkQiYvSPG4aVdvK2sPyRiv-1cpZ4g2WzEmRByialXHDnFPFkbVGTuo5iMXS-Kl3Mx7F2KeO3gw99X0aYPlkmn0zOYx/s1600/White+Whole+Wheat+Flour.jpg" height="272" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From Left to Right. High Gluten Unbleached White Flour,<br />
White Whole Wheat Flour (in the middle) and Course Ground Whole Wheat Flour.</td></tr>
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After reading about this White Wheat variety, and seeing the specs for the milled flour, I had a gut feeling that is was going to be my solution. I made the Poiláne style loaf just the way I make our big Whole Wheat Miche. As I handled the dough throughout the morning, I couldn't get over the color of the dough. Think of a Golden Palomino Horse - it was brilliant. And the dough was so incredibly soft, like tender skin but extremely strong. It was a pleasure to work with. I made my loaves into 2 lb mini miches. Once they came out of the oven, they had such a delicate sweet aroma - it was . . . . captivating! I couldn't wait to cut into one of the loaves on Saturday morning to see what the characteristics of the bread would be. And to my amazement - when I put my loaf along side the little bit of the authentic Poiláne loaf that had been given to me, it was a thrilling moment!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadxlRVXz-c1QGCulhVEnOPtV6oEbxyVEjphoceN9KW56PL00VuR1Q8199h5lYqvbgw_bM7tZu8klaePH5lhU7FUHdM3NVCALsJgerhG9Np43mUDhJLxunxV0KWPdGblYRrXiajb7woeKh/s1600/Rustic+Peasant+Polaine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadxlRVXz-c1QGCulhVEnOPtV6oEbxyVEjphoceN9KW56PL00VuR1Q8199h5lYqvbgw_bM7tZu8klaePH5lhU7FUHdM3NVCALsJgerhG9Np43mUDhJLxunxV0KWPdGblYRrXiajb7woeKh/s1600/Rustic+Peasant+Polaine.jpg" height="197" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The original Poiláne is the smaller slice on the Left. The BakeHouse's bread is on the Right.</td></tr>
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The flavor was so similar I found myself in disbelief! Could it be? It was so wonderful to actually have a piece of the real Poiláne left so we could taste test one against the other.<br />
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The real test came when we brought the loaves to the market. We named our version The Rustic Peasant Loaf. They sold out immediately.<br />
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I'm looking forward to making Tartines again, but this time on a fresh loaf made right here in Las Cruces, New Mexico.<br />
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Thoughtfully - Kath</div>
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Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com2tag:blogger.com,1999:blog-9120096455008526911.post-66779212225427924812013-12-26T06:17:00.000-07:002013-12-26T06:17:31.927-07:00Navigating 2013 ~ a year of growth . . . .<br />
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<b><i>"Entrepreneurs and their small enterprises are responsible for almost all the economic growth in the United States"</i></b> ~ Ronald Reagan<br />
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As I pulled up a new page to start this blog, I realized how quickly the last four months has passed and how quickly the end of the year is approaching!<br />
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If you would have told me when we fired up the oven here in New Mexico in 2012 that we would have a workforce of 5 people plus Tom, my mom and myself, I would have laughed. But here we are and each person plays a vital role in the BakeHouse.<br />
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What I feared the most in managing our growth was that I'd end up hiring someone to do what I do. But with the insight and wisdom of other artisans and entrepreneurs, I was able to navigate the road of growth without giving up my roll as baker.<br />
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So as the BakeHouse enters into it's 2nd year in Las Cruces, NM I am looking forward to what's ahead. I'm excited about the lessons to be learned, the new breads to create and the new people I'll meet because of our shared love of bread!<br />
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Thank you for an amazing year!<br />
Merry Christmas & Happy New Year<br />
Thoughtfully<br />
Kath<br />
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<br />Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com0tag:blogger.com,1999:blog-9120096455008526911.post-15100798261648315812013-08-01T09:39:00.000-06:002013-08-01T09:39:01.479-06:00BakeHouse Bread for everyone!<div style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; margin-bottom: 10px;">
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<b><i><span style="font-family: Times, Times New Roman, serif;">Bread for myself is a material question. Bread for my neighbor is a spiritual one ~ </span></i></b><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">Nikolai Berdyaev</span></div>
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<span style="font-family: Times, Times New Roman, serif;">There is not a bake that goes by that I don't think about the many, many customers on the East Coast that purchased BakeHouse Breads. The customer's of Nature's Harvest in Blairstown, NJ; Sussex County Food Co-Op in Newton, NJ; The Health Shoppe in Morristown, NJ and also in Chester, NJ.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">And the Farm Markets - even though they were held only about 5 months out of the year. There was the Bernardsville Farm Market in Bernardsville, NJ at the Bernardsville Train Station, our booth was right next to <a href="http://valleyshepherd.com/" target="_blank">Valley Shepherd Creamery from Long Valley</a>. The Madison Farm Market in Madison, NJ where we'd start out at the High School and then when school sessions started, we'd move to the public pool parking lot. The mid-week Market in East Stroudsburg, PA where we'd set up by the train tracks close to the Old Train Depot. And just before we relocated to New Mexico, a small market in Hackettstown, NJ that was set up at the Livestock Auction house.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Then the special events! The biggest was the Hope Christmas Craft Fair in Hope, NJ. Then the Northwest Christian School's big Christmas Craft Show and there was also an event in Califon that brought in many fine crafters from all over the State of NJ.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">So with all my reminiscing completed - I am thrilled to let you know that if you are a BakeHouse customer from the past, and you've missed your daily bread, or if you had a taste of our breads maybe once or twice and then we moved, or if you just want to see if BakeHouse Bread is something you'd like to try - you can now order and pay for your breads on line! </span></div>
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<span style="font-family: Times, Times New Roman, serif;">You can now access our online bread store at:</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 20px;"><a href="https://squareup.com/market/bakehouse">https://squareup.com/market/bakehouse</a></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Take some time to navigate the site and feel free to email or call with any questions you may have.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">A SPECIAL NOTE to local Las Cruces customers. Please do not order on line, since you'll be charged shipping. Just give me a call and we'll take your order over the phone and you can pick up and pay at the Saturday Market.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I'm looking forward to hopefully reconnecting with many of you. And for those of you who are new to BakeHouse, welcome! </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Thank you in advance and remember to make sure you always have your daily bread.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Kath</span></div>
Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com0tag:blogger.com,1999:blog-9120096455008526911.post-43017799057999402772013-07-24T18:54:00.000-06:002013-07-24T18:54:49.445-06:00A day of test baking . . . the humble Bialy.<br />
<b><i>"When I was an adolescent in Auschwitz lying on the hard shelf that was my bed and hallucinating from hunger, I would often try to recall the shape and savory aroma of the kuchen we used to eat at home in Bialystok."</i></b> <b><span class="Apple-style-span" style="font-size: x-small;">Samuel Pisar - Holocaust survivor</span></b><br />
<span class="Apple-style-span" style="font-size: x-small;"><b><br /></b></span>
Today I had a date with bread history. With each of the breads I've baked, the process of test baking is like attending a History Class. I find myself eager to learn about the bread through the process of making it. Such was the journey today with the humble Bialy. Bialystok, a town in Poland, which is believed to be the birthplace of the Bialy.<br />
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Because of my passion for baking with sourdough, I converted the simple Bialy formula, that uses commercial yeast, to a formula that would use sourdough for leavening. I'm very, very pleased with the result. As they came out of the oven, I felt like a little girl on Christmas morning, walking into the living room, before anyone woke up, and seeing the lit Christmas tree with all the wrapped gifts underneath! It was magical to see these old world treasures come out of the oven and smell the wonderful aroma of caramelized onion! Here's my journey with the Bialy - Enjoy!<br />
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All ingredients into the mixer and mixed for 10 minutes on slow speed.<br />
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<tr><td class="tr-caption" style="text-align: center;">The dough temperature was a bit higher than I wanted.<br />But the small amount of dough cooled quickly to the desired<br />76° once I placed the dough bucket in a cool room.</td></tr>
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The dough came together nicely. It was firm, but not overly stiff after the 10 minutes of mixing. It then went into a dough bucket to ferment for 2 hours. I stretched the dough after the first hour of fermenting.<br />
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<tr><td class="tr-caption" style="text-align: center;">I was excited to see wonderful fermentation from the sourdough<br />showing up after the first hour of fermenting.</td></tr>
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Once the two hours of fermentation was done, I then scaled the dough into 12 - 3oz balls and prepared them for another hour of fermentation. The dough at this point was filled with life. It's one of the experiences as the baker of sourdough bread that I enjoy, the feel of the living dough.<br />
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<tr><td class="tr-caption" style="text-align: center;">I placed the dough balls onto parchment sprayed with non-stick spray.<br />I then covered the pan with a flour sack towel and then<br />put the whole tray into a plastic bag.</td></tr>
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After the two hours of fermentation was complete, the dough balls were ready to be made into the unique form of the Bialy. Basically, forming them is like making mini pizzas!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wiyXxzjtzKV9DeYdkjS-n8dQqYTaPIgO_uyN94VLBvxPKUy-1svArAdA52RNpjvRFM3z1LZR3EA6suDdomu-cINsVuieLGroEXv3ohs9t-anrLBEr1aC1pkFi7KLXfZiX0tpI4CiG1AM/s1600/ShapedUp.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0wiyXxzjtzKV9DeYdkjS-n8dQqYTaPIgO_uyN94VLBvxPKUy-1svArAdA52RNpjvRFM3z1LZR3EA6suDdomu-cINsVuieLGroEXv3ohs9t-anrLBEr1aC1pkFi7KLXfZiX0tpI4CiG1AM/s320/ShapedUp.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough was extremely pliable but strong.<br />The trick was to make sure the middle was pressed down so that it was paper thin.<br />This would assure that as the Bialy baked, it would not pop up in the<br />middle and push out the onion mixture.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrw_7mCCxZpzxSnhUVU-UjYI1oWT-Br-uOSVxRLyOxciot_pqlvOOpCeTnxOqXdSRyPBglybQ3hhw_Y2iM-KJhJSQCCgtrWofDQYZU-q7MPTceXx2QWnddltciCgEAYWCIqmzNusdiEF8A/s1600/OnionsAdded.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrw_7mCCxZpzxSnhUVU-UjYI1oWT-Br-uOSVxRLyOxciot_pqlvOOpCeTnxOqXdSRyPBglybQ3hhw_Y2iM-KJhJSQCCgtrWofDQYZU-q7MPTceXx2QWnddltciCgEAYWCIqmzNusdiEF8A/s320/OnionsAdded.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used a fresh, big, juicy yellow onion from the Mesilla Valley.<br />I minced the onion very fine and then added some plain<br />breadcrumbs to the onions. </td></tr>
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The Bialys baked for 15 minutes. It was hard to wait for them to cool enough before taking a bite!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Q46HY4YdcMl0o_-ymMe91JVwCI9xYpGntScy_b0X-X8F4KwUtCrZ6arDQyM33jgt8xv7EPlTUBbvRjSFL6xBHCQLS4t4AtbychttRsGfuEiqSNG0JSIjF2xPSktCcGiMo4uCx7hGNUvr/s1600/BakedUp.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Q46HY4YdcMl0o_-ymMe91JVwCI9xYpGntScy_b0X-X8F4KwUtCrZ6arDQyM33jgt8xv7EPlTUBbvRjSFL6xBHCQLS4t4AtbychttRsGfuEiqSNG0JSIjF2xPSktCcGiMo4uCx7hGNUvr/s320/BakedUp.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The aroma in the kitchen reminded me of being in New York City<br />and walking by a Bagel and Bialy shop.<br />So it's just like we say "<i>a little taste of Brooklyn in the Land of Enchantment</i>"!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84_009oINFDZFZerBXZiTIu0E0_T1-N2559kIB2n80SSa3S6syTF_PupHaVspqWjHpW1BL70k6-xqNHfmQKM8E-k9BxarmmRidBYH3l89ZDHT7R_iPT_dGE4PkaSXpU1hMVIQcE-wZAp1/s1600/TasteTest.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84_009oINFDZFZerBXZiTIu0E0_T1-N2559kIB2n80SSa3S6syTF_PupHaVspqWjHpW1BL70k6-xqNHfmQKM8E-k9BxarmmRidBYH3l89ZDHT7R_iPT_dGE4PkaSXpU1hMVIQcE-wZAp1/s320/TasteTest.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I was so pleased with the flavor. And the crumb was nice and light.<br />I felt as though the first test bake was a success.</td></tr>
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Tomorrow I will test bake the Bialys again and then bake them in the wood fired oven! I'm already looking forward to tomorrows breakfast - a hot bialy with butter!<br />
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I will be sure to post the results! Stay tuned - KathKathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com2tag:blogger.com,1999:blog-9120096455008526911.post-52423705822624188342013-07-18T07:04:00.000-06:002013-07-19T05:53:05.367-06:00Seems everyone wants us to have a storefront!<b><i><br /></i></b>
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<b><i>Making mistakes and learning from them is crucial to winning. Learning from the mistakes of others is less painful </i></b><br />
<b><i>~ </i></b><b><i>Dave Ramsey</i></b><br />
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The last three months have been filled with growth and change. It's been exhilarating to say the least. Owning a business can make you a bit seasick if you're someone whose not up for the challenge. You need to be willing to take a road less traveled, think outside the box and have the ability to reinvent yourself over and over again and know when to say "no"! <br />
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There are so many snares along the way, and if you're not paying attention, you can really get yourself sidelined. At first it's very subtle, you don't even notice them. You are busy keeping up the pace and focusing on growing the business. As each Saturday approached the customers were coming. New ones, repeat ones, tourists and even folks from as far away as Deming, NM and El Paso, TX! And between the hours of 9:30am to 11:00am at the market it was busy. And over the chatter you'd hear "do you have a storefront?", "is there any place else I can get your bread?", "do you ship your bread?", "do you sell your bread to restaurants?", "will you open a shop in El Paso?", "when are you going to open a restaurant?"<br />
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Our response: "this is our storefront - we're here every Saturday. ". It seemed to come out almost like an apology. Hum . . . why is that I questioned myself.<br />
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Let the search begin:<br />
We needed to investigate this for ourselves. You cannot make a good decision about something, especially a business move, if you do not gather information. We started out by talking with a Bank, a long time landlord, who had owned several business properties and leased them out, two Realtors and also made notes of other vendors, like ourselves that had opened up shops and then closed them.<br />
<br />
1) The Concession Trailers. Every shape and size. New, used, barely used <i>(a lesson to be learned there)</i>. Several things kept making the concept unappealing. The cost being the first hurdle, the loss of our wonderful space at the market and the barrier that a vending coach presents. With the coach concept we would be inside a box looking down at our customers and handing them their food through a window. Very unappealing to us since seeing our customers, talking to them, joking, laughing and sharing our business with them is so much a part of who we are. So check that one off.<br />
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2) The brick and mortar. We looked at several buildings and spaces that were for lease. We had problems right from the start. We didn't want to have a landlord, and we didn't want to pour a huge chunk of money and our own blood, sweat and tears into someone else's building to retro fit it to our needs. And no matter how we looked at it, we had to be honest, our new location at the market was proving to be a huge success without being in a building.<br />
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3) Buying property and building our own shop. In the beginning, this was really exciting! We even had a builder in mind. Since we had built our own home and BakeHouse in New Jersey, taking on a project like this one was something we were familiar with! There was even an awesome piece of property within walking distance from Main Street where the market takes place and it was in a historic district. BUT . . . when we punched the numbers and did the pros and cons we found ourselves saying - if we do this we'll put tremendous stress on our product and ourselves. And the list of eateries that had come and gone, some within a matter of months after opening, served as a serious warning. And once again we found ourselves going back to our location at the market on Saturdays - there would be no way we could match the foot traffic that we received each and every Saturday at the market with a building and a huge pile of debt.<br />
<br />
Our search had come to a conclusion, we are very happy and satisfied with where we were at. We like that our storefront was at the Saturday Las Cruces Farmers' and Crafters' Market. Right on an awesome corner in front of The Music Box, a store that has been a long time resident in Las Cruces. We like the buzz that takes place every Saturday morning as we're setting up, with that flutter of anticipation in the pit of your stomach as you wonder what the day will bring. We really enjoy our block and all the vendors that we share it with. And best of all, we like the fact that we are not owned by a Bank. It allows for us to be creative with our menu and breads, it allows for us to take on young employees, to mentor them and see them develop working skills that they will take with them into the world and it allows for us to enjoy what we do without the pressures of owning or leasing a building.<br />
<br />
But there was one thing that a storefront would have given us - a place for our customers to sit down, in the shade to enjoy their BakeHouse fare. So we thought outside the box and we've put in our request for a third space that will hopefully become the "BakeHouse Outdoor Bistro" at the Las Cruces Farmers' & Crafters' Market! It may take some time for the concept to come to fruition, but our customers are excited about it and the cost . . . . well, let's just say it does not involve a Bank and Dave Ramsey would be very pleased.<br />
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We appreciate each and every one of you. Those of you who are far away and share our adventure with us on Facebook and our blog and those of you who faithfully come to the market each Saturday to enjoy our bread and bagels.<br />
<br />
Thoughtfully - Kath<br />
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<br />Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com1tag:blogger.com,1999:blog-9120096455008526911.post-50676872376741136952013-03-12T07:10:00.000-06:002013-03-12T07:10:15.468-06:00Batten down the hatches . . . it's MARCH in New Mexico!<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"><i><b>"It was one of those March days when the sun shines hot and the wind blows cold: when it is summer in the light, and winter in the shade."</b></i> </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 20px;"><span class="Apple-style-span" style="font-size: xx-small;">Charles Dickens</span></span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">There really is no way to describe what it's like to sell bread at an open market with the wind howling and throwing gusts of 30+ mph at you. We've had some of our best market days when the weather is difficult. Our customers are amazing! But there came a point this past Saturday that I did consider whether or not we were loosing our minds as I watch the bacon and the eggs Tom was cooking on the grill go flying off in the wind! As one vendor hollered out as the bacon flew by his booth "watch out, the Pigs are flying!"</span></span></div>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">We did open our BakeHouse Bagel Booth with Grand Success on March 2nd. But it was a difficult day emotionally, for no sooner did we get both the BakeHouse Bread and the BakeHouse Bagel Booth set up, we received a phone call from El Paso, TX that my 27 year old cousin had passed away suddenly. Fortunately, my father-in-law, Tom Sr., was able to pack up my mom, Jolan, right away and take her to El Paso, about a 45 minute drive. </span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 20px;">Tom and I along with my mother-in-law, Rita and our wonderful new employee, Erin, served our customers. It's at times like these, when you have to function while your processing difficult news, that family is so extremely important. I feel in my heart that it's this very aspect that gives the BakeHouse it's unique personality. It is a blessing beyond words.</span></div>
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<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"><i><b>"If opportunity doesn't knock, build a door"</b></i> </span><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 20px;"><span class="Apple-style-span" style="font-size: xx-small;">Milton Berle</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">We had no idea when we added our bagels the the bread line up that we were actually creating an opportunity to expand our business. What started out as a simple desire to recreate the "real" bagel, has now turned in to it's very own business! We now have two very distinct Vendor Booths side by side. The BakeHouse Bagel Booth is introducing us to new customers because of the Bagel Sandwiches, which in turn, introduces those customers to our BakeHouse European Breads and vise versa. I have to say that this to me is truly a Win Win business opportunity!</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Only folks from the East Coast are familiar with some of the items we serve.<br />It's been fun putting together all the advertising. It takes me back to all those<br />years I was a designer in the publishing industry!</td></tr>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">And adding to our already exciting venture, we have now received official news that we have been given a permanent spot at the Las Cruces Farmer's and Crafter's Market! We've been told that we are being considered an Anchor Vendor for the block that we've been placed on. This is really, really important to us. Dave Ramsey would love it! It's like having your very own store front, but without all the overhead of having to own your own building. This weekend will be our first time at our new location, so I'm busy getting the word out, this blog being one of those vehicles. </span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWarqQ7JQcBxaH9lQpGqqeXtnJdF9hNyxvB0SJCi-h7l2XhSkqMUQJtMHzQ1UkP42gtylrgHzBsPZIMJUhfeSDZiDkEhIPfthJqIaixdk0-zBQ3mEqfS296oYqq_ChZZk1G4HIySjo-h7M/s1600/ParkCalvaryChapel.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWarqQ7JQcBxaH9lQpGqqeXtnJdF9hNyxvB0SJCi-h7l2XhSkqMUQJtMHzQ1UkP42gtylrgHzBsPZIMJUhfeSDZiDkEhIPfthJqIaixdk0-zBQ3mEqfS296oYqq_ChZZk1G4HIySjo-h7M/s320/ParkCalvaryChapel.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Letting folks know where to park is key!<br />Our new location gives our customers quick, easy<br />access to our booth.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The access alley is welcoming and will literally take<br />our customers right to our booth. No longer will they<br />have to wander up and down the long stretch looking for us!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-D_CcRjOKqZpkLp5o2o85OiBPoYOcHdgFQZDqDBfkpfBZAKF1rqCpWtc5OIIJqfbgQO4v5BxZfXi9_EyLGqw3ngRFvY_eii8o4fNOnCYbfmul5HS-7y2FiJ_KjHvOeouZqh-AlsJFr6WW/s1600/OurSpot.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-D_CcRjOKqZpkLp5o2o85OiBPoYOcHdgFQZDqDBfkpfBZAKF1rqCpWtc5OIIJqfbgQO4v5BxZfXi9_EyLGqw3ngRFvY_eii8o4fNOnCYbfmul5HS-7y2FiJ_KjHvOeouZqh-AlsJFr6WW/s400/OurSpot.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We will be located in front of a store that has been a part of the Las Cruces<br />Downtown Mall for many, many years. We feel it a privilege to call this new<br />location our home! So on Saturdays, you'll find us at 200 S. Downtown Mall, Las Cruces, NM!</td></tr>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 20px;">This is the weather forecast for this coming weekend: </span><div>
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<span class="Apple-style-span" style="color: #333333; font-family: sans-serif; font-size: 12px; font-weight: bold;">Saturday, 3/16/2013</span><div>
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<tr><td class="vaT" style="vertical-align: top;"><a class="iconSwitchMed" href="http://www.wunderground.com/weather-forecast/US/NM/Las_Cruces.html" style="border-bottom-color: rgb(190, 190, 190); border-bottom-style: solid; border-bottom-width: 1px; border-left-color: rgb(190, 190, 190); border-left-style: solid; border-left-width: 1px; border-right-color: rgb(190, 190, 190); border-right-style: solid; border-right-width: 1px; border-top-color: rgb(190, 190, 190); border-top-style: solid; border-top-width: 1px; color: #213f9a; display: block; height: 30px; outline-style: none; text-decoration: none; width: 30px;"><img alt="clear" class="condIcon" src="http://icons-ak.wxug.com/i/c/e/clear.gif" style="background-color: white; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; height: 30px; width: 30px;" /></a></td><td class="vaT" style="vertical-align: top;">Clear. High of 84F. Winds from the West at 5 to 15 mph.</td></tr>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;">It is our hope that it holds true! My plan is to take lots of pictures, and I'm excited to have help in doing that since we'll be blessed with some extra help. A student from Germany, Tim, will be joining us for several Saturday's as part of his work study time here in the US. I'm looking forward to when some of our German customers come and Tim will be there to welcome them in German. What a surprise that will be!</span></span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 20px;">Thank you to all of you who have joined us in this journey. Thoughtfully, Kath</span></span></div>
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Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com2tag:blogger.com,1999:blog-9120096455008526911.post-31300219059188429312013-02-07T08:24:00.000-07:002013-02-10T14:36:52.564-07:00A little bit of Brooklyn in the sunny Southwest . . .<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">This NYC icon has been recreated into a Porcelain Mug and serves<br />
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<i>"It seems that when you travel or go abroad you'll have these wonderful culinary experiences, only to come home and find yourself talking to everyone about them, knowing that you'll not get them again unless you go back to that location. You know Kath, you seem to have brought the experience to us."</i> as quoted to me by a wonderful, sweet spirit, Abby. It's not her exact quote, but I think I've captured the heart of what she was sharing. This was while we were eating BakeHouse Bagels at a breakfast gathering at our church.<br />
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This has indeed been our project for the last several months, and why I've not had many updates on the Blog. There has been a lot of prayer, thought, Board of Health meetings, Block Captain discussions, reviews, family conversations and test baking that has gone into our desire to bring to Las Cruces, NM the wonderful, traditional Bagel from the days of the <b>Bagel Bakers Local 338 Union</b> of New York City, which was primarily in the borough of Brooklyn, established in the early 1900's.<br />
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As I had shared with you several blogs ago about introducing the Bagel to our lineup of bread, you'll remember the Tom, the over builder, was the instigator. Once we had our bagel production underway, Tom then set his sights on the BakeHouse Bagel Booth.<br />
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Again I have been inspired by the history of this "poor peoples" bread. I have such a passion in bringing this simple food, in its original form, to the wonderful City of the Crosses, Las Cruces.<br />
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<a href="http://media.gfem.org/node/11687">http://media.gfem.org/node/11687</a></div>
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Bringing the idea into fruition has been another amazing journey, which will have us now holding two permits. One for the BakeHouse, which is a food processing permit and the second is a Caterer permit which will allow for us to have our BakeHouse Bagel Booth at the Farmer's Market, which is literally a portable Bagel Shop! How cool is THAT!<br />
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So along with the bagels, there will of course be the . . . schmears, and a few other things that are uniquely Brooklyn!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5hFIGc1ejoOl5ZRHbaG7Yju_49W1MwPF_ShnwYH91yzzoCVhml7dSO_W3UZsV6U4L8bDbH_DDjaKztbfp6OsjRE_5zCtHmA2OI3bh4IPvEuGRudBUvu2mK1ua9Cbq0O1P54SRqNfTKQK/s1600/UBetCho.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi5hFIGc1ejoOl5ZRHbaG7Yju_49W1MwPF_ShnwYH91yzzoCVhml7dSO_W3UZsV6U4L8bDbH_DDjaKztbfp6OsjRE_5zCtHmA2OI3bh4IPvEuGRudBUvu2mK1ua9Cbq0O1P54SRqNfTKQK/s320/UBetCho.JPG" width="199" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We will offer the refreshing and traditionally<br />
made Egg Cream Soda (which contains no eggs)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUkPPTqDkbgwu1HywvrA-KgWfyUgdjdb-DHto7te1qdlgMGrYA7IFSPEyS60OdyQxbznUnMSMsjlDLwDrWqxhAx4IK0qKdZXIvdbZ4pbwvua4qQlTpP0zyWoAUhJ2HGZSjfynNIGMghWV/s1600/ChockFull.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUkPPTqDkbgwu1HywvrA-KgWfyUgdjdb-DHto7te1qdlgMGrYA7IFSPEyS60OdyQxbznUnMSMsjlDLwDrWqxhAx4IK0qKdZXIvdbZ4pbwvua4qQlTpP0zyWoAUhJ2HGZSjfynNIGMghWV/s320/ChockFull.JPG" width="275" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And a Bagel Booth that's tipping it's hat toward NYC<br />
wouldn't be complete if it didn't offer the<br />
Heavenly Coffee . . . In the traditional 10oz size cup.<br />
No mega sizes offered here.<br />
The 10oz to go cup is easy to carry along with a brief case,<br />
newspaper and bagel as you hustled to get on the Subway or Path.<br />
Remember, our goal is to capture a tiny part of the true NYC experience!</td></tr>
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We did have to sneak one major New Jersey icon into our menu - Taylor Ham, also known as Pork Roll. We will showcase this in our Jersey Boy Bagel Sandwich. As you can see, we are having a blast putting the BakeHouse Bagel Booth together and can't wait to share it with Las Cruces.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0V67tlHnkY7rCMglhRY4fDPyUJ9n4-oVHfiVcvu1jpl43y92eeQnRgDsZBFaY1rBvtL1UqG44wSQ2mHp3TwdZbmQgILWjeELrlos2-PbVw719Gz11jNtZdEpVnV_ZJwSh28j0qKDtG9W/s1600/BakeHouse+Bagel+Menu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ0V67tlHnkY7rCMglhRY4fDPyUJ9n4-oVHfiVcvu1jpl43y92eeQnRgDsZBFaY1rBvtL1UqG44wSQ2mHp3TwdZbmQgILWjeELrlos2-PbVw719Gz11jNtZdEpVnV_ZJwSh28j0qKDtG9W/s400/BakeHouse+Bagel+Menu.jpg" width="308" /></a></div>
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We have found that our lives with traditional European Bread and Jewish Bagels is so interesting, like reading a really good book . It's the people that they bring into our lives. Each person, unique and sharing with us their experiences with bread. And while they are sharing with us, I find that I'm getting a small glimpse of into their heart . . . . what a privilege.</div>
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Thank you for coming along with us . . . thoughtfully ~ Kath</div>
Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com0tag:blogger.com,1999:blog-9120096455008526911.post-19897089830408737702013-01-07T11:36:00.001-07:002013-01-07T11:36:18.077-07:00The BakeHouse is getting some Radio time!Tomorrow morning at 7:30am I'll be giving an interview with Michael Swickard about the BakeHouse and the European Sourdough Breads that we make. Hope you can join us!<br />
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<a href="http://newsnewmexico.blogspot.com/p/news-new-mexico-photo-gallery.html">News New Mexico: Twitter</a>Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com2tag:blogger.com,1999:blog-9120096455008526911.post-48540386581092567992012-12-11T11:22:00.002-07:002012-12-11T11:22:18.426-07:00We are truly Thankful . . . . <div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', Times, serif; line-height: 20px;"><b>"How can a nation be called great</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', Times, serif; line-height: 20px;"><b>if its bread tastes like kleenex?"</b></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', Times, serif;"><span class="Apple-style-span" style="font-size: x-small; line-height: 20px;">~ Julia Child ~</span></span></div>
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The BakeHouse has been a buzzing since the Thanksgiving Holiday and Christmas right around the corner. Las Cruces is a tourist destination and the mild winter climate brings in new visitors every weekend. Since we're still a floating vendor (we don't have a permanent spot yet) new local customers are discovering us each weekend!</div>
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<tr><td class="tr-caption" style="text-align: center;">Customers arrive very early to get their bread.<br />
Sometimes the tent is just about set up and we're selling bread!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I never have to worry about anything at our booth with<br />both my mom (Jolan, on the Rt) and my Mother-in-Law (Rita)<br />running the show! They are such a wonderful blessing to me,<br />the BakeHouse wouldn't be the same without them!</td></tr>
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There's nothing like customers to keep you on your toes and to keep you striving to do your best. Just about every Saturday since we started selling BakeHouse Breads at the market there has been at least one person that asks for Rye bread. And when we introduced our big BakeHouse Miche, which is a 95% Whole Wheat Sourdough, many of the Rye customers purchased that bread over the others.</div>
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The thought of adding another bread, especially Rye bread, was very difficult for me. Rye, the Rye I wanted to make, seemed to have its own schedule of fermentation. And no matter how I tried to weave it in to the schedule, it just seemed like it would be a struggle.</div>
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BUT there was this one customer from Sweden. I don't know what it was about her, but she was able to coax me into making a Rye. She wasn't demanding, or pushy, in fact she was tremendously gracious as she shared with me her enjoyment of the BakeHouse Miche. I think it was when she started sharing with me the reason Rye bread was the bread of choice in her country as she grew up. It was simple bread with a very important place on the table. It was purchased out of need. To not have this bread in the home meant that stomachs would be hungry. Because of the keeping quality of the bread, the loaves were made in very large rounds so that they could sustain a family for a week. A slice of this bread with a meager slice of cheese, or a spread of lard, would offer the body fuel for the day.</div>
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My desire to recreate Old World Breads is what inspires me as a baker. The bread she spoke about was not quite the dense German Rye that I had researched. I found myself reading about Polish style Rye breads, and there it was, the Polish Cottage Rye, a Sourdough Rye that had the same exact fermenting schedule as the Miche. I became overjoyed with the realization that I could actually add this bread to our line up!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiplKvBmoGVYZQ3AHKiayQ5ucgVQ-Kfpx51RORzuwx-bF4RnzmP1h9DRgjhI20WU_9P9t9Xz1fceAU0_8o1ogTgByArU7HNz7NPBcvlTBisM-t-2uB0ENeRev0v8fUUtlrAAbZwykCj97lf/s1600/RyeSour.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiplKvBmoGVYZQ3AHKiayQ5ucgVQ-Kfpx51RORzuwx-bF4RnzmP1h9DRgjhI20WU_9P9t9Xz1fceAU0_8o1ogTgByArU7HNz7NPBcvlTBisM-t-2uB0ENeRev0v8fUUtlrAAbZwykCj97lf/s400/RyeSour.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As with all the other BakeHouse Sourdoughs, the Cottage Rye starter is prepared<br />14 hours before the dough is mixed.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfCRYvatlZ8V4ZRr3QqubZ07WNxh7Rqd93LYud6rB-zVMJqe6Ud37aDDNrnRYZT8SbYNnB1ozBQQ3kErAiH7sTXiJLwvvizgd-LS1KqyedQGDyzbdWKAzhE5BEXjN9WmVOctIusbPgxC8/s1600/CottageRyeDough.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="127" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFfCRYvatlZ8V4ZRr3QqubZ07WNxh7Rqd93LYud6rB-zVMJqe6Ud37aDDNrnRYZT8SbYNnB1ozBQQ3kErAiH7sTXiJLwvvizgd-LS1KqyedQGDyzbdWKAzhE5BEXjN9WmVOctIusbPgxC8/s400/CottageRyeDough.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dough, once mixed and fermented for 2 hours is as soft as velvet!<br />There is very little evidence of the typical increase in size that you usually<br />see with a dough made with wheat flour.</td></tr>
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The Cottage Rye dough wasn't as sticky as I thought it would be. It was actually very easy to scale and shape.</div>
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<tr><td class="tr-caption" style="text-align: center;">If you look closely, you can see some of the gas pockets that have formed in the dough</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Now that I know how the dough handles, I will be scaling them at 5lbs each.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">I dusted the linen heavily with flour to assure that the dough would not stick.</td></tr>
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After proofing for 2 hours at 72°, the dough was ready to go into the oven.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNEDshbiMO8rr13fu5_syTGanfxz_ti8K3FpHGp3itRL5jJpncBAN-hU_0AotZlYkYDbVZ-WhjmM5J4djJSRJu4SA9djM4Bamt4gSJ73Pgk32Q7bMcpEGQTYoD-atYvbvHrcSWBXQP0Ll/s1600/OnPeel.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNEDshbiMO8rr13fu5_syTGanfxz_ti8K3FpHGp3itRL5jJpncBAN-hU_0AotZlYkYDbVZ-WhjmM5J4djJSRJu4SA9djM4Bamt4gSJ73Pgk32Q7bMcpEGQTYoD-atYvbvHrcSWBXQP0Ll/s400/OnPeel.JPG" width="265" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">The oven temperature was perfect at 475°</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The oven bloom was amazing!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">It was very hard to do, but we waited until Saturday morning to actually cut a loaf.<br />The smell was amazing. The Rye flavor was very much there and the taste was<br />wonderful. </td></tr>
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Saturday morning was going to be the real test. To offer this bread to our loyal customers and to give part of a loaf to the very person who coaxed me into making this wonderful bread, my Swedish customer, Inge. She was so pleased to be chosen as the official taste tester. I told her that she needed to follow up with me, good or bad, and let me know what her thoughts were. </div>
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I received a call on Monday. Inge gave the Cottage Rye an A+! And she thanked me over and over again for bringing this very special bread to Las Cruces. She again shared with me how it was this type of Medium Rye that was a staple bread in many homes throughout Europe. I was so grateful for her experience with this bread and for her encouragement. And to confirm that this bread was needed, the BakeHouse Cottage Rye was the first bread to sell out!</div>
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It is a privilege to be able to make these wonderful breads. As our customers come and purchase their special loaf of bread each week, I can't help but watch them walk away, hugging their loaf, wondering if they realize that they are carrying a little piece of history. </div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">To all of you, our friends, our family and our customers</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">We wish you a Very Merry Christmas!</span></div>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: large;">Thank you ~ Kath</span></div>
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Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com0tag:blogger.com,1999:blog-9120096455008526911.post-25103821034501874492012-09-26T06:14:00.001-06:002012-09-26T07:31:47.128-06:00Three years ago today . . . September 26, 2009.<br />
Today marks the day three years ago that our last bake took place in New Jersey before we moved to Las Cruces, NM. I've been thinking about what I would post today regarding this milestone and I realized that what I posted on October 9, 2009 still resonated in my heart today.<br />
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As I look over our blog and all that's taken place to rebuild the BakeHouse here in New Mexico I am awestruck, deeply moved and overwhelmingly grateful.<br />
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So with that said, I redirect you to the post on <b>October 9, 2009</b>. It's been and continues to be, an amazing journey.<br />
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Thoughtfully<br />
Kath<br />
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<br />Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com2tag:blogger.com,1999:blog-9120096455008526911.post-50138181617114199192012-09-17T06:48:00.000-06:002012-09-17T06:48:41.084-06:00 A Baker's Challenge (issued by the Oven Builder) . . .<div class="separator" style="clear: both; text-align: center;">
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<b><i>"If thou tastest a crust of bread, thou tastest all the stars and all the heavens." ~ Robert Browning</i></b><br />
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It all started with a conversation that Tom and I were having about a bagel shop in Mine Hill, NJ, Bagels on the Hill. We were reminiscing about going there and Tom getting his large coffee, light and sweet, I'd get a large tea with 2 tea bags and room for half and half. We'd check out the NJ Star Ledger newspapers piled by the door as our Everything Bagel with Lox spread and a Sesame Seed with Olive Spread were being assembled and the smell of Taylor Ham, Egg and Cheese filled the air <i>(this sandwich is as unique to Central and Northern NJ as the local Gordita is here in Southern NM)</i>.<span class="Apple-style-span" style="color: #222222; font-family: Georgia, Verdana, Helvetica, Arial, Lucida, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-size: 15px; line-height: 22px;"><br /></span></span><br />
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Then the conversation transitioned and Tom started talking about how he'd watch the guy at Bagels on the Hill make his bagels. It was a tiny shop, just big enough to house the deck oven and the boiling pot along with a few baker's racks. And the front of the shop had the Deli cases and a grill which fit snugly in the corner by the big picture window. I do remember thinking to myself "this place is so efficient, it's just the right size for what they do". And their hours made sense, they were open early in the morning and closed shortly after lunch. If you went to get bagels after 1pm, they were usually sold out.<br />
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That's how the creation of our Sourdough Bagels came to be here at the BakeHouse. I have to say, I never ever thought that I'd find YouTube to be so tremendously helpful. I'm a very visual person, so watching and doing is the key for me not necessarily reading. So the last month of watching bagel makers on YouTube and test baking has been extremely valuable for me as a baker. I was committed to making our bagels with the same philosophy as our European Sourdough Bread. I wanted our bagels to honor a tradition of baking that is slowly disappearing. The "craft" of baking that centers around quality ingredients and minimal tampering with the use of only Sourdough as a leavening, flour, Kosher salt, water and Barley Malt.<br />
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So this presented another challenge. Finding a bagel formula (recipe) that used only Sourdough as a leavening on a commercial scale. I finally found one that originated from an Jewish Bakery in Brooklyn, NY from years ago. BINGO! I had to tweak it a bit, but the basic info and the percentages that I needed were there, so I was able to move forward with testing it.<br />
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The first few bakes were a challenge. I wasn't happy with the overall rise, but our customers encouraged us that the flavor and crust was there, that was important. Getting a better rise was easy once I understood the dough. The dough doesn't need any turns after it's been mixed for almost 6 minutes in the spiral arm mixer. It just sits in the dough bucket for one hour after mixing, then I shape the bagels and put them in the fermenting room with the bread overnight. Easy fix. It's a beautiful dough. Creamy and soft but very strong. It feels and cuts like hand made Mozzarella Cheese. So different from the bread dough. And they bake up so beautiful in our oven. Now we just need to keep up with the growing demand as customers are discovering them. And the word is spreading, as we now have people come up asking if this is the booth with the fresh baked bagels.<br />
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Which brings me to another experience the bagels are bringing us. Meeting all the New Yorkers that live in Las Cruces! It's almost like there is this secret ingredient in the bagels that just permeates the air and draws the New York natives to us! It's absolutely amazing. And the fun part is how our discussions are just like the discussion Tom and I had about Bagels on the Hill.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulusDxATGJei7cYcR0ugIbZTWgnBapOVrsGncNJ1C_aUQi2Qci1ZFMbNj7Zo5PJdO4Vy82ekZ1J595A9lbGSxOEV3rxPaLUKKP6X-QTdSgBc3_McnI6cBD1yTQqaKTu5PeqOfHR0i7iiJ/s1600/SouloftheBagel.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjulusDxATGJei7cYcR0ugIbZTWgnBapOVrsGncNJ1C_aUQi2Qci1ZFMbNj7Zo5PJdO4Vy82ekZ1J595A9lbGSxOEV3rxPaLUKKP6X-QTdSgBc3_McnI6cBD1yTQqaKTu5PeqOfHR0i7iiJ/s400/SouloftheBagel.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The life of our Bagels. This sourdough was started with the culture we use for our breads.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknjyidalWu1YYXwtArYdv7wXnH7HiZGFrVt-NFmJKKmePHJ8yQ20Pb4jAHH3dQo_t2ssQJRTPNAtfpf__nvu-u3-08IgphV6xdfdbCdyc9jjy5ORlsjtRogsjXrQwF2ajdvTT8cN7dF9w/s1600/BoilingPot.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknjyidalWu1YYXwtArYdv7wXnH7HiZGFrVt-NFmJKKmePHJ8yQ20Pb4jAHH3dQo_t2ssQJRTPNAtfpf__nvu-u3-08IgphV6xdfdbCdyc9jjy5ORlsjtRogsjXrQwF2ajdvTT8cN7dF9w/s400/BoilingPot.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our boiling pot! This baby is BIG, and it get the job done.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5ZnCV4UxJyDgNckAJG85lK03fS-UujyHDjBAFJtjhyI7hXZQcQP_KHqji-Vga23m0jIuwFbo44jdLP9rltdJGbSnOLguCjA66LY4N6SAL052337pzLh8B7DHcJWuoIH0kHPweCK74iNK/s1600/BagelBoards.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5ZnCV4UxJyDgNckAJG85lK03fS-UujyHDjBAFJtjhyI7hXZQcQP_KHqji-Vga23m0jIuwFbo44jdLP9rltdJGbSnOLguCjA66LY4N6SAL052337pzLh8B7DHcJWuoIH0kHPweCK74iNK/s320/BagelBoards.JPG" width="266" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Tom made our Bagel boards.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGZFKln3dSRDQUyPR7TbRxJY718h6ZhXoQ5f7JaCpVtjXSZAtgAjfCNFBwmkTRxCbRd71zLTPdyL-_VGDouDNNuAiGsAIKON35Rgg1140A2i8yIODE54ce0v4m3LXmHWM2bndxmsQq4Os/s1600/IntheOven.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGZFKln3dSRDQUyPR7TbRxJY718h6ZhXoQ5f7JaCpVtjXSZAtgAjfCNFBwmkTRxCbRd71zLTPdyL-_VGDouDNNuAiGsAIKON35Rgg1140A2i8yIODE54ce0v4m3LXmHWM2bndxmsQq4Os/s320/IntheOven.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Bagels stay on the bagel boards for only 4 minutes and then<br />
they are flipped over, off the boards and the tops are then exposed.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWqrrAmcGmi4PY50RgXj2f1OjhCtJqq8kPbD4oS6kMpcqP4M4R1tDllj0MG_SGRW7w3U2OxxmAHAVs107n8mOAn3e9aftC31bvssp38JrWXFxUL22TP8pvc30atvxOBbXeub3qtcQGMTO/s1600/Bagels.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyWqrrAmcGmi4PY50RgXj2f1OjhCtJqq8kPbD4oS6kMpcqP4M4R1tDllj0MG_SGRW7w3U2OxxmAHAVs107n8mOAn3e9aftC31bvssp38JrWXFxUL22TP8pvc30atvxOBbXeub3qtcQGMTO/s400/Bagels.JPG" style="cursor: move;" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">The finished product. I only wish I could post the aroma!</td></tr>
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And if this Bagel adventure hasn't been enough for the month of August and September, we also did the Tularosa Basin Wine and Music Festival. This two day festival takes place in Alamogordo, NM, about 70 miles from Las Cruces. It's home of the German Air Force Base and White Sands Missile Range. We've been getting many of our German customers from this area and thought it might be a good idea to be there in person and let more folks in that area know about us. It was a good marketing decision for us and we did extremely well. Between Monday, Sept. 10 to Sunday, Sept. 16th we processed 200+ loaves of bread and bagels, it was a whirlwind. I find that today, my body is grateful to have a day off. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibelOh_RAqJXOqYoA2JFvLHDItGQM4sjLKfqCFWdeQe417MEsu-HQV_8WpDy8NcFpJ-JtX7bB4pi9fz2Qygk2RTO_7Q-uYczyxD_mnlJPYWUoL3aDOPFj9GCzQnnFhIvaIdF5cV1sNrkx4/s1600/Tularosa.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibelOh_RAqJXOqYoA2JFvLHDItGQM4sjLKfqCFWdeQe417MEsu-HQV_8WpDy8NcFpJ-JtX7bB4pi9fz2Qygk2RTO_7Q-uYczyxD_mnlJPYWUoL3aDOPFj9GCzQnnFhIvaIdF5cV1sNrkx4/s400/Tularosa.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tom ready for the day. One of the vendors noted that Tom could sell sand in the Sahara!<br />
He is such a blessing to me and shoulders so much so that I can concentrate on<br />
the craft of making the bread.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUXpehcNYCHdwJ1XIJ_jUSsx6fOWrAtdvOuPg4phniK0pLNGTvqG-qF76flCv9i35BrOdcDucBnVgw1wTbcoOsakNfq2Np3l-drHX44My81D55M-g0LbfuBLGU8KGXpEp-M05MYJTj18a/s1600/Erin.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUXpehcNYCHdwJ1XIJ_jUSsx6fOWrAtdvOuPg4phniK0pLNGTvqG-qF76flCv9i35BrOdcDucBnVgw1wTbcoOsakNfq2Np3l-drHX44My81D55M-g0LbfuBLGU8KGXpEp-M05MYJTj18a/s400/Erin.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Erin was Tom's helper on Saturday. She also helped my mom the previous<br />
Saturday when we had RAIN! She did a fantastic job!</td></tr>
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What I don't have is a photo of my mom, Jolan and my Mother-in-Law, Rita working the booth at the Las Cruces Farmer's and Crafter's Market on Saturday. They were in a new spot at the market and it drew a lot of new customers. My Mother-in-Law must have passed on her selling skills to Tom because word got to me that she too can sell sand in the Sahara and she got the Bagels sold out before the bread! Then when they were done, my Father-in-Law, Tom Sr. came and helped them pack up. </div>
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So as you can see, it's a family affair. I couldn't do any of this without the love, help and support of my family and the enthusiasm of our precious customers. Each and every one of our customers becomes a part of the BakeHouse in some special way. They share their experience with our bread. They tell us stories from their past, and on some days, they come weary and worried and reach for a loaf of bread to help cheer their spirit. And then there are the bagels that draw out the New Yorker who has been searching for this elusive creation. It's my deepest desire that the BakeHouse Bagel gives them what our Sourdough Breads has given our European customers - giddy joy!</div>
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Blessings to everyone - thoughtfully - Kath </div>
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Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com0tag:blogger.com,1999:blog-9120096455008526911.post-79923210190080626132012-08-17T08:45:00.000-06:002012-08-20T18:15:00.513-06:00Working out the kinks . . . . <br />
A Yiddish Proverb: "Everyone is kneaded from the same dough; but not baked in the same oven"<br />
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A customer came to our booth this past Saturday all the way from El Paso, Texas. He admitted that he had become addicted to BakeHouse Sourdough Bread. There was another lady that came by, she's a diabetic, and once she found out that all our breads are made with the Sourdough Method, purchased her loaf with joy and proceeded to walk away with a smile hugging the bag (my mom, a nurse, had just read an extensive article about how Sourdough Bread is the bread choice for Diabetics since it affects the Glycemic Index in different way when compare to conventional breads, and doesn't spike blood sugar). And then there are our German, Russian and Polish customers. You wouldn't think that Las Cruces would be a place where you would have a large European community, but there is. Especially in El Paso, TX with Ft. Bliss Military Base and also the German Air force Base in Alamogordo, NM. Both of these locations about 50 to 60 miles away. It's these Europeans that keep me on track. When we showcased the 5 lb Miche for the first time at the market, three German ladies saw it from across the street and came over, almost jogging. The first gal to reach the booth looked me straight in the eye and said "I know what that is, I will to buy it", the second lady went on in German obviously excited about their discovery, and the third lady said "thank you for making this bread. I can't have it unless I'm in Germany". I offered them a sample, which they gladly accepted, and I watched them savor the bread they had longed for and had found. As they continued down the street with their bread, chatting away in German, I started to cry . . . . tears of gratitude.<br />
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On 8/3/2012 the BakeHouse Oven changed. Just like our oven in New Jersey, within three months I noticed a shift in how the oven retained the heat and baked the bread. It's amazing how it just "happens". There is no warning, no subtle change, it just . . . is. The only advantage I had this time was the experience I had from our first oven. I knew that the three month window was approaching, so I referred back to my Oven journal notes from our first oven and waited to see if our new oven would follow the same time line.<br />
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There is one huge difference with our new oven. It stores heat longer, and it bakes more gentle. It's hard to explain this, it's something that as a baker you can see through your Oven journal notes. But basically what this looks like is that even though I start baking my BakeHouse Sourdoughs at 595°, they come out of the oven without being scorched and they are golden brown. It's amazing when you consider that it's the firing of the oven the day before that dictates the next mornings bake. I can't just turn the knob and get more or less heat! And I can't start another fire when I have over 100 loaves to bake and get to the market by 7:00am!<br />
What I love about this part of the journey is that I get to "know" my oven! I'm getting familiar with it's personality, and believe me, it has one! I anticipate that there to be at least one more shift in how the oven holds heat and bakes, I'm thinking another 2 to 3 months. At that point, it will then be complete and it's true personality will be established. And as long as I do my part as the oven tender, and fire it properly, it will function like a well made clock and never skip a beat.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNMOTb_Af9PJkRcX1BAe0T6wxyj_4pzXvtEJGdQE7aN72sbxVfNIogeIBPIqRMb2luz7h5UbigybJjr5zqNaVfP-0LLiZYZP5Dub5uqzCRsfRvM0fXGoKN7fgVxWfJ7g3jhJpNPUCy4WT/s1600/BakeHouseSD.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNMOTb_Af9PJkRcX1BAe0T6wxyj_4pzXvtEJGdQE7aN72sbxVfNIogeIBPIqRMb2luz7h5UbigybJjr5zqNaVfP-0LLiZYZP5Dub5uqzCRsfRvM0fXGoKN7fgVxWfJ7g3jhJpNPUCy4WT/s320/BakeHouseSD.JPG" style="cursor: move;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Our signature BakeHouse Sourdough. This is the first bread that gets baked.<br />
The oven temps for this first bake are around 595° and when the bake is<br />
finished, the oven temps are around 565°. If left to rebound, temps go<br />
back to 575° within 20 to 25 minutes.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHPkeLtfIZtKlv9QfT6lhCNdkM_BwSLkeYdih5XTElr1_TRqDxn7NfB698rpYiAloeWv7R4lKvsT6Vde8GWfpV9pIE1sXCziHJTofVm8UzatI3PtYCbyThmn7MaCAdtXDRPbqLiaSjm7D/s1600/Bread+Ready+for+Market.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPHPkeLtfIZtKlv9QfT6lhCNdkM_BwSLkeYdih5XTElr1_TRqDxn7NfB698rpYiAloeWv7R4lKvsT6Vde8GWfpV9pIE1sXCziHJTofVm8UzatI3PtYCbyThmn7MaCAdtXDRPbqLiaSjm7D/s640/Bread+Ready+for+Market.jpg" width="348" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BakeHouse Breads ready for the market</td></tr>
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It's these wonderful interactions with the customers that encourage me as the other aspects of running a business are with me every day. There is this romance people have in their minds about what it is to be a bread baker. But the bottom line is, it's a business and it has real challenges just like any other business.<br />
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We are still working on getting the BakeHouse Oven building finished. We had a setback due to a very unprofessional contractor. There were a few days where we thought that we'd have to dismantle part of the BakeHouse building for the Electrical Inspector, but, the inspector gave strict instruction the contractor and the problems were fixed. We now have our approval sticker and can continue working on the BakeHouse Oven building which includes several items that need to be completed for the Board of Health. They gave us our license based on these items being completed.<br />
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The hand sink for the BakeHouse Oven building was the first item we chose to tackle. We have no running water out to the BakeHouse Oven, so we had to come up with a way to get a hand sink out to the building. There are several companies that make portable hand sinks, but they are a bit pricey for what we needed. So we went to YouTube! And we found what we needed. A great video of a guy who made his own portable hand sink! Here's how we did it!<br />
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<tr><td class="tr-caption" style="text-align: center;">This Sterilite cabinet was purchased at WalMart.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tom cut the top out for the sink insert.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-D3NWHCiLVZ0Jc71bXRACSuud-kne-jGGAHXadsSvQVgyfd1blJ4BunZ-A7MLlyZer5ZtkmKj02rVBmVaFJR_mATesnIPIfB73oazkZ_lan0VI_C_9d-_xhix-ehGxmSX4K5yrJtHohA/s1600/SinkInserted.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-D3NWHCiLVZ0Jc71bXRACSuud-kne-jGGAHXadsSvQVgyfd1blJ4BunZ-A7MLlyZer5ZtkmKj02rVBmVaFJR_mATesnIPIfB73oazkZ_lan0VI_C_9d-_xhix-ehGxmSX4K5yrJtHohA/s320/SinkInserted.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We found this great little hand sink on eBay!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqyPNkii0a70lZ9CniUZdvOEVg-LauGrl_0QXVYbDSHbC1oya9awDXLL_ET7oioVjw9YTJc1HGcAzY28lZSiBN2iCrF1CAozQ5rW_fMQNXebVVTC0iaBhkZc53S-fz9lj_XZymdm3jW6T/s1600/Wheels.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="93" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqyPNkii0a70lZ9CniUZdvOEVg-LauGrl_0QXVYbDSHbC1oya9awDXLL_ET7oioVjw9YTJc1HGcAzY28lZSiBN2iCrF1CAozQ5rW_fMQNXebVVTC0iaBhkZc53S-fz9lj_XZymdm3jW6T/s320/Wheels.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wheels added to the base so we could move it easily.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0w09id4_dg8lIxRQkcJj_kUY4OV1Zz9oqq3KIyof3XLpEViJphN5ECGzaHsVnMAazdHH2Luwgy0uIidAI5cvUTMOc3vFo4x5nw1bPwqg4HJ2SLxNLeCiJPmdQEOZsp00KvELSpfBejqJJ/s1600/HeaterWasteWater.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0w09id4_dg8lIxRQkcJj_kUY4OV1Zz9oqq3KIyof3XLpEViJphN5ECGzaHsVnMAazdHH2Luwgy0uIidAI5cvUTMOc3vFo4x5nw1bPwqg4HJ2SLxNLeCiJPmdQEOZsp00KvELSpfBejqJJ/s320/HeaterWasteWater.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mini Electric hot water heater and waste water.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvjYjN80XJ1ehV5n_36O6jcDT4ni6n9i5dqWssp5c1JWliiOlMKfinKy3rYs7fkvT_XV4nJSHiEWEqYjT2XA1jjAl3lH-eq-0aNiR84w4r3mithiMgaYPa-QD32ANrC0cv_jd1myifyGL/s1600/Hose&Electric.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvjYjN80XJ1ehV5n_36O6jcDT4ni6n9i5dqWssp5c1JWliiOlMKfinKy3rYs7fkvT_XV4nJSHiEWEqYjT2XA1jjAl3lH-eq-0aNiR84w4r3mithiMgaYPa-QD32ANrC0cv_jd1myifyGL/s320/Hose&Electric.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Electric and water connection.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYwp8EXnGwvKh3kjdgWgLg4WSX2RMMzL_W6xdE-oTAwZSw8zmV2tV7g5XFjEhKFowhkHdXNZBZFPrbzDWs4AB4qXLWE7U83GgDC0SDaYl2OwkLHEtfSpR7YkPFWXXu1UMJ5Eh-viqSUkf/s1600/WeHaveWater.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQYwp8EXnGwvKh3kjdgWgLg4WSX2RMMzL_W6xdE-oTAwZSw8zmV2tV7g5XFjEhKFowhkHdXNZBZFPrbzDWs4AB4qXLWE7U83GgDC0SDaYl2OwkLHEtfSpR7YkPFWXXu1UMJ5Eh-viqSUkf/s320/WeHaveWater.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We have water!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrZJLJi2Xi8MBeqTaX2E8Tar2GR1x0HsPoP3BrFEgdQNBdldkd3uUnTiNYvnisBObLGPTh0si90kg8lCl5_P73DeAxD1-tbmowYcGKrxmOo4fNhOgGpFvX68OPFP_5wyALD7zLHrqnO_n/s1600/PortableSinkDone.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrZJLJi2Xi8MBeqTaX2E8Tar2GR1x0HsPoP3BrFEgdQNBdldkd3uUnTiNYvnisBObLGPTh0si90kg8lCl5_P73DeAxD1-tbmowYcGKrxmOo4fNhOgGpFvX68OPFP_5wyALD7zLHrqnO_n/s320/PortableSinkDone.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our hand sink works like a charm!</td></tr>
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Ah, as I'm finishing up this post I just got a whiff of roasting chili from our neighbor. He farms several acres about 5 miles from here and New Mexico's Green Chili season is upon us! It's such a great smell. Between his roasting chili and me baking bread, we fill our neighborhood with a wonderful aroma!<br />
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And just for fun, I thought I'd share with you a photo from our Pecan trees! They are covered with these wonderful clusters of nuts. The Mesilla Valley is starting to explode with produce ready for harvest, it's a very festive time here in Las Cruces.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2Ybx898eRtgCMReuQ1iy5fphyNud58rCFklKd2hZf0cy5W-WVb3EHJX1UHaMZgxfdt1gxeMpECHn73xPEcQfUGMrYYUVsx24IK2CQfU7eifzMIHz6qCSIGLhZI4Va7NK5PXqDIvawQQ2/s1600/Pecans.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2Ybx898eRtgCMReuQ1iy5fphyNud58rCFklKd2hZf0cy5W-WVb3EHJX1UHaMZgxfdt1gxeMpECHn73xPEcQfUGMrYYUVsx24IK2CQfU7eifzMIHz6qCSIGLhZI4Va7NK5PXqDIvawQQ2/s320/Pecans.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Pecan trees are loaded down with nuts!</td></tr>
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So until next time . . . blessings to all and thank you again for following along. Thoughtfully - KathKathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com3tag:blogger.com,1999:blog-9120096455008526911.post-54624080778125431652012-07-06T07:11:00.000-06:002012-07-06T07:11:50.506-06:00The Quiet Mornings<br />
With the weekly posts of the oven construction slowing down considerably, the rhythm of the BakeHouse has started to take shape. It's hard to describe, it's not just one activity, but several. And it's not just the "doing" part. It's the more subtle things, like sound. In fact, I think the sound part is what I enjoy the most. There is the still sound of the early morning, usually 2:45 am. No birds, maybe a gentle breeze and right now, crickets ( I call them Jimminies ). The cleaning out of the oven before baking. The scraping out of the ashes. Metal to brick, with a rhythmic steady motion. Then the sweeping out of the chamber, that gentle whisking sound as the bristles run along the hearth bed. The sizzle of the damp mop running along the hot hearth bed catching all the left over ash. The shuffle of bakers racks as I check the loaves that have been in the cooler since the previous afternoon. And then back in to the house to make my first cup of strong tea and check on my builds. I open each container, I use three different builds, and first listen. There is a gentle bubbling sound of the build as it reaches it's final stage of development. Then the smell, it has a tender sweet smell, not sour, but almost floral. Especially the Rye culture - which lately has a beautiful undertone of Lavender.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5JCytb038hhRMCxqMYXHn3X5Pe-ZUW5kn4zgNMX9S2zAaQO-4OCzF4_WrXxYaP-C6Ei9y9mBpRiX5nVvFmcrMWBOT9DJqMd5TLbtoKN1E-_R3JYXKZk9JRWIDcJZx-utVQlLb0ywpg-U/s1600/BasketsofBread.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF5JCytb038hhRMCxqMYXHn3X5Pe-ZUW5kn4zgNMX9S2zAaQO-4OCzF4_WrXxYaP-C6Ei9y9mBpRiX5nVvFmcrMWBOT9DJqMd5TLbtoKN1E-_R3JYXKZk9JRWIDcJZx-utVQlLb0ywpg-U/s640/BasketsofBread.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">BakeHouse Sourdoughs ready to go in to the oven.</td></tr>
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I am grateful to be back with my bread, creating loaves each week to share with the community. There is something to be said about having something your passionate about put on hold. I grieved. Although I didn't understand it at first, but now I realize that the BakeHouse wasn't just what I did, it was my creative expression. Like oil paint and canvas to a fine artist. All this to say that the baker is . . . gratefully content to be back in her element!<br />
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BRINGING IN THE BIG BOY<br />
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Las Cruces, New Mexico is crazy about bread! I keep adding bread to our bake each Saturday thinking that we've reached our limit but we keep selling out. This "problem" challenges me and my response it to create more bread. For the last three weeks I've been playing with a 5 lb Miche. This bread has captivated me. It's huge, dark and it bakes bold (dark). What I love about it most is that it uses up the left over heat that I have from previous bakes and it likes to ripen for a day or so before you actually cut in to it or release it for sale. This ripening fascinates me. When you do cut open the loaf, the first thing that is presented is the color of the crumb. Here this basically light bread has developed a crumb that is a rich Sepia color. The flavor is complex. First there is the subtle wheat, then it changes and there is an earthiness to it, then you start to taste Rye and then it all comes together and you find yourself cutting another slice! The bread just cries out for a good Hard Salami, Havarti Cheese and grainy mustard along with a Stout beer ( We miss Long Trail & Magic Hat Breweries in Vermont ). The test baking of this bread has been a blast. Here's the process - enjoy!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCjh0QTwYpkkDqxEn0ZNUGBJay4gGEDEvPHD_0RCUTUQOEO2aByjKbawqbB6jhD7S4ctR8oep4i1Ywi9HrzrOZ7Xq9SgPDAq5I8vWXlnCHNLxGBaHa6oeHCHBoGO5ksHyx1amANIxNjK8/s1600/StiffLeavin.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCjh0QTwYpkkDqxEn0ZNUGBJay4gGEDEvPHD_0RCUTUQOEO2aByjKbawqbB6jhD7S4ctR8oep4i1Ywi9HrzrOZ7Xq9SgPDAq5I8vWXlnCHNLxGBaHa6oeHCHBoGO5ksHyx1amANIxNjK8/s320/StiffLeavin.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First I created a Stiff Levain from my liquid culture</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKS00kIn4qmf6swtU3_ClFS2mSvOoP5uRspECZCy8wxMiicXtwId2EacdGrS90Kd22_xAKMOrROeCw9fRAtekIvWAHJQgzp1ZPVcWqeqKmccTkoUFdFcpqMvzJCcrYr0fRvIZmxMUo5HK/s1600/Autolace.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKS00kIn4qmf6swtU3_ClFS2mSvOoP5uRspECZCy8wxMiicXtwId2EacdGrS90Kd22_xAKMOrROeCw9fRAtekIvWAHJQgzp1ZPVcWqeqKmccTkoUFdFcpqMvzJCcrYr0fRvIZmxMUo5HK/s320/Autolace.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First two ingredients, flour and water are mixed only until they pull<br />together and then mixture rests for one hour.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4E3wk2ke5L-ipprnM_uvV0qTmN3DBlLuaTi0AVIF7jhB3S3JBYUMCgWcPD3oXzLAIT-ENVIIB7ZA5sdoA2QNfuPxPH7LswysAaZqR3PAdnZRBAHdP8_8v1UbpGoSTUpeY06Vqg9C2MD2/s1600/ReadytoScale.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz4E3wk2ke5L-ipprnM_uvV0qTmN3DBlLuaTi0AVIF7jhB3S3JBYUMCgWcPD3oXzLAIT-ENVIIB7ZA5sdoA2QNfuPxPH7LswysAaZqR3PAdnZRBAHdP8_8v1UbpGoSTUpeY06Vqg9C2MD2/s400/ReadytoScale.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This bread is a very soft, loose dough. This is 20 lbs of dough.</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAXsaH87D8VJvoUYtD1dyeV26Xtov__XWUOnIkWc7HwHzPj7-ohJFWRNo7edCGOBEDH0_azCX4xY2N63u6UFQKAliX2dOOOnmZreecg9KYe9xD6R8FBlHkFnvjlKdbzbDIrczMIU5zPZX/s1600/PreShape.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJAXsaH87D8VJvoUYtD1dyeV26Xtov__XWUOnIkWc7HwHzPj7-ohJFWRNo7edCGOBEDH0_azCX4xY2N63u6UFQKAliX2dOOOnmZreecg9KYe9xD6R8FBlHkFnvjlKdbzbDIrczMIU5zPZX/s320/PreShape.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pre shape and rest for a few minutes while I line the baskets.</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXmeCXLnucCf5AxDtlxm1FILhf0Izp89H13esYnPEYbqra_bufpVlBIJSrt5D1Ivpptss7FKORMWzBZjgabW43-dP5EU2_TVVXcm0dcPzCze8-l2iP34yaLbj3ZGNKqd3FZ8swzq8jvJZ/s1600/LargeBaskets.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXmeCXLnucCf5AxDtlxm1FILhf0Izp89H13esYnPEYbqra_bufpVlBIJSrt5D1Ivpptss7FKORMWzBZjgabW43-dP5EU2_TVVXcm0dcPzCze8-l2iP34yaLbj3ZGNKqd3FZ8swzq8jvJZ/s320/LargeBaskets.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Went to the local .99 Cent store and snagged four of these <br />giant colanders. They are perfect for the job! </td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWMCUv_BRhkSegh23_hpuD1o7kuQc0pSvMBY5r70tm81MFSrmXSTRv8G7Edh_LCyeKcV9RkHNji-u4zpmaI1hgk-d4ZIjbGDl18Qnbze7_-juG9oaUpiiNxxKIv1qcBS08OMBFU1Jc30b/s1600/BasketsLinens.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWMCUv_BRhkSegh23_hpuD1o7kuQc0pSvMBY5r70tm81MFSrmXSTRv8G7Edh_LCyeKcV9RkHNji-u4zpmaI1hgk-d4ZIjbGDl18Qnbze7_-juG9oaUpiiNxxKIv1qcBS08OMBFU1Jc30b/s320/BasketsLinens.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I lined the baskets with Flour Sack towels and dusted them<br />quite heavily so the soft dough wouldn't stick.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDAEmXtDwcOAxX4mk5g0W6Bu2d76y04UaCoogEvfDHWaK3t5r4r84EpfbD9lWNYndPtpJeWmyZeXrqY-R8gOVfvQChgd3Ga_MvH-tarMQ0XgvGrauzEZVTcNjBo8dAA9Ps19nqrov0t_t/s1600/ProtectfromDraft.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDAEmXtDwcOAxX4mk5g0W6Bu2d76y04UaCoogEvfDHWaK3t5r4r84EpfbD9lWNYndPtpJeWmyZeXrqY-R8gOVfvQChgd3Ga_MvH-tarMQ0XgvGrauzEZVTcNjBo8dAA9Ps19nqrov0t_t/s400/ProtectfromDraft.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Each basket went in to a bag to protect the dough from drying out in our desert climate.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ap40jCXgLbKk9ANdHTTM2r05-O1YeMDRGB00-Rhi7vqIP5DjHR-pulHHKfamDolmHdSTACSPHYpKh3Vy71MvTBP0PKBqwcLHSf6YF0Lk88D2Xx5hTflUJ9X_uk7ckUxm8oLnLS2ZuAa2/s1600/MakeshiftPeet.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ap40jCXgLbKk9ANdHTTM2r05-O1YeMDRGB00-Rhi7vqIP5DjHR-pulHHKfamDolmHdSTACSPHYpKh3Vy71MvTBP0PKBqwcLHSf6YF0Lk88D2Xx5hTflUJ9X_uk7ckUxm8oLnLS2ZuAa2/s320/MakeshiftPeet.JPG" width="212" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tom created a makeshift peel for me using<br />one of my proofing boards. He's so clever!</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRI3eQzi4X-oqHQAmJUxQ3VI8tSt7cuYW5zY4KbZMTIiL1rFyzk6QkULsoxeHzrY1YBRtgBkLsI64TGdc1tOlab_nFMr-upHjUTUXfZt9FMGzA48AR-5IDUn5Yh4jqxrA2H9ndYfp6eHTr/s1600/BreadonPeel.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRI3eQzi4X-oqHQAmJUxQ3VI8tSt7cuYW5zY4KbZMTIiL1rFyzk6QkULsoxeHzrY1YBRtgBkLsI64TGdc1tOlab_nFMr-upHjUTUXfZt9FMGzA48AR-5IDUn5Yh4jqxrA2H9ndYfp6eHTr/s320/BreadonPeel.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The peel is the perfect size for this mass of dough.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEUv14xGscPfLiFSJRHpvbCyj4JRVb06zPOe9ns8EBW1hRR1SrIHDekvF19Ijhv7KAhkUNbGkeIz_cnjTW0tsOZ26HMHFkmmTfAUSUUVHxILWOBM720NF7z9hk6RslxUNH-JH4ZeawguCx/s1600/OvenHogs.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEUv14xGscPfLiFSJRHpvbCyj4JRVb06zPOe9ns8EBW1hRR1SrIHDekvF19Ijhv7KAhkUNbGkeIz_cnjTW0tsOZ26HMHFkmmTfAUSUUVHxILWOBM720NF7z9hk6RslxUNH-JH4ZeawguCx/s320/OvenHogs.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven Hogs. They need a full 1 1/2 hours in the oven.</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslqw0PmolWuxe1BevSYzbveTwuHl3ZtikgTIQOh7fRdWyMTlculHHJS0LEr2hl9rxNLjmwgufxgFBP1zyvpCSX5ZvyUBWDhmr-xbgvXq7TZQ0TulmQIo9sbDOHPg5-GMI3IEuhWJO0yUv/s1600/LoavesDone.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjslqw0PmolWuxe1BevSYzbveTwuHl3ZtikgTIQOh7fRdWyMTlculHHJS0LEr2hl9rxNLjmwgufxgFBP1zyvpCSX5ZvyUBWDhmr-xbgvXq7TZQ0TulmQIo9sbDOHPg5-GMI3IEuhWJO0yUv/s320/LoavesDone.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished loaves.<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuEBkkSafS0rgWmGoouZwrcZnbjnJIzAN6Ai79V8p4akRAmIRmyoLJ1hl2BP-Wga5dHi_5CCa4lJrEdjpEUmZSkg05LQxk43XSLBW4unrVZ3Wc2Q4vd9plEOhayA56pAn53gqCnaAWUDi/s1600/SizeiPhone.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuEBkkSafS0rgWmGoouZwrcZnbjnJIzAN6Ai79V8p4akRAmIRmyoLJ1hl2BP-Wga5dHi_5CCa4lJrEdjpEUmZSkg05LQxk43XSLBW4unrVZ3Wc2Q4vd9plEOhayA56pAn53gqCnaAWUDi/s400/SizeiPhone.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The size just makes you smile. It's huge!<br />We'll be bringing them to the market on Saturday whole and cutting them<br />into quarters. I'm curious to see if we have anyone who wants to<br />buy the whole loaf. If anything, I think it will make people stop and take a look.</td></tr>
</tbody></table>
<br />
And the reason I do have left over heat that sticks around long enough to bake like this is the insulation that Tom decided to use. The Ceramic Fiber Blanket is amazing. I'm using less wood to fire the oven and the heat retention is incredible. Something so simple that adds a whole new dimension to the design of our oven. Thanks Tom!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7g4qgZrDVlUmjLOmT84Qwm_YuSlWogY64yh7NBMgh3f8rr6oZsGfZj3GcEmgmwlSwhRMzWn_hVefCm7A1aQy5ngsmL7Z-WRIEwjAFUzghTa7gcbEFltPeZc3Bfvplq11DDRSyjpnkMjn/s1600/CeramicFiberBlanket.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7g4qgZrDVlUmjLOmT84Qwm_YuSlWogY64yh7NBMgh3f8rr6oZsGfZj3GcEmgmwlSwhRMzWn_hVefCm7A1aQy5ngsmL7Z-WRIEwjAFUzghTa7gcbEFltPeZc3Bfvplq11DDRSyjpnkMjn/s400/CeramicFiberBlanket.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here you get a view of the blanket over the baking chamber.<br />Vermiculite was used to fill in all the gaps between the<br />wall and the chamber.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQXqpWyjpxgqgTMahJaRF2APPDGIQqDiCXPFVPKQjxNh5WqvkKmUzXDvt9CjIg5zycLt4_k0_kOvGaVr8iMpkYYS_3TwSN5tMEWdOQdBcNOA5CYxfNNQDSIJRERv-LKpthfOuosoQ1YKE/s1600/Thermocouples.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQXqpWyjpxgqgTMahJaRF2APPDGIQqDiCXPFVPKQjxNh5WqvkKmUzXDvt9CjIg5zycLt4_k0_kOvGaVr8iMpkYYS_3TwSN5tMEWdOQdBcNOA5CYxfNNQDSIJRERv-LKpthfOuosoQ1YKE/s400/Thermocouples.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here you can see where Tom set the Thermocouples in such a way<br />so that they can be replaced if needed. It's so nice that they are not<br />buried in the vermiculite like our last oven, we'll actually be able to find them.</td></tr>
</tbody></table>
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I hope you've enjoyed this little peek into our world of bread making. I look forward to sharing the next post with you. Thoughtfully, Kath<br />
<br />Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com1tag:blogger.com,1999:blog-9120096455008526911.post-74988632454899033452012-06-24T16:24:00.001-06:002012-06-24T16:24:01.596-06:00Las Cruces has welcomed us with open arms!Our first official press release has appeared in an offshoot publication of our local paper. Every weekend has been filled with meeting new customers and learning the names of all our repeat customers. We are so grateful for the enthusiasm of Las Cruces for the BakeHouse!<br />
<br />
<a href="http://www.lcsun-news.com/mylascruces/ci_20921294/downtown-bread-art-mdash-baker-brings-unique-loaves">http://www.lcsun-news.com/mylascruces/ci_20921294/downtown-bread-art-mdash-baker-brings-unique-loaves</a>Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com0tag:blogger.com,1999:blog-9120096455008526911.post-83743892476093117612012-06-11T12:01:00.000-06:002012-06-18T05:31:26.397-06:00Blogging and Baking!As I started to create this update today I realized how quickly time has gone by! It's was much easier blogging about Tom's work on the oven compared to me baking and getting to the market. Today is one of my official days off, so I thought I'd share with you all that's been going on.<br />
<br />
The oven if firing like a charm. All the construction tweaks that Tom had made are proving to be good choices. We finally installed all 6 thermocouples and I'm now able to track just how much heat is being stored. Tom also decided to order a Ceramic Fiber Blanket to cover the cladding over the baking chamber. This will arrive tomorrow. Once this is placed over the cladding, we'll fill up the rest of the space with masonry vermiculite, and then the oven will be considered completely done!<br />
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We're still working out how much bread to bring to the market. We've sold out at every market within 3 hours. It's safe to say that Las Cruces has embraced us. It's been very, very encouraging. We're up to 120 loaves a week and growing. Our ultimate goal is 300/400 loaves a week. I really appreciate the moderate speed at which we're growing since we basically hit the ground running. I found that my body remembered the physical workout of putting out the bread, BUT, it's taken a bit to get back in shape from the 2 1/2 years that I was not baking.<br />
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Meet the biggest challenge of my bread making day:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaZIEs3kQe0v22vaKwdLYON9pIjKgo6RlWu6r5-XJZqLK3_Bmy80tlRMmC-9NIL34ai-xeeolaQ8d_qS4cAXei8-x9HaBtsw_HuD1S4NdqEBl3MqWeUpuXhX4XrQFrvPWtRDmjaZlmAzm/s1600/NMTemps.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeaZIEs3kQe0v22vaKwdLYON9pIjKgo6RlWu6r5-XJZqLK3_Bmy80tlRMmC-9NIL34ai-xeeolaQ8d_qS4cAXei8-x9HaBtsw_HuD1S4NdqEBl3MqWeUpuXhX4XrQFrvPWtRDmjaZlmAzm/s640/NMTemps.JPG" width="424" /></a></div>
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You got it. The high temperatures and the very, very low humidity. Fortunately my Commercial Kitchen has a Swamp Cooler and the BakeHouse also has a Swamp Cooler. This actually helps to keep the temperature pretty consistent throughout the process. Both of these areas I'm able to keep at 75° and the Swamp Coolers add moisture into the air.<br />
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The market has been a wonderful experience. It is a year round market and there are several hundred vendors that attend each Saturday. Wednesday's market is much quieter, but we're finding that folks are starting to take advantage of being able to buy bread twice a week.<br />
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What has really been a blessing to us is our Block Captain. He's really tried to keep us in the same basic location each Saturday and this has been a real benefit for us and our new customers.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rbaoCiMPNM6GDe8rP46ofIf8wZ4fD6dPshKkmoM4w2oLGeh3hYmYZeN24BkHam-TlPRfwihpKNgvsScV2IKEiNTcl4iIMqNAX4mqAhnrg-gj4CGbfYIqRhfMk_4rLjGe4IyyVHWHIWLZ/s1600/Dodds.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9rbaoCiMPNM6GDe8rP46ofIf8wZ4fD6dPshKkmoM4w2oLGeh3hYmYZeN24BkHam-TlPRfwihpKNgvsScV2IKEiNTcl4iIMqNAX4mqAhnrg-gj4CGbfYIqRhfMk_4rLjGe4IyyVHWHIWLZ/s400/Dodds.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Block Captain, Dodds.</td></tr>
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Here are some other views of the market:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWohzCKwCEsSbaOQJv2AwqgZ3pdFwvmKVjgOU7JdF65WIOc1rI5JhHxtiIZgkmiwh1SskZAB1k4s94B5cHGMzIzfG5pxmf-MdtM_g5wJCGUXGJedNSYfrh2XCh2YBhwYRPmRe9x6_4qke/s1600/SettingUp.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUWohzCKwCEsSbaOQJv2AwqgZ3pdFwvmKVjgOU7JdF65WIOc1rI5JhHxtiIZgkmiwh1SskZAB1k4s94B5cHGMzIzfG5pxmf-MdtM_g5wJCGUXGJedNSYfrh2XCh2YBhwYRPmRe9x6_4qke/s400/SettingUp.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom getting the table set up.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNaMUjn2awImoeXk7byXmIPFyd5g4hu2-2NV5jXtS_VwZn7Sp_-vX_DuRhKdjjYnF-1geu1vWt0ATgwcUSrLmb7GqttXPpS9DVWKXOBQMOLKPiAB3mNnQAe_bji4jilke0Dygd892ygSl/s1600/Baskets1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWNaMUjn2awImoeXk7byXmIPFyd5g4hu2-2NV5jXtS_VwZn7Sp_-vX_DuRhKdjjYnF-1geu1vWt0ATgwcUSrLmb7GqttXPpS9DVWKXOBQMOLKPiAB3mNnQAe_bji4jilke0Dygd892ygSl/s400/Baskets1.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our bread display. The vintage table cloth with the Cherries<br />
comes from my Aunt Elsie!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtMrn5PDc7jucIZxfRK8jPSlcw2FKfQ3DgI3gSU8hrydUpj11PJM8wlMzhmayMk9rALyVsATF5ZmcoeZrLh5Byz06KQrMUkohEc4KVNIf_R2g9g9KGGMjjldCipmJvqzsij21ZtXEdiCh/s1600/Baskets2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqtMrn5PDc7jucIZxfRK8jPSlcw2FKfQ3DgI3gSU8hrydUpj11PJM8wlMzhmayMk9rALyVsATF5ZmcoeZrLh5Byz06KQrMUkohEc4KVNIf_R2g9g9KGGMjjldCipmJvqzsij21ZtXEdiCh/s400/Baskets2.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Special of the Day nestled in another vintage tablecloth.<br />
Thanks Aunt Elsie!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RQEmTn1NJfLpwFMIHAi2U4-SscbgEgHechTPnUQjqqygH_IHFMgpAQFCFhYIrsF5_3NjWN3jeLQwXu0fgR3zjQdRxkIQ8CtpOzsaonSzvEtq4JBhpHPWQR-yFYGKvRiWqEEiPud-ifAM/s1600/CenterPiece2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RQEmTn1NJfLpwFMIHAi2U4-SscbgEgHechTPnUQjqqygH_IHFMgpAQFCFhYIrsF5_3NjWN3jeLQwXu0fgR3zjQdRxkIQ8CtpOzsaonSzvEtq4JBhpHPWQR-yFYGKvRiWqEEiPud-ifAM/s400/CenterPiece2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the many entryways into the market.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-SY9cL_lmUEJI3XUYOM4t331lKZoLDZarCO0T5lNkWenkGsrebizldlsliBbpwBxbt6Yt6U3rjZJN9EnIcsPutG09TdMrI1X21jU0iyWqtY1to4vvN0k_TmNEssEHQRPOwRD0HpI4D6a/s1600/ReadyforCustomers.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-SY9cL_lmUEJI3XUYOM4t331lKZoLDZarCO0T5lNkWenkGsrebizldlsliBbpwBxbt6Yt6U3rjZJN9EnIcsPutG09TdMrI1X21jU0iyWqtY1to4vvN0k_TmNEssEHQRPOwRD0HpI4D6a/s400/ReadyforCustomers.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We're ready for customers.</td></tr>
</tbody></table>
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We are gearing up for another busy week. Kalamata Olive will be the Special for Saturday. We're not sure how Las Crucens will respond. This was one of our most popular breads in the East, so I'm curious to see how it sells here in New Mexico.</div>
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Thanks again for checking in and I'll look forward to sharing more with you as we get settled in baking bread in Las Cruces. Thoughtfully Kath<br />
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</div>Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com0tag:blogger.com,1999:blog-9120096455008526911.post-75458812783796197482012-05-25T07:31:00.001-06:002012-06-18T05:32:38.781-06:00Walk In, Wires and Wind . . . Oh My!<br />
As I was trying to put my thoughts together regarding our second week in business, I found that my days all ran together and it was hard to pinpoint what happened when!<br />
<br />
After I posted last Monday, we prepared for our first Wednesday market. There were several decisions that had to be made. Wednesday's market is known to have light foot traffic, so we only went with what we thought would sell.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7Xs306BMSNWuo7qCHIlD8x1HIJ6JdDlcg2thLglW6iboNF1S2BW3EyHc6HYEEHsO0xQGe0nVCXdL6jYRhyphenhyphenmNtwu3xVg5QgTp2Xl4Hz3eZdEJZkehj9XU8VyftyFsD9WPUYw4_Y-m17e2/s1600/Mom&.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7Xs306BMSNWuo7qCHIlD8x1HIJ6JdDlcg2thLglW6iboNF1S2BW3EyHc6HYEEHsO0xQGe0nVCXdL6jYRhyphenhyphenmNtwu3xVg5QgTp2Xl4Hz3eZdEJZkehj9XU8VyftyFsD9WPUYw4_Y-m17e2/s400/Mom&.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mom getting baskets ready.</td></tr>
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The weather forecast for Wednesday was warm and windy. The wind was to arrive at 11am. OK, it sounds odd that they predict the time of wind arrival, but let me tell you, when they say 11am they mean it, and just like a Swiss Watch . . . the wind arrived at the Market - packing 45mph gusts! We had secured our tent, and fortunately most of our bread was sold at that point - we ended up taking only 8 loaves home.<br />
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Wednesday's bread ready to go to the market!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnesnWur-eKkzhiP5nR4AabTf0fyfh79PY2F6X9eKJ3ERXpkIRjNtyFk02jcuFnRKkX7_QwH16Nfpp8FtxK8KuHmCfPkYT3uxMUiamSrvUrRBoY3pjCDRWSs7klw4k3fKTWjaVmHasouB/s1600/Booth.JPG" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJnesnWur-eKkzhiP5nR4AabTf0fyfh79PY2F6X9eKJ3ERXpkIRjNtyFk02jcuFnRKkX7_QwH16Nfpp8FtxK8KuHmCfPkYT3uxMUiamSrvUrRBoY3pjCDRWSs7klw4k3fKTWjaVmHasouB/s400/Booth.JPG" width="400" /></a></div>
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Our booth before the wind hit. If you look closely, you'll see where we are anchored down to keep the tent from blowing away. We also anchored the tables together. A big thank you to all our friends old and new who came out on Wednesday to get their bread!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikA2lebcbQJc9GVgq0KK40c4Ms6m4ql-hN9UAxkx8tJmf_NmIcx2LF4_7Rjcl7hHBP7OLS6qxqMYsDXeJSJLiVhE9zMWMew6Ug5HNJJ1y5LH_P3ZhwsYmvfTqccB9AKJgPlNA2BPw4dSx5/s1600/FlagWind.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikA2lebcbQJc9GVgq0KK40c4Ms6m4ql-hN9UAxkx8tJmf_NmIcx2LF4_7Rjcl7hHBP7OLS6qxqMYsDXeJSJLiVhE9zMWMew6Ug5HNJJ1y5LH_P3ZhwsYmvfTqccB9AKJgPlNA2BPw4dSx5/s400/FlagWind.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can just see the Organ Mountains peeking over an Adobe church.<br />
The flag tells the rest of the story!</td></tr>
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Tom was frantically working on the walk in unit. The temperatures during the day are starting to push over 90° which is forcing me to work with cooler and cooler water temps to try and control the dough.<br />
I'm also not retarding the loaves overnight since the walk in was not complete, which means I have to hone my skill at making sure the oven and the loaves are both ready at the same time. I've had a few loaves get away from me and over proof - but so far it's been manageable. I have to admit, I was looking forward to the walk in being compete. Managing all that dough and then baking the same day is a bit frantic.<br />
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Fortunately we don't have the humidity that we had in New Jersey, so I'm finding it a little easier to keep the dough cool. But with that said, the new challenge I face is lack of humidity! Things dry out really, really fast in the desert's dry climate. We'll be putting what's called a Swamp Cooler in the BakeHouse. This simple unit actually puts humidity back in to the air and cools the room.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeozkvGN1d39TgaM5_fXQy4SnV-X04hacj8DEVWtJoPZ2VeYweALKyraTAHRz5RAYA9tHB60HRlc-8bv9AktKiVsArL3aKp9CaMt4SjoXZb4B8qvnGgauSHZbuIU2SKUwEkpJdk7jBaT96/s1600/KaPaint.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeozkvGN1d39TgaM5_fXQy4SnV-X04hacj8DEVWtJoPZ2VeYweALKyraTAHRz5RAYA9tHB60HRlc-8bv9AktKiVsArL3aKp9CaMt4SjoXZb4B8qvnGgauSHZbuIU2SKUwEkpJdk7jBaT96/s320/KaPaint.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I was able to get the inside of the Walk In painted during<br />
the week, early in the morning when it was cool.</td></tr>
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When Tom was ready to install the compressor for the Walk In, what became the big frustration was an oversight by the contractor in regard to the wiring. So Tom had to do some reworking of the wiring to accommodate the unit. I'm sure grateful for all that Tom knows how to do, I think I would have gone nuts waiting for the contractor to return to fix the problem!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUW0YKVzx2X4WVfOGxV4_aQXzxzH8L91vuOSzRhsSYpRCMCUb5ETZazximYRhP5GgNqW1ak5pnFTpRrFh8rf-tDCQ2IwX1SOtp_LVFUBB-VicXDQIqC2tq-pIdnF77Yvt_D15NQfn4swjt/s1600/TomWiring.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUW0YKVzx2X4WVfOGxV4_aQXzxzH8L91vuOSzRhsSYpRCMCUb5ETZazximYRhP5GgNqW1ak5pnFTpRrFh8rf-tDCQ2IwX1SOtp_LVFUBB-VicXDQIqC2tq-pIdnF77Yvt_D15NQfn4swjt/s400/TomWiring.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I think this photo was taken at around 10:30 PM!<br />
Feeding Tom Oreos seemed to keep his spirits up as he fought<br />
with the rewiring challenge. Big hands, small space . . . ouch!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZsN4kPSaQWkBRyBtT1W-3CKag9CxlVyLsE98Uzqe7ndlk1jutWvQ9nic_RbVsXnfHprHBLAgfQ1VKc-AKnwdfKpyjxmbxU4uXYuoS4hV3IlIKxEXZkX0y5mJGwKWl7B0qGdQ1frxu_bj/s1600/FrigReady.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBZsN4kPSaQWkBRyBtT1W-3CKag9CxlVyLsE98Uzqe7ndlk1jutWvQ9nic_RbVsXnfHprHBLAgfQ1VKc-AKnwdfKpyjxmbxU4uXYuoS4hV3IlIKxEXZkX0y5mJGwKWl7B0qGdQ1frxu_bj/s400/FrigReady.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Walk In is now ready!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB13Q_29d1krgDksMlOlc2_qFOPlecdOQc8NwgJPx29EU1hwWQPYtlVUw4wQAODVbpXrWW1IzxKQV5jY9-jFVzhpNa0MRV9kvWU1AKO7ua39pcN2NWtcnAxYr1ZS7agUdAf9TTjy3sw6Nc/s1600/BakersRacks.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB13Q_29d1krgDksMlOlc2_qFOPlecdOQc8NwgJPx29EU1hwWQPYtlVUw4wQAODVbpXrWW1IzxKQV5jY9-jFVzhpNa0MRV9kvWU1AKO7ua39pcN2NWtcnAxYr1ZS7agUdAf9TTjy3sw6Nc/s400/BakersRacks.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baker's racks fit like a glove.<br />
Walk in will fit 5 racks at one time.</td></tr>
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Wow, now that I've gotten all this in writing with photos in place I'm realizing just how crazy the week has been. Today we'll be preparing 75 loaves, which will keep me on my toes as I'll be firing the oven at the same time and baking later this evening. Starting next week, with all the pieces in place i.e. the walk in, the thermocouples, the air conditioner, I'll be able to start our prep and bake schedule based on what I did in New Jersey. Which is mix our dough, proof overnight and then bake the next morning. With each passing day it feels as though the kinks are getting worked out. So much feels familiar, but in a new location there is a lot which is new. As we work through each challenge, I'm finding that the wonderful rhythm that I so enjoy as a baker is starting to reveal itself little by little under the sunny skies of Las Cruces, New Mexico.</div>
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Thanks to all of you who journey along with us, share your kind words and purchase your loaf of bread, we are truly blessed. Thoughtfully - Kath</div>
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<br />Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com0tag:blogger.com,1999:blog-9120096455008526911.post-29995253667600171792012-05-14T13:57:00.001-06:002012-05-14T13:57:44.597-06:00Our first Las Cruces Farmer's & Crafter's Market<br />
Wow, what a whirlwind! Now that I'm looking at the photos I'm realizing just how amazing this Saturday was. We were welcomed into the market with open arms. Within 2 1/2 hours we had sold out of the 60 loaves we brought. As much as we wanted to bring more, the oven is still not ready to bake off more. I had to be very, very respectful as the oven is still "scorchy", so it's easy to end up with charred bottoms and anemic crusts if I wasn't careful. With each firing and bake, the heat will penetrate the cladding deeper and deeper making each bake better and better. It's during this time that I really get to know the BakeHouse oven! It reveals it's personality slowly, which gives me time to learn.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VOETYvOORFxGtubyvOhIT51xH-XN0vi8jabkrYpVk1E1Tah8EY4V6tdKHYc3UPJcA4Mtk1UAbbgUJWg9iXpRQkUhMUUtv_gUuVOcpsgIWgaAIhuRC6oizYv2XZA4NNta_AbEhzETnBAV/s1600/Bread.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_VOETYvOORFxGtubyvOhIT51xH-XN0vi8jabkrYpVk1E1Tah8EY4V6tdKHYc3UPJcA4Mtk1UAbbgUJWg9iXpRQkUhMUUtv_gUuVOcpsgIWgaAIhuRC6oizYv2XZA4NNta_AbEhzETnBAV/s400/Bread.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The bake is done.</td></tr>
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As I was putting the last loaves into the oven, I kept thinking of that line from the first Indiana Jones movie when Karen Allen's character is alone in a dark tomb with the torch yelling "Indie the flame is going ouuuttttttt"! Whew was I grateful when I finished.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHvdHxhDJv7XQ-FIn00erTWN9zMOdWiJJw6oQ_lnn5OOm9O76GOWPphFAIw9r2F2TCvuv8p2cqgYlyY-HpLIhN2NKfOAq8Nl6T1zWkhQlEB__JazI9VeO6nbRELjroKOgGXAwbFxbRk6d/s1600/MomKa.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHvdHxhDJv7XQ-FIn00erTWN9zMOdWiJJw6oQ_lnn5OOm9O76GOWPphFAIw9r2F2TCvuv8p2cqgYlyY-HpLIhN2NKfOAq8Nl6T1zWkhQlEB__JazI9VeO6nbRELjroKOgGXAwbFxbRk6d/s400/MomKa.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My mom, Jolan and me ready to sell bread!</td></tr>
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Last night Tom and I had to empty out the BakeHouse building so that it could be insulated today. We chose to go with spray foam insulation to get the best R value for the walk in unit. At first only the walk in unit was going to be done, but the Contractor hired for the job felt it would be more cost effective to do the whole building since it wasn't very large. I'm so glad that we won't have to deal with the Fiberglass Insulation! I've decided that the BakeHouse building that Tom has built is a better building than our actual house!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVs6AznC0zDEcOuJSqon0QNKP-T3KsxWfNHEV9yQRlGzC_b7urbjVE0gSi1eEWjstxlsgYRogFWJs1bEtRwB3nKzq39LfCmLYcMJhJzLEcIY9j4QhB0RXZxuMXPKqJCbvpBo9kApRmHDc/s1600/BakeHouseInsulation.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoVs6AznC0zDEcOuJSqon0QNKP-T3KsxWfNHEV9yQRlGzC_b7urbjVE0gSi1eEWjstxlsgYRogFWJs1bEtRwB3nKzq39LfCmLYcMJhJzLEcIY9j4QhB0RXZxuMXPKqJCbvpBo9kApRmHDc/s400/BakeHouseInsulation.JPG" width="265" /></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjR2gVq_s8jXW4azp9oNoIaFsYUoBSdxVhrqyLSoJ-9GOi_8_qlbYZSnQK6y5ny5qoylfIdOnM2rE1fRRgq9zdPMg2I7lHV4l3QgZd-a93RPRr9lkopDQevxuPbRBEnj_oiNRAog7i6H90/s1600/Insulation.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjR2gVq_s8jXW4azp9oNoIaFsYUoBSdxVhrqyLSoJ-9GOi_8_qlbYZSnQK6y5ny5qoylfIdOnM2rE1fRRgq9zdPMg2I7lHV4l3QgZd-a93RPRr9lkopDQevxuPbRBEnj_oiNRAog7i6H90/s400/Insulation.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The pieces are a bit like styrofoam peanuts if the wind catches them!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2zRiD5lQkZxyP0-mUu3e45Wufsrw0rtHzdxR2RkJWsChyphenhyphenl_6kN6CiN4wiNW52GnjcLKyYElsYGhMURRpwqWcSqb3mJhYmpTSur1VdbfwfsLMPhIJn2DIi1Asv_9G2KJv6F2-i9AJvtv_/s1600/Insulation2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx2zRiD5lQkZxyP0-mUu3e45Wufsrw0rtHzdxR2RkJWsChyphenhyphenl_6kN6CiN4wiNW52GnjcLKyYElsYGhMURRpwqWcSqb3mJhYmpTSur1VdbfwfsLMPhIJn2DIi1Asv_9G2KJv6F2-i9AJvtv_/s400/Insulation2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">No firing the oven today!</td></tr>
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We're now planning for Wednesday's market. The foot traffic won't be nearly as heavy as Saturday, but we did received prepaid orders for Wednesday, which is what we were hoping would happen. So there you have it - it's so exciting to share it with all of you! Thank you for all the wonderful emails and Facebook posts we've received - they are awesome! I'll look forward to our next post and keeping you up to date with The Adventure of the BakeHouse! Thoughtfully, Kath</div>
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<br /></div>Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com1tag:blogger.com,1999:blog-9120096455008526911.post-2393268192162920752012-05-12T11:27:00.001-06:002012-05-12T11:27:08.618-06:00All Sold Out in 2 1/2 hours ! Wow!Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com0tag:blogger.com,1999:blog-9120096455008526911.post-36590665033414114932012-05-09T07:50:00.000-06:002012-05-09T07:50:23.563-06:00Business Starts!<br />
All the inspections have taken place, we attended our Farm Market Orientation and we're thrilled to announce that we will be at the Las Cruces Farmer's and Crafter's Market this Saturday, May 12th, 2012!<br />
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As I type this announcement, it all sounds so simple, but there is one final step to the construction of the oven that was holding me back . . . . Thermocouples!<br />
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We're still waiting for ours to arrive from Ovencrafters, and this was proving to be a true test of patience for me. With the end of each day, and no package arriving at our door, I was becoming, well . . . . cranky!<br />
And then, it happened, again! Another home run hitter stepped up to the plate! A "brother in Christ", Paul, from our church calls me and shares that he read about our plight in the last blog post, then states, "I have Thermocouples, would you like to borrow them?" I have to admit, I was a bit dumfounded, I mean how many people call you and say "oh yeah, I have thermocouples, wanna use them?" It's like, oh yeah, I have a bicycle pump, wanna use it! Ha! So a big shout out to Paul! What a blessing his phone call was. And it's because of Paul that we are able to now commit to the Saturday market. Without knowing where the heat was in this new oven, I was very tentative about baking more than just a few loaves.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Tw0w6dwCOKGoa7cdrzx4sNMessz3RR8Ceg8tk41DpRlGABwYYDA0TB-LVCIKmLvttLmtco0NPbuiOsJmLW0WLqrwvyz5Y5hhGAjGNxDgf5bF3c3wRjjQi1cw5_fIjamQxLmVagyacjVA/s1600/Thermocouple1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Tw0w6dwCOKGoa7cdrzx4sNMessz3RR8Ceg8tk41DpRlGABwYYDA0TB-LVCIKmLvttLmtco0NPbuiOsJmLW0WLqrwvyz5Y5hhGAjGNxDgf5bF3c3wRjjQi1cw5_fIjamQxLmVagyacjVA/s400/Thermocouple1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Such a simple looking wire!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sThqrYv-k54HrdiO4aFDoqggC72ELuLwQA5C059uWmmsVuOWEW8DLvmHV2EjYCV9wX-Q1GPtJu6hgiYj3L7tsUKbhQRQ6Y7OVWnv7tLQMbAkwMhyphenhyphenmjL9Ilu_siLqBOgMhZ9AMcEOjlph/s1600/Thermocouple2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0sThqrYv-k54HrdiO4aFDoqggC72ELuLwQA5C059uWmmsVuOWEW8DLvmHV2EjYCV9wX-Q1GPtJu6hgiYj3L7tsUKbhQRQ6Y7OVWnv7tLQMbAkwMhyphenhyphenmjL9Ilu_siLqBOgMhZ9AMcEOjlph/s400/Thermocouple2.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tom has inserted the Thermocouples in our new oven so that they<br />can be replaced if they fail. We had several fail after about 2 years in our<br />first oven but had no way to replace them. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53jjBPG5nlO2sWFGg-dbJvjUD84jM2o7H-VKH-R17QMdB6CXpSYVAZmMYU8QD650ml3qoFD1POr1pfuVhDS5CZZSriy1ztzIKa500fllwfUDR1H3F1-sWkjT6DfIViFHjeuuRMiPW5ZYn/s1600/Thermocouple4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53jjBPG5nlO2sWFGg-dbJvjUD84jM2o7H-VKH-R17QMdB6CXpSYVAZmMYU8QD650ml3qoFD1POr1pfuVhDS5CZZSriy1ztzIKa500fllwfUDR1H3F1-sWkjT6DfIViFHjeuuRMiPW5ZYn/s400/Thermocouple4.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They work!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHi-tRMUGJ6jXrsAlWvNWGF9tL09E7Hfo30P4ade5uHTQXLag0IVF1nYXZ_wvJQy2dV9ZDLicdcfFAKVfCmySY_6JgwZVaEiYj9m3o62646JpFzTZD8IU5F-NuLgTz7UF-4ti417nkz_q/s1600/Thermocouple5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYHi-tRMUGJ6jXrsAlWvNWGF9tL09E7Hfo30P4ade5uHTQXLag0IVF1nYXZ_wvJQy2dV9ZDLicdcfFAKVfCmySY_6JgwZVaEiYj9m3o62646JpFzTZD8IU5F-NuLgTz7UF-4ti417nkz_q/s400/Thermocouple5.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tom replaced the outlet so that the unit could be<br />turned on and off. When kept on all the time, the<br />little transformer can get hot. We found out from our <br />Electrician that the little transformer was similar to those in <br />doorbells, and overheating is a problem with those also. </td></tr>
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This past weekend we enjoyed a wonderful break while celebrating Dad's birthday with the whole City of Las Cruces, it was Cinco de Mayo! We had fun with family as Tom's Aunt and Uncle from Nevada came through on their way to Denver, CO. I think we basically ate our way through the weekend!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGCrCH8mYyai5dQQ2ebLlH9AylCuu7sIKG7YFJxjZm-_8JIRcInQ8S89o71lF0m6-Qh5T562SofoWh196GLFA7h_GCyoZbPSyB7i6rhuPMFOQtUD-7RNuVKLuqEN0-P_utEFI5xuqKyBW/s1600/AuntHelen.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGCrCH8mYyai5dQQ2ebLlH9AylCuu7sIKG7YFJxjZm-_8JIRcInQ8S89o71lF0m6-Qh5T562SofoWh196GLFA7h_GCyoZbPSyB7i6rhuPMFOQtUD-7RNuVKLuqEN0-P_utEFI5xuqKyBW/s400/AuntHelen.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aunt Helen trying out the peel! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDlX25SDhW6y94prOQpqU1W7TrSqW9rj0qmwhmNSOl_pIMei-LsUBnT5lvxItIKMy-xEJGk01XXX_xCU1-fHnDtgtgT6lccZ8D2qEbEMA9gbuKAAhRCEJYiCrFPxW3jxu51S5tLmC8_Rd/s1600/Dad'sBD.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGDlX25SDhW6y94prOQpqU1W7TrSqW9rj0qmwhmNSOl_pIMei-LsUBnT5lvxItIKMy-xEJGk01XXX_xCU1-fHnDtgtgT6lccZ8D2qEbEMA9gbuKAAhRCEJYiCrFPxW3jxu51S5tLmC8_Rd/s400/Dad'sBD.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We're all having fun at the Farmer's Market! </td></tr>
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We've all heard of Brad and Jolie right? Well here is Bradley and Lilly. Mom and Dad's little girl is Bradley's most favorite Canine in the world. When we visit mom and dad, Bradley comes to have his play time with Lilly. They really have a blast. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpwy_2ToFyCWXNIMnUqmFGO8dge-uRPOMhSJS_t-VQ2utk68_WzyzsS5aRucaXMyTGhijd_6GF4gQsLhbEqKTxEJJjtJIwn3pvTohxof_EQ3wsy8JDH9S6cod11XFGVmw3d0Pk1DQbr1D/s1600/Brad&Lil.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpwy_2ToFyCWXNIMnUqmFGO8dge-uRPOMhSJS_t-VQ2utk68_WzyzsS5aRucaXMyTGhijd_6GF4gQsLhbEqKTxEJJjtJIwn3pvTohxof_EQ3wsy8JDH9S6cod11XFGVmw3d0Pk1DQbr1D/s400/Brad&Lil.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Two little "Angels" </td></tr>
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I fired the oven yesterday, and again this morning. I'm seeing an immediate difference in our new oven in regard to the insulating aspects. Our new oven is holding heat longer. I can only imagine that a big part of this is the foamglas. The cladding over the oven chamber hasn't been covered with insulation yet and it's still holding heat. I've gone over all my journals from our first oven and it's amazing to compare the two. I'm really excited about the immediate changes I'm already seeing.<div>
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I'm only going to bake 60 loaves for Saturday since our proofing unit isn't completed yet. So the loaves will proof on the floor and I'll bake them late Friday night for Saturday's market. We'll bake in this manner until the proofer is complete which at that point I can bump up to 100+ loaves. My two years of being a home baker have taught me well. I learned how to read the dough and determine it's readiness for baking without the overnight proofing I had grown accustom to.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihD35gmX5ApxG-ETlrtEVoxdvn2sw95g-INkX4BM8HbJe0b1olD1-yVQ5oJrZ8yPpR-k05kYfyk7GxRbCD-NCcJ-McqzdifqqMzMWO25rC8JgtRO5ksJld5zeN3uO7n4y3Vzr1tbIlTGcN/s1600/AMFiring.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihD35gmX5ApxG-ETlrtEVoxdvn2sw95g-INkX4BM8HbJe0b1olD1-yVQ5oJrZ8yPpR-k05kYfyk7GxRbCD-NCcJ-McqzdifqqMzMWO25rC8JgtRO5ksJld5zeN3uO7n4y3Vzr1tbIlTGcN/s400/AMFiring.JPG" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Firing the oven early this morning. If you look closely,<br />through the window, you can see the fire:)</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJ3TVua-6FfIqHEtS9fYF2c62pG3h_zK6WWNRtYV_2UfUyV-vf2FeqrVM8DzYMy7-cRkBsm6HW5l_ughwY7AHLkcB9lXHOT04gtVk_24Cef2pZ0kKWR6NMjSt3XOnA-PAP_nG94F6lGb8/s1600/GoodMorning.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJ3TVua-6FfIqHEtS9fYF2c62pG3h_zK6WWNRtYV_2UfUyV-vf2FeqrVM8DzYMy7-cRkBsm6HW5l_ughwY7AHLkcB9lXHOT04gtVk_24Cef2pZ0kKWR6NMjSt3XOnA-PAP_nG94F6lGb8/s640/GoodMorning.JPG" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This morning's Sunrise. We had heavy rain last night so the morning is crisp and<br />fresh with the smell of the desert's Creosote Bushes permeating the air along with the<br />fragrance of Juniper burning in the BakeHouse oven!</td></tr>
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We're looking forward to having all of you with us as the BakeHouse is introduced to Las Cruces, NM! For those of you who will want to find us at the Market, we'll be sure to post our location/status on FaceBook and Twitter so you can find us among the many vendors! </div>
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Thoughtfully ~ Kath</div>Kathy Hesterhttp://www.blogger.com/profile/04402356126627708341noreply@blogger.com0