Getting some great exposure!

http://www.lcsun-news.com/las_cruces-business/ci_26512482/profile-bakehouse-uses-old-world-process-homemade-bread

Thank you to The Las Cruces SunNews!

Hey BakeHouse . . . what's for lunch!

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!

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.

The crumb was dense and just moist enough. The loaf weighs 3 1/4lbs!

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.

It's so dense that it's very easy to slice it very thin with a bread knife.

And then I assembled my sandwich . . .

Sliced Vollkornbrot, a slather (my Grandmother always used this word) of German Mustard, Havarti Cheese,
Sauerkraut (just warm enough to soften the cheese) and sliced Pork Loin.
To balance out my meal, I added 4 fresh figs from our fig tree (these are Celeste Figs) and
finished it off with a serving of German Potato Salad.

I filled my glass with Peach Ice Tea and headed out to our little dining sanctuary  . . .

Located right outside the BakeHouse Oven building

I closed my eyes and took my first bite and  . . . . .visions of Nienburg danced in my head . . . 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 . . . 

Ich werde nach Nienburg Deutschland gehen, um zu lernen, wie man authentische Roggenbrot zu machen.

Wait - what the heck is going on with this blog?

Stay tuned friends, stay tuned :)

RECIPES: 

Sauerkraut is my own concoction:

1 15oz can of Sauerkraut - rinsed and drained really well.

1 medium Red Onion - or white Onion - the Red makes it sweeter

1 large clove of Garlic minced

2 TBSP Butter and 1 TBSP Olive Oil

1/2 Cup of dry white wine

Melt the butter with the Olive Oil and sautée the onions until they are softened.

Add the minced Garlic and stir in the pot for a few minutes with the onions. Don't let the Garlic brown.

Add white wine and then the Sauerkraut. Stir to combine all the ingredients.

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!

A few of my favorite things . . . .

I get the same question almost every Saturday when BakeHouse is at the market, "which bread is your favorite?"

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?".

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!

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.

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?

Vollkronbrot is 100% Rye. Rye sour; Rye Chops & Rye Meal.
Sunflower Seeds are traditionally added.

The dough is very dense and sticky!

It proofs up in the pan for about an hour before it goes into the oven.

Total bake time, one hour and fifteen minutes.

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?

What is the deal with this blog . . . these photos, they keep popping up?

All I can say is stay tuned my friends, stay tuned :) Thoughtfully ~ Kath

Captivated!

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 (it's rare that the bread baker goes to a party without bringing bread). It was to be a loaf of bread that had traveled all the way from Paris, France!

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.

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.

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"!

Tom was in charge of cutting the loaf of partially frozen bread.

Tom then helped our hostess assemble the Tartines.

We made Smoked Salmon Tartines along with Roast Beef Tartines

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!

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.

From Left to Right. High Gluten Unbleached White Flour,
White Whole Wheat Flour (in the middle) and Course Ground Whole Wheat Flour.

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!

The original Poiláne is the smaller slice on the Left. The BakeHouse's bread is on the Right.

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.

The real test came when we brought the loaves to the market. We named our version The Rustic Peasant Loaf. They sold out immediately.

I'm looking forward to making Tartines again, but this time on a fresh loaf made right here in Las Cruces, New Mexico.

Thoughtfully - Kath

Navigating 2013 ~ a year of growth . . . .

"Entrepreneurs and their small enterprises are responsible for almost all the economic growth in the United States" ~ Ronald Reagan

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!

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.

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.

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!

Thank you for an amazing year!
Merry Christmas & Happy New Year
Thoughtfully
Kath

BakeHouse Bread for everyone!

Bread for myself is a material question. Bread for my neighbor is a spiritual one ~ Nikolai Berdyaev

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.

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 Valley Shepherd Creamery from Long Valley. 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.

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.

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! 

You can now access our online bread store at:

https://squareup.com/market/bakehouse

Take some time to navigate the site and feel free to email or call with any questions you may have.

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.

I'm looking forward to hopefully reconnecting with many of you. And for those of you who are new to BakeHouse, welcome! 

Thank you in advance and remember to make sure you always have your daily bread.

Kath

A day of test baking . . . the humble Bialy.

"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."    Samuel Pisar - Holocaust survivor

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.

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!

All ingredients into the mixer and mixed for 10 minutes on slow speed.

The dough temperature was a bit higher than I wanted.
But the small amount of dough cooled quickly to the desired
76° once I placed the dough bucket in a cool room.

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.

I was excited to see wonderful fermentation from the sourdough
showing up after the first hour of fermenting.

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.

I placed the dough balls onto parchment sprayed with non-stick spray.
I then covered the pan with a flour sack towel and then
put the whole tray into a plastic bag.

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!

The dough was extremely pliable but strong.
The trick was to make sure the middle was pressed down so that it was paper thin.
This would assure that as the Bialy baked, it would not pop up in the
middle and push out the onion mixture.

I used a fresh, big, juicy yellow onion from the Mesilla Valley.
I minced the onion very fine and then added some plain
breadcrumbs to the onions. 

The Bialys baked for 15 minutes. It was hard to wait for them to cool enough before taking a bite!

The aroma in the kitchen reminded me of being in New York City
and walking by a Bagel and Bialy shop.
So it's just like we say "a little taste of Brooklyn in the Land of Enchantment"!

I was so pleased with the flavor. And the crumb was nice and light.
I felt as though the first test bake was a success.

 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!

I will be sure to post the results! Stay tuned - Kath