Sunday, June 26, 2005
Relaxing with Max
I made a Semolina Bread, a little warm weather in the kitchen and that dough rose high and fast in the fermenting stage. It is a delicious, hardy loaf for toast. I have a bit of my fresh yeast left in the fridge and am inspired to make a Pain de Mie (Pullman loaf).
Even the devil-dog, Max, has depleted his high energy levels in the heat. He loves to chill-out and do a bit of reading on the bed! (pardon the staged photo, 17 year old with a digital camera)
Things have cooled a bit, I had some frozen dough in the freezer and we had a small pizza tonight. Yes, the pizza was split 3 ways! And yes, that is fresh Arugla (rocket) and cherry tomatoes on top.
BUT....can anybody make a suggestion. Tonight I used my pizza stone. It sat on the oven floor heating, but transfering the dough/pizza to the stone was a flop, I floured the baking tray for an easy transfer, but it didn't budge! I just slid the baking tray into the oven on top of the stone.