Fall fair baking
Hello,
I had some extra time at the beginning of last week to bake some breads to enter in the fall fair.
The fall season is now here - so I thought I'd post this today - season's greetings everyone :^)
A sourdough bread, with the idea for the stencilled leaf and lettering coming from these beautiful breads
made by MC of farine-mc.com, and Chef Tess Bakeresse - thanks so much ladies! 
Mr. Hamelman's 70% Rye with a Rye Soaker and Whole-Wheat Flour, another lovely formula from his book!
A braided yeast bread, using Larry's super Cheese Bread formula. This dough is really nice to work with for braiding, bakes up with such vibrant color and tastes fantastic. Thanks again, Larry - it was good to make this bread again!
The braiding instructions I found here; this bread was shaped with 4 strands weighing 200 grams each.
This "sunflower" was made with the Multigrain Pan Bread formula from Advanced Bread and Pastry, with shaping inspired by one of Mr. Roger Gural's pretty breads pictured in one of the BBGA newsletters.
Each 'fendu' petal was scaled at 85 grams, and the small center boule scaled at 60 grams.
The edges of the petals were rolled in cornmeal to add some extra color.
I don't have any pictures yet of fall leaves, but did take these pictures of flowers which have some lovely fall colors, while at Kneading Conference West
Best of the season, and happy baking everyone!
:^) from breadsong
Comments
:^) right back at ya!
Some days I just want to pack my bags and go where the baking action seems to be! Wonderful, beautiful, mouthwatering.
Especially that 70% rye of course
Keep em coming, I'll eat it!
Freerk
Hi Freerk,
Thank you for your nice note - I'm loving the flavor of those dark ryes - can't wait to make another one...
:^) from breadsong
Such a beautiful array of loaves, again, breadsong! Thank you for sharing. :)
What happened to those charming breads after the fair? Who were the lucky ones who've got to eat them?
lumos
Hi lumos, and thank you! :^)
The truth is, they could have all been auctioned at the end of the fair, but I only left the rye bread for auction as I thought its keeping quality might be a bit better than the others. The breads had been on display for 3 days by the time I got home from the Kneading Conference...so I took all but the rye home and made breadcrumbs (but they did have a wonderful aroma, especially the ones made from the cheese bread and the multigrain!).
Thanks again for your compliments,
:^) from breadsong
I'm in love with your upside down breads. But of course everything you've shown above is first class and I'm sure got a lot of attention at the fair. What type of fair is it? Also love the flowers. -Varda
Hello Varda - Thank you so much!
Re: upside down breads, I remember when I first looked at Mr. Hamelman's book, being captivated by the drawings and photos of this style of bread.
Then I discovered hansjoakim's blog, where he's pictured so many beautiful boules of this type, with some how-to tips :^)
I attended a rye class in Vermont with Mr. Hamelman in August which was completely amazing and this shaping technique was one of the things Mr. Hamelman demonstrated (to my complete delight), so I got some invaluable and extra help there, to be sure :^)
The fair is a local agricultural fair that features local crops, 4H, crafts and baking of all kinds, arts, photography, winemaking, etc. I was sorry to miss the fair as I was at Kneading Conference West, but couldn't miss the opportunity to go to that conference!
So glad you liked the flowers! I don't know what kind of flower the one on the left is, but it sure was pretty.
:^) from breadsong
gallardia. I'm not sure about puffy yellow one - a pompom dahlia? Fantastic to have Hamelman teach you how to make that loaf! -Varda
Hi Varda,
Thanks for letting me know the name of the flower (the yellow flower is a Teddy Bear Sunflower, as salix kindly mentioned below).
It was a privilege to get into Mr. Hamelman's Rye Breads class...he's an excellent teacher...it was wonderful to have the opportunity to hear him talk, and see him work with rye bread dough.
:^) breadsong
Those loaves are just breathtaking and I so like what you've done with my cheese bread recipe.
A feast for the eye as well as the stomach!
Nice bakes-
Larry
Hi Larry,
Thank you so much; it makes me happy you like the 'Celtic Knot'!
I would like to try a long, tapered braid as you so beautifully shaped in your Christmas Breads post.
This Cheese Bread of yours is one of my husband's favorites.
:^) from breadsong
Gorgeous display of loaves, breadsong! What a wonderful variety of fall breads they all look so delicious!
Sylvia
Thank you, Sylvia :^)
It was fun baking up a little bit of fall color for the fair!
:^) from breadsong
breads....
Thank you so much, Pat! :^)
Works of art; all of them breadsong. Beautiful to look at, and beautiful to eat, I am sure. Love the way you have captured the fall colours in your sourdough and, like Varda, I am also very taken with that upside-down proofing technique. Definitely want to give that a try. You say that is from "Bread". Never noticed it before, but then I have never studied the chapter on ryes very closely.
All the best,
Syd
Hello Syd,
The natural and random patterns that emerge when these loaves bake seam-side-up are so beautiful to me, and I really like seeing what happens as they bake; part of the fun is not knowing how the loaf will end up looking
(well, that happens even when I score loaves, still not confident of being able to properly judge proofing, and if the cuts will 'behave' in the oven) :^)
I always appreciate your kind words - thank you!
:^) from breadsong
Well breadsong, I think you probably have some of the long time Fraser Valley contributors to the Fair wondering 'who is this person, and how did they learn to make such beautiful breads'. Simply gorgeous, each and every one! Any idea who I'd have to bribe to get on the judging panel for next year, just so I could have a taste of one of these ?
Franko
Franko, Thank you very much for your compliments!
If I'm ever heading up Island your way I'll bring you a loaf of your very own!!!
:^) from breadsong
Now you're talking!
I hear the resorts in Long Beach have some great deals for weekend packages....and we're right on the way..hint, hint.
Franko :^)
You should seriously consider changing your nickname to BreadArt.. coz that is what you do! Such a lovely collection of breads..! You put so much effort into your breads, it really pays off! I guess that it comes with price afterall, as tight shaping of boules to accomodate an even decoration surface may lead to a tight crumb. No matter, though, they still qualify for true masterpieces that should make their way into bread books for showcasing! you, and Txfarmer would make great partners for bread showcasing!
Khalid, those are such incredibly nice things to say - thank you so much!
:^) from breadsong
Fantastic baking Breadsong!
I'm sure everyone was in awe of these loaves; they are all outstanding
Very best wishes
Andy
Hi Andy,
I am so glad you saw these, as I also took inspiration from the beautiful array of breads you made and wrote about
in your "Nine for the Show" post! :^)
My effort here is small in comparison; what a lovely variety of breads you baked for your show;
thank you so much for your compliments on these loaves!
:^) from breadsong
Absolutely beautiful collection of breads, breadsong! An inspiration to all who were lucky enough to be there, I'm sure. Thank you for sharing!
Marcus
Marcus,
Thank you for your comment and kind words; I am so happy you like these breads!
:^) from breadsong
Thank you for showing us your gorgeous breads, Breadsong, and for pairing them with fall colors. It is truly an honor to be mentioned on your blog. Your work is so inspiring that I find myself now longing for cooler weather, autumn leaves and rye aromas...
MC,
Thank you for your very kind and lovely comment - I am truly happy you like this fall baking, and thank you so much, for all of the inspiration you have given me!
:^) breadsong
Hi Breadsong,
I’m plant killer so I can only enjoy others people flowers/vegetables. As always you are very artistic and I love the sunflower shaped bread so much. Thank you for showing us your bakes. You are very inspiring baker.
Kimmy
Hello Kimmy!
I wish those flowers were my own...but did enjoy the pretty gardens at WSU while at the Kneading Conference.
I loved the flower-shaped bread of Mr. Gural's too, when I saw the picture of it in the BBGA newsletter.
It reminded me of the very pretty Marguerites made made with baguette dough, made by Larry and Glenn.
Thank you so much for your sweet comment!
:^) from breadsong