Yesterday I baked bread #60 in my list, and here are pictures of the last ten breads I baked:
Actually, I have no picture of bread #52, and as you see I have grown a preference for whole grain loaves. I try to keep them interesting by varying the recipes a bit, but I rarely change the shape 🙂 Making buns require more space to leaven and bake, so it has to be a special occasion!
I was looking for great nature photography books in my local libraries and stumbled upon this one, that narrates the friendship between a vixen and two humans: the three met almost every day for a few months in a specific point in the woods, and from there they walked together, with the humans observing the behaviour of the animal and taking pictures. It is a fascinating narration, full of awe and respect for wildlife, and of incredible close-ups of the vixen.
As I have to give back the book in two days, I decided to draw a few portraits of the fox just now:
As usual, the first two sketches are a bit off. From the fifth onwards I got a better grasp of the typical marks that make the drawing look fox-like: the large ears (still, I made many of them too small), the white patch on the sides of the nose and cheeks with its sharp boundaries, the colour pattern, the black back of the ears, the pointy muzzle. I think the last portrait sums up that quite well. Her ears are really huge 🙂
I’m getting hooked to this 10-sketch sessions, I’ll post more of them with new species – if you have preferences just leave them a comment below!
With a short break during the Christmas holidays, my baking streak continues, with mostly positive results 🙂
#43, Weizenmischbrot with more whole grain flour
#44, Weizenmischbrot, with Dinkel flour
#46, Weizenkastenbrot (only wheat flour)
#47, Weizenmischbrot (burnt crust)
I’m learning a lot by baking regularly, and more importantly, by taking notes about how the different steps went (how long the dough was left leavening, how hot was the water, if I used a different flour, how was the texture of the dough after mixing, how did the baking phase go…). It helps me noticing what went well and bring it to attention for the next bread. I have my favourite recipe, the one I’m now sure of the result, but I like to pick up recipes with different flours, that require specific preparation steps (cooking part of the dough in a pot, make two or three pre-leavened doughs, adding lemon to enable the binding of gluten…) just to add interest to the process. One thing I have learned, thanks to a few burnt crusts, is that I can’t leave the loaf in the oven completely alone and keep track of the smell, because it will come too late for me to fix anything. So it’s better for me to stay near the oven for the first 10-15 minutes, when the crust becomes golden-brown, then lower the oven temperature and leave the bread complete the following 20-30 minutes baking phase on its own.
I’m considering to make it a small side job, but I’m unsure if making bread on a larger scale could be too time-consuming, or also difficult. Any ideas or tips about that? Thanks in advance!
With this post I wish you all the best for the year that just started! I’d like to quote averagefairy, whose wishes resonated in me:
2018 is about little victories. we’re not putting pressure on ourselves to become everything we’ve always wanted to be because nobody can do that in a year. instead we’re focusing on making forward strides and we’re celebrating every single win no matter how small. — source: Tumblr
Speaking of little wins in my radar, I decided to practice drums, yoga, blogging and drawing on a more regular basis. I tested various apps and off-line tools, and I finally chose an app for activity tracking, Loop Habit Tracker. I can set how often I plan to practice a given activity and it produces nice statistics and graphs. I’ll let you know how it works in a future post!
Today I visited a Montessori classroom (around 30 children, 9 to 11 years old) and had the chance to attend a presentation about animal welfare, created by one of the children. First, it was a feast to see how much information she collected, how she organised it into a meaningful sequence, and how she presented, both reading texts written by herself and initiating brief guessing games where all children gladly took part. The presentation lasted almost an hour, and awoke the general curiosity. Many children set precise questions and she answered with sincerity.
The most touching part for me was the final feedback from most of the people present, both children and adults (the teacher, the girl’s parents and a few guests including me): it felt sincere, accurate, carefully worded and spontaneous. I have read many articles and books about giving feedback and I thought I knew a lot, but was overwhelmed and almost surprised by how experienced everyone acted in that circle. I was equally moved by the quiet joy of the girl answering with a few words to each person, often with a simple, soft “Thank you”. It felt so right! She did a terrific job, put a lot of effort, time and passion into it, presented it to the whole group with an enviable nonchalance, then her classmates gave her positive feedback and a few points to improve: she deserved to be proud for that. It made me think of the times when my parents scolded me for looking too proud when I received compliments, and I am so glad that this girl, and the other children in that group, can practice this healthy feedback exchange from an early age so that it can become a natural, fully functional part of their growth.