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Temps fall, dough rises

August 10, 2011

The last couple of days have been glorious. It makes me happy, wistful, a little sad too for the ones I can’t share these days with, but still mostly happy that I can do (without suffering) a few of the things I love most. One of them is baking bread. I’ve made a several in the last week. A pan de mie for us at home (see my post about working from home) and two batards. One of those was for a dinner party the other night that was served with a magnificent big salad from our hosts along with her amazing tapenade and washed down with prosecco and saison. For dessert there was enough of the bread leftover to top it with Alemar Bent River and our homemade blackberry-rhubarb preserves and some perfectly ripe fruit supplied by the other couple to the soiree. The batard pictured here is the sister to the one that went to the party.

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