I’m so grateful to be one of the Diospi Suyana bakers right now. I like stretching out and learning something new. I’m already planning new bread experiments for our return to Curahuasi. Come see us in the States and I’ll bake you some bread!
Day One: make the dough. This is Sarah with the huge mixer.
I love having Sarah’s help!
Day Two: Arrive and pull the resting dough out of the huge fridge.
That is a lot of dough! This is for the round loaves.
Weigh them (400 grams, approximately), shape them, let them rise, stick them in the ovens.
The rest of the kitchen staff preps lunch.
The kitchen staff gathers for breakfast after a couple hours’ work.
Sometimes they give us breakfast sandwiches and really sweet coffee.
Gabi, my bread making buddy!
Bread hands are hard to completely clean!
These are the German loaves, all ready to be picked up.
These are the French loaves. The round ones are “boulés” and the squatty baguettes have thyme, rosemary, and oregano. Yum!