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!
You are your mothers child!!! Bread looks great & love your smiling face
Sent from my iPhone
Thanks, Carol. Of course I like to hear I’m my mom’s daughter!
What gorgeous bread — what lovely bakers! Looking at all those loaves brought to mind the blessing said at Passover: “Blessed art Thou, O Lord our God, King of the universe, who brings forth bread from the earth.” You are doing the Lord’s work, indeed!
Lana, What a beautiful quote! I’m going to post it in our corner of the kitchen. Can’t wait to see you soon.
I, too, thought of your sweet mom when I read this post, especially when you said you like “stretching out and learning something new.” You are so kind to give your time this way and I know it is a blessing to the hospital. I hope to see you when you’re in Texas!
Lisa, Our Austin schedule already has “meal and sharing time with Lisa and Barb” on it. The date is in flux, but we’ll be in touch. Thanks for your encouragement.