Home Bakery in Oak Park, IL
Oak Park, IL
Joined April 2019
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Practicing the seeded rye for the deli pop-up at UPG @urbanpioneergrp on Saturday. Come get a sandwich! @ Oak Park, Illinois instagram.com/p/B3GDLJrJQsB/…
Squeezing the salt into the dough for tomorrows subscriptions. The bread will have 20% freshly milled durum flour. @ Oak Park, Illinois instagram.com/p/B2zl_iCHme7/…
Making some seeded rye for the food swap at the @SugarBeetCoop this afternoon. If anyone else is interested in trading something for a loaf send me a message. @ Oak Park, Illinois instagram.com/p/B2t_PpuJDLN/…
Got some naturally leavened bagels up for grabs. Plain, poppy, sesame and everything. 2 bucks each, 6 for $10. @ Oak Park, Illinois instagram.com/p/B2o8xSVJD3h/…
The dough for the white bread in the previous posts was such a delight to work with. I wish every one was like this. It’s got 70% AP flour, 15% each white Sonora and hard white, freshly milled. Probably 78% water or… instagram.com/p/B2mWkDGnmM1/…
Just milled a mix of some white Sonora and hard white wheat for subscriptions tomorrow. Guess I’m making white bread. @ Oak Park, Illinois instagram.com/p/B2g4GcFJ5IN/…
About two weeks worth of sandwich bread for lunches.
I coat the bottom of my regular loaves in wheat bran to keep the bottom of the loaves from burning. A lot of the bran falls off both on the stone and on the… instagram.com/p/B2c4KMfpVjg/…
Crumb from yesterday’s post. 20% freshly milled Turkey Red, 5% rye. @ Oak Park, Illinois instagram.com/p/B2VMHDXHeW8/…
Nice bake on today’s country sourdough with some Turkey Red and rye. @ Oak Park, Illinois instagram.com/p/B2SpQjwnaIf/…
Milling some Turkey Red and rye for this week’s bread. I really liked the bread from this weekend so I’m making it again with just a little more rye. @ Oak Park, Illinois instagram.com/p/B2Owc8fJn3w/…
Since all these were going to be sliced for samples I figured I would have some fun and try different scores. @ Oak Park, Illinois instagram.com/p/B2Jxoi2JPnb/…
We had a blast at Barrie Fest today! The bread was pretty good too. @ Barrie Park instagram.com/p/B2IJDhDnWD3/…
I got a couple of these country loaves left for pickup today before Barrie Fest. 20% freshly milled Turkey Red and a touch of rye. DM if you want one and make it to my house by 11:30! @ Oak Park, Illinois instagram.com/p/B2HMFU4HrPw/…
A few weeks ago fullproofbaking asked what is your favorite part of the baking process. I answered that at times every part can be my favorite. Tonight this was my favorite part! @ Oak Park, Illinois instagram.com/p/B2FuNl2nnaI/…
Here’s the crumb from yesterday’s Rye & Corn loaf.
We’ll be at Barrie Fest at Barrie Park on Saturday from 12-5 giving out samples. Since I’ll be baking Saturday morning I will have bread available for pickup at my… instagram.com/p/B2CCbQXJp4c/…
Thanks for another great subscription day! The first loaf out of the oven was the prettiest of the bunch. @ Oak Park, Illinois instagram.com/p/B2AvYpQphIE/…
Tomorrow’s subscription just about ready to be shaped. It has one of my favorite combos Rye and Corn. I love the specks from the red cornmeal from brianseversonfarms in this dough. @ Oak Park, Illinois instagram.com/p/B1-K3sVH4kO/…
This was a pretty satisfying little loaf of bread. 20% of the flour was whole wheat that I grew in my front yard.
Pushed bulk a little more than usual because we went horseback riding and it took a little longer… instagram.com/p/B17bofspAyv/…
One the Kamut loaves from the last subscription bake in August. I love the golden color of these.
September subscriptions are sold out but I plan to up my production a little for October. 4 or 12 week subscriptions… instagram.com/p/B1v88ZFJQ9L/…