Long in the planning, slow in the doing and then … suddenly i am there, in new kitchens.
There is a new oven, which is nearly a friend.
We think we need some time to get used to each other; we have high expectations of our skills and i can tell she looks at me through her ‘steam eyes’ when i have a tray of bagels and i am sure she is thinking oh, dear not another load of old bagels.
Or maybe this is just a story i am telling myself and we need to talk.
A new mixer, which is best friends with my shoulders; and a new (to me ) fridge which is best friends with my idea of what being a bagel baker is and with the trolley of trays which go with it. And look how great (and sinister) these beetroot bagels look.
And i am especially proud of my unassuming proving cupboard – made from things found and bolted together, to give a reasonably stable and effective bulk fermentation temperature.
When i turn my head backwards in time i look back at the lovely kitchen at Regather and most of all the really lovely people there. There is a bit of regret; but there is much i can do now that i could not before.
I have more capacity and can starting baking other jewish specialist breads. You might expect Challah is on the list but Gerry does a fine Challah already; so that can wait. Bialys are the thing; of which more another time.
And I can experiment at leisure: first up is gluten free, much asked for and definitely on the product development path. I will be blogging about this in the near future.