For years I’ve baked sourdough bread regularly and never tire of the moment when I take a loaf out of the oven. My son and daughter-in-law gave me a wonderful terra cotta cloche that provides an environment for the dough much like a clay oven; it works beautifully. But recently I passed a mini-farm on the way into town and noticed that the woman who runs it was loading something into an outdoor oven. Here was my chance to move to the next level! I asked her if I could bake some of my dough there on her baking day but forgot to find out what time I should be there. Passing by later I asked a young man leading a cow when I should show up and he told me very early–around seven or even as late as eight. So this morning I got up at 4:30 to get the dough out of the fridge for its three hour rise before baking. When I got to the farm, Sue who was up to her elbows in a big vat of dough informed me that she hadn’t even lit the oven yet and that I should have asked her instead of a teenager. She said she wouldn’t begin baking until noon, but graciously offered to bake my loaves if I’d leave them. I’m always so careful about the temperature and the dough was almost at the optimum, so I was sure it would deflate by the time she got it in the oven. When I returned around 2:30 Sue said she hadn’t yet had room for it but that I could bake it in a little while. To my amazement the dough had risen a lot in her cold dining room but had not fallen in all that time. So I had the great pleasure of baking in a stone oven. I’m not very experienced using a peel so Sue loaded it in. Then I helped out loading the basket with her pear bread for her farm stand. (The first batch sold out in about twenty minutes to people just passing by. ) While I was waiting I did some sketching with a piece of leftover charcoal from the oven and it made a beautiful line. After about fifteen minutes Sue told me she had to drive the tractor somewhere, that in another 15 minutes I should put on the protective glove, remove the metal door and use the peel to take all the loaves out of the oven. Yikes! Sue’s a lot taller than I am and I had a little trouble reaching all the loaves in the back of the oven, but I did it and felt very pleased with myself indeed.
Sue is amazing. She raises livestock–cows and pigs, grows lots of vegetables for sale, bakes huge quantities of various kinds of breads, makes artisanal cheese and is a potter as well. She is also one of the Selectmen for the nearby town of Norwich– a tremendously time-consuming responsibility. I can’t imagine such energy. There are a lot of people around who seem to manage with small-scale farming, handicrafts, etc. It must be a hard but satisfying way to live.
Oh–and my bread? Delicious, with a nice wood smoke tang. I don’t know if I’ll often make the drive over with the dough but in warmer weather, probably. Sue offered to teach me to make cheese and I would love to learn about that. Food, basically, is my life. Art’s good too……
Sue’s oven
Pear and pepper loaves
Ahhh!
Friendly piglets