Picnic bread.

Today was our annual Long Table Lunch Picnic Day. This happens to be one of my favourite days of the year, a group of us pack a picnic, wine, chairs and nibbles and spend the day on the bank of (and usually in) the Latrobe River just outside of Moe. We set up our tables, spread with the fare to share and sample each others offerings. I usually take lots of photos of the day, but this year I just kicked back and relaxed. I didn’t even get in and have a swim, first time ever that’s happened.

I made a few different breads to take, this pic is of me trying to juggle dough in my makeshift kitchen. This is my entire bench space! Left to right shows walnut, apple & cranberry dough. This was made by pulling dough into a rectangle and spreading it with chopped walnuts, cranberries that had been soaked to ‘fluff’ them up, a grated apple and a sprinkling of brown sugar, cinnamon and mixed spice. I had thought I would make a twist from this but it evolved differently. Back left is dough that is going to become herb batard, plain batard and baguettes and on right are 2 loaves of normal family bread. The herbs in front went into the  herb loaf along with a finely chopped chilli and some grated parmesan cheese.

Sourdough provingThings change! I decided to put the two pieces of the walnut dough together to even out how the nuts were distributed and this turned into a big roll. I curled it up and put into a tin.

Sourdough walnut, apple and cranberry loaf.

This went into my ‘toy oven’ with a dutch oven lid over the top for about 25 minutes then without lid for about 25 more minutes until internal temp hit about 105. Wasn’t at all confidant that this would work………

Not to worry! I iced the bun and added finely grated lemon rind zest. This was a winner!

IMG_6383 Everyone  at the picnic loved it and I asked for feedback about what to change, we decided that maybe just a clear bun glaze with the lemon might be better. It was very divided between icing or no icing, but all agreed it was lovely.IMG_0813These are the other loaves after baking. All in all a good bake considering the baguettes and batards were cooked on the gas barbecue. The herb bread was a winner again and I have a couple of people wanting me to make them some on a regular basis. That’s  lovely’

SOURDOUGH BREADI did some more paint removal on the chimney before we headed off to the picnic and it is ticking away nicely. Slowly, but nicely. Very happy indeed with the PeelAway product.

Brick chimney paint stripping Peel AwayGuess what tomorrow’s job is!

About fergie51

Sourdough baker, teacher, eater and student. Sustainable living advocate and passionate food grower. Conduct sourdough baking classes at my home and administrator of Facebook support page for Australian & New Zealand sourdough bakers.
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9 Responses to Picnic bread.

  1. Glenda says:

    Removing the old kitchen wall 🙂


  2. Jan says:

    Your bread always looks amazing. I love to try baguettes one day, do you cook yours in baguette tins? Congratulations on becoming a grandmother, it’s an amazing experience.


    • fergie51 says:

      Hi and thanks Jan. No, no tins just shape and proof in a cloth couche. Then they are baked on a stone (old floor tile) in the BBQ covered with a tin for 10-15 minutes then uncovered till colour I want. Baby fun happening a lot here, is beautiful! Cheers, Maree.


  3. Stunning bread! And to do all that baking in a tiny makeshift kitchen. Very impressive indeed. I am looking forward to your finished kitchen.


  4. Fairy says:

    Bread looks amazing – as ever! You astound me at what you can cook in a makeshift kitchen.


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