I am putting in 10-12 hour days of cooking. It's that time of year. I had a request for salt rise bread for Thanksgiving. And though I will be making all kinds of rolls and breads, this was added to my agenda. As I have shown you, salt rise bread is a very tricky bread to make and takes 2 days and a lot of attention. This was my second rise and the raisin' was looking more than perfect. It was happy and bubbling away. Usually, if salt rise is a failure, you would never see it acting like this. In other words, it would have failed already.
So, being proud of my bread at this point, I took it to the next stage.
I kneaded and kneaded.
I finally had the perfect silky smooth dough, placed it in pans and thought I was done.
The one on the front left is a loaf from that batch. Winnie, who loves salt rise bread, wouldn't eat it. I was very disappointed but I jumped right back in the saddle and a day later, turned out these other 3 loaves. Perfect salt rise! The failure occurred on the day I had no heat. I think I killed the dough when I put it in the cold loaf pans. Not only is it about 1 inch high, it was as thick as a brick. I had to throw all 3 loaves out. But the perfect ones are now frozen and will make their next appearance on the Thanksgiving table. I'll make this 3 more times before the big day so people can take loaves home with them.
Eight quarts of turkey gravy is made and frozen.
And yesterday my daughter and I made 130 more pierogies. I'm gaining on it!