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obstinate_lump [2013-07-11 17:27] – nikobstinate_lump [2013-07-13 16:26] – [2013.07.11 day 2] 83.101.5.51
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 [[microresidencies|Microresidency]] by Bridget Currie and Chloe Langford [[microresidencies|Microresidency]] by Bridget Currie and Chloe Langford
 +
 +<html><a href="http://www.flickr.com/photos/foam/9262475009/" title="coconut fibre and dough experiment by _foam, on Flickr"><img src="https://farm4.staticflickr.com/3737/9262475009_d9b9929ced_n.jpg" width="320" height="213" alt="coconut fibre and dough experiment"></a><a href="http://www.flickr.com/photos/foam/9262469745/" title="drawings in progress by _foam, on Flickr"><img src="https://farm6.staticflickr.com/5323/9262469745_2314199c56_n.jpg" width="320" height="213" alt="drawings in progress"></a><a href="http://www.flickr.com/photos/foam/9265247538/" title="first bake experiments by _foam, on Flickr"><img src="https://farm8.staticflickr.com/7288/9265247538_647802b243_n.jpg" width="320" height="213" alt="first bake experiments"></a></html>
  
 ==== notes and potential tangents==== ==== notes and potential tangents====
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 ==== daily log ==== ==== daily log ====
  
-====20130710 arrived====+====2013.07.10 arrived====
  
 Today was the first day of Chloe Langford and my microresidency at FoAM.  A definite highlight was being given about 22 kg finest semolina duro flour by the fantabulous La Belle équipe pizza restaurant. We are still trying to source a large oven in the canal/st Catherine area of Brussels. Today was the first day of Chloe Langford and my microresidency at FoAM.  A definite highlight was being given about 22 kg finest semolina duro flour by the fantabulous La Belle équipe pizza restaurant. We are still trying to source a large oven in the canal/st Catherine area of Brussels.
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   * drying bread dough - how will it effect structural stability?   * drying bread dough - how will it effect structural stability?
  
-====20130711 day 2====+====2013.07.11 day 2====
  
   * Made some dough from my starter and kneaded it with fibrous plant inclusions, baked some shapes. The bread is stable though not pneumatic, will have to see how it holds up when cold tomorrow.   * Made some dough from my starter and kneaded it with fibrous plant inclusions, baked some shapes. The bread is stable though not pneumatic, will have to see how it holds up when cold tomorrow.
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 'How a person should be', Sheila Heti 'How a person should be', Sheila Heti
 </blockquote> </blockquote>
 +
 +====2013.07.12 day 3====
 +friday night dough
 +[[http://www.youtube.com/watch?v=qnOxfT6E_Bk&feature=youtu.be|http://www.youtube.com/watch?v=qnOxfT6E_Bk&feature=youtu.be]]
 +
 +====2013.07.13 day 4====
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 +- Chloê arrived
 +
  
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  • Last modified: 2013-07-16 17:06
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