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| Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
| obstinate_lump [2013-07-12 21:23] – [20130711 day 2] 91.178.40.80 | obstinate_lump [2013-07-13 16:13] – [20130711 day 2] 83.101.5.51 | ||
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| ==== daily log ==== | ==== daily log ==== | ||
| - | ====20130710 | + | ====2013.07.10 |
| 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. | ||
| Line 27: | Line 27: | ||
| * drying bread dough - how will it effect structural stability? | * drying bread dough - how will it effect structural stability? | ||
| - | ====20130711 | + | ====2013.07.11 |
| * 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. | ||
109.133.196.185