Cliffside Hearth Bread Company: 2008

The List

1. Fork Mixer
2. Maple Bakers Table
3. Commercial Sink

Son gives Dad thumbs up

Hi, We have driven north from Toronto to the family cottage for the last weekend of the summer. Along with the view of the lake, lying on the dock, messing around in the canoe, catching frogs in the creek and sleeping in late, I always feel the urge to cook and especially bake. Here is what I whipped up today: a huge loaf of Krackerkorn, made with a 50% preferment, sunflower seeds and coarse cornmeal. It's a pretty big loaf and already half gone. Supper is on it's way, fried yukon gold potatoes, sweet and sour cabbage, salad, wine and whatever is left from this loaf.
I hope that anyone who reads this has had a great summer and is wrapping things up in similar fashion: great food shared with those you love. Adios summer 2008, Cheers!

August 2008 update

Hello, We are over the hump now. The renovation of our house has progressed extremely well. The crew is fantastic and it's been a great opportunity to see the various stages of house building from the framing to the mechanical to the interior finishing. They are outstanding at what they do. I think it might be possible to do a bake around the middle of September. Yikes. Before you know it the summer will be over. Other than reno pictures I have nothing to offer, so I will leave with a picture of a platter that I worked on back in Feb. of this year at King Arthur Flour in Vermont. As always... don't the door hit ya where the lord split ya.

Latest News June 2008

Hi There, If you've been checking our blog expecting some more bread posts... sorry, no dice. We're actually renovating our house. It's a very dusty, confusing, exciting and tumultuous time right now. Part of our plan is to make access to our backyard oven easier, to that end there has been new space created by the construction crew. When completed we'll be able to roll the racks right out to the oven making production a little easier. I have also decided that it's time to acquire a bread mixer, my arms have suffered over the past couple of years and I think that to continue to hand mix all the doughs would be cutting this whole thing short. I'm currently checking the market here in Toronto for a used bread mixer in good condition at a reasonable price. I think the earliest this blog will see any new baking posts will be September. I hope you remember us and keep Cliffside Bakery bookmarked for a return visit. Au revoir for now... HAPPY BAKING!

The end of an era

I would like to introduce the readers of this blog to two of my co-workers, Joe Miller and Gerry Steckling. Today, May 6th 2008 was their last day of work at the grocery store where we all work. These guys have been a very big influence on me. We have worked together for the past few centuries decorating countless cakes, pastries and special orders. Both Joe and Gerry came to the baking trade by way of apprenticeships, Joe is from Scotland and Gerry from Germany. One came on a boat and the other on a ship. They each have over 300 years of experience! I have been lucky to be close enough to pick up a toolbox full of techniques, tips, tricks and witty things to say to customers. Secrets to help make me a better human baker. But the really nice thing is their unique individual personalities, Gerry is a class "A" firecracker and he doesn't suffer fools without a withering caustic humorous comment. Joe is a quiet fellow, as steady and even tempered as you'll ever meet but also with an incredible sense of humour and a great singing voice. The combination of these two men has helped keep me on an even keel as we have all weathered the daily grind of a busy retail store.

Their attention to perfecting the details of our business while maintaining prodigious output and keeping me and the rest of our crew in stitches without missing a beat is something I will surely miss. Joe and Gerry, you each have my deepest respect and admiration as masters of our trade and as friends. I hope you both have many happy years in retirement, and that just maybe...some lucky bakeshop owner will benefit from a few pointers now and then. Gentlemen, I salute you.
PS: I just noticed where Gerry's fingers are...typical Berliner.

NEW! (Sort of) Pain au Levain

NEW! Organic Spelt

Firing Oven

Bread Baking Sunday March 30th

We own 2 pieces of equipment, the bench scale is one of them.

2 Kg. Whole Miche, decorated with pate Morte.

5 Grain Levain after final proof.

Line them up...

Slash them...

Bake them...

Delicious whole grains...

40% Caraway Rye

And the favourite that I will never stop baking...

The Infamous Krackerkorn

I caught these two kissing

Sunday Feb 4th Bread Bake

More Sunday Baking

Sunday Feb. 4th 2008. Here are some short video clips, taken (more or less) in sequence from firing the oven to actually loading the breads. It's a lot easier shooting with two hands than one so after a point I had to stop shooting and do what I was supposed to do...bake the breads. Video quality is less than ideal and sound is poor. Pictures that follow show the breads better. I hope you enjoy. All comments are welcome.

Firing 1 Firing 2

Firing 3 Bed o' Coals

Ash Drop Measure Temperature

Mopping Hearth 1 Mopping Hearth 2

Baguettes Pana Rustica 1

Pana Rustica 2