GOING TO POT
I’m still love, love, loving my pottery class and look forward to it every week. Yesterday, we learned about building with coils and how to use an extruder, which is a really quick, easy way to make them. Takes a little bit more upper body strength than I have, but by standing on a stool and leaning my weight on the handle, I can get the job done. Here’s my pottery WIP from yesterday – with emphasis on the WIP! I’m starting to feel more comfortable with the clay, catching on to how it feels when it’s too wet to add details (too wet clay is floppy and will slump and collapse) and then how it feels when it’s dry enough to hold the details or embellishments added. Cool stuff, I think.
I didn’t get to finish this little pot, I want to flare the sides more and then narrow and smooth the top; since I’m in a class at the Art Center, I can come and go at the pottery studio when I want, not just at class time. I may go later today and work on it a little more, maybe experimenting some with different sized coils and bases. I love this!!
FROM THE OVEN
The Sundried Tomato Basil bread was such a success that I want to share it. This isn’t my recipe, so to give due credit, the original was submitted by girlversusdough on tablespoon.com. She has a baking blog, girlversusdough.com, one I’ve enjoyed following.
1 cup warm water
2 tbsp olive oil
3 cups unbleached all purpose flour
2 tsp sugar
1 1/2 tbsp chopped dried basil
1/2 cup chopped sundried tomatoes
1/2 tsp salt
2 1/4 tsp active dry yeast
1. In the bowl of a stand mixer, dissolve yeast in warm water. Add 2 cups of the flour and all other ingredients to the batter and mix with dough hook until just combined. (I used the paddle attachment and it turned out fine.)
2. Add remaining flour 1 tbsp at a time until dough no longer sticks to the sides of the bowl.
3. Remove dough from bowl and place in a clean, lightly greased bowl. Cover and let rise until doubled, about an hour.
4. Punch down risen dough and shape into an oval, stretching from the top of the loaf to underneath the bottom. Place shaped loaf in a lightly greased 8×4 inch loaf pan. Cover and let rise until doubled, about 30 minutes.
5. Preheat oven to 350 degrees F. Once dough is ready, bake 15-20 minutes until golden brown. Remove from oven and allow to cool completely on a wire rack before slicing. So good!
Thanks girlversusdough for sharing this recipe, it’s delicious!
The deepest craving of human nature is the need to be appreciated. William James
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mud&string 