This morning in The Art of Baking Bread, we talked for a few minutes about the transformation bread has undergone into the Wonderbread-style of bagged sandwich loaves and how that process is performed. Just reading the ingredients list alone is pretty scary then think about the fact that the last thing done to the bread before it is bagged is the spraying of fungicide on the whole loaf and you may never touch the fluffy white bread again! We did though...touch it, that is, to examine, to smell and to shape it into snowmen.
Then we put aside the scary, spongy bread to dig our hands into some real bread. Sourdough spelt. We rolled it into a few rectangles for making cinnamon buns.
Then dabbed and spread some butter.
Sprinkled generously with cinnamon...
and sugar (both natural cane and brown sugar),
and generously sprinkled nuts and raisins (generously was the word of the day in our class!)
Then we carefully rolled the dough into a huge log (or a pregnant python, I think I heard it compared to).
And we sliced the log into dozens of cinnamon rolls.
What a delicious treat!
Everyone in the class has been enjoying the reflections on my blog and graciously offered to pose for a picture. Now you can see who belongs to all the hands covered in flour that have been appearing here over the last few days.
The fruit of our labors:
Sourdough spelt cinnamon buns! Can you smell the cinnamon?