Monday, November 15, 2010

Wedding Breads

Eliza and Paul had a wonderful wedding on a lovely farm called Oxley Downs just south of Dubbo. There was a salt ceremony that gave reference to 'the salt of the earth', and as each partner put grains of salt into each others bird cup, the grains are joined for eternity.

A long time ago salt salt was a very important and valued commodity (especially before refridgeration). Salt is essential in bread as it preserves and adds flavour to the final meal. This was referred to by the celebrant who added that its always good to have spice in your life and that salt is a symbol of preservation in marriage.

Oxley downs is a wonderful farm run by Liz and Scott Tourle. They have an amazing vegetable garden full of the seasonal greens of spring, and many strawberries.

I made some breads for the wedding between Eliza and Paul, and I decided to make different flavoured breads to symbolise the complexity but also the joy of marriage; sweet sundried tomato and brown sugar foccacia, fruity sourdough, savoury baguettes, soft olive oil ciabatta, and wheat wreaths for health and prosperity.


 For the baguettes, wreaths, wheat sticks and pretzel shaped breads I used White Semi-sourdough dough.

The recipe for the Potato, Garlic and Herb Sourdough is here on this website.
Also there was White Sourdough with a variety of seeds for toppings.
See also the Foccacia recipe and the Ciabatta recipe.

This cool kid liked the Foccacia.

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