I am knee-deep in deadlines right now, and it looks like that is going to last until the end of July. One recipe I am finishing up right now is matnakash, an Armenian ‘fingerprint’ flatbread, for King Arthur Baking (pictured above). I’m also teaching a virtual workshop for this recipe for the Kneading Conference on July 25th at 12pm, about which I’ll have more to say this Wednesday. (And I’ll be teaching another one for Milk Street Kitchen in September.)
I have a June subscriber recipe for you all, but it is running a little late, so stay tuned for that one in the next week or so. (It is pictured above, as tested by my pal Amanda.) It is a recipe I’ll be including in my September 24/25 King Arthur Baking Enriched Breads class, for which there is only one space left!
Are any of you planning to do any bread-related travel or in-person classes this summer?
I am in Paris eating all the bread, but a highlight so far was a perfect simit from a vendor at the Marché Bastille. They also had a large, round, but shallow, bread labeled matlo that I was intrigued by. Sadly, you could only buy half or whole, and the diameter was easily 15 inches plus.
No Baking specific travel planned, but I can’t wait to get back to baking classes hopefully in the near future. My 2-year-old and 10-month-old just got their first Covid vaccine (!) so I’m looking forward to venturing out more. Before having kids I baked professionally and between being out of the work force, two rounds of postpartum depression and the pandemic I’m just feeling lost as to what to do for a career moving forward. I think some in-person classes would go a long way towards helping me to start feeling a little more like myself again.