An Old Fashion Corn Roast

As some of you know I’ve taken up bread baking at Montgomery’s Inn here in the west end of Toronto. The inn is an historical site and museum and depends on the generosity of time given by numerous volunteers. Every year the inn hosts a community corn roast.

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This was the first one I’ve ever attended and I was there as a volunteer. I helped roast the corn in the outdoor wood fired oven that we use for our bread baking every week. In the kitchen the volunteers cooked the sausages and more volunteers manned the tables where tickets were sold, food distributed and where coffee and tea were served. Down the hill there was an activity area for the children and under the tent there was live entertainment.IMG_4121

On the other side of the building several historical organizations set up booths to display information about their group and quite a few people were dressed in period costumes. Later in the evening the ukulele class that performs the first Thursday of every month also gave an impromptu performance for the community in attendance. I’ve been playing with the group off and on since January and I was happy to be there again after a bit of an absence. When you haven’t played for awhile three hours of singing and playing  can be hard on the fingers but wonderful for the soul.IMG_4122

For more information about the museum and list of events check out the website.

Cee’s Fun Foto Challenge – Week 3

….thanks to Cee for hosting the Fun Foto Challenge

This week the words that I have to work with are Purple, colors, wood, garage, vintage car, flames

Vintage Cars

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Flames

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Purple

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A Tiny Roof – June Squares

…thanks to Becky B for hosting June Squares – roofs

Today’s roof sits above the side doorway leading into Montgomery’s Inn. It’s made with cedar shakes and gives some shelter to guests or trades people who use this side entrance. Today was bread baking day at the inn and the brick oven sits next to this entrance.IMG_2774

Baking Bread – Using New and Old Methods

….two weeks ago I started volunteering at Montgomery’s Inn

Twice a week I go to Montgomery’s Inn to bake bread. On Tuesday we prepare the dough using an industrial mixer, proof the dough and then store it in the large commercial refrigerators. On the following day we prepare the sourdough bread with a sourdough starter and then shape the dough we made the day before.IMG_2354
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Each week we make about six different bread doughs plus two sourdough breads. So far I’ve helped prepare rustic white, whole wheat, light rye, Frankconia, thyme and garlic, rosemary and garlic, oatmeal bread, red wine and walnut bread and date and walnut bread.

We shape the dough into rounds or loaves and some of the sourdough goes into loaf pans. Some have different toppings and each bread has it’s own signature cut on top.
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I’ve also helped start the fire in the large outdoor brick oven that can hold up to 50 loaves of bread. Once the oven gets up to about 530 degrees the coals are swept out and then it is quickly swept with a wet mop. In about 25 to 30 minutes delicious hot bread comes out of the oven and is quickly transported to the Farmers’ Market at the Inn.IMG_2358
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Each day about 3 to 4 of us work on making the dough and baking the bread. I’m quickly learning the ropes and am thoroughly enjoying the experience. Presently I am the only woman in the group but my fellow bakers are making me feel right at home and allowing me to experience every aspect of this bread making process.