Spent the day with Rob Gils and crew at Sol in Brisbane. For all you tall guys, the work benches were 6 inches higher than ours, so no back strain. They let me work as a bench hand. Hard to keep up with the young guns! (and Marco!)
No yeast here, all sourdough including the gluten free.
All made by hand as well, itermediate shaping, boarded and rested then final shaping. Most of the proofing is done in covered wagons, then the free form loaves are hand deposited on loaders as well.
Marco and I on the bench at Sol Breads
Organic Pumpkins for the Pumpkin Bread. These are washed, roasted and de-stemmed, then thrown in the mix whole, seeds skin and all!
Thanks to Sol Breads for putting up with me! Here is a link to their web-site:
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