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| Both sides previous revision Previous revision Next revision | Previous revision Next revisionBoth sides next revision | ||
| obstinate_lump [2013-07-12 10:43] – [Obstinate Lump] maja | obstinate_lump [2013-07-14 08:21] – [2013.07.13 day 4] 83.101.5.51 | ||
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| ==== daily log ==== | ==== daily log ==== | ||
| - | ====20130710 | + | ====2013.07.10 |
| Today was the first day of Chloe Langford and my microresidency at FoAM. A definite highlight was being given about 22 kg finest semolina duro flour by the fantabulous La Belle équipe pizza restaurant. We are still trying to source a large oven in the canal/st Catherine area of Brussels. | Today was the first day of Chloe Langford and my microresidency at FoAM. A definite highlight was being given about 22 kg finest semolina duro flour by the fantabulous La Belle équipe pizza restaurant. We are still trying to source a large oven in the canal/st Catherine area of Brussels. | ||
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| * drying bread dough - how will it effect structural stability? | * drying bread dough - how will it effect structural stability? | ||
| - | ====20130711 | + | ====2013.07.11 |
| * Made some dough from my starter and kneaded it with fibrous plant inclusions, baked some shapes. The bread is stable though not pneumatic, will have to see how it holds up when cold tomorrow. | * Made some dough from my starter and kneaded it with fibrous plant inclusions, baked some shapes. The bread is stable though not pneumatic, will have to see how it holds up when cold tomorrow. | ||
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| 'How a person should be', Sheila Heti | 'How a person should be', Sheila Heti | ||
| </ | </ | ||
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| + | ====2013.07.12 day 3==== | ||
| + | friday night dough | ||
| + | [[http:// | ||
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| + | ====2013.07.13 day 4==== | ||
| + | Chloe arrives today on the bus, 6AM from Berlin. | ||
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| + | Used the oldBread starter, My starter and Maja's starter that had proved overnight. Made a commercial yeast and hybrid mycellium+yeast culture dough. | ||
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| + | The Day of Experiments - Things of interest: | ||
| + | - Skin that forms on dough, both as a sponge and as a kneaded lump | ||
| + | - Wet dough breaking through the skin | ||
| + | - Contrast between smooth areas and rough, expanded or broken surfaces. | ||
| + | - Smooth areas can be made through contact with a smooth surface (silicone, metal) or made through wetting the surface and smoothing out. | ||
| + | - Cutting the dough. Cutting the baked bread or cutting the dough though with gravity, string. The geometric cut surface as juxtaposed with the blobby amorphousness of dough shape. Pulled apart through gravity, using the weight of dough to press it against a sharp or thin object (metal, fold, string etc). | ||
| + | - Allowing dough to slide and decompose through gravity. | ||
| + | - Enjoying fragility, breaking apart, balance, seepage. Breathing alive blobs. | ||
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