the calzone report.

calzone-making

calzone-detail

Despite my success with pizza dough earlier this week, it seems that I still have a thing or two to learn about calzones, and in particular, the behavior of white-whole wheat flour. I made exactly the same dough recipe, but with white-whole wheat, and it just did not rise this time, which yielded a rather dense calzone dough. These were good, but an airier, dare I say, doughier crust would have made them fantastic. Well, that and not eating an entire loaf of farmers’ market bread BEFORE putting the calzones in the oven.

sheepy-slouch-fo

slouch-side-view

I’m pretty sure I’m ready to jump back into the land of productivity, and my new sheepy slouch will certainly make it a slightly warmer leap!

Details: Le Slouch, by Wendy Bernard.US 7 needles, sheepy Romney/Corriedale blend worsted from the Merck Forest and Farmland Center. CO 74 st, knit 6.25 in before decreasing. I’m not letting Boh get this one.