Lately I have been baking bread. Like every week. I was inspired by reading the book Sourdough, but then I took it to a whole new level. I went to a website called the fresh loaf and read their handbook. I became fascinated by baking ratios and obsessively checking my dough with the windowpane test. I bought a proofing bowl and looked up what to do if you over proof your bread. I am now immersed in the details the small motions and the way you make bread matters. The ingredients are few and simple but the process matters. How you take flour, water, salt and yeast or starter can have dramatically different results. I have always loved bread and I baked rolls for thanksgiving when I was young. In middle school cooking class, I remember feeling like the ability to make homemade pretzels was just magic. I started baking loaves of bread in college, more out of necessity than by choice. Bread was cheap and could easily be topped with butter and honey for an exciting treat. Also my roommate had started baking bread and it gave me the idea. Sometimes my bread didn't cook all the way through but the mistakes made the successes all the sweeter. When I started hosting Thanksgiving, I made a whole wheat garlic and rosemary focaccia version of bread. Although I determined last year, I think it should be a day before Thanksgiving tradition, because I bake it ahead of time and it is better fresh. My current bread obsession has become more technical and precise. I weigh all my ingredients. I try to ensure I follow the proper steps for bread making. I consider how I do things and why I do them that way. I alter and tweak and make changes. I am not done, and I am not sure I ever will be. After mastering my basic sourdough loaf, I have been moving onto different varieties. I have to say this whole process has improved as I have done it more, you know what they say practice makes perfect. I would say there is no such thing as a perfect loaf, but I am enjoying the dramatic improvement over the past years.
I love baking bread. I love the way it takes three whole days. I love the slow methodical kneading. I love how it forces you to be present, to think about this loaf as it's own unit. The only downside to my bread obsession is sometimes it is hard to eat all this bread throughout the week. My husband and I have managed it so far, but I am not sure that will keep. Also a side note, almost every book you read about bread tells you to wait for it to cool for an hour before eating it, which makes sense if you want to keep it around in the long term, but I have to be honest, there is nothing better than fresh bread straight from the oven, still warm with a little bit of butter. It never tastes the same the next day even if you haven't cut into your loaf. The one exception is from my current favorite bread book, Tartine, Chad Robertson acknowledges that this is nothing like freshly baked bread. I met with a friend a while ago and told her about my bread obsession and she called it passion. I think this is true, I love the practice, I love the research, I love the repetition and altering small things along the way. I love baking bread and it is something I am passionate about. I care about each loaf. I take the time to be present with each loaf. I enjoy it all. Recently, I have been adapting my bread to test different varieties, today I will be baking two walnut loaves and I am thrilled to see how it goes. I have tested a different walnut loaf before, and I find it interesting because the tannins in the walnuts turn the bread purple, the purple streak looks odd, but also magical. What are you passionate about? Are there any foods you have deep dived into because you love them so much?
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About MeI'm Sarah; a wife, traveler, foodie, and adventurer. Archives
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