Adventures in Bread Baking, Chapter 1 - Makeup and Beauty Blog
Equally of last Saturday, Jan. 27, 2018, I am officially an apprentice self-taught bread bakery, and I made bread all weekend long. In ii days, El Hub, Connor and I have already eaten ii huge loaves. 2!
If you want a ? loaf — or loaves — and you lot happen to be within cat walking distance, allow me know. I can hook you upwards. Kickoff come, first serve!
Granted, I tin can't guarantee that the loaves will be aesthetically pleasing. After all, this isn't The Great British Baking Show (Paul Hollywood would talk mad crap about my loaves), but they should be edible…ish.
Haha!
I'm totally for #allthecarbs, but there'due south going to accept to be some kind of rationing or self-control involved, because I can't go on eating this much breadstuff… I just can't.
I actually fabricated iii loaves on Saturday — i rustic no-knead loaf that I proofed overnight, and two French breadstuff loaves that proofed for a couple hours. I gave one of the French breads to Cindy every bit a belated birthday nowadays when I saw her on Sunday before nosotros went to the museum.
Well, it was supposed to exist French bread, but it looked like a focaccia gone wrong… It might accept been the weirdest, or the about awesome, birthday present I've always given anyone. 🙂
The first loaf was a rustic, no-knead circular bread that was easier than I expected it to be cheers to Laura in the Kitchen.
It was deeeelicious! Almost like sourdough! Even though it turned out flatter than I hoped, it had prissy big holes you could swim through, and obviously that's something you want when you bake certain types of bread, which is something I learned from The Corking British Baking Evidence.
You likewise desire height, which, unfortunately, my rustic loaf lacked, because the dough deflated at some point overnight while it proofed in my microwave.
I nonetheless don't know what went incorrect (Was information technology the plastic basin? Did the microwave become too cold?), but I'one thousand determined to figure information technology out.
The second and third loaves were French breads, and they were more challenging. The recipe I used was supposed to be a good one for bread beginners, but I guess I did something wrong. I dunno… Bread is kind of mysterious. Unlike cooking, where y'all can usually figure out a way to salvage something if something goes incorrect, I think baking bread is less forgiving. At that place isn't as much leeway for incompetence, LOL.
They started off looking somewhat decent, but they took a detour into The State of Hideous Bread when I scored the offset loaf (which is when yous slash the tops with a knife) and accidentally deflated it.
WHOOPS!
I also accidentally airtight the oven door too quickly, which flattened it out even more than.
We still ate it, though… Yep nosotros did. 🙂 And information technology tasted OK. It wasn't every bit skilful as the rustic loaf, just it was good enough for toast at breakfast. And for sandwiches at tiffin. And with beefiness stew at dinner.
Overall, I'd say it was an OK first chapter in my staff of life baking odyssey. At least everything was edible. 🙂
Your friendly neighborhood dazzler addict,
Karen
P.S. Exercise y'all e'er brand bread? And practice y'all have any good tips or recipe suggestions?
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