As of last Saturday, Jan. 27, 2018, I am officially an apprentice self-taught bread baker, and I made bread all weekend long. In two days, El Hub, Connor and I have already eaten two huge loaves. TWO!
If you want a 🍞 loaf — or loaves — and you happen to be within cat walking distance, let me know. I can hook you up. First come, first serve!
Granted, I 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.
I’m totally for #allthecarbs, but there’s going to have to be some kind of rationing or self-control involved, because I can’t keep eating this much bread… I just can’t.
I actually made three loaves on Saturday — one rustic no-knead loaf that I proofed overnight, and two French bread loaves that proofed for a couple hours. I gave one of the French breads to Cindy as a belated birthday present when I saw her on Sunday before we went to the museum.
Well, it was supposed to be French bread, but it looked like a focaccia gone wrong… It might have been the weirdest, or the most awesome, birthday present I’ve ever given anyone. 🙂
The first loaf was a rustic, no-knead round bread that was easier than I expected it to be thanks to Laura in the Kitchen.
It was deeeelicious! Almost like sourdough! Even though it turned out flatter than I hoped, it had nice big holes you could swim through, and apparently that’s something you want when you bake certain types of bread, which is something I learned from The Great British Baking Show.
You also want height, which, unfortunately, my rustic loaf lacked, because the dough deflated at some point overnight while it proofed in my microwave.
I still don’t know what went wrong (Was it the plastic bowl? Did the microwave get too cold?), but I’m determined to figure it 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 you can usually figure out a way to salvage something if something goes wrong, I think baking bread is less forgiving. There isn’t as much leeway for incompetence, LOL.
They started off looking somewhat decent, but they took a detour into The Land of Hideous Bread when I scored the first loaf (which is when you slash the tops with a knife) and accidentally deflated it.
I also accidentally closed the oven door too quickly, which flattened it out even more.
We still ate it, though… Yeah we did. 🙂 And it tasted OK. It wasn’t as good as the rustic loaf, but it was good enough for toast at breakfast. And for sandwiches at lunch. And with beef stew at dinner.
Overall, I’d say it was an OK first chapter in my bread baking odyssey. At least everything was edible. 🙂
Your friendly neighborhood beauty addict,
P.S. Do you ever make bread? And do you have any good tips or recipe suggestions?