foodie mcfooderson

a home cook with notions & an appetite

bread

Baking bread.  While I could spin this as another “survival skill,” the truth is that I love fresh bread.  This, of course, makes me completely and totally different from everyone else in the entire world.  Which is exactly why you can find fresh-baked “artisan” bread just about anywhere (how long before we can pick up a loaf of 99 cent fresh-baked ciabatta with our 79 cent any-sized coffee at the local gas station?).

In all seriousness, this is just one of those cooking skills that seems to hold a bit of magic in every step – if bread fails to rise or do that bit of wonderful oven spring, there’s no extra spice to toss in or corrective action that’s going to make it look like you meant to have everything turn out this way all along.  You do it right or you go home.  At the same time, it doesn’t have to be pretty or look the same way every single time.  Every once in a while, we need to work on projects like this.

Do know that I used to post for a short time over at The Fresh Loaf and I’m moving some of those posts over here…so don’t think I’m plagiarizing her posts.

Follow my bread posts here.

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