Greetings! After a very lengthy period of, well, nothing, I’ve decided to come back to this blog with a new approach. Food and travel are two of the things I enjoy most in life, and I want to write about them in greater detail here. I’ve reposted a detailed entry of our trip to Paris last September, in all its gastronomic glory, as a slightly easy way of getting back into this. Links will be added and I will probably continue to tinker with the appearance and format over the coming weeks.
I want to bake more regularly this year, and will try to record what I make, when I make it, and how successfully it turned out.
Last week I made James Beard’s Homestyle Bread, a basic white loaf which is made a bit more special by the addition of milk and sugar. It was very tasty and had a dense crumb. It was probably denser than it should have been, which is I think the case with most of the breads I do at home where hand-kneading is a necessity. My technique is well out of practice and I found my hands aching at times during the 10-15 minutes I spent on this loaf. The yeast could be another culprit, it didn’t ferment as much in the proving stage as it maybe could have. But still, we both enjoyed it for sandwiches and snacks, and that’s the most important part.
Someday I think I would like to open a bakery. There, I’ve said it. If I do make that a reality, I will do my best to chart that journey here as well.