I am a cook, but I have never really taken to baking. I suppose it's because baking is a science and cooking is an art. I like 'a little of this, a little of that', which doesn't work with baking. But, I decided to make a couple of French loaves today and they look OK, but as is said, the proof of the pudding is in the eating!I don't think I will get used to this as baking bread is an all day deal, but I had the time and the ingredients, so I gave it a go. If they are no good, I can always use bread crumbs. : )
4 comments:
I think those look lovely! I am also a little bit of this and a little bit of that type of cooker. After awhile baking can become a little more relaxing. I do not own a set of measuring spoons or dry measure cups
: ) The main thing with bread is to get the yeast really proofed, I add a bit of sugar whether they call for it or not. Then it is just, choosing your liquid (water or milk) your fat (oil or melted butter etc) and then adding the flour until you have the right consistency for kneading. I ALWAYS have the recipe out when baking but now I can improvise or just throw in the 'right' amount of stuff : ) I bet with your intuitive style of cooking you would only need a few months of practice to start getting the feel of bread! I am planning on baking yeast bread today! Now off to get the muffins out of the oven: )
Bye for now!
Ash
It was fun to do, but I don't normally have the luxury of time bread takes. This is probably the second or third time in my life that I have made yeast bread. I've made batter breads often, but yeast bread is too time consuming, or so I use as an excuse!
I used a mixture of wheat and white flour, so this French bread is more like peasant bread then a traditional French loaf. It is good, very dense and chewy.
You have had an effect on me, I would not have given this one bit of thought if I hadn't seen the beautiful loaves you make.
Good for you! I adore good breads. When I lived in Zurich, I bought fresh crusty or atisan type breads several times/week and expanded my palate. I tried baking bread earlier this year and it was too much work.
I seek out imported butter and you just can't beat a baguette with extra rich butter for a taste treat!
It's not all that difficult, but it takes so much time. If you can be in the house or near it every hour or so for 3 - 4 hours before baking even begins then it's fine. But I don't normally have that luxury. It is very good though, so I will make bread whenever I do have the time to spend on it.
Imported butter? Spill, where do you get it, inquiring minds want to know!
I still don't know why you lived in Switzerland. : )
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