With the Big Move finally coming to a close I can now return to baking full-on. There are still things to do, for sure, but at least now I have some time during the day to fold dough, feed my sourdough starter, and bake in earnest. During the down time between moves I had the opportunity to bake for family but it wasn’t in my own kitchen, with my own tools and my own timing. It’s a challenge to be heaved into unfamiliar territory and expect processes to run like they have before. Regardless, I adapted and several bread bakes turned out great. It feels good to have a kitchen I know I’ll be settled into for quite a while …and with a double oven (!).
I started writing entries on this site exactly 1 year ago today with the hope that my posts would serve two purposes: first I wanted to try to help others out there bake the best bread possible, all with simple & easy ingredients and all at home. Second, I wanted a visual and written record of my progress through the years towards my goal of baking the best bread possible a quest for the perfect loaf, if you will.
Through all the comments left on each post and the staggering number of emails I like to think that I’ve helped at least a few out there step up their bread baking game. I know when I first started baking things seemed almost mystical to me: rising dough, strengthening gluten, developing flavors, the precise timetable… All with a 100% natural living organism that quickly consumed as much of my time as a household pet (albeit there’s no night time bathroom interruptions, chewed up pillows, or mess around the house actually that last one might not be true, I’ve had my fair share of wake-to-find-starter-all-over-my-counter experiences). My interaction with so many of you out there has been one of the most enjoyable aspects of each entry. It’s safe to say I’ve learned at least as much from you, if not more, than I originally intended to share with the world.
When I look back on my posts, especially this one from early on, I can see just how far I’ve come in one year. My bread tastes better, has gone through a surprising number of variations, lasts longer, and also just flat out looks nicer than when I started. I feel like I’m well on my way towards honing my skill at this most challenging of crafts. I’m not sure I’ll ever be “done” in this pursuit, but that’s probably why it’s so appealing to me.
Well, here’s to another year of successful experiments, delightful interactions with you all, and of course the occasional baking mishap we’re all accustom to.
After the past few weeks I’m not sure I want to move ever again. Over the course of the last year as our new house has been under construction we’ve been steadily reducing anything superfluous around the house. My wife and I really don’t have much “fluff” to start with (we try to only buy what we absolutely need), and yet, this move (only across town mind you) has been a sprint from start to finish. We had only a few weeks to fix all the small issues found by the inspector, prepare all the paperwork required, pack up our belongings and finally do a last cleaning. Toss in a graduation trip one of the weekends plus visiting family and that leaves only a smidgen of time to get all this done.
My wife keeps telling me: “every time you bake you keep saying ‘Wow this is the best bread I have ever made’ the saying is getting kind of old now… Hmmm, this is really good bread though, I think it is your best so far.”
I’ve had a number of recent bakes that have just been a step or two above my usual and I just can’t stop eating slice after slice with anything I can even moderately justify placing on top (I even scraped up some onions & currants from a recent meal we had and used it in a sandwich oh. my. God. was that good… See the end of this post.). It’s dangerous when your bread just comes out right; you become a somewhat selfish person and hoard all the loaves for yourself. At this point, however, my freezer is literally full of bread and I’ll have to start giving them away to friends and family again. I know they won’t be complaining.
When attempting a new recipe I will usually keep working at it many times over until things are to my liking. I will go through pages and pages of notes with various tweaks to temperatures, folding intensities, flour combinations, and numerous other things. When I finally make a breakthrough I refer to my notes and pictures and will writeup a new post in the hopes my discoveries will help any readers out there looking to bake these loaves in their own kitchens.
This entry is no different. I believe I’ve finally found a really great combination of inputs to produce a superb whole grain loaf. In my last whole wheat entry the result was around 75% whole wheat. This entry describes how to get a nice and light, moist crumb with a higher percentage.