My first time baking bread
Jan. 27, 2013 7:50 am
Updated: Feb. 5, 2013 11:49 am
My wife had to work this weekend and being home alone and unsupervised led me to thinking that it might be a good idea to try and bake bread. Shows what can happen when I have too much time on my hands.
It started out innocently enough; 3 cups of flour, a cup of barely warm water, 1/2 tsp of salt and 1/4tsp of yeast (recipe from "Cooking:
by James Peterson"). I start off mixing it all together in a mixing bowl before I realized I was supposed to have soaked the yeast in 2tbsp of warm water. I figured what the heck, it's only water I'll add it now....predictably what I got was a wet, gross,
slimy slurry. OK, lesson learned, next time mix it all up from the beginning. Tossed the gross mess and started over.
Second attempt I also realized that the salt doesn't get added until after the first kneading and rising and I pre-soaked the yeast like I was supposed to have. This time the kneading was a little easier and I got to the dividing and shaping parts. I greased
a cookie sheet and did my best to form two baguettes. I remember liking to play with Play-Doh when I was a kid but I also remember not really being able to make anything recognizable with it. Funny how 30+ years have passed but I still can't make pretty
shapes with dough. Anyway, I did get it formed into two longish though irregularly shaped "baguettes" and let them rise for about 5 hours until I started cooking dinner. I even remembered to put a little dish with water in it to provide steam per the instructions
in the book.
So I'm done making dinner, Becky is late so I've got hers waiting in the microwave, my lunch for Monday is put away in the refrigerator and I finally sit down to eat. All of a sudden it occurs to me that the bread is still in the oven. Doh!
As it turns out it wasn't all that far off time-wise. The crust went most of the way through the bread but the inside was quite tasty. If you had plenty to drink with it, it really wasn't all that bad.
So as you might guess I'm doing it again today. Today's baguettes are slightly better formed and since Becky was still here in time to help me with the plastic wrap covering it's a lot neater. It's raising on top of the refrigerator where it's a little warmer
so hopefully it rises a bit more than the one did yesterday.
And you can bet when the time comes to bake it, I will have a timer going lest my attention be divided. Again.