A few weeks ago, I decided that I wanted to try to use my little positive energy that I have during the weekends onto something more “consistent” to see if I can find again some subject I can care enough for long enough. So I decided that I was going to bake bread.
At first I started with breads from my then favorite bread book that I’ve owned: Bernard Clayton’s New Complete Book of Breads
It is a good book, but unfortunately it has quite a few recipes that
don’t seem to work so well. And when I tried to start going through it, I
hit a set of them in a row and was demotivated. At this point I
actually decided to stop my plans and focus on something else (more details on that some other time).
Then I was reading some article somewhere that pointed me to a new book: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forkish
This book, not only provided some bread recipes, it also talked a lot about the process of making bread and why he believed his bread tasted better than other breads. So I decided to give it a try and… I now completely agree with him: the breads that I’ve made from this book do taste better than the breads that I’ve tried from other recipes. I’ve now gone through 3 different recipes from this book: “Saturday White Bread”, “White Bread with 80% Biga”, and “Overnight 40% Whole Wheat Bread”. Amy’s favorite was the Saturday White Bread (which was also the easiest to make) and my favorite was probably the Whole Wheat one.
Below I’ve pasted some pictures of the breads. They look nice, huh? Not that different on the outside, though.
I’ll probably continue with it. I don’t know if I’ll be able to continue baking a loaf a weekend, but I’ll continue trying until it stops working. It is a lot of effort to find the time to do it. It’s not a lot of work itself, but it’s quite some work spread out throughout the weekend and that need to happen at specific times (at least some parts of it), so it’s not that easy to do on busy weekends.