The temperature is finally dropping, which means it’s time to bake bread. I made my first loaf of the season earlier this week — just a simple, no-knead white flour recipe from The New York Times. I did sourdough for a year, and might try making another starter this month. It’s an extremely rewarding process: you’re literally making food from whatever unique yeast can be found in your home. Whether it’s no-knead or sourdough, one of the things I like most about this process is how it’s a little bit different every time. I’ll experiment with where I place the dough to rise (too hot? too cold?), the type of yeast I use (too old?), and how I shape the loaf (too much flour? too long of a rest?). I figure that, eventually, I’ll figure out a process that accounts for all the quirks of my apartment — its oven, its ambient temperature — and the quirks that come with baking something deceivingly simple as bread. In my head, I imagine the result of all this trial and error will eventually be a perfect loaf. But not this week!
📞 Secret World No.2: Reverse engineer
📞 Secret World No.2: Reverse engineer
📞 Secret World No.2: Reverse engineer
The temperature is finally dropping, which means it’s time to bake bread. I made my first loaf of the season earlier this week — just a simple, no-knead white flour recipe from The New York Times. I did sourdough for a year, and might try making another starter this month. It’s an extremely rewarding process: you’re literally making food from whatever unique yeast can be found in your home. Whether it’s no-knead or sourdough, one of the things I like most about this process is how it’s a little bit different every time. I’ll experiment with where I place the dough to rise (too hot? too cold?), the type of yeast I use (too old?), and how I shape the loaf (too much flour? too long of a rest?). I figure that, eventually, I’ll figure out a process that accounts for all the quirks of my apartment — its oven, its ambient temperature — and the quirks that come with baking something deceivingly simple as bread. In my head, I imagine the result of all this trial and error will eventually be a perfect loaf. But not this week!