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Sunday, 29 June 2008

The smell of fresh baked bread


is filling my house! Before Etsy, I used to bake bread when we needed it but these days I don't get the time. So Sunday is baking day - today I made 6 loaves of bread (3 wholemeal, 1 rye, 1 buckwheat and 1 white) and added a cake since the oven was on anyway. The kitchen smells delicious and this evening I can stuff the freezer with bread for the week.

I read somewhere that baking bread is an exact science, that everything needs to be weighed and measured and temperature controlled and blahblahblah. I am an inexact cook. I hardly ever follow recipes and cook by instinct and I rebel against such strict instructions! I measure with American cups, much quicker and more relaxed, and even then it's very roughly gauged. And I get great results. I use my old Kenwood Chef with a dough hook (it's older than me, being a wedding present to my parents), whatever tin I have to hand and all kinds of flours and I thoroughly enjoy myself. And the children love watching the yeast bubble up. And it tastes soooooo good!

2 comments:

Vanessa said...

I love your baking philosophy! So true! It isnt nearly as intimidating as we are lead to believe is it? Nothing quite like the smell of fresh baked bread either:)

Patrizia said...

Beautiful.

They are wrong bread making is not an exact science it mainly comes from the heart and understanding the ingredients.

Sure it will come out the same and good if you use an EXACT recipe each time but it tastes better when you make it from the heart :)