Well, It Looks Ok

I began my journey to bread-bakerydom this weekend and thanks to my spouse’s near-frantic desire to bake banana bread (a success) and two different types of cupcakes (a failure and a success) in our lovely electric oven I did not get a chance to bake my first loaf. 

But the experience of making the dough itself was very enlightening.  I am apparently intimidated by baking.  I sat on the couch reading and rereading the recipe, the instructions, certain I would miss something before I had even started.   We went shopping and picked up the necessary items I would need and when we returned home and unpacked it all I looked at it and thought “wow, am I really going to do this?”  I then sat down again to reread the recipe until it was 7pm and I knew I needed to begin before it was too late. 

It wasn’t so terribly difficult once I got started but I still felt a hesitation when I started measuring out the flour and yeast and water.  There was something comforting in the actual mixing of the dough.  Stirring in warm water to the yeast, adding the salt, mixing again.  Then the flour, cup by cup.  After mixing the dough for about 3 minutes I realized two things. 

1.  The wooden spoon wasn’t going to cut it and I would have to use my hands, and

2.  Their “wet dough” method wasn’t really all that wet.

Without giving away secrets, the basic premise of this “make ahead” dough is that you keep it pretty wet and it will not only stay fresh longer in the fridge but won’t need to be kneaded.  The wet dough wasn’t so much wet as it was….doughy.  There is no other word for it.  It was what I expected a regular bread dough to be like.  I, of course, immediately assumed I had missed a step and reread the recipe yet again.  No, I used all the right amounts of ingredients and did exactly what the book told me to. 

I let it sit for a couple of hours, watched it rise minimally and then into the fridge it went.  According to the instructions it will rise again slightly both when you prepare it and let it sit on the pizza peel for 20-30 minutes and then another rise when you bake it.  I sure hope so because I was expecting something a little more science-fair worthy.  My dough only expanded perhaps a measly 25%.

I let it sit overnight and have been thinking about it since.  I considered making my first loaf last night but, as mentioned before, the kitchen was hijacked by another inspired baker.  I also considered making my loaf this morning, but a night of the spouse talking in her sleep, and a series of bizarre dreams that woke me up continuously, I was not in the mood to leave bed nevermind leave it almost an hour earlier than necessary.

So tonight when I arrived home I set to work.  I dusted and folded and let rise.  I preheated the oven and set up a steam bath, and let my very first little doughy baby bake.  Oh, the delicious smells that wafted.  About 30 minutes later we had victory.  About 20 minutes later we cut in.  Not only was the crust thick and crusty (oh joy!), the inside was dense and moist (mmmmm).  Added a little butter and we could hardly hear ourselves think over them yummy noises and crust crunching.

My final say on my very first bread baking experience?  Oh, I got this!  It is on!  Today was a boule, Wednesday I will try a baguette.  Ooh, la la! 

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