I love bread. To me, it is one of the most amazing things in the food universe. Turning four simple ingredients into a golden loaf with a soft and airy crumb is a process that I find exhilarating. And who knew, with just a few tweaks to the formula or by using a bread pan, that you can completely change the bread from a crusty, thick skinned baguette, to an open and airy ciabatta, or a soft and fluffy sandwich bread? And other ingredients can be added, too! Butter? You have brioche! Eggs? You have challah!
Well. Actually both of those breads have eggs and butter, just in different proportions. But, that’s not my point!
So, I really want to make bread. And I really want to blog about it. But bread making can be quite an enduring task for those that don’t know much about it. Even the pizza dough that I did might seem intimidating for some people, whom would rather just purchase the dough to avoid the hassle.
Many years ago, while I was working 10 jobs (ok, it was just 3,) I was employed by small bakery in Salem, Massachusetts called A & J King Artisan Bakers. It was the best baking job I’d ever had, and I learned an incredible amount from my mentors and peers there. They had only been open about a year when I got the job, and I’m happy to say that they’ve grown very much and are doing well. I’m also proud to say that one of the breads they have on their weekly special rotation is one of my formulas, tweaked for their production 😉 Read the rest of this entry »