Saturday, May 3, 2008

An Array of Breads

OK. I admit it. I'm hooked. I thought it would be a passing fancy, but it's proven to be more addictive than that. I honestly don't understand it, since it's not like I don't have anything else to do, and this particular "hobby" is time consuming. Not continuously, like playing golf or anything, but you only get a few hours in between the steps for getting your laundry done, watering the garden, running to the store because you forgot something.....that sort of thing.

But there anything better than walking into your house and inhaling the smell of
bread being baked? It's more subtle than a stew bubbling away on the stove top, or a roast simmering in the oven. But subtlety is something I appreciate more and more as I get older. Perhaps because I don't find it all that often, and so it becomes more like a rare gem.

So I'm going to be posting about the 3 breads I've baked recently: A "Pain a L'Ancienne" Ciabatta, a Country Sourdough Boule, and a Seeded Sourdough Rye. These recipes have been taken from 2 sources: Peter Reinhart's "The Bread Baker's Apprentice" and Amy Scherber and Toy Kim Dupree's "Amy's Breads".

So if you're a carbophobe, or have little interest in bread, you might want to check back around Memorial Day. Not that I'll be over my addiction by then, but I've got a number of other recipes to share. It's not that I haven't been cooking or photographing, folks. It's just that I haven't had the time to sit and write. Not when I can be outdoors, expanding my garden, planting new color combinations as well as a fresh herb garden.

Oh! Yes! And go to work!

The recipes for these will be coming soon to a theater near you.........I promise!

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Lydia (The Perfect Pantry) said...

Those photos are quite the teaser! Although I can't indulge my passion for bread too often, I do love to bake it.

Anonymous said...

You are such a tease! These breads look just fabulous and I would love to try the ciabatta! Ciabatta is one of our favorites!
*sigh*, OK, we'll come back for the recipe later.

glamah16 said...

Wow. You've been busy. You are a bread master now.

Chris said...

Wow - Your are becoming quite the bread baker. These look perfect! I don't know if I love the actual baking of the bread, or the knocking on the top to see if its done...:)

anya said...

Oh, your breads look fantastic!! I wish I could grab a slice or two, or even three!! :) Mmhhhh...

Baking, and even more so, bread baking is such a relaxing and meditative process, savouring and eating it up inclusive. :) said...

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Anonymous said...

Oh man, I've been on a bread tear too! I've been working on perfecting a "pugliese" style loaf, and just yesterday made the Georgian cheese bread from this month's 'Gourmet.' I can't wait to hear more about your adventures. I think for me its the touch aspect of breadmaking that I find so addictive.

Anonymous said...

It's hard to believe that you don't think of yourself as a baker. Not only do your breads look beautiful, but I can smell the aroma all the way from New York City!

Rachael Narins said...

Okay, so you take the 405 North then change to the 10 East and get off at the Fairfax exit...if you start the second you get these out of the oven I figure you can be here before they are completely cool. Cool?