When I decided to start putting together this bread, it would not have been out of line to question my priorities.
Let’s just say that there were a number of other things that need to be done. But, I have been on a bit of a roll with the BBA Challenge as of late and don’t want to let the building momentum lapse.
That said, I have been trying to cut back on bread a bit. I love the stuff. Though it doesn’t need to belong on my list of things that I’m not allowed to have at home, I have to exercise deliberate self control. I thought about making a goal to only eat bread that I make at home, but I think that is a bit unrealistic for me at this point. I have been the queen of the sandwich as of late, well particularly in December. And when I’m watching calories there are a number of chains from which I know what to order to be full and to also stay within my intended lunchtime allotment.
Not that any of that is the point of this blog post. The bread is the point of this blog post.
The recipe basically involved mixing the dry ingredients, then the wet ones. Then letting the dough ferment. Low maintenance!
Though anyone who bakes bread will talk about the precision that bread-baking requires, (While on some other occasion talk about how environmental factors can affect your bread-making….) sometimes I feel a little lazy when I’m baking bread. The instructions said that I should do the windowpane test, but I did not. Instead, I took it’s temperature and said…eh, good enough.
Then, I was lazy when it got to the point where my dough had fermented. I was working on some other things and I simply didn’t want to 1) peel myself from my other tasks and 2) clean a patch of counter in order to shape the bread. Trifling!
However, all’s well that ends well. Funny thing is is that I’ve been trying to write about this bread for six days now. That is how long it is taking me to get to things on the home front. It’s all good though.
Next up = marbled rye bread. Looking forward to it!