ON MAKING BREAD

One of the top things on my “learn how to” list is bread. I would love love love to make my own hearty, earthy, and delicious bread that comes right out of my oven and into my belly. I’m not a big fan of the fluffy white bread or even the fluffy wheat bread…I like my bread more sturdy and not so soft. Strange, I know. I did a little research on bread and bread types and there is actually a term for the kind of bread I’m describing, which does make me feel less strange. It’s called “heavy multigrain bread,” which according to this source, is characterized by “small volume, dense texture, and high grain content.” I like a lot of seeds and grain bits throughout my bread that give it texture and character and deliciousness.

Obviously I’m fairly particular when it comes to the perfect bread, and I am super freaked out at even attempting to make it myself. I have actually made bread before…many years ago. The first loaf turned out perfectly, absolutely perfectly. But it was all downhill after that. No idea why.

One of my worst traits is that if something doesn’t come easily for me, I will just give up. I’ve half learned how to sew, crochet, sing, and bake bread, and I will admit that these things haunt me now. I wish I would have stuck with the learning process and really “got it,” but the good news is it’s definitely not too late to pick up where I left off.

So first up, bread.

This is perhaps a bit of a contradiction from what I’ve just stated above about my idea of a perfect loaf of bread, but I would really love to make real, true sourdough bread sometime. Yes, I know sourdough isn’t dark and earthy, but a few years ago I had a piece of real sourdough bread from a bakery in North Carolina that was absolutely perfect. It was sturdy, a little tangy, with just a hint of sweetness. It’s haunted me ever since! The process of forming the soured dough is a little lengthy and high maintenance, and I’ve just been procrastinating on it. Plus I have this thing that I really hate wasting all that flour if indeed the dough goes bad. If anyone has any experience with this, do tell me your tips and tricks in the comments!

I would also love to make the crusty kind of bread that pairs so perfectly with stews and soups. It’s soup season for me, and nothing goes better with a steaming bowl than some crusty bread. I did some research on what makes a bread crusty and come to find out that it’s actually moisture added to the oven during the baking process that creates that crusty outer layer. Who’d have thought!? This article explains it well.

I’m currently working my way through this book, and while so far all I’ve read is the science and chemistry behind what makes the perfect loaf of bread (kinda interesting…kinda blah blah blah), it is inspiring to realize that some people are really, really passionate about bread and the making of it.

What about you: what tips and tricks do you have for making that perfect loaf of bread? What is your idea of the perfect loaf?

I’d love to hear your thoughts!