For a couple of years I’ve been wanting to develop some sweet bread-making skills. I’ve baked bread before, but have always had difficulty getting consistent results. That’s the trouble, I guess, when working with live ingredients (i.e. yeast): it sometimes takes some careful persuasion to get them to behave properly.
It’s probably my brother’s summer job at Kneaders that inspired me to finally give bread baking a good college try. It has taken three tries, but I think I’ve finally produced a batch of baguettes this past weekend using a recipe from the King Arthur Flour recipe webpage. My loaves didn’t turn out especially pretty, maybe, but they tasted good: light and chewy on the inside, crusty on the outside.
The best part, though, is that yeast and I seemed to be getting along quite amiably by this last batch. Hopefully this is a step towards many future successes together. It’s definitely a good feeling knowing that at any given moment, I’m only nineteen hours away from some really good bread.