Early this evening we got our CSA share from the local farm Rainshadow Organics (supplemented with a few things from the farmer’s market). While we made up a stir-fry and salad of fresh-from-the-farm goodies (including a bag of Maitakes, which were so good sautéed with a little salt, pepper, and red wine), I also took out the bread dough we had left in the fridge overnight, shaped it, let it rest, heated up the oven, and baked the bread.
The loaf turned out great! I was going to take a picture after it cooled and before we cut into it, I swear, but then hubby and kids were drooling over it, and I decided to slice it warm (just like the book warned us not to), forgetting all about the picture. It was ever-so-slightly underdone, but that only made it so soft and moist, and the crust was perfectly crispy. So good, we ate it plain, and we ate it all. I’m sure if we had let it cool, it wouldn’t have been underdone. The best part is, we probably only used 1/3 of the dough or less, so we can turn around and try again tomorrow.
Why have I rarely attempted baking bread before? Probably because the whole kneading and punching thing is intimidating, and a pain, and every bread I’ve ever tried to make has come out too dense, or too dry. I can’t wait to experiment with some whole wheat or partially whole wheat breads—white bread is easy to start with, but it’s healthier to eat whole wheat—we nearly always buy whole wheat from the store. I’d like to get my hands on other books by the authors, including “Healthy Bread in Five Minutes a Day.”