Bread!

I made bread! No really, I realize this doesn't sound like anything monumental but it is vastly encouraging for me. I have never had much luck with it. I follow all the rules, I read all the instructions, and I can just never make it work. I have a 50/50 chance with focaccia but those just aren't very good odds. I have learned to accept the fact that if there is yeast in the dough there is a high likelihood for fail if I am the one making it.

However, at the Cooks Collegium last weekend I was presented with what seemed like a pretty fool proof bread recipe. I was enchanted with the idea of beautiful fresh baked bread, and I had to give it a shot.

And it worked. I made bread! Granted I have only made it once and it is possible that this will become the 50/50 sadness of my previous "reliable recipe" bread attempts. I remain hopeful. I am also excited about experimenting because a lot of the recipe is based on ratios so you can alter the dry to wet ingredients you use as long as you maintain the ratios and still have success. Hopefully there will be future happy bread posts. Keep your fingers crossed for me.

I love cooking events...I always come home with such exciting recipes and kitchen ideas. I have a couple of others waiting for me in the kitchen I can't wait to try.

With the bread, I also took some pointers from the Good Eats bread episode (I have been watching these a lot lately...they are uber helpful), and I think between the two of them I had a good approach. One of them in particular is the proper temperature bread is supposed to reach in order for it to be considered done. I think that this is why I don't like a lot of homemade breads because a lot of times they end up really dry. Turns out the bread should be between 205 and 210 degrees F. Any hotter and it reaches the boiling point so all the water boils/evaporates away.

I should have put it on a rack instead of cutting board though. The steam all settled at the bottom and loaf got a little soggy there. I also cut into it too early and it didn't have enough time to set. It was still a little dough-y. Fresh baked bread is a challenge in patience.