Homemade bread is one of those things that is incredibly awesome, incredibly rewarding, and yet seems to be rarely done for unfathomable reasons. I don’t know why I haven’t made it until now. I bought a cast iron dutch oven nearly six months ago with some intention of trying out a no knead bread recipe.
And yet, and yet….
Well, no matter. It was time now. It’s dreadfully cold and dreary out. What could be more rewarding than some hot soup with some good, crusty bread? More importantly, baking bread would be a very good use of my Einkorn flour, given that Einkorn flour has a ton of protein in it and is much, much healthier for you than modern wheat flours. It also happens to make for really, really delicious bread.
It’s been awhile hasn’t it? I think I’m finding that my baking and cooking runs in anti-bear fashion: hibernate in the summer, out in full force in winter. Well, the days are finally cooling off, the sky is slowly being drained of its color, and the leaves are blooming and littering the narrow sidewalks of my wee little Boston neighborhood, Jamaica Plain. It’s the perfect kind of day to stay indoors and warm your apartment by running the oven and baking something.
I have a few confessions to make.
- I recently stopped washing my hair with shampoo, and now I just use conditioner. My hair looks a frillion times better as a result.
- I am pretty neat in all areas of my life except my workspace. My workspace is a hopelessly cluttered mess, full of objects that do not have any meaningful relevance to each other save for the fact that I had, at one time, placed them there. For example, my workspace (which is to say, my bedroom) currently has, on the bed: A bunch of empty boxes I want to recycle for gifts, some full boxes of things I’ve received in the mail from Birchbox (Have you gotten one of these subscriptions? Delightful!), piles of unopened letters, Michael Rulhman’s Ratio, my Nikon D80 with USB cord still attached, a book on learning Korean, a menu for an Ethiopian restaurant, a half-finished baby blanket, some expired Loft coupons, the Verizon information packet to my iPhone, Amnesty International address labels, a cutting board, cupcake wrappers, black onyx cocoa powder, some Valrhona chocolates, and so many other things.
- Sometimes all I will eat for dinner is a spinach and mushroom omelet. EVERY DAY. FOR A WEEK. SOMETIMES TWO. This often happens because I am so doggone exhausted from work and don’t want to spend a lot of energy in putting something fancier together. Also, I really love eggs. A lot. They are nutritious and filling. I can’t seem to get sick of them. Omelets are the perfect food for us low-carb eaters. Sometimes I have an omelet for breakfast AND dinner. So there.
There comes a point in your baking experiences where you loosen your tight clutch on a recipe and learn to relax. Maybe even take a slightly-out-of-focus photo (see above).
You begin to experiment a bit. Substitute ingredients. Sometimes it all turns out disastrously wrong. Sometimes you create a pleasant new recipe. Sometimes you decide, on a whim, to bake something and are just too lazy to go to the grocery store to buy all the ingredients a recipe calls for.