Weaving

I had no idea that cook books could be so literary! There is quite a story in Jim Lahey’s book on “No Knead” bread. Even within these books I was facing multiple choices. Figuring out how to weave what I knew, what I had available as far as supplies and what seemed like an appropriate beginner bread was still difficult.

I read both introductions. Although each book used a different style and technique for bread making I was starting to see some similarities. Here are some of the common tips for bread making:

- Weigh ingredients instead of using volume measurements (Cups/Tablespoons etc.)- using a scale (which I do not have)

- Using a pre-heated stone or crock helps

- Bread quality is important

- Both books encourage the use of instant yeast, not a starter (more on this later)

As much as I learned by reading the books new questions arose… what if I can’t find a specific ingredient. How do I know that the dough has risen long enough? The book gives some answers to these questions but I am seeing now why experts in baking have been doing it for years. It isn’t easy to describe the feel of bread dough at a specific stage. When I poke the dough ball, it is supposed to spring back, slowly, or half way, or some degree – depending on the stage and recipe.