Bread 101

One of the best things about school is the bread kitchen. In fact it might be the best thing. If I have time, I can’t resist sneaking upstairs and grabbing a baguette or two. Some nights there’s a variety of breads, all equally delicious. Pullman loaves, croissants, rye bread, sometimes even a little chocolate works its way into a recipe. I love to place the crusty bread right under my long nose and inhale deeply, the warm comfortable smell of baked bread filling my nostrils with such an aroma, it almost feels therapeutic.

After my brief therapy, I wrap the bread up and take it home. Slicing it for sandwiches, I never get tired of it. The bread makes the best sandwiches, especially the ones that go on the panini press. The mozzarella, tomato and arugula sandwiches I find mouth-watering are now hugged by two slices of homemade love. Warm and gooey on the insides, it’s surrounded with the perfect crunch on the outside.

Lately though there hasn’t been time to run upstairs and grab a loaf or two, so I am left with the bread we pick up at the grocery store. It just doesn’t compare. It doesn’t have the crunch, the tanginess, the texture. I hate to say it, but I am utterly and completely spoiled. Apparently man cannot live by bread alone, but if he had bread from the French Culinary Institute, he might have a fighting chance.

With that thought and the realization that getting to the third floor is difficult in Level 6, I attempted yesterday to make my own bread. The process isn’t difficult, its just time consuming.
I was delighted when I first saw the bread as I pulled it out of the hot steamy oven. I had resisted peeking and instead paced around the apartment, hoping the bread would rise and develop a crust. Well, it did both. I tapped on it for that familiar hollow sound but it sounded more like knocking on a door. A solid door unfortunately. An ominous start…After the bread cooled, I sliced into it still hoping for the best. The taste was there but the texture wasn’t. The bread was all good looks, but no substance. Certainly not like the baguettes from school. I’ll have to work on the recipe, perhaps I overworked the dough. Or used too much flour, who knows? Of course, Dan said it was fine for consumption, kind and loyal tester that he is. I didn’t tell him, but that bread is headed right into the food processor. The loaves may not make for a great sandwich but they will be delicious bread crumbs!