Things have not yet fallen into routine for me here. I realized this as the bread was to be baked this month through a longer process than normal. I guess the idea of commitment was something foreign to me in these past days. When you are not exactly sure what each day will hold, it can be awfully difficult to nurture and develop bread dough.
I made several batches of bread thinking that “this one” would be the chef I would use. The third chef was taken from a batch of delicious challah bread and started instantly. I know that if it went into the fridge, it wouldn’t see daylight for another week!
All in all, this was a simple recipe. It took a bit of planning to make it through the many steps, but it was enjoyable for me to see after many hours that the yeast had in fact given rise to something greater. I found that each time I added flour, it was about a cup short than what the recipe called for. I am used to the humid climate of Peru and was trying to make judgment based on the texture and feel of the dough instead of the recipe itself.
Although we really enjoyed the flavor of the bread, I found that mine spread instead of rose on the last round. I would certainly love to try again for a higher, more whole-y bread. Good thing I still have two “chefs” hanging out in my fridge.
Pane Francese is being served up as the Bread Baking Babes challenge of the month. This months challenge was hosted by Sara of i like to cook, March’s kitchen of the month. You too can be a bread baking buddy and earn a badge! You have until March 29th to bake this bread. Check out further details on becoming a buddy on i like to cook. Visit the Bread Baking Babe blogroll or enjoy one of the other Bread Baking Challenge breads which I have baked.
Great loaves Gretchen, a shame that they spread a little, but they look the part to me! I think it’s great that you came around baking them, with all the change in your life! Hugs
I hear you on establishing a routine with bread baking in a non-structured environment! Especially this bread with all the steps, it’s not much hand-on work but it takes some scheduling. I kept thinking this is the one just like you!
Still, you made it and they look nice! It must be quite strange for you to bake in such different climate; great job!
Amazing what a new climate will do for baking. I always have to adjust a little for my Canadian climate, which for most of the year is cool and dry. (Until summer, which is hot and humid) Makes a huge difference in baking.
Your bread looks really tasty, and the shape of the slices make it just perfect for dipping into soup or using for crustini.
Mine spread rather than rose as well, I find that to be the case with breads without additional yeast in my kitchen.
So exciting that you have 2 more chefs hanging out – more great breads to come!
Oh Gretchen, those loaves are so fantastic looking! I agree that routine in bread baking is important for your sanity. I’m glad you are finding the kneading vibe again.
It must be quite a change to bake in a different climate at a different altitude. I’m sure it’ll take a bit to get things adjusted just right. Your bread looks very tasty, which is what counts.
They look absolutely wonderful, but then again I have a perennial problem of spreading loaves. I agree on feeling the dough for when it’s done – the more I bake, the more I do that and just ignore the exact amounts.
these look great
Your loaves look wonderful. I love baking bread it is so cathartic and intuitive.
Oh Gretchen my heart fills for all the changes you are going through right now. My feeling is there is much that happens between everything you touch right now is an adjustment and re-alignment for you. Your bread is gorgeous.
They look gorgeous!
Looks delicious, Gretchen!
Baking bread is definitely a commitment. Takes so much time to make but the results are always worth it, isn’t it?