On Vox: mmm bread

[lauralh]

I started baking bread in college. I didn't really know what I was doing, and ten years later, I know a lot more. I know that the bread I made back then was bricklike because I didn't let it rise enough, and I probably over-kneaded it. You can make really great bread in under three hours. If you're REALLY lazy, you can also make dough, let it sit overnight, reshape then cook. I have an incredibly basic French baguette recipe that involves very little kneading, and I have ciabatta recipes that are a bit more complex. I've even tried to make boiled bagels.

This weekend, I think I'm going to create sourdough. This is complex because it requires, more or less, rotten starter. Well, not exactly. But it takes at least 2 days to get it blooming right, apparently. But once you got that, the loaf making is fairly standard.

Originally posted on herbaliser.vox.com