October 31, 2009

Born and bread

So I'm fascinated with baking. I feel completely absorbed in the experience, then pure satisfaction when my creations emerge from the oven. It's all her fault... My Mom loves to bake, so she taught me pretty early in life. I made my first braided brioche when I was eleven. I kneaded the dough by hand since we didn't own a dough mixer, then I formed, glazed and baked my creations. I remember the praise I got from my family that day, and the joy I felt in serving them my bakery.

Although I still knead dough the old fashioned way sometimes, I do own a mixer. But when I make some of my breads, I don’t even knead at all. Let me explain…. Last year I started looking for a no-knead yeast dough method to save my wrists and my mixer. I found a book and blog called Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois. Their no-knead method has become my favorite. They also just released their new book, which is a healthier version of the first called Healthy Bread in Five Minutes a Day!

Well, I am the proud owner of both  books as well as many other “bakebooks”. I’ve already made the first whole grain master recipe from the new book as the authors kindly posted it on their site. My little one no-kneaded the batch for me, and it literally took me a minute to form my first loaf. I sprinkled it with sesame seeds and baked away. My children still turn their nose up at the best store bought wheat bread, but they can never resist a home baked whole grain loaf. The aroma filled every nook in my house that I could close my eyes and picture myself in a European bakery. Then the waiting game starts, but of course I always win and it wasn’t long before I broke the loaf. Served with my homemade yogurt cheese (labneh); it was delicious. Well, one loaf in my house doesn’t last long with four hungry children and a husband, but I have 3 more to bake from the batch I made. The great thing about this method, is that the dough is refrigerated and ready when I am.

I hope this to be the beginning of a beautiful digital friendship. Please don’t be shy, I’d love to hear (read) your thoughts.

Until next time…


  1. Sorry but I messed up my last post and accidently published it! So sorry.

    I see you love seeds as much as I do! But I can never sprinkle as many as I would like so just started adding some to the dough as well.

    Gorgeous loaf of bread!!!

  2. Gorgeous looking bread, and lovely blog, too. I hope one day my breads will have a crumb like your photos show. I'm only new to bread baking (about 6 months), but I love it. Like you, I love to bake. I feel truly fulfilled and blissful and at peace when I am baking. Thanks again for this lovely and inspiring blog post.

  3. Hi there! I just found your lovley blog, and it has definitely resonated with me. I have the same passion and deep love for baking that you have described. I've just hit the little orange button to sub to your blog,and am looking forward to more great musings on baking, bread as well as pastries (muffins, cakes, cookies, pies).

    One question for you, about the no-knead method. As a lover of baking, and the joy of baking itself, when it comes to bread making, part of that joy comes from the kneading itself. Does the no-knead method take a bit away from that aspect of the bread making 'experience,' I wonder? Just a thought that keeps playing over in my mind as I contemplate buying either of or both of these books.

    Thanks again for such a lovely blog (and such amazing crumb shots! WOW!)

  4. Hi June in Ireland,
    Thank you for the kind words and positive feedback. I apologize for the late response but my good intentions for keeping up with the blog have unfortunately been trumped by the busy-ness of life with four children. To answer your question, I don't believe that the no-knead method takes away from the fun of bread making. You also need not use it exclusively. Now that I've had much experience in no-knead, I do find myself converting traditional "knead" recipes to "no-knead" ones. I guess I'd rather be baking than not, and it's quite easy to throw a batch of dough together that way without taxing your mixer or risking carpel tunnel! I do find myself kneading a bit when I'm shaping a loaf just for the fun of it. I'd say try a couple of recipes before you buy the books and see what you think. Just curious, are you in or from Ireland?


Related Posts with Thumbnails