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So I scrapped my first batch and vowed to do better on the second.

It was shaggy to begin with and, once I started kneading (wrongly, I might add), the goal of “smooth and elastic” began to seem farther and farther away. But there’s a reason why bakers say perfecting bread takes practice.įirst, my dough wouldn’t come together. And what better time for such an experiment than a rainy Sunday?Īs with most authentic yeast bread recipes, this one had a short ingredient list and required more patience than technique. I figured Daniel Stevens' The River Cottage Bread Handbook was a good guide for dipping my toe in the water of bread baking.

Truth is, besides the basic tea-time breads, I’ve never actually tried my hand at a real yeast bread – the kind that needs time to rise, to proof, to ferment. OL15413623W Page_number_confidence 93.97 Pages 234 Partner Innodata Pdf_module_version 0.0.17 Ppi 360 Rcs_key 24143 Republisher_date 20211223075321 Republisher_operator Republisher_time 401 Scandate 20211215010717 Scanner Scanningcenter cebu Scribe3_search_catalog isbn Scribe3_search_id 9781580081863 Tts_version 4.I may have been the biggest proponent of dedicating an entire issue to bread, but I’m no expert when it comes to turning flour, water and yeast into a loaf of wonderfulness. Access-restricted-item true Addeddate 02:05:56 Boxid IA40315023 Camera USB PTP Class Camera Collection_set printdisabled External-identifier