Making Bread

Making good, solid, slow-rising bread is something I enjoy. It’s a centuries old process of mixing, kneading and waiting that hasn’t been markedly improved upon. For me, the simple pleasure is in using my hands and feeling something grow over the course of the day.

I’m surprised when people remark, “It must be hard. Did you use a machine?” It seems to me that a bread machine only eliminates having to attend to each of the steps. You will always need yeast, sugar, warmth and, no way around it, time.

Here are the fundamentals:
Combine yeast, water, a little sugar and flour.
Wait while it rises.

To that swelling mixture, add salt, oil, more flour, knead it with your hands.
Wait and let that rise.

Shape it and wait while it rises.
Put it in the oven and wait until you smell the warm bread.

I often think bread making is like labor support.  Both require planning ahead and patience but neither require a strict schedule. Both are something that develops over time, usually several hours. While you are letting it progress, you can do other things: read, draw, nap, take a walk, eat.  Hurrying the process doesn’t usually improve the result.

And with labor, as with bread making, when you are all done, you have reason to be proud and to make a toast.

Here is a good book of recipes and thoughtful guidance by Edward Espe Brown.
The Tassajara Bread Book.

 

text and photo c.2010 R. Snyder-Drummond