So back on May 5th. I tried my hand at some new breads – and here I am at it again – the first one used the same ingredients; cherries, white & chocolate chips & almonds but different ratios and types of flour and was baked in the Dutch Oven instead of braided and has both an overnight proof and a second 2 hour one before baking. Note: this is a much older recipe and didnt account for post 1990 stoves so I could have taken it out sooner.
Then for our monthly bookclub – I redid the one from May 5th (Chocolate Chip Cherry Bread) and also tried a whole wheat bread with cranberries and walnuts. Both to some success. The whole wheat was dense -but perfect with cheese or a soup. The other was screaming for sweet butter or to be put in bread pudding or fresh toast !
But what I realized is that the process of baking isn’t easy for me – unlike cooking. I need to pay attention different and learn to not only follow the directions -but feel as it comes along. I also found that the process allows my mind to process more complex projects in my head from a different angle so when I sit back down to work, I have a different perspective to see.