I’ve been lax in my bread baking the last few weeks. Between working full time and starting a new business of our own there hasn’t been a lot of time to set aside for baking bread. Plus we have had a few hot days when I just didn’t want to turn on the oven.
My intentions were good though. Last Wednesday I kneaded up a batch of dough with the intention of baking it for dinner. That was the night that Matt and Dana came for dinner and we had Hungarian Goulash. The dough ended up in the fridge and was left there until yesterday afternoon, when I decided I had better use it or lose it.
During the week, I had to knock the dough down a couple of times as it threatened to push the lid off the dough container.
As I have mentioned before, dough that is left in the fridge for a long fermentation makes the best pizza dough,but, it also makes a great loaf of bread. The flavour is more developed and the loaf is full of wonderful holes. Makes the best toast.
The recipe I use for bread, and I use the word “recipe” loosely, is based on Julia Child’s French Baguette recipe. I say loosely, because I don’t really measure anything. The flour is scooped in by the cup full, the yeast and salt are measured in the palm of my hand and I add enough water to get the feel that I want. Sometimes I want a slightly firmer dough so I use less water, but most times I want a wetter dough so I increase the water. Regardless, bread is very forgiving and easy to make and always turns out.