The Baking Spa


I find the most calming moments in life actually occur when you make bread.
It first involves watching the yeast slowly eat the sugars in the milk.
That initial moment of pure baking magic allows you to slowly see bubbles raise to the top of the cup of milk.
This is followed by letting the dough rest for 40 minutes.
This gives you 40 minutes to sit, relax, read a good book or watch an episode of the Mentalist, if like me, you tend to tivo show’s you like. Better yet, spend some quality time with your spouse.
The bliss of letting the dough rest is followed by the need to kneed the dough.
Now’s the time to think of all your stresses as you beat the stress out of the dough.
Money, bang.
Work, bang, bang.
Kids homework woes, bang, bang, bang.
When all of your life starts making sense again, the dough is ready to go in the oven.

You now need to let it cook for 40 minutes again.
You can now sit in your kitchen, let the smell slowly build, let the bread slowly turn golden.
Once nice and golden, you need to let it sit on a cooling tray for 20 minutes.

You can enjoy the passage of time…nice and slow
You can enjoy the reminder of a simpler time.
Remember, bread making is 10 minutes of work for 80 minutes of rest. 

So, my friends, to your ovens and watch time slow down.
You’ll thank me for it.

Plus, at the end of this baking spa, you can bite into a rich warm slice of bread with warm butter and some nice organic honey. Pure heaven!

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2 thoughts on “The Baking Spa

  1. Hello PL, Thanks for the comments.I'm starting out with my blog and am really hoping to get lots of interaction with my readers and that we'll become a huge cooksploration community. Here's a basic recipe I've enjoyed repeatedly: Dough Starter (Sponge)unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 2 1/4 cups plus 2 1/2 tablespoons (12 ounces or 341 grams)water, at room temperature (70° to 90°F) : scant 1 3/4 liquid cups (14.3 ounces or 405 grams)honey: 2 tablespoons plus 1 teaspoon (1.5 ounces or 45 grams)instant yeast: 3/4 teaspoon (2.4 grams)Equipmenttwo 8 1/2-in-4 1/2-inch loaf pans, lightly greased with cooking spray or oila baking stone OR baking sheetFlour Mixture and Doughunbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 2 cups plus 3 tablespoons (about 11 ounces or 311 grams)dry milk, preferably nonfat: 1/4 cup (1.5 or 40 grams)instant yeast: 3/4 teaspoon (2.4 grams)unsalted butter, softened: 9 tablespoons (4.5 ounces or 128 grams)salt: 2 1/4 teaspoons (15 grams)Optional: melted butter: 1 tablespoon (0.5 ounces or 14 grams)Read More http://www.epicurious.com/recipes/food/views/Basic-Soft-White-Sandwich-Loaf-351269?recipename=Basic%20Soft%20White%20Sandwich%20Loaf&saved_to_box=y#ixzz1j0cOwMaMRead More http://www.epicurious.com/recipes/food/views/Basic-Soft-White-Sandwich-Loaf-351269?recipename=Basic%20Soft%20White%20Sandwich%20Loaf&saved_to_box=y#ixzz1j0cOwMaMMy main concept in my article was to say how much fun it is to just make bread because it's such a slow and lovely process. In this day and age where it's all about the dough ($), I find it's nice to take time and enjoy the process. Please keep reading, trying my recipes, sharing my frustrations with me and sharing your own frustrations.

The floor is now open, you have the mike

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