Breads

As we start September and begin to anticipate autumn weather and its cooler temps and rain and wind, I often start thinking a lot more about breads.

I think breads are one of the most amazing things.  A bit of flour, liquid (water, milk, shortening), some yeast, some nice flavorings --- it's wonderful how so many good breads come from such few ingredients, such ordinary ingredients.  To be sure, it takes some practice to develop good technique in making breads.  But overall, a bread is a very simple thing.  Yet at the same time enormously complex.  One small change in rising temperature or time, or cooking temperature, or changing out one liquid for another in the ingredients list, each of these things can make the outcome change significantly.

I think of myself as quite adept at breads, but I know that those who specialize in breads, who make them every day in quantity, these people are real experts who have honed their technique and judgement over time and through errors as well.  And they reach a point where they can simply feel the dough, look at the dough, poke at the dough, and they know exactly how much longer it needs to rise, whether or not too much moisture was input, whether or not salt was under-included or over-included.  They know how much steam the oven needs just by a developed sense.

As the fall starts, I think of all the breads I want to make, of the aromas wafting from the oven, of cinnamon rolls, and thick ryes, and soft white sandwich breads, and of pullas and other special loaves that many know by sight but not by name.  I think of all the time I could spend making breads and being happy -- except for the fact that then I couldn't also make cookies, and smoothies, and slow-roasted chicken and egg salads and so on. 

There's only so much time.  But it's all time put to good use if one is making wonderful food.