So, I got my hands on the Bread Bible a while back. Heard so much about it, figured it was time to, you know, actually learn how to make bread that didn’t resemble a brick. I was getting tired of my usual sad attempts.
Flipping through it the first time was… a lot. Seriously, the book is massive. Looked pretty intense, not gonna lie. Felt a bit like signing up for a college course just by opening the cover. All these different types of flour, starters, weird kneading techniques. My kitchen suddenly felt very under-equipped.
Diving In: The First Attempt
I decided to start with something that sounded manageable. Think it was a basic country loaf or something similar. Didn’t want to jump straight into sourdough – heard those starters are like needy pets.
- Getting Ready: Went to the store, bought the specific flour it mentioned. Already felt more professional, ha. Measured everything out super carefully, using a scale like the book insisted. My old ‘scoop and guess’ method wasn’t gonna fly here.
- The Mix: Started mixing the dough. It was sticky. Like, really sticky. Got it all over my hands, the counter, probably my hair. The book described how it should feel, but mine just felt like messy glue.
- Kneading Time: Then came the kneading. Oh boy. The instructions were specific, fold this way, push that way. Did it for what felt like an eternity. My arms were burning. Kept checking the dough – was it smooth? Was it elastic? Who knows! Looked slightly less lumpy, maybe?
- The Waiting Game: Put the dough in a bowl to rise. Covered it up. Set a timer. Poked it occasionally like the book suggested. It did get bigger, thankfully. Not sure if it doubled perfectly, but it definitely puffed up.
- Baking Day: Shaped the loaf (another messy adventure), let it rise again, and finally slid it into the hot oven. The smell filling the kitchen was pretty awesome, I have to admit. That part was rewarding.
The Verdict?
Pulled it out of the oven. It looked… like bread! Golden brown crust. Maybe a little lopsided, but definitely bread-shaped. Let it cool down, which was torture because it smelled so good.
Finally sliced into it. The crust was nice and crunchy. The inside? Well, it was okay. A bit denser than I hoped for, maybe slightly uneven texture. Edible, for sure. Better than my previous attempts, definitely. But not exactly artisan bakery level straight out the gate.
I’ve tried a few more recipes since then. Some turned out better, some… not so much. Had a focaccia incident that was more like a flatbread cracker. But hey, that’s part of the process, right?
The Bread Bible is a serious guide, no doubt. It’s detailed. It expects you to pay attention. It’s not magic, you still gotta put in the work and figure things out. My biggest takeaway? Patience. And maybe getting a stand mixer wouldn’t hurt my arms so much. Still baking, still learning. It’s a journey, I guess.
