A Well-Read Breadhead

105 pages done and I'm back with more scientific terms and mathematical equations stuck in my head than I ever thought could fit. This book covered everything from enzyme science to gluten development to ingredient ratio formulas. Who knew there are people out there who are this serious about bread? True "breadheads" I suppose. Maybe by the end of this book I too will be taking a side in the continual battle of hand kneading vs. machine mixing bread advocates.

Peter, the bread baker and author, not to be confused with Paul the bread eater and husband, listed in his book all the necessary supplies to be a successful bread baker. This turned out to be extremely disapointing seeing that I left more than a few items back in the states since I knew not all would fit in my microwave size oven or microwave size kitchen. For the record, in case anything goes wrong I will blame it on the fact that I am without my kitchenaide, baking stone, more than one mixing bowl, baking pans, baking sheets, muffin pans, etc. As you can see I'm going to be doing a lot of improvising.

Now that I have more information than I know what to do with regarding bread making, I've been given the go ahead to jump in and try my first loaf. The recipes in this book are in alphabetical order and I'm going to start with the first recipe so not to leave any out. The good thing about this is I'll be chowing down on bagels and cinnamon rolls in the near future. Potato Cheddar and Chive Torpedo, you're going to have to wait a while.

I took a cab yesterday to a grocery store I've not shopped at until yesterday, and it was a baker's paradise for me. Those of you used to having a specialty baking supply store in the city, and a regular grocery store the size of an airplane hanger just around the corner in the U.S., not so much. I could not believe I actually had a choice on flour types. And not just one or two but about 6 or 7.


So I bought a few different types to try out and prepare for the first recipe I will complete tomorrow. It looks to be fairly simple, with the fewest ingredients and is called Anadama bread. I've got the cornmeal soaker sitting for 24 hours which when added to the bread tomorrow will make the sugars even more flavorful. Hopefully this time tomorrow I'll be watching the rain with the smell of freshly baked bread infusing the air!