I have always loved the smell and taste of freshly baked bread. So I thought I would bake, hoping that some of the bakery genes had not bypassed me completely. (My great great grandfather/mother and her relatives were bakers apparently).
In the past, in NZ, I took the easy way. I had a bread machine. Throw in flour (preferably a premix) , close lid and you end up with a bread. Easy peasy and it smells great. But I left it behind in NZ and really I had been using it less and less as it was not really real IMO. Too easy, too idiot proof and the smell was less intense than I liked.
Over here, well we have a fantastic bakery just a few hundred metres form here, and on my way home. So there is no real need. Yet I really felt the wish to get my hands into something douhgy. So I embarked on this quest, this thing, with Jamie Oliver as my guide.
My first trial was a premix – ready to roll. That was easy and nice. Next step a mix which needed a bit more work. Again very nice. Third try we do it from scratch, for real. Not that good really. Added the salt too late – and not enough. I managed to knock it when it had risen for the second time. It was dense and not very nice.
Today the bread was pretty decent. Definitely more like the real thing. I am getting there. The bread is very nice. Not quite perfect but pretty good. There is significant improvement. I am getting there and as I am making more bread I will master this too.Next step – better flour for the bread.