I recently began to learn how to bake bread as a way of coming full circle with my grad school procrastination. I know I'm running a style blog, but hey, before actually blogging about clothing, I blogged about food. The husband and I plough through bread like crazy people - he needs his sandwich fix like I need my noodle fix (Asians! :-)). I guess I'm pretty snobbish (and probably dislikable) in the sense that I refuse to eat bread that doesn't measure up to some sort of genuine European standard. If I'm going to load up on carbs, it should be either in the form of alcohol or something REALLY good.
I'm probably jumping on the bandwagon pretty late here, but if you haven't tried it before, no knead bread has made it so much easier to have 'artisan' type breads at home without having to grope the dough until arthritis develops. I've always been a little skeptical about fast track methods, but after experimenting quite a few times with no-knead bread recipes, I'm a convert. I use Jim Lahey's method with some personal modifications, including 21 -24 hours of fermentation, folding the dough twice, preheating and baking for 30 minutes at 500F and then at 450F uncovered for the rest of the time (I I found Jim Lahey's scorched and burnt exterior less aesthetically pleasing and too hard). The bread that comes out from the recipe is chewy and soft on the inside with a crunchy crust, perfect for a bowl of Italian beef stew by the fireplace on a cold night.
P.S.: Maybe baking bread goes against my weight-loss program as mentioned in the last post. Yikes.