The Sunday Project: The 3 Bs – Basic Beautiful Bread
with Karen Ralph
Taking four basic ingredients and turning them into a loaf of aromatic bread is a type of transformative magic that never gets old. Making bread is fairly straight-forward, but I’ve learned the hard way that the combination of flour, yeast, salt and water can be temperamental.
Never underestimate dough’s sensitivity to its environment – indoor and outside temperature and humidity fluctuations affect both rise and texture. There’s nothing you can do about the weather, but you can make sure that your yeast or sourdough starter is active and your oven temperature is accurate.
Bread-making is a skill honed through practice, repetition and getting a “feel” for the dough, literally, through handling, mixing and kneading it. If your first few loaves aren’t perfect, remember that the wonkiest home loaf is still better than anything you can buy. This recipe was my gateway into baking and it’s still a favourite. It also makes the best toast.
Read the Sunday Project in the digital issue of City Palate.