Good Day for Baking Bread

Yesterday I baked up a loaf of bread as one element of our dinner. We had a bit of a pot luck–fresh bread, soup thawed from the freezer (potato leek), black bean burritos, reheated homemade pizza, fruit. Hot from the oven, the bread was good. It was quite tasty in fact. But it wasn’t the “Oh my hot yeast-risen delights this is inspirational” good. So I thought I might try again today.

At sunrise the thermometer read zero degrees. That is cold. I was hoping for colder, but one gets what one gets. An hour after sunrise, in opposition of the typical, the temperature had dropped two degrees. Now, mid-day, we are one degree above that. The sun is out now, but the air was filled with ice crystals earlier. Sublimation, that’s what we had. So it is cold–a good day for baking bread.

The dough rises now, in a big yellow bowl that works well for just such a project. Yesterday it rose less that expected. Perhaps I added too much wheat flour, or too many oats. So I added less of both of those today. Plus more honey. I find it difficult to have enough honey in my bread. It’s not like I follow a recipe. I just start with measured amounts of water and flour and mix until it has the right consistency. In a few hours we shall see what comes of it. It will rise and we will eat it hot from the oven, in any case. On a day like today, that really can’t be beat.

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