diagonals
don’t even start with your “perils in baking”. you haven’t imagined anything more stressful and complicated than yeast.
those bastards will involuntarily rip out your hair and cause endless nights of restlessness.
i’ve made pizza dough as many times as i can count on both hands, but BREAD … REAL BREAD, my friends, will deduct years off any pizza dough’s life. it will pity even the thinnest of brooklyn’s crust or the deepness of a chicago pie.
oh my goodness … where do i start? baguette.
baguette has a dough that needs to be “velvety”. beth is a pie girl/coworker of mine and i marvel over her french bread every time she makes it. using words that would later leave me walking home imagining the daggone things having “feelings” and “body parts”. it also needs to be kneaded like crazy. and watching it in the bowl – spinning around and around and morphing is the coolest. if i don’t brace myself or, much less, keep a distance, i’d probably dive into the mesmerizing sight – all the little “tendons” starting to criss cross and tighten; so tight that i’d swear i could pick it up and stick on the back of a pencil and go and erase all the drawings at Louvre in Paris. speaking of …
anywho, then weigh out the dough for rolls and baguettes. rolling out the baguette is even more of a tightening and pinching process. pressing and rocking the dough against the baker block – all the while lengthening and stretching it into an evenly rolled-out baton.
mind blowing.
four ingredients by the way: bread flour, salt, water, yeast. that pesky yeast. but how i love thee when you can give me product as such ^^^^^^^^^^^^^^ …
