[Updated to add a bunch of stuff. Can’t believe I forgot biscuits! Thanks, Piglet!]
Bread. I know some of you don’t do bread, but for us, it’s a staple, and it’s also a way to keep the hearth in this modern age. If there’s anything that speaks home more than fresh-baked bread with butter, don’t tell me about it, because I’m grooving on this here thought just now.
Okay, I’m back.
Right now, this baguette recipe is rising on my counter. I don’t remember the last time I made bread. Before I went back to school, I made it a few times a week, and we bought almost no bread. But I have a three-day weekend, and homework is light, so hey, bread! I’ll let you know how the baguettes go, but I wanted to think about which breads I still want to learn to make. A sort of boulangerie bucket list, if you will.
Until a few years ago, I could honestly say I’d never made good bread. Barely edible was about as good as it got. Practice really does help.
Here’s a list of breads I’ve learned to make in the last few years. I’m defining “bread” kind of broadly, to include things like crepes. Please do pipe up and add to my list. I love learning new breads, and I’ve probably forgotten some I’ve made. Please tell me your favorites! With links, even!
Things I’ve already made:
Plain sandwich breads, in white, wheat, rye, and other combinations (anadama, etc.)
No-knead crusty bread, in plain and wheat and rye
Gougères and cream puffs, which are essentially the same process
Pandora’s angel breads, in sweet and savory versions.
Deep-dish pizza dough (still working on getting a good thin crust. Ideas?)
The best burger buns ever, both plain and stuffed
Shortcakes (not sure if this is just a US usage)
Things I really want to learn to make:
The aforementioned baguettes
Injera (I’ve made two failed batches. Any injera experts out there?)
Biscuits (US usage) — mine are always flat and hard
Things I haven’t tried, and may some day: