These are “epes”—baguettes cut to resemble sheafs of wheat—with the one of the left circled into a wreath. The recipe is Peter Reinhart’s “pain de campagne,” a versatile french bread variation. I hadn’t made rustic bread in a while, so I baked up a test batch a week or so before Thanksgiving to get back in practice, then used the same recipe to make knotted rolls for the big family meal. I love baking bread from end to end: the stages of fermentation; the measuring, mixing, and kneading; the sweet piping smell steaming from the oven. And it feels selfish to say so, but perhaps the best part is sharing it with others, because most everyone I know loves fresh bread and doesn’t get enough of it.
What are we all doing here anyway?
basket ball hooooooooooooooooooooop
Thoughts on refugees
It doesn't stop raining outside California
Liberty and freedom is what America stands for. We have a statue that towers above liberty island. The token of friendship France has bestowed upon us.
Indoor Tennis - The Kastles
Leelou, porch napping before the inevitable rainstorm.
Hearts on strings
Back in September, when I first moved to Washington - H street festival