Fresh bread, it has been too long! Welcome back.

November 18th, 2013, 10pm

It was 13.3°C. There was moderate breeze.

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.

Kristen, Cassie and Craig said thanks.

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Andrew Pratt

Science + Education = Democracy. I get to travel around helping folks invent new ways to teach kids by re-imagining classrooms. I try to eat a lot of bread along the way.

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