Woah guys, I can’t even tell you how much bread I have been baking over the last couple of days. Truly, the amount is staggering. A lot of it goes out to other classes (like the culinary labs that have dining service, where they serve each other meals…you have no idea how jealous I am that they eat real food everyday…but that is a rant for another day) and the rest of the bread either gets taken home by students or tossed. Because I hate to see the bread wasted, and I’m a total breadaholic, I tend to take home WAY too much of the delicious artisan bread.
Luckily, I have a solution to my overload of bread: my two roommates are guys who have a tremendous appreciation for the goodies that I bring home every night. In fact, these two boys happen to be on the Brown tennis team, so they are probably the ones in this house that can afford to eat as much bread as they want, because of course they’re going to stay in perfect shape…boys are so lucky. My bread baking also makes me, possibly, the most awesome roommate ever and it is very nice to know the things you make are appreciated, but that’s just a bonus.
As you can see, we have been making all kinds of bread over the last few days; because it’s a short lab we have to fit in as many types of bread a possible and that means making 3 or 4 types of bread a day. The first two pictures are ciabatta and then with the same dough we made focaccia (which was mind-blowingly amazing, seriously just imagine an explosion of roasted red pepper, onion, and thyme exploding on your tounge…yeah….kind of drooling inspiring.) We also made a delicious, sweet whole wheat seven grain bread and bagels, my group put pumpkin pie spice, brown sugar, and pecans in the center of ours…I may have been inspired by the pumpkin donuts at Dunkin Donuts (with which I have an unhealthy obsession with). Finally, we made some Kaiser rolls (the ones with the seeds) and soft rolls, which were buttery and soft and everything you expect and want from a dinner roll.
Ultimately, I am exhausted at the end of every day, but in the best possible sense of the word. It is kind of like a happy tired, the kind where you contentedly drift off to sleep knowing that you spent your day doing something you love, and you get to keep doing it for as long as you want. Yay for artisan bread baking!!!
P.S. I just made a new Facebook fan page for Sweetache because I’m in the process of starting up a home baking company so I would so love it if you liked my page and maybe even eventually ordered from me!
