The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I'mTheMami's blog

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I almost (almost) decided not to have this be my first blog. Then I thought... Perhaps there is someone else out there having a terrible, horrible, no good, very bad day. We all know misery loves company, and since this day was actually yesterday I can now view it as amusing. 


First... see loaf above. Photo is worth a 1000 words, right? 

Second, I must note- from the get go this loaf has been destined for a amusing demise. The recipe I used called for a touch of added commercial yeast, as the author notes the addition of cocoa powder affects the rise. When I went to the store to buy yeast... They informed me they don't carry it anymore. What kind of grocery store (size of a walmart) that I have actually pirchased yeast from before, just stops carrying it?


the recipe I followed can be found here -

i have followed the recipe before, in modified form before I had a starter and was using a method similar to the Artisan Bread in 5 min a Day .  It turned out really well then. 

I finally find yeast. Prepare dough. Skip the overnight fridge step, as my fridge isn't set up at the moment. It may have risen too quickly, I realize that now. 

Husband sets his phone on top of the rising loaf (which is in a bowl and covered by a floured towel.)

i finally get to preheat the oven. Takes a good 35 minutes (thats a lot of gas!) ... And then our power goes off for 20 minutes. My oven shuts down (it is gas but electric controlled oven, GE Cafe) . When power comes back on, re-preheat oven. 

Place glass baking dish under loaf to prepare for steam. Allow to preheat with the baking stone and oven.  Put on long sleeved sweater and tell children to stand back - even take a moment to explain steam and its dangers etc etc. Open oven, pour water in baking dish. Room temperature water. Which shatters my baking dish into pieces.


I almost laughed at that point. Almost. Children amazed, and of course now CONVICNED at how dangerous "steam" is. I forge on. 

Slide dough into oven after a slashing reminiscent of Texas Chainsaw Murderer

Bake for 45 minutes. Completely , 100% forget to come back to the oven half way through to turn down oven.  Baked at 525 degrees for 30 minutes until my brain (and nose) tell me something has been forgotten. 

Turn off oven. Went to bed and cried to my two toddlers who told me my bread was still pretty. Stopped crying when I realized, its just bread.

My heart melted in the morning when they insisted on eating every last bite of the terrible, horrible, no good, very bad bread. I guess everything tastes ok with Nutella on it. 

(Editted to add- what a hilarious coincidence! I hit save without meaning toin the middle of my blog. Am editting to finish as you read. )

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