Should a sleepy mommy be baking bread?
I first want to say that this site is wonderful. For the past week I have been checking it out on a regular basis and picking up tips and ideas on how to make my bread baking better. Here is my issue, I would love to contribute however I am not sure if my experiences fit in here...you see I am a very sleepy mommy..there is a two year old living in my house... I probably don't have to go on...anyway...I get very inspired by the entries in this site and very determined to bake something from someone elses entry and then I start reading about hydration and varieties of flours and peoples questions about very precise technical things and I start to glaze over, not from lack of interest (I am even in the profession) but because I'm sleepy and then I go into the kitchen and do something like this:
Dump my starter into my kitchen aid bowl
Put some tap water in there and stir it around, if I have had some extra sleep the night before I might even break it up with my hands.
Open up my bag of AP flour - smell it - hope it doesn't smell like the boat (living in the Caribbean things can be a bit funky)
Dump some in and mixt it till it is a stiffish dough.
Cover it and leave it alone for about 2 hours
Divide it and put some back in my starter sontainer and mix some more water in to bother the bowl and the starter container.
I put the bowl in the mixer and turn on with the dough hook and slowly add flour as I look around for something to make my bread interesting.
Grated coconut leftover from my hubands pina colada session last weekend! Perfect! In it goes, with more flour. It is getting sticky now.
Ooooh! a few bananas right on the edge... excellent...now I'm having fun...
Hey look! a half an avocado from my daughter's lunch...will it make my dough black? Will the fat help keep it longer? Oh well let's see, tommorrow is another day if something weird happens.
Ok, now enough flour to make a somewhat stiff dough and then lets let it rest for ...how bout till the bathroom is clean (in some cases that could be days but fortunately today that is only about an hour or so.)
Next, finish kneading a bit in the mixer, oh yeah add till salt it is seasoned and it tastes good.
Grease a big bowl and ball up the dough, cover it and let it rest.
I like the tips on kind of folding the dough a few times during the first rise to work the dough further and develop flavor, so I do that
It is starting to look beautiful
Once it is risen, I shape it and set it to rise on a silpat lined sheet pan
Once it is risen, it is slashed and put into a hot oven(my oven doesn't have temperatures on it) with a pot of boiling water.
It bakes very nicely and is a little dark inside ut it tastes great
So you see, I have bread but not a very precise method to be able to share info with people
I also need to say, that I am actually a pastry professional and pretty good at what I do, at other times in my life I would NEVER consider baking like this...but as I have mentioned...I'm kind of sleepy and I just want bread. In a week I will make up to 6 different doughs (bread, pizza, bagel etc.)
Should I be encouraged, discouraged? Can I be helpful to any one in any way on this sit do you think? I have the utmost respect and awe for what people are doing here and am very proud of you all and pleased that so many people are baking bread.
Any thoughts anyone?