From lemons, make lemonade
Wednesday, March 21, 2012 at 06:27AM

To reduce daily costs, which can be very expensive in this city. I recently decided I would make my own bread. This way, I told myself, we could stop spending 1,10 euros every day on a baguette, and throwing our money away on "Harry's American Sandwich Bread" for the girls lunches.
Full of hope and quite pleased with myself, I walked to the store and found (I thought) all purpose flour and yeast. Turns out, I purchased wheat flour and near as I can tell, baking soda. So much for not wasting money. Deflated, I put my plans for making bread on the back burner. Until yesterday, when I ventured again to the store, selected what I was pretty sure was yeast, and headed home to make a loaf of NY Times, no-knead bread.
I have cooked Mark Bittman's recipe twice before, with white flour, in a Dutch oven, and it was amazing. I figured, whole weat, in a bread loaf pan might work as well. Of course, in the past, I have had measuring cups and scales to work with. This time, I used eyeballs and "ratios". The recipe called for 3 cups of flour and 1.75 cups of water, as well as 2 tsp of salt, and a 1/2 tsp of yeast.
So, I found a glass that looked like it held roughly a cup by volume; filled it and dumped it into a bowl, three times. Then I filled it again with water, and then once more, but not quite full. Next, I poured some salt into a pile that looked like it was about a tsp. As it happens, I know from experience that I am pretty good at guesstimating a tsp of most things by looking at it. Half a tsp. well, that would be about 50% less, right? In went the yeast. Finally, I squeezed in a bit of honey. Mixed up the dough. Covered it, and let it rise on the counter for the next 16 hours.
This morning, the dough was dotted with bubbles (a good sign), and was wet and sticky to the touch. So far, so good. I turned on the oven. The recipe calls for a 350 degrees F, oven. I figured 180 degrees C, was close enough.
Anyway, soon enough, the kitchen smelled like fresh, warm bread. It was done cooking just in time for lunch, and tasted pretty nice. Only problem is, we ate over half the loaf!
I might have to re-think the economics of home baked bread.








