Bread making.

I remembered that I had some baking flour in store. I also had some Yeast. So I shook a bit of Yeast into water with sugar, eventually added flour, “that much would do,’ and I let it prove.

I remembered I had some olive in the fridge, and I like olive in bread, so I added whatever was left in the jar, all of it. Because it looked too wet now, I added some tapioca starch that was also in store. I rolled the dough into 2, let if rest for 5 minutes and baked.


I suspect the oven temperature was too low ( thermometer read 150) for bread baking to begin with. I worked for a bakery at some stage in my life, and their oven was always cranking hot at around 350 degree (Celsius). So I raised temperature and waited until the bread coloured.

This is so not how you should bake a bread, I said to myself. But 2 bread emerged from the oven in the end, and I am content. I guess I enjoy the idea of producing my own food, where and as much as I can.



7 thoughts on “Bread making.

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  1. Looks wonderful. I cheat and use a breadmaker, but it gives me great pleasure that all of our bread comes from flour, yeast, sugar and salt. I like to experiment with the flours, using granary, wholemeal, rye, spelt, and sometimes adding dried fruit, nuts and seeds. It is one of the little ways I like to be creative. Kneading by hand is a lovely weekend thing to do – I haven’t done it for ages, but you have reminded me to do this soon!
    I’m enjoying this blog, thank you!

    Liked by 1 person

  2. I love your Fearlessness in trying something. I have just started baking and for now I stick very close to recipes. But I’m learning that bread is very forgiving and I feel my own Fearlessness coming. I threw some soaked millet in a recipe. Baby steps. (HaHa.)


    1. They say that you can cook with a “bit of love” but pastry and bakery must go according to the recipe. I think I should do what you are doing and learn to stick close to recipe. I will work on it. Enjoy your fearlessness!


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