I love baking bread. The magic of yeast and flour and water and salt coming together to create a meal. I love the feel of the formed dough in my hands. It feels alive and full of energy. When the bread rises, it’s like POW. I’m alive! Then in the oven the bread rises some more and gains it final shape with a nice crust. Once baked, we all have to wait patiently while the bread cools. There are different opinions on how long bread should cool. The Fresh Loaf has an interesting discussion. I tend to let bread cool for at least hour. However, it’s not just me anymore. Both Paul & Nani #17 circle the kitchen island waiting for me to say okay. I don’t know what Nani’s waiting for; he doesn’t get bread.
I created Pink Stripes to join the original Tuesdays with Dorie (TWD) and because of it I’ve met and shared with an amazing group of people. My life got hectic and I didn’t have much time to bake and blog. The original TWD ended with celebration late last year and the group announced the creation of a new TWD. The new group will bake through Dorie Greenspan’s Baking with Julia. I had the book and missed the baking and blogging life. TWD v2.0 was just what I needed for motivation to end my sabbatical.
This week’s recipe: White Loaves was hosted by Laurie of Slush and Jules of Someone’s in the Kitchen
Your loaves look great!
I love how it looks in the brotform.
My dough didn’t allow a banneton, but that’s a great idea, like the pattern the forms brin.
Your loaves are gorgeous!
How did you make that loaf in the back? I love the swirls.
Ooooooh! Fancy circular bread! I LOVE it! =)
I was horribly afraid of baking yeast bread before this challenge, but now I think I’ve sufficiently conquered it and you’ve definitely inspired me to be more creative with my future bread-baking endeavors!
I have GOT to start using my brotform. It makes such a beautiful loaf!! Welcome back to TWD!!
So happy you are back…there was a little something missing with you gone. Your loaves look great, love them both…fun to see different shapes with the recipe always.
Love your loaves! I can’t believe this is the second group, its going to be SO exciting!!🙂
Welcome back to TWD! So glad you’re Baking along with Julia and us.😉
I think if someone wants a slice of warm from the oven bread, it’s okay to slice it. But it slices better and comes in to its own when waiting until it’s cool. And WHO can wait?😉
I really need to get myself a banneton. I’m glad that you’re back to baking and blogging; we’ve missed you. =)
I’m looking forward to reading more of your posts with BWJ. An hour is a good amount of time to wait for fresh bread, if you are hungry, probably a tad too long though!
Love the look of the loaf that came out of the brotform – it looks rustically elegant.
Looking forward to this round of TWD!
Glad to have you back baking! The bread looks great
Glad to be baking with you again! Lovely loaves.
Your loaves are so pretty! I bake bread more than I think I do, but not as much as I’d like to. It really is magical.
Simply beautiful! How did you make the bun with swirls? Breathtaking!
The bread looks great! We enjoyed it too!
Welcome back; I hope you are refreshed after your little breather! And girl, you can back some bread – those are gorgeous loaves.
I’m so glad you’re going to be on this journey with us! Your breads are gorgeous…I must get a brotform.
love your photo! I didn’t think I could use a brotform for this bread, good to know🙂
Wendy what fabulous loaves! Very impressive. Glad to know you are back for round two of this group. I’ve always loved seeing your photos and how creative you are with the recipes.
Love that round loaf with the swirl. Glad to be baking with you again!
So good to see you again! That round loaf is gorgeous.
So glad you are back!🙂 Your bread looks perfect! I think warm bread is delicious!
Your loaves are gorgeous Wendy! I especially love the one in the back – it looks like it belongs in the window of a fancy bakery!
Wendy, I’m so glad you’re back! I’ve missed your posts and recipes and had checked in a couple of times while your blog was down and I kept hoping it’d be back up. Yay! Your new puppy is adorable, we’ve been contemplating adding a furry four legged friend to our family too, hopefully soon.
Your bread looks perfect, I love the round loaf. Have a great night🙂
Welcome back! I’m also from the first round but bailed in mid 2009. Isn’t it great to be at it again??Looking forward to baking with you. Cheers! PS Love the fancy loaf!
don’t you love how loaves proofed in a banneton look? I have rounds and oblongs. I love them!
I am completely in awe of the round loaf. Beautifully done!
Perfect bread!
Beautiful bread! It’s making me want to run out to Gourmet Warehouse and buy myself a brotform.