I’ve done a fair bit of baking in my time. I’ve always felt it’s more chemistry than anything else. With our new Kitchenaid, which is now an indispensable piece of equipment, impulsive bakery action is now a reality. This afternoon I made what is essentially a perfect white loaf. It’s not that I haven’t been able to produce decent bread before, just this time it was spot on. If you don’t own a copy of the River Cottage Bread Book, get a copy. And don’t underestimate the value of multiple kneading/rising steps. It makes all the difference.
