i have to admit, i'm always a bit stunned when i pull a loaf out of the oven. inside, a transformation has taken place--from doughball to bread. crusty, delicious, beautiful bread. the kind that runs around $6 a loaf at the farmers market. the cost of good bread at the market has been on my mind as of late--mainly because i've been forking over cash instead of baking. and it irritates me, because making good bread is so darn simple.
so. having taken much of the summer off, we're back to baking this week. we've got enough dough in the fridge to see us through for about 2 weeks--pizzas, calzones, sausage buns, sandwich bread, pitas. and of course, the cheese boule pictured above. yum!
techniques & recipes used to stock my fridge with dough are from this book. thanks again to renee, who sent me her copy. you'll be happy to know that it's already dog-eared, water-marked and properly dusted with flour. as all good cookbooks should be!