Pre-cut bread

Baking bread is something, I think, everyone does on a regular basis. As such it is extremely common. But everyone does it different. And one of the wonders of baking your own bread is not only is it different from the bread being made next door, it is also different from the last bread you made, using mush the same method. They are all unique small pieces of everyday art.

I normally make a bread that is quite wet. Mainly since then it so easy to make. It takes a couple of minutes to prepare and the cleaning is done quick: I make it as wet as I can still just mix the ingredients in a bowl with a fork. Properly that’s also the reason it was the kind that got me stated.

I instantly fell in love with bread baking. It carries so many nice properties. It’s for everyone, it’s a big part of our daily life as we (I do at least) eat it all the time, it’s simple, it’s DIY, it’s krafty and stimulates creativity, it’s smells and taste good. Heck, it’s all most as if fresh baked bread can make any day good — for a while at least.

This one is different. To pre-cut it I had to make the dough more firm, hence less wet. A price I were willing to pay — even though it was not for a pizza — as I wanted to try it out. I know it is simple, but I was quite happy with the result. This one is made out of flour, watter, yeast, sugar (or was it apple gel), olive oil, salt, fromage frais, cardamom and… that’s it I think. No (update), it also contained chunky oatmeal.

A nice side effect to braking the bread rolls like lumps off was that they were so high that it made sense to cut them into three slices. I can’t foresee the implications three-parting a roll can have to the families where they fight over the upper or lower part, but I reckon will freak ‘em in some way or another.