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This WAS going to be on time. Really it was….
Bread Baking Babes (BBB) June 2014
When I first heard about the bread we would be making this month, I blanched. It wasn’t that it called for red wine directly in the dough. Oh wait, it is that it calls for red wine directly in the dough. I can’t get the picture of that frightening pasta we made out of my head.
But it was Tanna (my kitchen in half cups) who chose the bread. And I trust her judgment. She is passionate about bread making. We all are. But I guess maybe you already knew about that….
So it’s no surprise that Tanna loves Lionel Vatinet’s book, A “Passion for Bread”.
Beginning in my early teens, I discovered a passion for bread making – a passion that has continued to deepen through the years that I’ve worked at the bread oven. [...] There are so many traditions associated with dining in France, and many of them revolve around bread. For instance, the loaf is always placed at the center of the table: directly on it, never on a plate. And never upside down; this would indicate that you didn’t earn your bread. [...]
[T]he lack of [bread] has started revolutions; in the smallest amounts it has kept communities from starvation; religious miracles have sprung from it; and for most people, memories, history, and family traditions center around the table where bread is broken. [...]
I have no secrets. My goal as a baker has been to demystify baking for professional and home bakers, and to mentor as many as I can so everyone can enjoy high-quality, handcrafted breads. I workd with a few basic ingredients and let my passion lead. I still find bread making magical – the feeling of the dough in my hands, the aroma of the yeast, the rise of a few ingredients into a magnificent baked loaf. It’s mysterious and endlessly alluring.
-Lionel Vatinet, A Passion for Bread: Lessons from a Master Baker, Introduction, p. 1, 2, 12