Another hot one yesterday. I spent the day finishing phase II of my gate project while catching the cellphone every so often*. I am feeling proud of the difference- note the old wood on the main portion of the gate vs. the newly refinished wood on the smaller gate. Yes, I know it has imperfections. Now that phase II is done, it doesn't look like as much work as it felt like while I was doing it! I'm sure that the heat played a role. Also stopping to catch the phone takes its toll on productivity. Occasional play breaks with the pooches didn't make it go any faster either.

This project has been a good reminder of the efficiency of specialized work. Once I figured out the best way to do a particular aspect of the job, and assembled the correct tools, it went much more smoothly. Of course, by the time I got all of that figured out, I was also done ;P One of the hazards of doing it yourself.

*Sometimes I like to take a second to enjoy technological advances. While I did have several very important business phone calls to handle, I was able to do so while doing some much-needed home maintenance. It was awfully convenient to be untethered from my desk!

In contrast to the gate project, I think I've pretty much got basic bread making down to a simple, efficient system. For those that aren't interested in a lot of time invested but do enjoy homemade bread, I think you'll have a hard time getting more streamlined than the following:

1. Grab flour container, yeast, and salt from wherever you store them. (this requires pre-planning in that I keep my flours in rubbermaid plastic bins that are large enough to dip a measuring cup, makes it easier to get the flour later and keeps it fresh).
2. Put ingredients on counter with 1C liquid measuring cup, 1 1/2 C dry measure cup, 1 teaspoon, 1 mixing spoon, 1 medium mixing bowl.
3. Put 2 tsp of dry yeast into 1 C liquid measuring cup, fill with hot tap water, set aside.
4. Put 2 tsp of salt into bowl
5. Put 3 Cups of flour(s) into bowl.
6. Go do something else that takes at least 5 minutes.
7. Add yeasty water to flour, mix well. If too dry, add a very very little bit more water. For me, it is usually a near-perfect wetness if I do it as above.
8. Cover with a towel, let sit for an hour, put in fridge.
9. Get up in the morning, pull dough out of fridge, pour a cup of coffee and go do something that takes 15-30 minutes (so the dough can warm up a little).
10. Remove dough, fold it two or three times, put it onto a cookie sheet or pie tin with some olive oil rubbed onto dough and pan, sprinkle a pinch of salt on top.
11. Set a timer for 45 minutes. Go do something else.
12. When timer rings, turn on oven to 475 degrees. If your oven chimes when it hits temp (mine does), then go do something else.
13. When oven is hot, slice some lines on top of the bread, add to oven, spritz oven with some water to increase humidity for a nicer crust (alternately, throw a handful of icecubes on the bottom of the oven, no bowl needed).
14. Set cooking time to 27 minutes (cooking time may vary). Go do something else.
15. Done. If you want a darker crust, let it sit in the cooling oven for a little while- you can basically toast the loaf like in this photo.

That's it. The actual "work" part is probably less than 15 minutes. You just have to start it the night before and also be around to do the little parts in the morning. Fresh bread is worth it.

Labels: bread, dog, food, house, weather