Week 6’s bread has a gaping yawn. It looks like a fish poised to kiss someone or a whale trawling for plankton! Secretly, I am rather chuffed with this development. Yes sure, it hasn’t quite expanded in all the spaces I wanted it to, but it has expanded nicely in one place!
After being in Spain for a week, I found that I was (somewhat unexpectedly) looking forward to loaf making this weekend. On Thursday evening as our ‘last supper’ (as we called it, chuckling to ourselves), we ate at La Taberna del Chef del Mar. A- is obsessed with Angel Leon, the chef behind La Taberna and the more formal Aponiente. Angel Leon is famous for serving only fish, and La Taberna has the same agenda, although in a relaxed, informal setting. We ate glorious, unexpected, fun food (the smoked oysters, holy moly) but what was truly superb was the sourdough bread (finally!) that they make over at Aponiente. It was superb – dark crust, sour and malty taste. I used it to sop up juices from various the dishes. It made me want to come home and make bread again.
On Friday, on our flight home, I was planning when I could fit the loaf into our weekend plans. On Saturday, as I mixed the levain together, I was thinking of how my Sunday evening would be spent, folding dough. And I felt a happy feeling of anticipation. A frisson of excitement. How would this loaf turn out? What would it taste like? Would it be better or worse than others? On Sunday, I mixed the levain for the second time and left it to bubble away while we went to the allotment. (Look! Beds are set out! I’ve ordered seedlings! And I had a visitor!)
When we got home, I mixed up the dough and then folded it while catching up on last week’s Bake Off (which was, totally appropriately, bread week). Even A- got involved in the Bake Off watching!
Every time I make a loaf, I have a feeling of purpose, a sense of doing something ancient and practical. I don’t want to romanticise the whole bread-making experience. Okay I do but I will check myself. I only want to note how this everyday/every week activity is shaping how I organise my time. I am making space for bread making. And I quite like that.