I don't cook often...anymore...nor do I bake, but my mind is filled with the fantasy of a morning of a freshly brewed and excellent cup of coffee and the smell of fresh bread in the oven.
I've been having this rich fantasy for a few weeks, and now Chef Talks is posting a four part series on bread baking.
When I buy bread locally I look for a crust, try a fresh squeeze and aeration. The most common bread here that fits these specifications is nearly five dollars a loaf.
I'm thinking...how much will it cost to add a few new appliances to my kitchen and make this fantasy a reality.
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