Tuesday I started a batch of anadama bread by making the soaker. I used the recipe from Peter Reinhart’s book, The Bread Baker’s Apprentice. I love all of Peter Reinhart’s recipes and have several of his books. The recipe is here too and there are good pictures.
The best part about making bread, besides eating it, is seeing it come together from the shaggy dough to the kneaded, smooth ball.
Below is the shaggy ball
After about ten minutes of kneading by hand, the dough gets smooth and stretchy.
I use a coarse cornmeal for this recipe so there’s a bit of chewy and a bit of crunch in this bread. It’s such a great sandwich bread.
It’s been over a month since I made bread. There’s something about having my hands in dough that re-charges my batteries.