Wholemeal Orange Cinnamon Raisin Bread

DSC_0196aJanuary’s obsession is bread. To be precise, January’s obsession is mastering sourdough, which I’ve always found intimidating. I AM NEARLY THERE, PEOPLE. When I am reliably turning out perfectly fluffy, chewy loaves, gorgeously slashed and floured, you can expect a (probably long-winded) blog post giving away all my secrets. Yesterday, however, I took a break from sourdough (er, I’m awaiting the delivery of a very high-gluten flour that will Make All The Difference), to make this yeasted orange cinnamon raisin bread. Continue reading

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Russian Black Bread

DSC_0878bBread-baking is the antidote to everything that people find frustrating about pastry. Measurements are imprecise and dependent on variables such as ambient humidity and elevation. You can be messy and aggressive; bread dough responds to abuse rather like a particularly eager masochist. Bread dough likes being slapped and pounded, and “rustic” is an aspirational term, rather than a euphemism.

I first started baking bread when I was about 11. A snarky, competitive, and somewhat fatalistic child, I decided to become a bread baker because it was the only type of kitchen craft that my mother did not execute impeccably; I didn’t want to cook things that she would always do better. Continue reading