Bread

One of the hardest things about baking bread is that you can't dig into the stuff right away when it comes out of the oven. You have to let it cool for a while.

So what to do with those forty minutes while you're waiting for the bread to cool? Take some pictures and blog about it.

The bread and rolls pictured here are Pain de Campagne. The recipe comes from The Bread Baker's Apprentice by Peter Reinhart. I augmented the recipe with a pinch of ascorbic acid, a scant teaspoon of extra wheat gluten, and a couple of pinches of cane sugar (I was out of malt powder).

Now it's time to warm up the squash soup and dig in!