I decided to bake my own bread from now on. Why not? I’ve found the perfect recipe for a person always in a hurry. It also has an economic side, this choice. You get 3 breads for the same price as one from the store and you can use leftovers from the dinner. This is how I make my baguettes: Crumble down 25 g of yeast in a bowl and mix it with 6 dl lukewarm water, stir in 2 teaspoons of salt. At this step you can stir down what you like to add to the bread: grated carrots, sunflower seeds or maybe porridge. If you use porridge you may adjust the amount of oat and water. Add at last 1,3 litres of wheat meal (change some of it to whole wheat meal for the health). The dough will be rather loose and sticky. Allow it to rise for 2 hours. Pour it on the table and part the dough to 3, form it loosely to 3 baugettes and lay them on a plate to rise for 10 minutes. Bake them in 250 degrees for 15 minutes and then lower the temperature to 150 degrees and bake for another 10 minutes.
Instead of butter I serve this black mess called Tapenade. It is easy as a pea! Mix 350 g of black olives (no kernels) with 2 garlic cloves, a little pinch of salt, a hand full of basil and a little black pepper. While mixing, pour down a half cup of extra virgine olive oil. Ready to spread!
I will try to use this recipe and method to make foccacia this weekend. We'll see how it works.