Today, I’m excited to announce my participation in Tuesdays with Dorie. I know, I know, more Dorie. But I couldn’t resist. I missed out on baking my way through Baking, from my Home to Yours with the other TWD participants from 2008 – 2011 (whoah, that’s a lot of baking!) so when this new group was announced baking their way through Baking with Julia. According to reviews, this book “offers the dedicated home cook, whether a novice or seasoned veteran, a unique distillation of the baker’s art.” Well that sounds like my kinda thing. Learning baking in the comfort of my own home where noone has to watch my mistakes except me. And perhaps Cleo I have really loved the camaraderie of the French Fridays with Dorie group thus far and figured I could use a few (hundred) cheerleaders as I navigate my way through the world of baking.
When the first recipes were announced (this is a 2 recipe per month group only which made it much more feasible than had it been 4 times a month – we’d only ever be eating Dorie food!), I was at the same time nervous and happy that this group was going to
force encourage me to bake bread. Again. And not just any bread. Any easy bread. White loaves (pp 81-82 and hosted this month by Laurie and Jules). OMG. Really? Like, you know, sandwich bread? That has to look like bread. Not like my clumsily elegant damper. Or the simple peasant boule I was fairly successful with. No, this one had to look and taste right.
I made this a couple of weekends ago when Neil was away. Because there’s nothing worse than someone being at home when you bake bread and it comes out as hard as a rock. After the damper and boule experiences though I am *just* starting to figure out what bread dough should look like at its various stages. And I nervously trusted my instincts. And was justly rewarded:
Yeah, I know. I was seriously leaping around the kitchen when this came out. It looked good, it sounded right and it smelled amazing. But I had to wait until it cooled down to see the inside. Would “the crumb” be right?
OMG OMG OMG! I emailed pictures of this to Neil at his conference I was so excited! It looked right on the outside AND the inside
I gobbled one slice with butter when it was still warm. And I made another Dorie recipe (for this week’s French Fridays recipe) with a second. The rest, I sliced and placed in Ziploc bags in the freezer and was delighted to learn it freezes well. And is amazing toast. I’ll be making this again. What a sweet start to Tuesdays with Dorie. I can’t wait to see where this group will take me
Tuesdays with Dorie participants do not publish the recipes on our blogs except if we happen to be the host for the week, rather, we prefer if you purchase Baking with Julia for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, you know you want to It’s a beautiful book.