I used to think that I was a bread girl. Unlike my better half, I could sustain on bread as my sole source of carbohydrate for weeks. I looked forward to the day we started bread classes, I couldn't wait to pack my freezer with breads and never need to do grocery for weeks.
That was the plan. And I certainly filled up my freezers with breads, even had many extra to give away. I started to plan my meals around breads. Salad, sandwich, soup, you name it- to go with the never ending supply of breads. All the freshly made breads I brought home was reason to envy a pastry student. I felt so spoilt for eating fresh artisan breads as dinners for 2 weeks! However, I had to reluctantly admit that I had overestimated my affinity for breads. Turned out I could only eat that many loaves of breads before bolting for a bowl of rice for comfort. I blame it on my unmistakably Asian genes.
There is something satisfying about bread baking. The way the dough reacts when you knead and shape them. The way it rises and fall and rise some more in the oven-the indication that it is fiercely alive. It almost feels like a science experiment, except that it's a pleasantly edible one. Personally I find the process of bread baking more rewarding than eating the final product.
Having said that, it depresses me a little that I couldn't decipher the greatness of one bread from the other. After making breads for a few days, they all tasted and smelled the same to me. I know, I am unsophisticated this way. Telling a good bread from a mediocre one is easy. But differentiating the flavor and texture from 2 good breads is tough. Or it is quite possibly just me. Most of my classmates can eloquently describe the differences between the various kinds of breads we baked. However, when pressed, I will proclaim my favorite to be the multigrain sourdough. Just don't ask me to articulate the reason.
Instead of attempting to describe the many breads we made, I will leave you with the pictures. If you have a good way to consume them, I am all ears. I think I am going to make french toast and garlic bread next.