I’m the kind of girl who obsesses over bike tires and circuit diagrams — who revels in building something up from a complicated pile of misplaced parts. Broken nails? They’re pretty much a fact of life — evidence that these hands actually do something more than walk over a keyboard. My favorite part of every experiment is perhaps the most frustrating bit, where my fingers become contortionists, pulling wires from the tiniest places in order to make sure everything is just so. And I hate playing to helpless woman, which is why I decided to learn to fix my car, my bike, everything on wheels, myself.
I guess I like the visual and tactile feedback, which is how I learn. If I can’t draw a picture, or trace each step visually in my head, I don’t understand. Perhaps that’s why baking is so appealing to me. It’s funny — I shied away from it at first, preferring to relegate myself to cooking creative nothings because, really, I do enough precision work at my job. But I didn’t know what I was missing until I baked my first successful loaf, took it proudly from the oven, and felt how each step should feel, how each stage should look and smell.
These days, I find myself spending more and more time with dough on my hands, kneading away the troubles of deciding what exactly to do with my life after graduation next spring. Maybe we’ll go for the pipe dream, start that bakery in Australia, and forget about all those problem sets without regret. Or maybe not — who knows. As long as I get to work with my hands.
This recipe is our weekly staple. It’s simple, and far more impressive than one would think from the straightforward recipe. And it’s the only bread I’ve made time and time again, because cutting into a homely-looking mini-baguette just after it’s finished cooling and spreading a bit of homemade butter across it’s creamy white crumb brings back every delicious loaf I had in Paris. No coincidence, really — Peter Reinhart developed this based on a Parisian baker’s recipe, which happened to win best baguette of the year not so long ago. If there’s any bread recipe I recommend for the home baker, it’s this one. So what, exactly, are you waiting for?