It's more like addicted.
When something is so easy to mix, make and bake, and it tastes so good, it's really hard to not keep on making it. I've bought 25 lbs. of flour so far, just since November. I've gone through 20 lbs, and have another 5 # bag in the pantry ready to go.
But I haven't eaten every single loaf myself.
I've made a loaf and brought it to Boat Club, a couple of times now, made it for Tapas Night, brought it with me when I was invited out to dinner and have also made some and just given them away.
I have discovered that a loaf of this bread just doesn't last long. It gets eaten, fast.
Somewhere along the way, I decided, just for fun, to take a picture of every loaf I've made so far.
And I've also given out the recipe, to anyone who expressed even a little teensy interest in it.
I've experimented a little with the rising times, and have discovered that no matter how careful I am to make it the same way every time, each loaf has its own characteristics, but they're all delicious. The only disaster (not really, we ate them anyway) I've had is the time I decided to make two batches, combine them into one bowl for rising, and then divided it in half again, using half the dough to make bread bowls for soup and the other half I baked in a Pyrex loaf pan. They didn't rise real well, either one. We ate the evidence though. The bread bowls weren't big enough and the bread baked in the loaf pan, well, it was a touch anemic.
The next time I made two batches, I didn't combine them, I kept them separate, and then just baked them one after the other. That worked.
I've also tried baking one loaft on my Pizza stone, but,well, gee, the bread tasted OK, but it just didn't achieve the rise like the ones baked in the dutch oven.
Here's the gallery of hits and near misses:
The first loaf, aka Alpha Loaf. The crust was phenomenal and we scarfed it down in short order.
Boat Club either. I love it when people eat my food.
And then came #3 I baked this one on the Pizza Stone, and really, not such a great idea.
Tapas I had experimented. They ate it anyway.
Stay tuned for more of my bread making adventures... Just kidding, but I do want to try some more fun stuff with this bread.
I'm seeing some lovely Asiago cheese baked inside, maybe with a dusting of herbs?