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Time and patience are essential when it comes to making yeast breads. This past week I decided to renew my basic skills of baking and tried two new recipes for crusty country bread and brioche à tête over the course of 4 days. As always there is that element of anxiety for me when it comes to making yeast breads, whether they will turn out or end up hard and dry. With care and preparation I preceeded slowly through the steps involved, and in the end I was pleased with the outcome. I will be making these recipes again. The picture above was one of the two loaves of country bread made from a recipe in the flour cookbook by Joanne Chang.
