breadcrastionation (procrustination?)

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May. 18th, 2011 | 09:06 am

I've been making bread at home recently. Bread is actually quite a good way of wasting time when you're working from home. The individual steps of the process are not hugely time-consuming, fifteen minutes or so each, and there are long gaps between them. This means that one can take a break to pound some dough or put things in the oven, and then get back to work.

Kneading dough also allows you to pretend that you are instead folding and squashing a particular person or software package that might have been irritating you. There's the additional bonus of ending up with bread, too. Have you seen the price of bread these days? Any decent loaf costs well over a quid, and you can be paying £1.30 for really rubbery Hovis granary stuff in corner shops. (I don't include sliced white in the "bread" category, it's confectionery.)

This is probably not an appropriate procrastination method if you don't work from home, unless you work in a bakery, where it probably isn't an effective procrastination method.

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Comments {8}

mother of the angry mob

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from: pennyland
date: May. 18th, 2011 02:39 pm (UTC)
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Breadmaking is one of the best passive/aggressive stress relievers ever!

I've got a good recipe for honey-oat dough, if you'd like. :)

It's delicious and sorta chewy.

And makes the most excellent toast...

:)

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fridgemagnet

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from: fridgemagnet
date: May. 20th, 2011 08:25 pm (UTC)
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Oh go on then! Well, if it's not too much trouble.

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mother of the angry mob

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from: pennyland
date: May. 24th, 2011 07:05 pm (UTC)
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I;m actually shit at measuring things, which is why I don't usually bake. But bread is different and you don't have to be so precise. Usually.

Honey oat Bread:

Take about 2 cups of normal shaved oats and dump a cup of water on them. Leave it. half an hour later, dump 1/2 cup more, about 3 teaspoons of honey and 2 tbls of plain (not quick!) yeast,and 1/4 c milk (buttermilk isn't the best for this, but soy works okay). Do not stir, let the yeast and honey/water/slurey work on top of the oats for another few minutes and then prepare your mixing bowl with:

-A bit more than 6 cups of flour, (it ideally would be weighed, but the kids broke the scale. and I use 60% flour. It's why I get to add more butter!)
- a bit of salt (I think it's about 2 tsp. but I use my hand to measure and can't be sure)
- melted butter, 3ish tbls. (If you aren't going to use butter, don"t use margarine! Just sub canola oil. But the butter is better.)

that's about it for the basic recipe.
(I add shit in there all the time though. Nuts, dried things like currants or berries, just remember that they will suck up some of the moisture and you need to add liquid to compensate. I use butter. Because I have no concern for my health and it tastes wonderful in there.)

Mix together gently at first, then as the dough gets..doughier, be more vigorous.

Then kneed dough like it owes you money.

leave it alone for up to two hours or whatever, then harrass it some more. (The more you work this bread, the 'chewier' it will be.) Put into the pans and let rise again. not so long this time.

*I like to put a smear of honey and a quick swipe of butter, all together on the top, just before baking. You have to cut a tiny slit along the raised loaf (in the pan) then shmear it all on top.

cook like normal bread.

(I am for absolute SHIT for directions or expaining anything.

My apologizes for the shitty recipe directions.)

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mother of the angry mob

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from: pennyland
date: May. 24th, 2011 07:06 pm (UTC)
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HOT! water on the oats. like, boiling hot.

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mother of the angry mob

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from: pennyland
date: May. 24th, 2011 07:22 pm (UTC)
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And I also forgot the halfish cup of honey you add to the dough before you're done mixing it. Or you can add it to the slurry bit on top of the oats. I don't know why I put 3 tblsp there. That's for normal bread, not this stuff.



*resolves to never try to write out a recipe after waking up at 4am ever again*

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fridgemagnet

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from: fridgemagnet
date: May. 27th, 2011 08:51 am (UTC)
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Thank you!

hmm, oats as well, that sounds like advanced bakery, but oats don't scare me, no sir

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