The acclaimed food writer James Beard once said, Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts. If you agree with this premise, why not make your own?
It might seem intimidating, but bread-baking is a delicious chemistry anyone can master, and here are some tips to get you started.
Bread is only as good as its ingredients
Always insist on nothing but the best, freshest ingredients for your bread, from the water (chlorinated tap water imparts terrible tastes and smells and could kill the live yeast and bacteria in your sourdough starter) to the flour, yeast, etc. Like flour, never rely strictly on the sell-by date on the bag; use your eyes and nose to see if the sack looks clean and smells like flour, and then stick your nose into it. The flour should smell like ripe grain, nothing else. If it smells musty, mildewy or rancid, throw it out.
Everything in its place: Tips for making homemade bread
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Everything in its place: Tips for making homemade bread
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Everything in its place: Tips for making homemade bread
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Pillowy, golden-brown, and soaked with olive oil, focaccia offers a shiny, substantial meal all by itself. The dimpled Italian flatbread, rich enough to be eaten plain but often found in a pizza-adjacent form with tomatoes and cheese or whatever produce is in season, has been proliferating at a number of D.C. restaurants, markets, and bakeries since before the pandemic began. Exceptional squares have appeared at rustic Italian all-day cafe Piccolina and beloved Mediterranean lunch counter Green Almond Pantry (currently on hiatus pending a move). High-end full-service kitchens like Tail Up Goat,Lutèce, and Modena have workshopped their own versions. Focaccia works well as a takeout item, and it’s also gained popularity with home bakers during lockdown, second only to sourdough. Here’s everything you need to know about finding focaccia around the District.