learn to bake bread

I made a really good foccacia few weeks ago. Crispy bottom crust, nice crumb from a slow rise, herbs and sea salt on top. I think this was the best bread I’ve made so far. I only hope I wrote down all the changes I made to the original recipe.

I made cinnamon rolls a couple of days ago, followed the recipe exactly, or so I thought, and ended up with the most unwieldy dough imaginable. But I didn’t grasp that until after I sprinkled cinnamon and sugar all over the raw dough. I had to scrape the dough off the counter bit by bit as I rolled it into a log. And moving each cut round onto the baking sheet was awful. Each blob of dough had to be scooped up with a spatula and gingerly reshaped into something resembling a circle.

The end result tastes ok, even if they are nothing like cinnamon rolls, except for the common ingredient list. These actually taste a lot like those cinnamon toast finger things that fast food places used to sell for breakfast. Except better, of course, since mine are homemade.

When I compared the recipe with some others, I realized that it called for twice as much liquid for the same amount of dry ingredients. Serves me right for using a recipe I found on the internet.