Monday, June 7, 2010

Half-Baked: Multigrain French Bread

I really like to bake. I’m not good at it, but I like it. I think that part of the trouble is the demanding precision that good baking requires. I’m a kitchen designer by trade – it requires me to be exacting all day long. You would think that those skills would translate into good baking, but it turns out that one of the reasons I love cooking so much is the total lack of precision that’s needed for most dishes (you know, everything else BUT baking). READ MORE


  1. I've made bread by hand before, and while I don't have a stand mixer, I let the dough setting on my bread machine do most of the work for me. Your French bread looks like it came from a bakery to me (and it looks a lot nicer than my attempt that I made a couple weeks ago!).

  2. Thanks, Rachel. It just goes to show you that PhotoShop can work wonders :)