Yes, Bastille Day, celebrating a revolution over bread.
I've had my own bread revolution, and I think it will bring an end to the ancien régime. I believe I may become a bread baker!
I've been reluctant to make my own bread, though I've tried it many times. Proof the yeast; knead the dough; let it rise; bake it; be disappointed.
Pah. Too much trouble for inferior results.
I wanted to try the famous "no-knead" bread, the one where you leave the dough out to rise for 20 hours. But I didn't really want to leave the dough out for 20 hours. Also, I was a little scared of the super-heated Dutch oven you're supposed to bake the bread in.
By chance, I came across a new book at the library, Artisan Bread in Five Minutes a Day. What a dubious claim! This is not the kind of book you'd buy on a whim. (But this is the glory of libraries.)
I read the book. I internalized it. I bought it!
I was still reluctant, but I forced myself to buy a sack of flour and a jar of yeast granules (much more economical than the foil packets, and by buying a whole jar, I was daring myself to USE it all).
Day one: Stir some warm water, salt and yeast together. Don't worry if it doesn't dissolve. Dump in the flour and mix for a minute, just enough to moisten all the dry spots, and leave it alone for two hours. Put this dough into a covered container in the fridge overnight.
Day two: Pull out some of the dough (you will have mixed up enough for two to eight loaves; a little math is required). Form it into a quick ball. Let it sit for 40 minutes. And then bake your bread. This is how I made the mini hot dog buns.
Day whatever (because you can keep this dough in the ice box for Two Weeks!): Make another loaf. Easy as pie... only it's bread.
I will confess mine is not perfect but I'm so-o-o encouraged to keep trying. The crust is shatteringly fantastic; I'm still working on the crumb. The flavor is "bread." Good bread. Artisan bread.
I'm going to be saving $6 on market-bought loaves.
Vive la revolution!
UPDATE: I've got my second batch of dough maturing in the refrigerator, and it looks a lot more successful (hope, hope). I think I didn't do my arithmetic right when I halved the ingredients the first time, and probably got too much flour in the mix.