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the Homely Home Part 4: the Smell of Baking Bread December 18, 2012


Chic Knits Bread   Chic Knits Bread   Chic Knits Bread   Chic Knits Bread  

One of my favorite stories from the 20th Century was actually about a time long ago – a time not even in our own historic annals, but one in the realm of fantasy.

The author? John Ronald Reuel Tolkien, who, as you might know, created one of the richest, most intriguing landscapes ever in his lovely, lush books.

The place I dream of the most?

The House of Elrond: the Last Homely House, east of the Sea, in Rivendell.

I’ve “borrowed” this eponym for my house in SE Portland: the Homely Home. It’s also east of the sea and I’m having a wonderful time settling in.

Brushing off one of my long-lost skills has been great fun!

On last writing, the "feeding" of the sourdough starter was done; it was nice and ready – bubbly & tasty.

So, off to the mixing bowl it went using this recipe.

Now, I have to admit, I am Very Rusty – no mad skillz here! I was just trying to get in touch with my memories from way back and just went with the flow.

Remembering the way the dough handled, its texture, the steps…

I followed my instincts and as you can see in the steps above I ended up with a: LOAF!

Now, I must say, there’s great satisfaction here (and it is yummy…) but I actually can’t wait to make it again.

While the bread was baking, I went in search of my Christmas ornaments. I say in search, because there is still much mystery in the boxes around here, many of which I did not pack myself. While digging in a box marked "Knitting Books" I found my cookbooks, including my beloved natty ratty decades old JOY OF COOKING.

So with a cuppa tea, I sat down and de-briefed my baking skills using the chapter on making bread in the Joy.

Looking (& slicing) the first edition, I see where I can make some real improvements.

– use less flour (my dough was too stiff and not elastic enough). Remember: the recipe usually tells you to add in increments for a reason. :)

– knead just until you get a nice elasticity and smoothness

– [investigate how to] prepare the loaf for the last rising (I did this really weirdly)

– don’t let it raise too much! I think my loaf was a little flat but I can also see the dip in the raw loaf pan shot.

But let me end by saying the Homely Home smelled so wonderful and eating the warm bread with a piece of really dark chocolate might’ve been one of my most favorite moments ever…

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3 responses to “the Homely Home Part 4: the Smell of Baking Bread December 18, 2012”

  1. Seanna Lea says:

    I really need to make sourdough. Do you have a favorite method or recipe for sourdough starter?

  2. Bonne Marie says:

    Get on it!!!

    It is really a lot of fun.

    I wimped and bought some starter from and so far so good.

    I do have this from-scratch recipe though
    and might give it a try as well.

  3. Kathleen says:

    Yum! Makes me want to bake some bread–lets see if I can remember how to do that! You write it much more eloquently and I am feeling it.

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