My first stab at breadmaking was in 2004 and was dismal. It didn't rise properly, was hard as a rock and far too salty. I ate it all, it was delicious. It was bread from my own two hands and I was hooked. About two years later, after many recipes and attempts, I decided to get serious and borrowed the Bread Baker's Apprentice from the Vancouver Public Library. I was a poor, starving student at the time; buying books (or bread) wasn't on the cards. The baguette took two days to make and consisted solely of flour, water, salt and yeast. No sugar, no honey, no shortcuts. The flavour in it was astounding. It was sweet with a rich texture a lingering aftertaste that I couldn't resist, I just kept going back for more. My German housemate paid me the ultimate compliment by mistaking it for a baguette bought from the local artisan bread shop. I was ruined. I was never going to be happy with the two-hour Jamie Oliver special ever again.
My mother bought me a selection of stone-ground flours recently and I gave them a whirl this weekend. I just took two pain de campagne loaves from the oven. They're not perfect, the longer one is a bit deflated and I can't get the oven to the heat I want since it leaks like a sieve, but I'm two slices in and quite pleased with the result.
