Floater's diary

Did not go for a run. IDK what it is about that that freaks me out so much. I need to talk about it in therapy I guess but I´ll go tomorrow.

Bought flour and dry yeast and am making pita bread at home. So far so good, dough is rising. Fingers crossed! It´s been a long time since I last baked haha.
 
Bread turned out ugly but tasty! Will perfect this skill in the future. Store bought doesn't hold a candle to home-made
 
High anxiety day today, did foodprep but just too anxious to go out. Made a loaf of bread that´s chilling in the baking dish. I can´t wait to get to taste it.
 
I think I have a bug or something, because I´m just unusually tired. I´ve been resting and eating balanced meals so that´s something at least. I had two bananas on the verge of going bad so decided to attempt to make high protein banana bread with an improvised recipe. We´ll see how it turns out. TBH I do realize I´m probably avoiding something emotionally by baking, because baking requires so much attention to detail, but... Whatever. I could be doing so much worse stuff to distract myself, that´s for sure.
 
I was back at the gym yesterday and looks like I had needed the rest because I was closer to my normal level but not quite there yet. Very stressful things going on with disability benefits and doctors and stuff.

Managed to find a really nice baguette recipe though. It might just be in my head but it´s as if home made bread gave me less GI issues? Next time I´ll bake them at 225C instead of 200 but they turned out great.
 
Gym day today. I made a pre-ferment this morning, and used that for a cold batch fermentation dough that I plan to bake into bread tomorrow. I really want to perfect my home made bread and practice is the route to that!
 
JFC I ended up baking the prefermented dough tonight and I got the prettiest loaf, incredibly tasty, big big air bubbles inside. The taste is worlds apart when using preferment, the gross and shallow instant yeast taste is completely transformed. I could have baked it for 10 mins longer, it´s not raw but it´s softer than what the ideal outcome would be. The dough had 2 eggs in it to help bring the protein content up a bit. The flour I use has 13g of protein per 100g.

The preferment I made in the morning was "sponge". Tonight I got a "biga" preferment started and added a pinch of cinnamon to it too, not to make the bread taste cinnamon-y but to give the yeast something funky to eat to see what happens. Haha.
 
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