You gotta love breadmaking. It’s an opportunity to get the right and left hemispheres of the brain working together, not racing about in different directions like they do most times. The logical and the creative sides working in lockstep.
Bread making combines the logic of science with the freedom of expression in art. Well, that’s really true of all cooking, but it seems more evident in baking. You get your hands into the mix, with bread. It’s a visceral thing to do. Like pottery.
Breadmaking combines four sciences, too: physics, chemistry, biology and botany. They all come into play when baking. And, as I’ve said earlier, you also get a bit of animal husbandry in it – yeast is a domesticated animal you need to nourish, tend and encourage.
And then there’s the math: I’ve been working on my bakers’ percentages in the most recent recipes, trying to understand the various levels of hydration and relative amounts of ingredients.
Plus it takes creative skill: the ability to “read” the ingredients, the dough, the ambient room conditions for rising and fermenting. You need to feel the dough, to test it, assess its condition by fell, sight and scent. Knowing how much salt is “just right.”
And, of course, it’s a distraction from the woes and cares of daily life, from the chitter chatter of politics and the media. Baking bread requires concentration, focus. It’s a very Buddhist thing to do. It clears the mind.
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