I baked a new bread every week for a year. Here’s why.

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I baked a new bread every week for a year. Here’s why.
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Baking is full of life lessons about patience and never giving up, Diane Batchik writes.

, a classic French boule with poolish, some intriguing blueberry muffins with turmeric to inflict on unsuspecting houseguests.

Some of these are what I refer to in shorthand as “BfO” bakes — Baking for Others. Some are for our household. Some bakes are just for me, to experiment with a new technique, a new grain or simply a new recipe that catches my eye.I don’t tend to create my own recipes, but I do tweak others’, sometimes intentionally as part of this exploration, sometimes purely by accident. I’ve had a lot of happy accidents over 35-plus years of home baking, and some amusing misfires, too — and that’s okay.

The geeky part of me is fascinated by the chemistry, that magical alchemy that results from combining the most mundane of ingredients — flour, water, salt and. It’s no wonder that some form of bread can be found in cultures pretty much the world over. I love searching out small mills that keep heirloom grain varieties alive; heck, even my house in Delaware is an old flour and grist mill.

Baking is like that: full of life lessons. This one was about patience and slowing down, but also about not giving up, and learning from mistakes. Another such lesson comes from one of the many bakers I’ve encountered in researching recipes: “Do not overthink breadmaking.” It’s a great one for those of us who can geek out at times about chemistry or technique or flour protein levels. Sometimes, it’s simply leaning into the joy of making bread to share with those we love.

This is one of those recipes that’s a joy to share, an unusual one that we don’t typically find in the United States — but should:I first made this halfway through my 2022 challenge, and immediately knew I’d keep it on repeat. It’s sweet, sour, bitter and citrusy all at the same time, and absolutely magical for an open-face sandwich or cocktail nosh with a mild Havarti cheese and smoked salmon. I’ve also served it to houseguests for breakfast, toasted, with orange marmalade alongside.

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