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The earliest breads were nothing like the
light, airy breads we know today. Leavened bread did not become possible
until the Egyptians, using the wheat that flourished in the fertile Nile
River valley, discovered why some of their baked dough seemed to have a
different texture.
Few foods appeal so directly to the guest as
bread. As more specialty or "artisanal" bakeshops open up around the
country, Americans are re-learning the pleasures of good breads. Whole
grains, organically grown flours, hearth-style ovens, and old-fashioned
techniques are gaining favor. If you are able to produce breads on-site,
so much the better.
Several factors should be kept in mind when
deciding whether or not to bake breads on the premises. The first is the
amount of space available - there should be room to accommodate each stage
of the process. Second, there should be adequate and appropriate baking
equipment, with enough oven space to avoid "competing" against other
kitchen needs.
Although baking is meticulous work,
requiring careful measuring and proper handling of dough, the rewards can
be significant, especially if quality baked goods are not readily
available through a reliable purveyor.
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