less is more: bread

{These "less is more" posts are my attempt to write about some of the conscious, but simple choices we are making to lessen our footprint and help get us back to 350. We believe that living with less can be rewarding, satisfying, and maybe even fun! Send along your simplicity steps and I'll share them too. Here's to working together.}

No kidding around here about bread being the staff of life. We eat A LOT of it. That's probably an understatement. We like it hearty, whole grain, organic and local.

When we made the decision for Andy to stay home we brainstormed ways to tighten up the finances (more on that later). We realized how much bread we were eating, and how much it was adding to the bi-weekly grocery bill (a loaf with our requirements will run you between $4 and $5 at our local food c0-op, and we were eating at least 4 loaves per week). We had been more than happy to pay this price for good bread, made locally with healthy ingredients. But now that we were really watching our pennies, we wondered if we couldn't just do it ourselves. So we gave it a shot (or really, Andy did. I just ran the numbers). Andy did some studying up and playing around with recipes until he perfected something that works. Now we spend between $20 and $30 per month on whole grain flour (some of it grown and milled in the valley just over the hill from ours) instead of the better than $65/month we were spending before. And we haven't bought a loaf of bread in over a year!

But bread baking takes so much time you say. Yes, it does take some time. But not as much as we thought. And the benefits truly tip the scale: money savings, fresher flavor, the aroma of baking bread, kneading dough with the kids, less packaging to throw out (all those bread bags), less processing cost overall i.e. less carbon, and the satisfaction of a warm slice with melted butter, well that just never gets old.

So, great bread recipes and cookbooks abound. But, here's what Andy now has down pat. Really I'm certain he could do it in his sleep. He makes our bread weekly, usually 4-6 loaves. We wrap up the extras and put them in the freezer for the week ahead. He doesn't have a designated bread-baking day, but this would be easy to pull off on weekends once you practice a time or two.

Day 1 (usually at night before bed)
1 cup sour dough starter (if you don't have any and you live near us we can get you some, otherwise ask around, someone will have some. So great for pancakes too)
1 cup water
1 cup flour (we use organic all-purpose for this step)
Mix together in a bowl, cover with a dishtowel and let sit out on the counter over night or for several hours until bubbling

Day 2 (usually next morning)
add to sourdough mix above
3 cups water
2-3 tablespoons salt depending on your taste
4 cups 7-grain or whole wheat bread flour
4-5 cups (maybe a bit more if dough is still sticky) white bread flour
Knead until mixed. (Andy says depending on how long he has before a kid starts hollering he kneads the dough between 4 and 10 minutes. The more the better)
Cover with a big plastic bag (a handle shopping bag works fine). Let rise at least 8 hours in a warm spot (sunny counter-top works well).

When the dough is doubled in size he breaks it into 4-5 loaves. He does this by just scooping the dough out of the bowl and pinching off 4-5 equal-ish portions of dough. He then kind of stretches and shapes the dough into "fat" baguettes on a cutting board (we put them on a cutting board because when it's time to bake we slide them into the oven onto already hot stoneware sheets-like pizza stones). We don't use loaf pans or cookie sheets but you could. No rolling or re-kneading necessary. Helpful hint: so your loaves don't stick to cutting board, sprinkle corn meal on the board, or spread parchment paper under the loaves (parchment can go in the oven).

Next, let the loaves rise another 2-3 hours depending on the temperature in the house (more time if cool, less time if warm).

Preheat oven to 450 degrees (that's hot!). Put baking stones in the oven when you start to preheat so they get hot too. We also put a pan of water (at least 1-2 inches deep) on the bottom shelf . The water makes the crust crispier and gives extra rise in the oven.

When oven is hot, slide the loaves (carefully!) onto the hot stones. Bake 28-30 minutes watching for the loaves to turn golden brown. Let cool (as long as you can stand to wait) and gobble up at least one loaf! =)

In good company: your ideas

My cousin Mary and my good friend Amy both wrote (from Washington state and Minnesota) in response to my last post, that they are involved in exciting movements in their communities; Transition Towns. Taking hold in many urban areas around the world, "the Transition Movement is a vibrant, grassroots movement that seeks to build community resilience in the face of such challenges as peak oil, climate change and the economic crisis. It represents one of the most promising ways of engaging people in strengthening their communities against the effects of these challenges, resulting in a life that is more abundant, fulfilling, equitable and socially connected." What great stuff.

I hope to drop in again this week with some photos from our weekend. Have a great week!