With the heat lately, my desire to bake bread has been non-existent. But this week my desire to eat bread won out. That’s right folks, my name is Bree and I am a Carboholic.
I love all carbs, but bread holds the most special place in my heart. It’s such a versatile thing. Eat it on it’s own or spread an extra layer of goodness on top or sandwich your pleasure between two slices. Bread is a delicious vehicle for consuming all the best things. Butter, cheese, avocados; they are all bread’s best friends.
So this week I decided to bake Ken Forkish’s Overnight White Bread from “Flour Water Salt Yeast.” This book has become my breadmaking bible, so to speak, with the majority of our bread coming from the recipes in this book. And the Overnight White Bread recipe is the perfect “vehicle” bread, with a nice crispy crust and a soft chewy center.
There is nothing quite so good as some delicious avocado toast with bread fresh from the oven.
Bree Bakes Bread and Other Stuff Too 