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I used to not eat bread. I gave up eating PB&Js, toast and even other sandwiches on the regular. I had this notion that it was unhealthy and made me fat. But since I've been introduced to bread making, I can't help but eat it. I've made my own bread three times now and I think I'm getting the hang of it. Each time I stick my fingers into a bowl of water and flour, it amazes me that those two main ingredients can make something so delicious and desired. I've been working out of Flour Water Yeast Salt: The Fundamentals of Artisan Bread and Pizza. From it, I've been guided to make loaves that are crispy on the outside, soft and warm on the inside and beautiful enough to photograph.

And you know what else? Baking bread has taught me more than just how to bake bread. I'm learning about patience and my perfectionist tendencies. This third loaf, for example, flopped into the dutch oven as a lump of dough. It stuck to the side, not landing where I had intended. I looked at Steve with disappointed eyes and he told me it'd be OK. I had to wait 30 minutes to find out he was right though. When I opened the lid, in the bottom was a crispy, round loaf, just as special and unique as the others I'd made.

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