Watching dough rise and seeing the various bubbles throughout, sparks an interesting illustration of how we integrate ideas in our kitchen. We don't knead them in. We let them slowly ferment and develop, as bubbles do in no-knead breads. We reserve an old idea (old dough) and at an opportune moment we fold it into the mix to provide a more complex and developed flavor. And as time progresses, ideas continue to meld and grow and the framework, much like the gluten strands align. Eventually the idea has character, body, and is ready to portion, proof, and bake. On a good day the bread that emerges from the oven is worth the time and effort that went into creating it.
April 24, 2005