Vol III: #29 Success is Awesome
All of nine days ago I wrote about the need to childlike, especially as I learn to bake a proper baguette. And, today I did it. From the right amount of salt, to the fermentation, proof, and bake; I nailed it. The crust is thin and crisp while the crumb is irregular, open, and just to the right side of chewy. Oh, oh Nik. You silly boy. To think, you nearly gave up a few weeks ago.
In lieu of looking for deeper meaning, I’ll just tell you what I did with my first proper baguette. After some perfunctory photos and texts, I sliced the bread the length of the loaf and layered prosciutto, salami, provolone, and a handful of pickled banana peppers inside. Then, I enjoyed my labor. It was a fine and filling sandwich and joyful to eat. Success tastes delicious.
