Two loaves of French bread
Mixed: 2:45 pm
Molded: 5:15 pm
Baked: 6 pm
Gave extra loaf to Glenn
It’s hard to choose my favorite part of the bread baking process. Like writing, there are parts of the process that are prayerful, parts that require patience, and other parts that get you jumping up and down. I love how bread baking and the writer’s life match up in so many ways…
- Assemble the ingredients, flour, water, salt and yeast=Research and write your rough draft–let the ingredients–and writing–fly all over the kitchen, and don’t worry about the mess!
- Knead the dough until its silky smooth=Massage the story, play with the words–this is a prayerful time for me, both while kneading and while editing.
- Let the dough rise=Walk away from the story and let it sit and ferment. This requires patience and a sense of moving on to another task for some portion of time.
- Mold the dough into its final shape=Edit. I love editing. This part of writing involves finding just the right shape for a written piece, and refining the individual words…
- Bake=Give your work to others to critique. Put it to the fire test, to the heat of the oven and allow the criticism to bake out all the impurities of your writing!
- Eat it–or better yet, give that bread away!=Send out your work. Let others read it and be blessed, or simply say it’s done and tuck it away. But always move on to the next project. If it ends up being published, then that’s just the icing on the… bread!
Today an interview on my writing life has been posted on the Examiner.com, which is an online news service that has more than 7 million readers. I’m humbled that I was asked to do the interview, and another interview, on the topic of this bread blog, will be featured next week. Here’s the link to the interview.
Sending you blessings and love… as I bake, and write…