Dear Reader,
When I began pitching ideas to our team for an article from my department (human resources), I first suggested a dazzling literary work on the Davis Bacon Act, something more within my wheelhouse than our green-industry focused literature. That suggestion seemed to miss the mark and so dear reader, I’ve pivoted to a short story about the fall season that is nearly upon us, and something that I hold close to my heart, the breaking of bread with close family and friends.
Leaves of the ginkgo tree! (Ginkgo biloba)
As the long, warm days of summer gradually give way to the crisp, colorful days of fall, there is a palpable sense of change in the air. Nature adorns itself with a vibrant palette of reds, oranges, yellows, and browns, captivating our senses and inviting us to revel in the wonder of fall. Among the myriad of delights this season offers, few things evoke the sense of coziness and comfort like the delightful aroma of fresh-baked bread wafting through the air.
The transition to fall is a magical experience. The once verdant leaves transform into a symphony of colors, creating a breathtaking landscape that captivates both young and old. The air becomes crisper, carrying the promise of chilly evenings and warm blankets. It's a time for hearty meals and gathering with loved ones, and at the center of it all is the aroma of freshly baked bread.
There's something undeniably comforting about the smell of bread baking in the oven. It's a fragrance that triggers memories of home, family, and gatherings around the table. Whether it's the familiar scent of a crusty baguette, the sweet aroma of cinnamon rolls, or the wholesome smell of whole grain bread, each variation holds a unique charm.
As the oven works its magic, the scent of yeast, flour, and warmth fills the air, announcing the impending delight. The aroma is more than just a pleasing smell; it's a reminder of the simple joys that fall can bring. It beckons us to slow down and savor the moment, to appreciate the changing seasons and the goodness that emerges from our kitchens.
Fall is a time when families come together, drawn by the allure of tradition and the promise of delicious meals. Baking bread is an age-old tradition that transcends generations, fostering a sense of togetherness and camaraderie. Whether it's a family recipe passed down through the years or a new one created together, the act of baking bread unites loved ones in a delightful culinary adventure.
Involving children in the baking process not only imparts valuable life skills but also creates cherished memories. The joy of kneading dough, shaping loaves, and eagerly awaiting the bread to rise is an experience that stays with them, creating a lasting connection to the magic of fall and the comfort of homemade bread.
As I conclude this story, I’ll share a favorite recipe below from our friends at the New York Times. May your fall be filled with warm memories and cozy days with a good book and a cup of tea, or perhaps a nice soup and a hunk of bread for dipping.
No-Knead Bread Recipe Recipe from jim lahey, Adapted by Mark Bittman
Ingredients (Yield: One 1½-pound loaf):
3⅓ cups/430 grams all-purpose or bread flour, plus more for dusting
Generous ¼ teaspoon/1 gram instant yeast
2 teaspoons/8 grams kosher salt
Cornmeal or wheat bran, as needed
Time: 1 hour 30 minutes, plus about 20 hours' resting time
Step 1
In a large bowl combine flour, yeast and salt. Add 1½ cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Step 2
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Step 3
Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
Step 4
At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Sincerely,
Matt Vaughan I Administrative Director, Russell Tree Experts
Matt joined Russell Tree Experts in 2019 with a background in HR & Operations leadership. In his time off, he enjoys woodworking and traveling with his dog and wife.
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