A Personal Project: Baked
My schedule became a little overwhelming and hectic in July and August. Everything felt like a whirlwind that I was white knuckling my way through. To recapture a little sanity, I decided to take a pause on technology every Sunday. It was a great decision.
Foolishly, I also decided to take on one baking project each Sunday. The baking itself was wonderful. Patience is not my strong suit so the forced waiting for things to proof or bake was a nice antidote to my usual frenetic scurrying. I was mostly thinking about that when I decided on this project. I was definitely not thinking about how unpleasant it would be to have the oven on during a 90 degree summer day. Next summer I’m going to commit my Sundays to spritzes or cold pressed juices, something that won’t require any oven usage.
Years ago, I took my first small steps into cooking with the help of Smitten Kitchen. Back when I could only make scrambled eggs and brownies from a box, I started reading Deb’s blog and following along. I’ve been making this scone recipe from her blog for years now. It’s one of the few things I can make without having to refer back to the recipe.
One of the challenges of this project was balancing the photography with the baking. Sometimes I roped Eli into taking a quick photo for me. Sometimes I paused everything to wash my hands to take a photo. Sometimes I shrugged and moved on. It was a funny experience. On large commercial food photography shoots, there are so many people to help out: a stylist, extra sets of hands, a model. Doing everything solo felt like a feat and a constant compromise. Ultimately it didn’t particularly matter since this was more of an activity for myself. I wasn’t quite sure I even wanted to share these until I got everything edited.
While I started out simply with a quick scone recipe, I got over-ambitious very quickly. One Sunday, I decided to make chocolate babka but couldn’t decide on a recipe and ended up combining 3 different recipes. It was a little excessive but came out well! The following Sunday, I made my way back to familiar territory and baked some bread from the Tartine Bread cookbook, which I’ve been using for years.