Artisan Bread Recipe = I am not a machine. + A word about multi-tasking

Professional cooks move and organize with such deft artistry. Their organization is superb.  When I watch them, I see their concentration is right with the preparation of food. (They are not thinking about their next idea.) That is being in the moment. That is meditation. In the professional kitchen everyone is assigned to a specific job from chef, sous-chef, prep, waitperson and so forth. Each has to commit to their craft to bring off the art of true culinary expression – fun!

In the American culture today, people prize and demand multitasking from some of their workers, like administrative assistants (Yes. I assisted.)  More and more research shows that people, even women who are ‘supposed’ to be multi-taskers are not really able to do this…feat of mental and emotional gymnastics. (Read the research.)  The results of constant distractions are scattered brains, stress, and mistakes. (Don’t I know it!)

Who invented this term? A little research, please? Ah, revelation*. The next time I read a job description that says must be able to multitask in a fast paced environment, it means they are looking for a machine and not a human.  See the definition below.

Smiling now.

Bearded Iris © CKatt


Get Multitasking Find Multitasking

mul·ti·task·ing   [muhl-tee-tas-king, –tah-sking, muhl-tahy-] Show IPA

noun Computers.

the concurrent or interleaved execution of two or more jobs by a single CPU.

Also, mul·ti-task·ing.

I am not a machine. I am a human being. Repeat several times then go make some bread.

Artisan** Bread Recipe

I have not made bread in years. To finish this bread making experiment totally took my concentration and also a consultation with Richard Lafortune, (the-bread-and-everything-else-on-the-earth-baked or cooked-expert) who has his very own most excellent food blog. (Check it out.)

For this Artisan bread recipe I combined the techniques of two recipes. (Please see my notes below.)

Artisan Bread Recipe from: Retrieved May 14, 2011.

INGREDIENTS as per Andreas Viestad

3 pounds (1.3 kilos) of wheat flour

2 ounces (50-60 gram) salt

Artisan Herb Whole Wheat Bread

1 Pound (1/2 kilo) rye flour

5 cups (1.2 liter) lukewarm water

2 ounces (50 grams) fresh brewers yeast

1 bottle of pilsner beer



“On a table, mix the flour and salt with your hands and form it into a volcano shaped heap. Mix the water, beer and yeast. Mix the water mixture slowly into the flour mixture, pour slowly and work the water into the flour with your hands before adding more. Continue kneading slowly until you have smooth dough that is slowly firming up. Let it rest for 15 minutes

Now is the time to stretch the gluten in the dough. This is done my stretching the dough with your hands and folding it together several times. Cover the dough with plastic or a kitchen towel and let rest until it has doubled in size.

Preheat the oven to 450 degrees (225C). Divide the bread into 3. Let rest on a baking sheet for 45 minutes, covered with kitchen towel. Slash the breads with a sharp knife before baking, to allow them to expand in the oven. Bake in the oven for 45 minutes.

Variations: When you bake your own bread, it is easy to experiment. I often make my own bread with herbs or muesli bread with seeds and fruits.”

Bread with Herbs:

1 Tablespoon rosemary

1 tablespoon sage

1 tablespoon oregano

1 tablespoon thyme

Good “Crumb”
Herb Whole Wheat Artisan Bread

Notes:  My bread came out, but the truth is that I used Viestad’s and Richard’s instructions but I used the ingredients from Laurel’s Kitchen from 1986.  Laurel Robertson’s book has a very detailed set of instructions on bread making.  If you are a novice, like me, the information is very helpful.

Combining the two recipes for technique would be hard to explain, dear reader. (Sorry)  Here are the ingredients I used from Laurel’s kitchen combined with Andreas Viestad’s Bread with herbs, for one loaf.  (Next time I’ll try the beer recipe.)

INGREDIENTS from Laurel’s Kitchen (makes 2 loaves of bread)

Part 1

2 teaspoons of active dry yeast (1 packet, ¼ 0z, or 7g)

½ cup warm water (about 110˚F)

6 cups of whole wheat bread flour (2 pounds)

2½ teaspoons of salt

Part 2

2¼ cups of lukewarm water

(2 cups of honey or other sweetener) I used Brown sugar.

(2 tablespoons oil or butter) I used olive oil.

I am not a machine.  I bake bread, Artisan bread. Smiling now.

 * Origin:

multi-  + tasking Unabridged

Based on the Random House Dictionary, © Random House, Inc. 2012.

Cite This Source | Link To multitasking

** ar·ti·san   [ahr-tuh-zuhn]  noun

1. a person skilled in an applied art; a craftsperson.

2. a person or company that makes a high-quality, distinctive product in small quantities, usually by hand and using traditional methods: food artisans.


3. pertaining to or noting high-quality, distinctive products made in small quantities: artisan beer. Retrieved June 7 2012.

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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