If lots of people choose to bake a kind of sponge cakes to inaugurate their ovens/ baking career, I think I chose to bake bread.  I was not successful at first due to my very amateur spirit, I would never obey any recipe or measure an exact amount of flour or yeast that are required; and I was too tired to knead flour until the dough is elastic enough. I did not enjoy my bread much at that time, until now I can really enjoy my bread products but not entirely satisfied yet. However my meal is still rice based more than bread-based, I don’t bake bread  often.

Photos of bread when I was at the beginning of my baking career, breads smelt amazing but the filling remained compact and not as good as those I made recently.

Epi pain- and an embarrassing baguette ( I know I was terrible at shaping these breads, but you can see how soft their insides were. Those were really good!!!

And the shapes