FOOD & B E V E R AG E
Understanding the basics of breadmaking with Proof Bakery’s Dean Anderson PH O T O S BY EL IZA B E T H N E A L S T O RY BY L EXI HOL IA N
For Good Measure THERE’S PERHAPS NOTHING MORE COMFORTING than a fresh loaf of homemade bread – and while first-timers can be intimidated by the concept of baking, Proof Bakery’s Dean Anderson insists that there’s no reason to shy away from attempts to craft your own focaccia or a simple batch of white bread. “You often hear the line that cooking is an art, and baking is a science,” he says while scoffing at the mythical quality routinely ascribed to baking. “But it’s all art and science. You can incorporate as much into cooking a burger as you can into making a praline mousse.” The dedication really depends on the person – as demonstrated by Dean’s creations at Proof Bakery in Kill Devil Hills where he and an assistant bake
N O RT H B E ACH SU N | 21
