Like fruits, vegetables, holidays and clothing, I think baked goods also have seasons.
Bread-baking is definitely a winter and fall season activity. Kneading becomes a way to warm up rather than a vigorous, sweaty exercise, and the temperature is cool enough that the dough won't rise too rapidly, or turn sour and ferment (unless on purpose!). One of the most wonderful things during the colder months is turning on the oven knowing that you’ll soon have a fresh, piping hot loaf of bread. Pair it with a soup or stew and it's the perfect winter's night meal.
Whereas I will rarely turn on my oven to bake bread in the summer, I will for pies. As you may have noticed around here, summer is for pies and all of the things in the pie family—galettes, cobblers, crisps, pandowdies etc... This does seem counterintuitive because you are turning on your oven and crusts and toppings are in danger of melting during preparation, but this is the season when summer produce is at its peak. What better way to use it up than in a baked full-to-the-brim with the best fruit. I will, of course, bake pies all year round, but tend to make them more in the summer.Read More