ROBERT SIEGEL, host:
The kitchen and things related to cooking have been a steady source of items for our Soundclips series. Today's audio item comes from that realm and an age-old task.
Ms. CATHERINE IINO: My name's Catherine Iino. I'm a writer and editor. I live in Killingworth, Connecticut. One night a week, I bake a lot of bread, about 10 dozen loaves.
(Soundbite of scraping on kitchen table)
Ms. IINO: You have to divide up these huge vats of dough so that all the loaves will be the same size, and then you - so you cut and weigh the individual pieces of dough, but then you let them rest for a while so that they relax. Then we're going to let them rise for about an hour and a half, and then we're going to put them in the oven, which uses a very neat contraption called a loader. It seems like magic when you see it slide in and drop the loaves into this very deep oven.
We'll inject some steam into the oven.
(Soundbite of steam being injected)
Ms. IINO: That allows the crust to develop and get really crisp and crackly. Then we will take the bread and take it out, and if we're lucky, we'll hear the loaves singing as they cool down a little bit.
(Soundbite of loaves cooling and crackling)
SIEGEL: The singing loaves being baked by Catherine Iino of Killingworth, Connecticut. If you've got a sound that you'd like to share with us, visit our Web site, npr.org, and enter the word Soundclips to find out how.
MICHELE NORRIS, host:
It's ALL THINGS CONSIDERED from NPR News.
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