Just wondering if there are any other bakers out there. At our house we haven't eaten store bought bread for years and were shocked recently to find how much a loaf cost in the store. A fine sourdough that we used to often find on sale 2 loaves for $2.50 was selling for $3.62 a loaf! A convincing case can really be made for baking your own at those prices. A five pound bag of flour usually runs around $3.50. Move up to a 25# or 50# bag and the price drops significantly. A typical loaf will require around a pound of flour so it is obvious that for the price of a loaf in the store you can make 5 loaves at home. And they will be better bread. Read the label on the next loaf of bread you buy and try to determine what some of that stuff is and why it is needed.
Good bread needs just 4 ingredients-flour, water, yeast and salt. How you manage those 4 ingredients determines how the bread will taste and that is the joy of building your own. We start all of our breads the day before baking, a process that probably takes all of about two minutes. The biga, or pre ferment, is then left to work overnight and the next day flour is added to make the finished dough. It is dead simple, very enjoyable and maddenly delicious. During the summer when I am mostly outside I don't have time to work on artisan breads so I make a quick and simple No Knead Sourdough that I sometimes ferment for up to 2 days. By then the dough smells like beer and the resulting bread is rustic, crunchy on the outside and soft in the center. Guest love it and are amazed at how little work is actually involved.
Now that shorter days are keeping me inside longer I have time to work on my main interest which is french bread. It requires a little more attention but the loaves are beautiful with a crisp crust and a soft creamy crumb. Excellent with cheese and a decent red wine. I am just a beginner having only baked seriously for about 3 years now but I get some stunning successes at times and occasionally a complete flop.
When the long dark evenings start to get to you get out in that kitchen and shape up a few loaves of bread. The house will smell great and the family will think you are a hero. No machinery is needed, no "breadmaker", no mixer, just a good hot oven with an accurate thermometer and a timer are about the only tools required. Every human comes with two of the best breadmakers in the world attached to the end of his arms. Put 'em to use, you'll love the results.
Ive
Good bread needs just 4 ingredients-flour, water, yeast and salt. How you manage those 4 ingredients determines how the bread will taste and that is the joy of building your own. We start all of our breads the day before baking, a process that probably takes all of about two minutes. The biga, or pre ferment, is then left to work overnight and the next day flour is added to make the finished dough. It is dead simple, very enjoyable and maddenly delicious. During the summer when I am mostly outside I don't have time to work on artisan breads so I make a quick and simple No Knead Sourdough that I sometimes ferment for up to 2 days. By then the dough smells like beer and the resulting bread is rustic, crunchy on the outside and soft in the center. Guest love it and are amazed at how little work is actually involved.
Now that shorter days are keeping me inside longer I have time to work on my main interest which is french bread. It requires a little more attention but the loaves are beautiful with a crisp crust and a soft creamy crumb. Excellent with cheese and a decent red wine. I am just a beginner having only baked seriously for about 3 years now but I get some stunning successes at times and occasionally a complete flop.
When the long dark evenings start to get to you get out in that kitchen and shape up a few loaves of bread. The house will smell great and the family will think you are a hero. No machinery is needed, no "breadmaker", no mixer, just a good hot oven with an accurate thermometer and a timer are about the only tools required. Every human comes with two of the best breadmakers in the world attached to the end of his arms. Put 'em to use, you'll love the results.
Ive