I'm making my own bread now
 

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99% of the bread Mrs WD and I eat is crusty french bread. We like the texture. Problem is a decent loaf costs $4 it only lasts about 3 days before the texture starts going of - the crust loses some of its crunch.
I started experimenting a few weeks ago and found a recipe that we really like. It takes about 10 minutes of actual work, plus an hour and a half of sitting and 30 minutes in the oven. The flour and yeast cost $1.40.
Its so cheap and easy to make we only keep a loaf around for a day or so, and feed what is left to the chickens, and make another loaf. Just another benefit to being retired, I guess.

Ah, the aroma of baking bread. Mmmm....

I think I'm going to do a spent grain bread the next time I brew a beer. While I won't use anywhere near the grain that gets tossed after mash and sparge, at least I'll be using some.

Best way to sell a house...

I've come to really appreciate fresh bread and bread products. I won't even buy any unless it was just made. Thought about making my own but might have to wait until retirement now that I know it's a benefit! :)

Cookies are where it's at for selling a home.

I make a loaf of whole wheat once a week for my sandwiches that I take to work.

I use the breadmaker to mix it, let it mix and rise twice and then take it out of the breadmaker, knead it once more and put it in a loaf pan to rise and then bake it in the oven.

It takes all of about 20 minutes worth of work all told, from mixing ingredients to cleaning the pans, and it tastes great!

Hint, get your yeast and molasses at a restaurant supply store like 'cash and carry' - it's MUCH cheaper than little packets that you get at the grocery store.

Bonus hint - while you're in there get a couple of bottles of Sriracha because, like yeast, it's lot's cheaper at cash and carry.

I also make a batch of oatmeal/raisin/chocolate chip cookies for lunch every week.

They taste great and have no BHA/BHT to preserve freshness.

Hint - a good stand mixer makes quick work of making the batter.

Bonus hint - a little cardamom mixed with the cinnamon and the best pure vanilla extract are the secret ingredients.

If you like crunchy, crusty bread (as do I), soak a brick in water and put in oven while baking bread. One of my mother's baking tricks.

Yep....lemme see...what am I gonna do today?

Loaf :)

Sourdough. Both for pizza dough and bread.


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I used to bake my own bread, but I stopped because I started to get fat.

The recipe is similar to this.

Easy Crusty French Bread | Life As A Strawberry

I use a little more flour for a stiffer dough. I do mix it in a mixer with a dough hook, but only for about 5 minutes. I don't do any further manipulation of the dough. I figured out that if you dump the dough out of the mixer onto a sheet of parchment paper , shape it, and let it rise you can lift it and put paper and all in a hot dutch oven without it falling.
The secret to crusty bread with a chewy center is humidity, like the brick soaked in water. I put the dough in a pre-heated cast iron dutch oven. The bread provides its own humidity in such a confined space.
Good advice on the yeast Mike. I'll look into that.
I've noticed that I can leave grocery store bread on the counter for over a week and it won't mold. My bread starts to grow mold after 4-5 days. There is something in the grocery store bread to preserve it, which may not be good for you.

try mixing in some lightly sauteed onions and dill one time.

Do you have Netflix? If so, watch episode 1 of "Cooked"- https://www.netflix.com/title/80022456

It's all about bread, and very interesting.

Good job. Once you have it down, it doesn't take much time, just have to be home to tend to it.

My wife bakes our bread. We have a 6 quart kitchen aid which makes quick work of the kneading. We had it so long, I had to rebuild the worm gear once on it.

Usually once a week, 2 loafs. It costs about a buck to do so and the result is just so good, you can't even get it at the store. Also saves you from having to go to the store. We have a pannini maker and a toaster for when it gets a little long in the tooth. We freeze one loaf which helps spread it across the week without ever having stale bread.

G

One tip I have for larger process window is to use a loaf pan. The dough can be more liquid and you don't have to worry about it making a flat loaf. A dough that's more liquid usually will have more bubbles. Also, out of the pan, it makes nice square pieces for sandwiches to take to school.

G

How do you make pickle bread? Start with dill dough!

LOL....you ain't right :)