Artisan bread

[Sand&Salt]

We can only get "Bimbo"-type bread down here. Mushy, tasteless Wonder-bread variations, so I took up bread-baking by necessity.

I agree it's very "zen". I just love it. No mixer, just the cathartic, relaxing kneading which for some reason, I enjoy it. When it gets to the perfect texture and bounces back, it seems like an accomplishment. When it rises, it seems like a minor miracle!

We have weird ingredients too so it took me years to perfect it. I started with an online no-knead version with instant yeast, but it didn't work. Flat. Finally I went BACK to the old method of proofing the yeast first in water, then adding it to the flour. No dry-mixing of the yeast. And that worked.

I haven't gotten as creative as you have, OP---that was really interesting. I always add rosemary though as it seems to temper the strong yeast flavor. I make 2 loaves at once and slice for the freezer with 4 slices in each ziplock so we can just pull one out for sandwiches or whatever.

I've done sourdough but that's such a process. I may do it again though. I made Swedish Cardamom Bread for T-day, braided.

[shadowne]

Gorgeous! If I ever try this my second attempt would be to try to replicate an apricot white chocolate loaf I used to pick up decades ago in Atlanta.

[Threestep2]

Hello Andy!
Thank you. SO is onboard. So a lot of questions will be forthcoming.
As far as French bread is concerned - you do need the perforated forms. Sometimes Tuesday Morning has them.

[gemstone1]

For anyone wanting to up their game in bread making, check out this guy: maurizio@theperfectloaf.com