this post was submitted on 17 Jan 2025
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I've never understood this. It's pretty easy to make some decent bread just by feel. I never measure, all you need is the right moisture to flour content.
But now after writing this maybe I just don't have fear...
The three levels of bread baking:
I make this bread the same way every time and it comes out great!
I don't think I got a good crumb on this one. Maybe I overproofed? I really need a longer autolyze. I should really get a proofing drawer. Maybe I should start using the tangzhong method. Am I scoring too deep?
I make this bread the same way every time and it comes out great!
I'm currently at :
Yes once you get the hang of it after a few loaves it's so easy. I make bread all the time, and so much cheaper too.