Thread: Who bakes bread?

I've found that freezing bread tends to dry it out a bit. You might consider freezing the loaves unsliced.

Just a thought

Yea I never freeze sliced bread for that reason. I'll freeze the loaf and wrap it really good, aluminum foil and two plastic bags and it keeps really well.

Additionally some oil in the dough helps it keep too.

If you use a preferment (sponge, biga poolish) which is typical of the no-knead recipes, the extra acid the 10-12 hours of preferment action adds to the dough supposedly helps it last. I have a spelt and white flour loaf that uses a 12-hour room temperature preferment. The recipe claims it will keep well on the counter in a plastic bag for about 10 days. How long exactly it will last is impossible for me to determine since it tends to disappear within a day or two of being baked ; )

Moat of my bread last 5 or so days, which is just enough time to not make me too annoyed at baking breads that often.

For a bit, I have this sourdough sandwich loaf I finished up last night. It is absolutely delicious and has a nice tangy flavor from the 2 cups of starter it requires. The crust is a bit tough for my preference, but gosh that dense fluffy middle is glorious.

https://www.kingarthurflour.com/reci...h-bread-recipe

Initial dough.


1 hour in, nice an puffy


I forgot to take a prerise loaf pic, but here's the loaf after about 90 minutes.

Got some all purpose flour and some yeast packets. Any recipes someone here would suggest for my first attempt?

Thinking of making some hard tack too.

Would like that spelt white recipe please...

Originally Posted by MikeB52

Would like that spelt white recipe please...

This is the recipe I used. It calls for kamut flour, but I only had spelt on hand and it turned out well.

https://www.billyparisi.com/kamut-fl...ipe-with-biga/

Originally Posted by JP5

Got some all purpose flour and some yeast packets. Any recipes someone here would suggest for my first attempt?

Thinking of making some hard tack too.

I did the Dutch oven ...no knead bread,my first time ...it’s my go to bread so far. There is a quick one on you tube....helga from PA has it

An easy artisan bread is just some flour, water, salt and yeast and leave it out for 10 hours or so then add a bit more flour and let it rest a bit then put a cast iron or ceramic pot in the oven to heat then chuck the dough in the covered pot and bake it. The result will be professional.

The actual recipe is:

430gr flour
1 gr yeast
8 gr salt
345 gr water

After the initial 10 hours cover it and let it rise 2 hours or so, add a tad more flour to get the kind of dough you need. (dough should be very sticky)

Bake at 450f for 30 minutes in covered pot then remove cover and bake another 15 minutes or until you like the looks of it.

Here's my first go with sourdough cornbread,
served with chicken-veggie-noodle soup. PM if you want the cornbread recipe.