K
KYHeirloomer
Guest
Hayden, all those appliences merely make the hard parts a little easier. But people have been making bread for thousands of years with nothing but the four basic ingredients (flour, salt, yeast, water) and their hands. Indeed, kneading bread dough can be therapeutic and self-satisfying.
The whole secret of bread is developing a feeling for what the dough should be like. And that comes only from time in grade.
Even those of us who use power tools for mixing and kneading play with the dough to determine its consistency.
Bread making is an interesting concept. You can blindly follow a recipe, and come up with a more than acceptible loaf. Or you can let it become a passion, and learn as much as possible about the whys and hows of bread, and make a point of visiting every artisan baker you can.
You can use all purpose flour in a bread machine. Or you can seek out stone-ground flours, with just the right protein count, and mix the ingredients lovingly by hand. And argue the merits of active v. instant v. wild yeast.
You can just toss all the ingredients together, let it rise, and bake. Or you can construct soakers, and biggas, and pre-ferments of all sorts, and experiment with delayed fermentation and cold curing and slow rising.
And in the end, no matter which end of the continuum you find yourself, you will find something soul-stirring about baking your own bread.
The whole secret of bread is developing a feeling for what the dough should be like. And that comes only from time in grade.
Even those of us who use power tools for mixing and kneading play with the dough to determine its consistency.
Bread making is an interesting concept. You can blindly follow a recipe, and come up with a more than acceptible loaf. Or you can let it become a passion, and learn as much as possible about the whys and hows of bread, and make a point of visiting every artisan baker you can.
You can use all purpose flour in a bread machine. Or you can seek out stone-ground flours, with just the right protein count, and mix the ingredients lovingly by hand. And argue the merits of active v. instant v. wild yeast.
You can just toss all the ingredients together, let it rise, and bake. Or you can construct soakers, and biggas, and pre-ferments of all sorts, and experiment with delayed fermentation and cold curing and slow rising.
And in the end, no matter which end of the continuum you find yourself, you will find something soul-stirring about baking your own bread.