You know I couldn't resist this thread
Thanks for the link Bob. I like the Kansas City (2nd) segment best. At about the 7.45 mark (where he slices into the loaf and inhales the aroma), that could have been me. Every time I do (two) loaves, when I slice into them I take that real deep breath. It is soooo nice.
I don't need to worry about my bread going stale either. Other than eating almost a half loaf the first day, the rest gets quartered and put in the freezer after it's cooled. Fresh bread every day is such a great way to start the day. The longer the ferment/the smallest amount of yeast yields the best tasting loaf.
Have to use unbleached flour for best results. I grind my own but (can't get fresher than that) if you buy unbleached, it HAS to have a very light yellow creamy colour. If it's white, it's been bleached, regardless of what it says on the label.
I also use this instant yeast
Needs no proofing and is just mixed in with the flour, water and salt.
I could go on for days but I'll stop now. If you're into this type of bread, you know what I'm talking about. If you're not, well maybe you should be
.