Last week and the week before, I got the flu and was down for the count. When I was finally able to be up and at 'em for a little bit, I decided it was time to make bread. Good idea, but my energy just wasn't high enough for all the stretch and folds and coil folds and peeking at my dough. I just wanted it to be EASY. Simple. And... it can be! Start to finish, this took about six hours, with less than 10 minutes of active work.
In a Nutshell
We use the Italian bread base, and knead until windowpane. This is KEY for success. You must have a smooth shiny dough that cleans the bowl before moving on. Let your mixer do the work.
Sourdough the Better Way
Stay tuned. I've been putting together a series of videos to walk you through the steps of sourdough from start to finish. It will cover how to feed your sourdough starter, which replaces yeast in bread making, and what to expect through each stage. We will make bread together in those videos - it'll be one epic post!
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Join our Online Community
Ready to ditch recipes and learn more about baking with fresh milled flour using methods and your imagination? Join my Fresh milled Flour Methods group. You can ask questions, share your wins, and more with an expectation of honesty and friendly interaction. I hear it’s the best place to be on Facebook.