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Too dang complicated. Proof the yeast in hot water with some sugar added. Mix the salt with the bread flour. Mix all together in a big container with a big spoon. Let it sit for two hours with a top on the container on the counter. Put it in the fridge for two hours. Let rise in the pan for two hours. Cook for 25 minutes at 500. Done. The times, except for the cooking, are flexible up. I've left the bread on the counter for a day and in the fridge for a week. It changes the bread's taste around an axis, but it's always good. I bake to make sandwiches for the kids. It's not art, it's craft. -XC