Replicated here, what I really enjoyed about this recipe is that it uses honey with the yeast for sugars instead of powder and you can taste the flavours of the honey in the bread rather than just sweetness.
What I'm currently attempting with baking is modifying the kneading element. I've managed to get incredibly fluffy bread with a mixer, even making a traditional Challah taste more like Brioche than anything else, but hand techniques are quite interesting. I've started stretching the dough by whipping it down, switching ends and whipping again until it becomes too fragile, folding back and whipping again. It's proven a lot easier than most kneading techniques despite lacking counter space in my tiny kitchen.
If you have ever looked around the average cookbook for a bread recipe chances are you've encountered this:
"Combine all ingredients and knead dough for 5-10 mins or until dough is smooth and bounces back when poked. Dough should feel slightly tacky. If not, add flour. Put dough in a warm place until double in size. Punch down and allow to double again. Shape dough and allow to double then bake."
cliffelam, I know you bake bread regularly, is that similar to the recipe you use?
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
I bake regularly. I'd say it's essentially the recipe you are going to use if you are making a plain white loaf. I mean, there are a couple steps in the beginning that are dismissed as "combine all ingredients" - you want to proof your yeast, for instance, to make sure that it's active, which is a separate step before combining with the flour and other ingredients. This recipe looks interesting but it's kind of toting itself as "the ultimate way/only way" to bake bread, and I don't think it is. Plus, I kind of like kneading.