Comment on Let's put an end to the discussion; what is the best way?
wieson@feddit.org 2 weeks ago
Step 1: get some real bread
Step Sigma: Bake your own bread
It’s way easier than you think it is to make a basic loaf of yeast-based, white bread. I had the recipe memorized for a few months while I was first getting into it.
iiffy on amounts but it ain’t many ingredients Bread Flower 4 cups Yeast Honey (oh yeah, son) Salt One Egg
Level 2: Add more honey, slightly less yeast and toss brown sugar, cinnamon and nutmeg in melted butter in it while rolling.
bonus round: add raisins
Hey, I really appreciate your comment and I hope you have all the fun in the world with the recipes that you like.
But I have to be honest, this is not the bread I’m talking about. I’m really sorry, I don’t want to be your opponent.
I have baked a few breads and sugar or honey is not needed to get the yeast going. That’s a misconception I’ve encountered before, talking to a US-American. What you described sounds lovely, but (for me) it goes into the direction of brioche, milk bread, Hefezopf (yeast braid) and other sweet breads bordering on cake.
Real bread is: flour, water, sourdough, industrial yeast (optional), salt, spices (optional// caraway, fennel, coriander).
The second trigger point: flour.
I’m again sorry to offload this unto you, but I have to speak my piece.
What is bread flour? The nomenclature is meaningless, but that’s the fault of the market. I need to know from a flour, which grain it comes from (wheat, rice, maize, spelt, rye, dinkel) and how much of the rind is still in it (how dark it is or how white). Protein content is a bonus.
Just as a positive send off: I love raisins and sweet breads with raisins (Hefezopf).
I knew they were different but didn’t know why so I just looked it up. “Bread flour” refers to wheat flour above a specific threshold of protein content, which makes a different in how gluten develops.
bitjunkie@lemmy.world 2 weeks ago
For real. I recently discovered that the bakery at the chain supermarket across the street from me sells giant loaves of sourdough for about a dollar less than even the “budget” brands in the factory-made bread aisle. Not going back.
RowRowRowYourBot@sh.itjust.works 2 weeks ago
They usually have a bread slicer too
MutilationWave@lemmy.dbzer0.com 2 weeks ago
It just gets stale so fast. We don’t eat that much bread.