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I've been making bread since 2016 or so. I generally make a country style loaf with a natural leaven.
The recipe I usually use is very simple:
The real trick is the process, which is one of those things that can vary a lot day to day and takes some experimentation. What works one day may not work the next because the temperature is different, or starter, or timing. I think it’s more about having a sense for what variables to change based off the way the dough is feeling and going from there. Every time I start making bread again after stopping for a while I have to go through the process of relearning because of the huge variability; it’s really about having the experience to know how best to proceed.
Last updated Fri Feb 04 2022 in Berkeley, CA
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