Echoing my thoughts on bread baking first posted Winter 2015
As I have mentioned, this endless record-breaking winter has had us encased in snow and ice – picture the White Wall guarded by the Knight’s Watch on Game of Thrones. This has awakened my cocooning instincts big-time, with freshly baked loaves out of the oven every two or three days.
I’ve learned a few things that have made this easier, more economical, and more successful:
- Use SAF Instant Yeast and buy it in at least the 1 lb package from Amazon. This is what the professionals use. It produces a quick rise, removes the need to proof the yeast separately from your dry ingredients – just add it to the flour – and it will keep fresh indefinitely in a tightly sealed ziploc bag in your freezer. Just spoon out what you need and put the rest back in the freezer. Way more economical than those ridiculous 3-packet envelopes at the supermarket…
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2 thoughts on “What I’ve learned about bread baking this winter”
Baking bread is one of those things I used to do all the time, but then life got away from me. There is nothing like the smell or taste of fresh bread and your loaf is beautiful.
Thank you! Just about to take loaf of sesame semolina out of the oven.