Today was my first attempt at making bread, and it came out pretty damn perfect. This made an outstanding grilled cheese sandwich.
Here's the recipe I followed:
www.emmafontanella.com/the-easiest-no-knead-bread
A few things which may or may not have played a factor in this working as well as it did:
1. I went out and bought high gluten bread flour even though I already had a lot of all purpose in the house. And of course I sifted.
2. I bought Italian dry yeast rather than just using the standard stuff at the grocery store.
3. I ignored the American measurements and weighed everything.
@voltronic Good job! Glad you're enjoying bread making. I never use all purpose flour for anything (I'd use it for cookies or cakes but I can't make that stuff cuz I'd eat it. LOL)
I doubt the yeast mattered, TBH. I use Red Star ADY that I keep in the freezer and it works great.
Weighing is key. Good choice.
Be aware that the percent water needed varies with the indoor weather in your house. :) It's perfect bread weather here with moderate humidity and just warm enough temps.
Bon Apetite!
@TrueBloodNet
Thanks for the tip on the water. That makes sense. I have central air so in the warm months the humidity stays pretty consistent.
I looked into more expensive specialty flour, but ended up going with King Arthur organic bread flour.
As for yeast, you're probably right but I used this since the reviews were so great and because I want to eventually make pizza and focaccia.
https://a.co/d/c4WTpMd
@voltronic The only time the 'yeast' seems to matter is if you're making sour dough (which gives me a tummy ache 🤷🏻♀️ ) or if it goes bad but ADY kept in the freezer would likely outlast humanity. LOL!
Anyway, I usually make about 50% moderately high hydration whole wheat bread and that can be like fencing with the environment! :)
I hope you enjoy the adventure!
@TrueBloodNet
I tend to automatically think that specific yeast strains matter, because I'm a home brewer and in that case it's one of the most critical ingredients.
@voltronic Yeah, most breads it's not as critical except stuff that has a very long growing time, often in a fridge and that's due to added sourness. Although everyone's taste buds are different, I kinda think folks who say they could taste the difference in yeast in a sandwhich loaf or italian/french boule are hallucinating.
@TrueBloodNet
This calls for a double-blind tasting to see if they are making it up or not.
For beer, yeast makes a massive difference in flavor, but the growing time is measured in months so that's a long time to influence things.