Chief1232 - Baking bread is not hard, but it is science, so follow whatever recipe you decide to try. A good scale is the only equipment that I recommend for beginners. Weighing ingredients is much more accurate than measuring by volume. And good luck!
If you don't want to buy a scale until you find out if you like it, don't buy one yet, but do measure carefully.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Chief1232 I started with a mix I posted somewhere. It was a French Seasoned bread from KA I bought it on a visit last summer. It's easy to follow along the instructions. That's what got me going to attempt a real bake. So I'm hooked. Here's my future attempts.
Will be next week at the earliest. But they are on my list.
These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. Create the perfect baguette with King Arthur Baking!
When it comes to rye bread recipes, this light, seed-studded loaf is a standout — soft in texture, yet rich with the classic, slightly tangy flavor of rye that makes it perfect for piling high with deli favorites. Make a loaf of this rye bread recipe today!
At some point I'll expand beyond K.A. But for now I find their recipes easy to follow. So being a rookie, small steps 1st. ​​​​​​​
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
​​​​​ ​​​ ​​​ Here are the results from the bake. It turned out great IMHO. My wife is a fan and a I gave a loaf to my daughter, and she said better than the bakery. So I hit the mark. Only thing is when I slashed just before baking, I could have done a better job. Practice leads to improvement. Here are the pictures also mixed up an EVO dip. Basil, rosemary, minced garlic, salt and pepper.
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