You’ll have some loaves that just turn out weird, but I have yet to have one that didnt taste good.
I also recommend toasting some sesame seeds for the top crust. I was kind of amazed how much flavor that adds when they’re freshly toasted.
One more point to add - a lot of people like to let their dough ferment in the fridge for a day or five. I personally aim for around two days. Another simple thing that adds a bunch of flavor.
Excellent!
You’ll have some loaves that just turn out weird, but I have yet to have one that didnt taste good.
I also recommend toasting some sesame seeds for the top crust. I was kind of amazed how much flavor that adds when they’re freshly toasted.
One more point to add - a lot of people like to let their dough ferment in the fridge for a day or five. I personally aim for around two days. Another simple thing that adds a bunch of flavor.
Last tip is going to be so hard for me, because I want bread in my mouth asap. The proofing is already the hardest hard! Haha
I make double batches, and am trying to get to where there is always some dough fermenting in the fridge.
i let half sit in the fridge overnight. really punches it up.