Eating Well. Anyone Else Bake Bread?

[FrankOneParticipant 1417]

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FrankOne wrote:

I miss the local bakeries. There are only a few in my area, most 10-15 minutes away. I used to love using the bread machine (I know, lazy!), and need to dig it out of storage again. It was fun and the aroma throughout kitchen and home was great!

I agree about ‘Wonder’ bread and other store-bought bread pumped up with preservatives, it can’t compare to fresh bakery bread, even if the bakery bread gets stale faster.

[ILiveAgainParticipant]

ILiveAgain wrote:

Can’t eat bread anymore. Being Irish I was brought up on the stuff ….. bread .. jam … potatoes.

Had to stop bread about 10 years ago as started getting real bad heartburn from it ?

[Anonymous 42]

MG-ɹǝʍo┴ wrote:

C-Pig does the same thing, he uses shells for calcium and other organic methods. I get best results using purified chemical compounds, it’s results are almost instant as these compounds dissociate in water and are readily available for uptake (testing is key).

I should fabricate a miniature clam-shell bucket for the truckster just for dredging lake muck for a rich organic base (and I mean BASE P.H. Alkali) but after it’s limed it grows the thickest greenest grass you ever saw!

Who’s got time for women? I couldn’t fit one into my life even if you loaded her into an atomic collider and put me at the other end!

[EscapedMentalPatientParticipant 1489]

Escaped Mental Patient wrote:

Can’t eat bread anymore. Being Irish I was brought up on the stuff ….. bread .. jam … potatoes. Had to stop bread about 10 years ago as started getting real bad heartburn from it ?

Interesting about the heartburn, ILA. Was it just bread, or did other wheat based food items also do the same? There might be an interesting correlation there.

I used to bake bread but don’t do it anymore. As a general tip, buy a food processor, and let it do the first phase of kneading for you. It’s a lot better than trying to use a mixer. There are a few different recipes, but you’re is a solid one. Once you’ve begun kneading you can add a lot of stuff. Onions work well too. Sugar and salt you really don’t need much of, you can also skip it a lot. I’m a huge fan of making my own bagels. It requires a few more steps, but they come out a lot better than the store stuff. Get a pizza stone if you can. They’re pretty cheap, Bed Bath & Beyond has them as well as of course Amazon. White bread I actually don’t like much, because you’re losing a lot of the nutrients and benefits. Actually any organic flour probably means you don’t have white bread, as it shouldn’t be processed and stripped. it would probably be wheat flour (which is the basic flour most people use and think of). Back in the past people used
to mill their own flour from wheat and then bake it. One thing to note is this stuff does spoil pretty quickly. Professional bakers always have a new batch every day, used to be you made your bagels every day too. Now the store sticks preservatives in. Still it’s good at least 2-3 days, if you freeze it should be fine for months probably but I have not tested that. It’s good to see these types of posts in the manosphere. I’ve written about wet shaving also on another board, which I don’t really recommend for most people. Baking bread probably most won’t do either. But at least a few times is good. It really is a lot better than anything you can get in a store or anywhere else. There’s also many non-yeast varieties. Personally I just use the packet yeast that lasts pretty much forever. But non-yeast breads are good too. I’m particularly fond of the Middle East/Indian varieties of non-yeast breads.

I’ve heard that a few times now, about the food processor, so I might give that a go. Thanks, Phoenix. And you’re right, the organic flour which I’m using isn’t pure white like the Robin Hood stuff one might find on the shelves, but for an organic flour, it’s pretty darned close to as white as one is going to get. I was just trying to keep the recipe simple 🙂 Although white bread does tend to be fairly stripped of a lot of good stuff, for some reason, I always have and always will love the stuff.

You’re right about the spoiling as well. And some people will crush a tablet of vitamin C up as a fairly natural preservative, although I don’t bother. I tend to eat the stuff up fairly quickly.

I love onions in bread, and a lot of what you’ve mentioned is great stuff, Phoenix.

I’m with you too on a lot of the unleavened or non-yeast stuff. Some of the middle-eastern bread and bread-like products, as you are mentioning are delicious. There are some Pita breads and the like which I really enjoy too.

I’m a sucker for a bakery.

[UntamedParticipant]

Untamed wrote:

There’s nothing like the smell of warm bread in the morning! Been living right next to this baker’s. The guy’s so nice, he lets me come in before hours and lets me pick a loaf.
Been trying to make some with this machine… ig comes out ok, just a little dense, lol

Don't let them Blame, Shame or Tame you!
Give 'em NOTHING, not even an answer!
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[EscapedMentalPatientParticipant 1489]

Escaped Mental Patient wrote:

There’s nothing like the smell of warm bread in the morning! Been living right next to this baker’s. The guy’s so nice, he lets me come in before hours and lets me pick a loaf. Been trying to make some with this machine… it comes out ok, just a little dense, lol

If I lived next door to a bakery, I’d probably have to move my ass around with a tractor. hahahaha. That must be a great smell in the neighborhood, Untamed.

[boisdevieParticipant 257]

boisdevie wrote:

I make my own bread. Have done for years. Nicer taste. And cheaper.

[Anonymous 42]

MG-ɹǝʍo┴ wrote:

I hear ya willy, GMO (genetic monster organism) All my plants are organic, it’s harvest time now, I get complements on the flavor packed punch people aren’t use to anymore. The milk I buy is organic from grass fed cows that aren’t injected with growth hormones. The masses eat garbage food straight from Dr. Frankenstein’s lab! Even the fertilizer in agricultural grade has heavy metal contamination like arsenic, chromium (from stainless steel machinery wear and tear) and others.

I once purchased some calcium nitrate on the fly and discovered when I mixed it up their was an oil base product floating on the surface. That’s when I started investigating the chemical fertilizer industry. I use only highly purified compounds now. My soil doesn’t turn hard as a brick like chem farm does.

If I lived in a heavily farmed area I’d have a water distiller and would have to add my own minerals for flavor. That chemical brine runoff can’t be good for you.

I’m also getting milk goats, only because I recently drank goats milk and found it sweeter than cows milk. I’m told each goat should produce a gallon a day, but I’m not going to drink it, I’m going to make cheese with my neighbor, I love the way they sound like little children when they want attention. It sure beats having a barking German Shepard that won’t shut up! I hate neighborhoods with barking dogs! Their usually all chain link fence with razor ribbon and accordion iron gates on all the businesses, hell on earth!

I have plans to make my back deck into a MAN KITCHEN, I have my MAN-Grille 1960’s flatiron propane with my own kick ass searing torch (steaks perfecto), and an industrial propane frialator ( Turkey deep fry perfecto).

Hey Willy, I’m going to copy your recipe and start investigating brick ovens and examining how I can get my deck to support the weight. I’ll be thinking light weight in the design and fabrication. I’m f~~~ing done with chemical GMO monster food!

[EscapedMentalPatientParticipant 1489]

Escaped Mental Patient wrote:

I was ski bumming with some friends in condo for one week and we decided to stock up on some baked bread. We purchase several packs of the frozen dough that one only needs to pop into the oven. After it was done, it smelled so good that we got the butter out and decided to try some. 30 minutes later we had eaten all of it! 🙂

Oh hell man. It’s so hard not to eat the stuff all in one sitting, brother. The smell alone is enough to send a guy into an eating frenzy lol. Some of that pre-made dough you are talking about tastes awesome.

[EscapedMentalPatientParticipant 1489]

Escaped Mental Patient wrote:

I hear ya willy, GMO (genetic monster organism) All my plants are organic, it’s harvest time now, I get complements on the flavor packed punch people aren’t use to anymore. The milk I buy is organic from grass fed cows that aren’t injected with growth hormones. The masses eat garbage food straight from Dr. Frankenstein’s lab! Even the fertilizer in agricultural grade has heavy metal contamination like arsenic, chromium (from stainless steel machinery wear and tear) and others. I once purchased some calcium nitrate on the fly and discovered when I mixed it up their was an oil base product floating on the surface. That’s when I started investigating the chemical fertilizer industry. I use only highly purified compounds now. My soil doesn’t turn hard as a brick like chem farm does. If I lived in a heavily farmed area I’d have a water distiller and would have to add my own minerals for flavor. That chemical brine runoff can’t be good for you. I’m also gett
ing milk goats, only because I recently drank goats milk and found it sweeter than cows milk. I’m told each goat should produce a gallon a day, but I’m not going to drink it, I’m going to make cheese with my neighbor, I love the way they sound like little children when they want attention. It sure beats having a barking German Shepard that won’t shut up! I hate neighborhoods with barking dogs! Their usually all chain link fence with razor ribbon and accordion iron gates on all the businesses, hell on earth! I have plans to make my back deck into a MAN KITCHEN, I have my MAN-Grille 1960’s flatiron propane with my own kick ass searing torch (steaks perfecto), and an industrial propane frialator ( Turkey deep fry perfecto). Hey Willy, I’m going to copy your recipe and start investigating brick ovens and examining how I can get my deck to support the weight. I’ll be thinking light weight in the design and fabrication. I’m f~~~ing done with chemical GMO monster food!

Very cool Tower. I would bet using a brick oven would be a lot of fun, and produce some really nice results once a person mastered it. It really sounds like you have a genuinely cool set-up in terms of your gadgetry, and your personal inventions. I admire that.

I hear you about the fertilizers. I long ago stopped using mass produced chemical fertilizers and the like. Quite honestly, other than sheep manure, bone meal, ground up fish, mushroom compost, home compost, coffee grounds, wood ash and compost tea, I really don’t use much in the way of additives. I tend to dig a substantial hole, and micromanage each plant with it’s own soil ratio, and dress my main soil beds every couple of years, while using rotation.

There really is just so much S~~~ pumped into the ground, our agricultural animals and the like, that any byproduct of it could only stand to be a lethal frigging c~~~tail. It might be one that doesn’t get you in a transparent, instant manner, but it sure as hell can’t be great for you.

While I don’t go absolutely overboard with natural or organic products, I really try to use them where I can do so feasibly. And it seems to work just fine.

[EscapedMentalPatientParticipant 1489]

Escaped Mental Patient wrote:

Ah yes. Bread. The cornerstone of Europe and North America not dying for a couple of thousand years. And men have always been the best makers and bakers of it.

With many of the weird, f~~~ed up, GMO breads out on the market, bread started not even remotely resembling bread a few decades back. To the point where the majority of the s~~~ is absolutely not good for you in any way, shape or form. I won’t go on a diatribe about GMO’s, heirloom seeds, “Wheat Belly” and the like. Those might issues I’m sure you’ve come across in your travels, and if you haven’t and are interested, just google “Wheat Belly”. It’s a lot of interesting stuff about how wheat has generally been turned into a f~~~ing hand grenade.

At any rate, I’ve been baking my own bread for about five years or so now. I tried to swear off the s~~~ altogether, and well, I just couldn’t. I’ve always loved it, and always will.

I digress. I don’t know if you’ve ever heard the saying, but Baking truly is Chemistry. Measuring matters, time matters, reaction times matter etc. etc. After messing around with making it for quite some time, I’ve finally got a White Bread recipe and Rye Bread recipe which work, aren’t full of garbage and s~~~, and turn out perfect loaves. If you make your own, or are interested in giving it a try, here’s my recipe:

First, find an organic, general purpose flour from a local source. Heirloom variety s~~~. If you don’t care about that stuff, General Purpose White Flour will work just fine, in fact, it will work better. I truly believe it is nasty s~~~, but as far as baking goes, the s~~~ works like a charm. The rest is simple measuring, time and chemistry.

Only one other thing I’d add before proceeding re: Measuring and Mixing. A pile of steel, dry ingredient measuring cups on the market have f~~~ed up Quantities. IE: I bought a set of dry measuring cups (they were from China), and the 1 Cup measuring cup was in fact 236 ml. For some reason, the entire set was based on this. Bulls~~~. 1 Cup is 250 ml. Get a set that is based on this. I don’t know what the f~~~ is up with that, it’s retarded, and ruined a bunch of ingredients for me. I think the 236ml set is a feminist baking set. It defies logic, is completely random, has nothing to do with anything, and belongs in the trash or out in the garage.

You’ll need two (2), 4.5″ x 8.5″ baking pans, or 5×9 will do. (and an oven, unless you plan on trying to bake it on the engine block of your car or some weird s~~~) You also need a Mixer. I can’t be bothered to do all this s~~~ by hand. I tried once, got really angry, and the whole thing turned out looking like an alien f~~~ing abortion. You’ll need the other standard baking tools too. Wooden spoons or rubber spatulas are a must. Mixing bowls. All that good s~~~. You need a wire rack for cooling too. If you don’t have one you can get by. If you don’t have one, just take one of your oven racks out, and put it on the kitchen table or something like that. You get the idea.

Willy’s White Bread:

Ingredients:

-7 Cups of Flour (read mental-case diatribe above)

-2.5 Cups of Warm Water. Warm, as in about 100 degrees Fahrenheit.

-1 Tablespoon of Active Dry Yeast (check the expiry date)

-1 Tablespoon of White Sugar (again, use at your peril). I’ve used natural sugar, but it is heavy stuff, and doesn’t seem to interact as well with the Yeast, giving a smaller loaf. I use the White Sugar now.

-1 Tablespoon of Salt ( I use Sea Salt, iodized, free running works just fine)

-4 Tablespoons of Unsalted Butter. Room temperature always works best. Unsalted really does work best. Salt is a Yeast killer, and the stage at which you add it actually is important. However, you absolutely can get by using any old butter, margarine, or what have you. Again, it might just result in a slightly smaller or shorter loaf.

-More Butter or Non-Stick Cooking Spray (This is just for lining your baking pans)

 

DIRECTIONS or METHODS:

1) Put a 1/2 cup of the water in a big mug or such. Gently pour the Yeast and Sugar into the water, and whisk it around with a fork. Let it stand for 5 or 6 minutes. It’ll get all frothy, bubbly and start to look like some weird f~~~ing potion. No worries. It’s supposed to.

2) Put the rest of the 2 cups of Water, the Salt, and 3.5 cups of Flour into the Mixing Bowl for the powered mixer. Use a dough hook for this. You’ll thank me for it, and likely not fly into a rage and need a new mixer as such. Trust me. Meat tenderizers and expensive mixers do not mix at all. Anyway, turn the Mixer on and off a few times, on low speed. Just enough to get everything equally wet. Add 1 Cup of Flour. Turn your mixer on “Low” now. While its running, slowly pour in the frothy, weird ass Yeast mixture, and slowly pour in the rest of the Flour. Turn the mixer up to “Medium” or “Middle” setting. The dough needs to all come together. You’ll need to keep sticking your rubber spatula or wooden spoon down the sides of the mixing bowl as it turns; the centrifugal force throws the flour out and to the bottom of the bowl. Stop the mixer. Lift the top up, so you can get the flour which will be trapped at the bottom of the bowl. Gotta make sure all of
it’s mixed in. Turn the mixer back on “Medium”.

3) Continue mixing for 5 minutes. Add Butter. Keep mixing for another 5 minutes. You might find that the dough comes apart a bit during this. No worries, it will come back together during this whole timespan.

4) Lightly sprinkle some flour on your counter or other work surface where you can knead. Pull the dough out of the mixer, put it on the floured surface, and work it around a bit until you’ve got it into a well-meshed ball. This shouldn’t take you more than 2 minutes. Get a large bowl, and evenly coat the entire inside with a very thin film of butter. You just need to get it greasy so the dough doesn’t stick. Put the dough ball dead center in the middle of the bowl. Spray one side of a piece of plastic wrap with non-stick cooking spray, or get it greasy with butter. Cover the bowl tightly with the plastic wrap. Open the unheated oven door, and stick the bowl in there. Let it sit in there for 1 hour, or at least until doubled in size, but 1 hour will do.

5) Take your square baking pans, and butter the entire surface lightly, like your bowl, and put them within reach.

6) Grab dough out of the bowl, and put it back down onto the floured surface. Deflate it by pressing down on it with both hands. Cut the dough in half with a very sharp knife. You’ve got two pieces of dough now. Take each piece and work it into a 6 or 7 inch square. I just use my hands for this and never bother with a rolling pin. Those f~~~ing things are dangerous, and if you are angry, you’ll probably hit something with it.

7) Now take each one of the dough squares. Roll each one up. Pinch together the loose seam with your fingertips until its fairly seamless. Doesn’t have to be perfect. Put each piece of dough in a baking pan, with the seam-side down. You’ve got two pans now.

8) Spray some more plastic wrap with Non-Stick Cooking Spray or do the butter thing to make one side greasy. Cover each baking pan with a piece, greasy side down. Put them back in the unheated oven for 1.5 hours. They’ll about double in size, and be sticking over the edges of the baking pan. Perfect. Don’t bang a bunch of s~~~ around, or have a lot of noise or thumping going on in the house. Choose to NOT listen to a drum solo. See below as to why.

9) Take the dough out of the oven very gently. Noise, vibration, pressure, or bumping it will cause the risen dough to “Fall” or “Collapse”. This really sucks. See rolling pin and meat tenderizer. Don’t have them around. S~~~ will get broken. If you are retarded and it falls, you’ll have to let it rise again, but it probably won’t rise as good the second time, so don’t f~~~ this part up.

10) Set your oven rack in the center of the oven. Preheat the oven to 425 degrees Fahrenheit. If you manage to do this in Celcius, you are now officially my f~~~ing hero, but the Fire Marshall will not like you, and probably no one else for blocks around. If for some reason you happen to be using a “Convection” oven, rather than a standard one, set it to 400 instead of 425.

11) TAKE THE PLASTIC WRAP OFF THE PANS OF DOUGH, and very gently place them on the center rack in the oven, once preheated.

12) Bake them for 15 minutes. Turn oven down to 375 (regular) or 350(convection) . Bake for 45 minutes more. So in total, 1 hour of cooking time.

13) Take bread out of the oven, and turn the pans upside down so the bread falls gently out onto a wire rack for cooling, top side up. Take a little brush, (a clean BBQ Brush will work just fine) and gently brush a bit of melted butter over the tops of the loaves.

14) Let it cool almost completely before cutting the bread with a serrated knife and gentle sawing motion. Cutting the bread on it’s side is way easier.

 

Enjoy some badass bread, brothers. It’s delicious, but don’t take my word for it. Try it if you are super f~~~ing bored one day or really like fresh bread. This stuff makes great sandwiches, is great for toast, great for grilled cheese or such, and I’ve had good luck with it for French Toast or in a sandwich maker. I usually freeze one loaf, and it freezes very well. It thaws out in about 30 minutes on the counter too.

If you don’t like White bread, you racist motherf~~~er, let me know. I’ve got a proven recipe for Whole Wheat and for Rye Bread as well. I’m working on a French and Pumpernickle one, but I’m not quite there yet.

Cheers, my friends.

[RoyDalParticipant]

RoyDal wrote:

I love fresh baked bread, also cookies, muffins, and cornbread. There is no comparison to the stuff in packages on the store shelf. I won’t eat the latter anymore. It tastes like sawdust and chalk after getting used to the real thing.

I have given up starch and sugar, so baked goods are a rare treat. I don’t miss the store bought stuff anyway, no loss.

Society asks MGTOWs: Why are you not making more tax-slaves?

[felixParticipant 406]

felix wrote:

At any rate, I’ve been baking my own bread for about five years or so now. I tried to swear off the s~~~ altogether, and well, I just couldn’t. I’ve always loved it, and always will.

I was ski bumming with some friends in condo for one week and we decided to stock up on some baked bread. We purchase several packs of the frozen dough that one only needs to pop into the oven. After it was done, it smelled so good that we got the butter out and decided to try some.

30 minutes later we had eaten all of it! 🙂

more throttle ..... less brakes.....

[Anonymous 3]

phoenix wrote:

I used to bake bread but don’t do it anymore. As a general tip, buy a food processor, and let it do the first phase of kneading for you. It’s a lot better than trying to use a mixer.

There are a few different recipes, but you’re is a solid one. Once you’ve begun kneading you can add a lot of stuff. Onions work well too. Sugar and salt you really don’t need much of, you can also skip it a lot.

I’m a huge fan of making my own bagels. It requires a few more steps, but they come out a lot better than the store stuff.

Get a pizza stone if you can. They’re pretty cheap, Bed Bath & Beyond has them as well as of course Amazon.

White bread I actually don’t like much, because you’re losing a lot of the nutrients and benefits. Actually any organic flour probably means you don’t have white bread, as it shouldn’t be processed and stripped. it would probably be wheat flour (which is the basic flour most people use and think of). Back in the past people used to mill their own flour from wheat and then bake it.

One thing to note is this stuff does spoil pretty quickly. Professional bakers always have a new batch every day, used to be you made your bagels every day too. Now the store sticks preservatives in. Still it’s good at least 2-3 days, if you freeze it should be fine for months probably but I have not tested that.

It’s good to see these types of posts in the manosphere. I’ve written about wet shaving also on another board, which I don’t really recommend for most people. Baking bread probably most won’t do either. But at least a few times is good. It really is a lot better than anything you can get in a store or anywhere else.

There’s also many non-yeast varieties. Personally I just use the packet yeast that lasts pretty much forever. But non-yeast breads are good too. I’m particularly fond of the Middle East/Indian varieties of non-yeast breads.

[felixParticipant 406]

Well that’s it then.  Since this has been re-posted I guess I should give it a try.  Next week I will let you all know how my bread making adventure turned out.

more throttle ..... less brakes.....

[felixParticipant 406]

Last Thanksgiving I was invited to come to gathering where everybody was suppose to bring something.  I brought store bought pumpkin pies and whip cream.  People chided me for not baking my own. I told them I did not want to end up in jail for manslaughter.

more throttle ..... less brakes.....

[uchibenkeiParticipant 7965]

i love bread.  i probably eat too much of it and i would eat more if i could.

I bathe in the tears of single moms.

[chirParticipant]

I use Zojirushi BB-CEC20 for bread baking.  It lets me keep the refined sugar out.   Also lets me try to keep the GMO ingredients out of the bread.

My fav bread is  http://www.food.com/recipe/homemade-honey-oat-bread-502353

I use almond milk because it adds an almond undertone.

I also have heartburn with bread but now I only have a hunk of toast bread at breakfast.  As long as I keep the bread to breakfast I’m fine.  Also I noticed that almond milk in the mix and honey instead of refined sugar keeps the heartburn down.

 

 

It is by caffeine alone I set my mind in motion, it is by the beans of Java that thoughts acquire speed, the hands acquire shaking, the shaking becomes a warning; it is by caffeine alone I set my mind in motion.

[felixParticipant 406]

What amazes me about people who know to cook is their ability to time all of those things that have different prep times to be ready all at once.

more throttle ..... less brakes.....

[FitzBonesParticipant 304]

I might be a bite late to post on this one but having been a baker for a few years and specializing in bread, I’ll confirm pretty much whats been stated above though with a few addendums from my own experience.

White bread I actually don’t like much, because you’re losing a lot of the nutrients and benefits. Actually any organic flour probably means you don’t have white bread, as it shouldn’t be processed and stripped. it would probably be wheat flour (which is the basic flour most people use and think of). Back in the past people used to mill their own flour from wheat and then bake it.

All this. White flour/bread is nowhere near as good as any organic, wholemeal or multigrain. One has to be careful with multigrain breads as yes, the grains are healthier but it depends. One bakery I worked at we mixed grains in with white flour, though usually we mixed it in with wholemeal.
If you’re looking for the ‘healthiest, most natural’ flour, I suggest an organic stoneground flour though I dont know how one might get it from a store.

Had to stop bread about 10 years ago as started getting real bad heartburn from it

Might be the yeast causing that too. Theres two main types of yeast used in common breads; dry or fresh. Dry is loaded up with more preservatives but gives a stronger ‘lifting’ effect on the dough and takes less water, fresh takes a bit longer but is that marginally healthier in addition to generally giving a higher quality product.

You’re right about the spoiling as well. And some people will crush a tablet of vitamin C up as a fairly natural preservative, although I don’t bother. I tend to eat the stuff up fairly quickly.

That might work though I’ve never heard of it being done professionally, probably too expensive for a bakery despite the positives. Another way is to put some olive oil in the mix. It will add to taste, texture and colour while still preserving the bread another day or two, depending on how much you put in. We put in 1% of flour weight into our doughs at my favourite bakery that I worked at. So if it was a 5kg dough, thats 5kg of flour and 10ml olive oil.

I love onions in bread, and a lot of what you’ve mentioned is great stuff, Phoenix.

You can honestly put whatever you like into a dough and have it come out amazing; the only thing you have to keep an eye on is the sugar/salt content. Sugar and salt have an interesting effect on the yeast, a small amount will speed up the yeast process but too much will actually slow it down or kill it entirely. There were a few occasions where I had to ‘kill’ a dough because the apprentice mucked up somehow and I’d mix 2kg of salt into a 50kg dough to kill the yeast and stop it rising.
Also with sugars in the dough from fruit or w/e it will colour up faster even though the insides of the bread may not be cooked sufficiently.

non-yeast breads are good too. I’m particularly fond of the Middle East/Indian varieties of non-yeast breads.

Pretty much anything with a thick, hard crust will have little, if any yeast though you may need to talk to the baker. I used to do a few varieties of sour dough that lifted from only the culture, but in a couple bakeries they would put a fraction of yeast in to speed up the process and have it out faster.

I could go through Escaped Mental Patients bread recipe but from what I’ve read its very straightforward, I have no professional issues with it and if I still worked as a baker, I’d probably give it a crack and see how it goes myself. My only comment is that you dont have to use warm water as it activates the yeast earlier than is perhaps preferable for highest quality product though it does speed up the proofing process(Where its in the oven, covered) an alternative is cold or room temp water but in the mixing bowl, mix it to 38*C as thats the most effective temp for yeast to work at. Also you dont need the sugar in the dough as it only adds to taste, texture and colour, as EMP said it is at your own discretion.

Sorry to waffle on but this is a subject I’m fairly familiar with

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