Bread has been called the staff of life. Throughout history has become a staple to diets across the world. There are literally thousands of bread recipes to be found in cookbooks, online, and in grandma’s little recipe file. Most recipes are actually very similar with the only difference perhaps being a little more or less flour, salt, leavening, or other agent. The one thing in common with most rising breads is the process. Adding ingredients, kneading for a given length of time, allowing to rise then baking. Hoping to find at the end, a perfectly risen mass of wonderful bread exuding a fresh aroma that is beyond compare. And if all goes well, that is exactly what you should end up with.
What I am offering today is a process that I have used for a very long time to bake a week’s worth of bread at one time, with minimal effort and a never-fail methodology. Most of my bread recipes utilize five full pounds of flour–which is how it is typically sold at a grocery store. No measuring cups, weighing, or worrying about whether you forgot to add a cup or added one too many.
Why I use bread flour…
The only real difference between bread flour and all purpose flour is the protein content. Bread flour will give a lighter softer texture, while all purpose flour will give a firmer texture and crust. Other flours can be used as well–although I have not tried them. Almond flour and coconut flour are just two that come to mind. If you prefer a darker crust, then add a few tablespoons of sugar or honey.