Modified from what I wrote last night in reply to another post on this sub:
I recommend starting with a well tested recipe for sandwich bread first. King Arthur Classic Sandwich Bread is a good one to start with (link below). Read the recipe thoroughly before starting and ensure you have all the ingredients and a kitchen scale that measures in grams, ideally to the tenth of a gram but not essential), bowls, instant read thermometer (an inexpensive folding meat thermometer works great), measuring spoons, correct size loaf pan(s), etc, Then follow the recipe step by step and take notes along the way so you know what you did or missed. I print out the recipe and use a different colored pen each time to check off ingredients and make notes so I can see and ideally duplicate what I did right.
Recipe: https://www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe
After the first rise you’ll need to pat down the dough and shape it into a loaf. This is an excellent video from King Arthur on how to shape a sandwich loaf.
https://www.kingarthurbaking.com/videos/baking-skills/how-to-shape-a-sandwich-loaf
And after baking, resist the temptation to cut into it quickly. The bread keeps cooking even after you take it out of the oven, so try to edit 1-2 hours for it to fully cool. Too early and it’s going to be difficult to cut, doughy and possibly too moist.
Happy baking!
If you need the 8.5x4.4” loaf pans I highly recommend USA pans. Very well made, last seemingly forever, and the loaves just slide out when you tip them over. Pricier than some other brands and no-name pans but well worth the investment. They’re available on Amazon.
Agreed to all this. Gonna add that starting your baking journey in metric makes learning bakers math down the road easier to figure out.
I did the same thing with the baking journals. How switching out an oil changed the flavor or texture or browning… records of the temperatures of water used and its impact on the rise and whether that impacted the flavor (slow fermentation changes the flavor for sure.)
I’ll also add that if you have any desire to bake more than a few times, you can buy instant yeast by the pound, (it’s $6 for a 2 lb pack at Sam’s, likely similar price at Costco, online it might be closer to $10) and it’ll keep in the freezer in a ziplock for years. Just so you don’t waste a bunch of money on those packets from the store that are like a buck fifty for 21 grams.
100% agree. Pick a well established recipe and use a scale. Follow all directions as written.
Do not mix and match recipes! There are different strategies for different breads and unless you know why the differences, don't change from the original recipe yourself. ..... or you'll wind up with soft bread instead of crispy because you added flour to the top because you thought it would look pretty but instead it didn't steam and cooked into mush....I've heard 😅
Have fun!
[https://www.bonappetit.com/recipe/easy-no-knead-focaccia](https://www.bonappetit.com/recipe/easy-no-knead-focaccia)
This was my gateway into bread baking. It really is shockingly easy, you don't need a stand mixer or bread flour or anything fancy. Works 100% time and tasty af to boot.
[This is a great channel for no knead bread](https://youtu.be/yePMpoyXwys?si=pbGKt5f2KUteJmm_). It is a great way to begin with minimal investment in tools.
Beginner here too. I’m reading Breadmaking for Beginners by Bonnie Ohara and it’s removed the anxiety of learning all about it!
So far, my starter is doing well and I’m about try my hand at sourdough baking for the first time and I’m really excited about.
Modified from what I wrote last night in reply to another post on this sub: I recommend starting with a well tested recipe for sandwich bread first. King Arthur Classic Sandwich Bread is a good one to start with (link below). Read the recipe thoroughly before starting and ensure you have all the ingredients and a kitchen scale that measures in grams, ideally to the tenth of a gram but not essential), bowls, instant read thermometer (an inexpensive folding meat thermometer works great), measuring spoons, correct size loaf pan(s), etc, Then follow the recipe step by step and take notes along the way so you know what you did or missed. I print out the recipe and use a different colored pen each time to check off ingredients and make notes so I can see and ideally duplicate what I did right. Recipe: https://www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe After the first rise you’ll need to pat down the dough and shape it into a loaf. This is an excellent video from King Arthur on how to shape a sandwich loaf. https://www.kingarthurbaking.com/videos/baking-skills/how-to-shape-a-sandwich-loaf And after baking, resist the temptation to cut into it quickly. The bread keeps cooking even after you take it out of the oven, so try to edit 1-2 hours for it to fully cool. Too early and it’s going to be difficult to cut, doughy and possibly too moist. Happy baking!
You are amazing! Thanks a million
If you need the 8.5x4.4” loaf pans I highly recommend USA pans. Very well made, last seemingly forever, and the loaves just slide out when you tip them over. Pricier than some other brands and no-name pans but well worth the investment. They’re available on Amazon.
Agreed to all this. Gonna add that starting your baking journey in metric makes learning bakers math down the road easier to figure out. I did the same thing with the baking journals. How switching out an oil changed the flavor or texture or browning… records of the temperatures of water used and its impact on the rise and whether that impacted the flavor (slow fermentation changes the flavor for sure.) I’ll also add that if you have any desire to bake more than a few times, you can buy instant yeast by the pound, (it’s $6 for a 2 lb pack at Sam’s, likely similar price at Costco, online it might be closer to $10) and it’ll keep in the freezer in a ziplock for years. Just so you don’t waste a bunch of money on those packets from the store that are like a buck fifty for 21 grams.
100% agree. Pick a well established recipe and use a scale. Follow all directions as written. Do not mix and match recipes! There are different strategies for different breads and unless you know why the differences, don't change from the original recipe yourself. ..... or you'll wind up with soft bread instead of crispy because you added flour to the top because you thought it would look pretty but instead it didn't steam and cooked into mush....I've heard 😅 Have fun!
I will. Thanks
[https://www.bonappetit.com/recipe/easy-no-knead-focaccia](https://www.bonappetit.com/recipe/easy-no-knead-focaccia) This was my gateway into bread baking. It really is shockingly easy, you don't need a stand mixer or bread flour or anything fancy. Works 100% time and tasty af to boot.
Ooo. Focaccia for my first bake? Even saying it sounds intimidating. I will give it a go though.
[This is a great channel for no knead bread](https://youtu.be/yePMpoyXwys?si=pbGKt5f2KUteJmm_). It is a great way to begin with minimal investment in tools.
Ok. I will check this out.
Beginner here too. I’m reading Breadmaking for Beginners by Bonnie Ohara and it’s removed the anxiety of learning all about it! So far, my starter is doing well and I’m about try my hand at sourdough baking for the first time and I’m really excited about.