I had many frustrating bread-making sessions before I consistently got “good” bread. It’s so much trial and error. Everyone told me it just takes practice, but I wanted instant success. I’ve been making bread for our family now for 4 years and feel like I have learned a lot of “secrets” for better bread.
Many people swear by vital wheat gluten. I never found it to help my bread at all. I mean, absolutely NO difference. But, so many people have, that it must just depend on the recipe or kitchen environment. I found that lecithin granules made a big difference in the texture, but only have used it for a few months. The bread is fine without it, but FANTASTIC with it. Here’s the recipe we almost always use around here….with notes to help.
2 cups warm water
2 cups flour (fresh-ground hard white wheat is my favorite!)
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