Artisan Bread – A Lengthy Process but Worth it

I live in a small city with no decent bread anywhere to be found. But of course I’m spoiled having lived in much bigger cities with incredible artisan breads sitting proudly on open bakery shelves, NOT in plastic bags. What’s up with the plastic bags, people? They’re bad for the environment, AND they make the bread mushy. It’s that simple. So stop doing it. The only things mushy white sliced bread is good for are peanut butter and jelly sandwiches, and maybe bologna sandwiches with lettuce and mayonnaise. Oh, and cinnamon sugar toast. And those giant super mushy baguettes at the grocery store should only be used for slicing in half and spreading lots of garlicky butter and olive oil to eat alongside a plate of spaghetti. But when you want a decent slice of crispy bread to dunk in your morning coffee, for French toast, for super delish grilled cheese sandwiches, to enjoy with cheese and wine, or, well just to eat as is, it’s nowhere to be found, at least not around here. So I decided to make my own. And I did it!!! I’ve made bread before, but it’s usually too dense, something about the yeast, or not letting it rise long enough or something. So I took the loooong step-by-step route Flourish suggests. And yes, I used their Unbleached All-Purpose King Arthur Flour. And it was worth it. I’m including their link here. The loaves came out perfectly, or pretty close. I might opt for a different, quicker recipe next time, but I’m sure I’ll regret it. And I added a bit of cornmeal on the bottom. Et VOILA!

Bread_2

LOAF #1

Bread_3

LOAF #1 – Inside (Could be a little bit bubblier.)

Bread_4LOAF #2 – GORGEOUS!

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