Dunno if it's just me? but have you tried freezing yours? I do frequently as I batch cook a couple at a time to save energy and find it holds up better than store bought bread.
I haven’t batch cooked really as I only have one pot… And then the bread gets eaten by small children too fast to freeze. Interesting that you say it keeps better though!
(Have become a slightly weird evangelist about this technique but you genuinely never need to buy shitty 20 ingredient slice white again! This is easier than going to the shop!)
I'm so with you on 20 ingredients. We used to always have a white slice loaf in but it's garbage. These days we just make it at home or buy it from the increasing number of proper bakeries in Brum. This was today's bake...
What exactly is all purpose white flour? I have a bread making machine which I use to make a 75%/25% wholemeal/ white loaf in 5 hours. It also will make the dough for rolls, baguettes, pizza, hot cross buns so it's very versatile. I've tried 100% wholemeal but it produces a dense loaf.
I’ve messed around with it a bit but I’ve mainly used the NYT classic one. I do leave it overnight though and it’s absolutely fine although I know some people don’t like to do that.
Comments
Who cares about tariffs and trade
It’s bread we care about 😎
...yet
it has an inside out hot cross bun vibe going on
but love it it, yeh