This post picks up where I left off from part 1 and part 2 to show how I turn those ideas into something you can actually spread butter on and EAT! In true form, I’m going to create a new recipe that I’ve never made before. Using the right techniques, I’m pretty sure the end result will be great.
The methods in these articles break away from the traditional bread making techniques that seem to fill nearly every cookbook published. It wasn’t obvious to me first, but these recipes have two main things in common that really make them special. These two common items are the keys to good bread baking.
No matter what recipe I followed it always came out the same. I stopped making bread regularly because I thought I just wasn’t good at it- that is, until I figured out the secret.