OK, I’m a little late to the bread baking trend.
I didn’t really get into it when the pandemic first started, but over the past year, I’ve started getting a little more interested in making my own bread.
I’d like to formally thank inflation for that. I’m not about to spend $6 on a loaf of bread when I can buy a bag of flour for $1.50.
I’ve also really, really, been trying to live more sustainably. Being able to buy flour in bulk or in paper bags, honey in refillable glass jars from our local beekeeper and cardboard containers of salt is a lot better than buying bread loaves wrapped in plastic bags and tags.
Plus, fresh bread is WAY better.
At the start of this year, I picked a simple recipe to play around with: a no-knead crusty french bread recipe that used all-purpose flour.
(It’s the King Arthur No-Knead Crusty White Bread recipe.)
It took about six months to get the recipe to work for me, my oven and my 7,000-foot elevation, but I finally perfected it, and I wanted to share my modifications with you!
