There's not much that compares to fresh-baked bread. Well, except for a loaf that you baked yourself. If you've never baked bread before, I heartily suggest that you give it a shot. It's easy, you don’t need that much equipment, and you wind up with something delicious. But a word of caution? You may enjoy it so much that you end up quitting your day job and bake bread all the time...which is what happened to me—and I'm certainly not complaining.
First things first: You can’t make good bread without good flour. You can use white flour, but to make the most delicious and nutritious loaf, you gotta go whole. And whole-wheat flour is just the tip of the iceberg. Flours made of rye, spelt, einkorn, emmer—the possibilities are endless. Regardless of which whole-grain flour you choose, the more recently the flour was milled the better, as flavor and nutritional value decrease with time. Do keep in mind that whole-grain flour will need more water and will ferment faster than white flour. Continue reading from Food52
How to Bake Bread (Food Network)
How to Bake Great Bread at Home (Breadtopia)
7 Beginner Bread Recipes to Start Baking at Home (The Kitchn)
Basic Homemade Bread (Taste of Home)
Inside the Flour Company Supplying America’s Sudden Baking Obsession (Marker)
How to Knead Dough Like a Professional Baker (America's Test Kitchen)
