does anyone else bake like this?
Greetings to all; I really enjoy the site, and find it fascinating. I just don't find many discussions that reference the way I bake.
I don't care what kind of yeast I use, or what kind of oven; I DO care what kind of flour, and having clean, filtered water helps, but beyond that, it doesn't seem to matter much. I weigh ingredients and follow a ratio but never use a recipe; my bread just sort of evolved---wheat flour/water/salt/yeast.
I used to bake 1/2 & 1/2 whole-wheat and white bread, but lately shifted to all white when I found Wheat Montana flour--can't say enough about what good bread it makes. I DID get "Tartine" for Christmas but I'm dreamin' if I think I'm going to that much trouble.
Made a loaf with sun-dried tomatoes last night, with kale & sausage soup. Hope some others here reading are like me---sort of winging it and happy with the results. Happy baking!