I experienced much as you regarding store bought bread, in fact judging by the number of ingredients I am surprised that we do not glow in the dark! I have now been baking my own bread for almost six years, and have never looked back, like you I use just the four basic ingredients, strictly applying "Bakers Percentages" and tend to make high hydration bread, my only other addition is 2g of diastatic malt flour to a 500g loaf, this is an ingredient commonly used in European bread making, and my two reasons for using it, is that it helps the bread to rise but also has the added advantage of being rich in vitamin B12. I mix my ingredients in a plastic bowl and use a ladies shower cap to cover the dough between rises. Thanks for the video.
![Pointers in C / C++ [Full Course]](/img/1.gif)
Yamiiii!!!!❤
Thank you 😊
Even if I am not a bread eater, that just makes you become curious to try as it looks delicious.
I'm sure you will like it 😊
Thank you❤️
Hope you will give it a try. 🤗
Can never get it to raise like that!
Can I suggest you to buy a plastic bowl with lid? It will keep the dough warm and will keep the heat inside.
I experienced much as you regarding store bought bread, in fact judging by the number of ingredients I am surprised that we do not glow in the dark!
I have now been baking my own bread for almost six years, and have never looked back, like you I use just the four basic ingredients, strictly applying "Bakers Percentages" and tend to make high hydration bread, my only other addition is 2g of diastatic malt flour to a 500g loaf, this is an ingredient commonly used in European bread making, and my two reasons for using it, is that it helps the bread to rise but also has the added advantage of being rich in vitamin B12. I mix my ingredients in a plastic bowl and use a ladies shower cap to cover the dough between rises. Thanks for the video.