Needed for Sandwiches: Decent Bread Dough

Lately, I have been attempting bread baking.

Partially because I keep forgetting to buy bread at the store, and partially because I really love homemade bread.

A variety of disasters have occurred, naturally.

I have over-risen dough- leaving to the yeast just..giving up, I guess. The top of the loaf looked all kinds of odd. Tasted ok, but the texture wasn’t great.

I have under-risen dough – leading to a very dense brick of something that sort of looked like bread. I ended up crumbling this loaf up and using it in tiny bits in soup.

I have done perfectly fine with the dough and then over or undercooked it.

I have spent way too long swearing at bread that stuck to my bread pan, because I CAN’T FIGURE OUT HOW TO NOT HAVE IT STICK. Butter the pan? Sticks. Olive oil? Sticks. Pam spray? STICKS.

So, when I saw that King Arthur Flour had a bread making class up on Craftsy, I got a little excited.

King Arthur Flour – Essentials of Bread Baking

Yes, that’s an affiliate link, but to be absolutely honest, King Arthur Flour emailed me about the class before I figured out it was on Craftsy.

I’m hoping I can end up figuring out how to turn a decent loaf of bread out of my oven by taking this.

…now I just need to figure out how to stop eating all the homemade bread in the first two days.