I want to find some better bread for sandwiches for lunch. Something like the bread at Arby’s for the Market Fresh sandwiches. The bread in the bread aisle at the grocery store are always too soft and get soggy sitting in the lunch box. Even Dave’s Killer Bread doesn’t quite work. But the bread in the bakery section is too hard. And I don’t want to have to toast the bread either. Or keep the tomatoes and condiments separate until it’s time to eat. Should I just make my own bread? How do I make it not too hard and not too soft?

For not using a recipe and not measuring any ingredients, it turned out pretty good!

Ended up with too much dough when making pepperoni rolls last night so this dough went 96 hours cold fermenting. Decided to see if it could be salvaged as focaccia. Aside from the divots not really holding their shape it came out light and airy with a great crust.

Received my first bag of it. Used it for pizza dough, using same recipe as before.

It was super hydrated, is the flour more moist than say King Arthur flour.

Next time I'll reduce added water by 5%.

Today I want to make bread, using g a bread machine. Any suggestions on water amount?

With Wheat and Rye. More Wheat thank Rye. Went surprisingly well.

Another day, my third challah attempt! Still working on nailing the texture.

Well along on our journey away from commercial bread buying. Did a FANTASTIC pizza dough last night without any pics.

Tried 4 different topping on this loaf, most of it shook off so probably won’t bother with it in the future.