Links I like

Here are some links I like - 

(shortened link to this page    https://goo.gl/yvz5aF)

To help understand the basics of making bread

https://youtu.be/g_c53AYZMGM
A 2 minute overview - not instructional (they have a book they want you to buy), but illustrational.  Their 'schtick' is that if you spend a few minutes on Monday and mix the dough, you can spend a few minutes each day to bake a loaf - and have fresh bread every day of the week.   Makes sense as long as you have room in your refrigerator for the bucket of dough.    
But - this shows you how easy it is to get great bread at home. 


https://youtu.be/Q4DQLB7_U1Q
Here, Steve shows how to make bread using a mixing bowl, cup measure, tsp measure, mixing spatula, frying pan and oven.

This is his turbo method.  If you can do this, then you are ready for more advanced approaches.  And, anyone can do this.
Big lesson-  today, baking bread is different than in grandma's day.  It is easier.

I don't bake this way - and, once you get some experience, you won't either.  But, YOU can put fresh bread on the table with little effort using Steve's approach.  When you look at his YouTube channel, you will see many videos on other simple alternatives.

if you go no further - you can make bread today using this recipe and approach.  

https://food52.com/blog/9904-the-many-reasons-using-a-scale-will-change-your-life
A simple intro on the benefits of using a digital scale and recipes in grams.
I use an Oxo scale - it's nice to have a display that pulls away from the base so my wide mixing bowl doesn't cover the display.  I got it on Amazon for about $43


http://www.thefreshloaf.com/handbook/baker039s-math
Baker's math - an introduction.  Absolutely necessary for the commercial baker, but very valuable for the home baker.
Used in combination with a digital scale and recipes (actually they become formulas) in grams, you can make a little or a lot - and not be stuck with the portion from the original recipe.

http://www.nytimes.com/2006/11/08/dining/08mini.html

In 2006, an article in the New York Times (and later a book) showed how the home baker can make bread rivaling (or better than) any bread from any professional bakery right in their own kitchen.  This is the source of Steve's inspiration (in the first video above).  This link shows it is possible -  but Steve makes it easier. 

I have an 'issue' with saying that handling a 500º, 12#, iron dutch oven is something everyone should do - BUT, this is the source of the 'revolution' that told us WE CAN.  

Others - for recipes or formulas (when you are using baker's percentages)

to come

Others for technique

to come

5 @ 3.20.17