SwashBuckEats

Bake this loaf, give it to your friend to try, and witness their expression! Fresh bread... let me say that one more time.. Fresh bread... is one of my favorite pleasures. (don't forget to let it cool). Pan Maison (French Bread) • 625 Grams water (temp roughly 105) • 1,000 Grams Bread Flour or all-purpose flour (unbleached) • 30 Grams Dry Active Yeast • 16 Grams Himalayan salt or regular kitchen salt Volumetric Options (requires a little kneading intuition because this method of measurement is less precise • 2 5/8th cups of water (temp roughly 105) • 6 5/8th cups Bread Flour or all-purpose flour (unbleached) • 3 ½ tables spoons Grams Dry Active Yeast • 2 TBP Himalayan salt or regular kitchen salt (though might use half as much if using table salt) Sometimes I mix in a few tsp of onion powder or garlic power! Start with small portions. I wrap the bread in plastic and freeze it if we end up having too much.