Bread.
Flour, Water, Salt, Yeast.
And yet, not a single grocery store I go to sell this. Its all chemical sponge... Weirdly textured pillows of too much stuff.
So I'll do it myself.
First attempt.
I've made dough before, mainly for pizzas because... God don't get me started on the state of Pizzas....
Shout out to.... I forget
(sorry, and actually may have been on TWVB) for the recommendation of "Flour Water Salt Yeast" book... I complain constantly that this IS what bread is, so was thrilled to see a book encapsulate that.
Not bad, not the greatest... But a decent start.
I have no oven, so I started on the 14.5 WSM... When that didn't want to go over 350, I moved all the burning coal and the dutch oven over to the performer to finish off. Despite spending most the cook over 100 degrees too low, and finishing at 420 instead of 475 it came out alright. And by all right I mean better then anything I can go to the grocery store and pick up. Was worried at the lower temps that the crust would be too thick, but that doesn't appear to have been an issue.
Plenty didn't go as well as planned, and its the simplest recipe out of the book, but still came out tasty enough that I am wondering if I can just do this weekly instead of buying bread.