Best oven for breadbaking
We are getting into baking our own bread. We have a local organic bakery that makes a great bread we all love. I bought it from them regularly, but recently their slicer broke for a time. I started preferring my loaves unsliced, and then I realized that one of the big impediments to using only home baked bread (convenience of slices), was gone. Plus my girls like to make it.
I googled the ingredient list and it appears that the bread they are selling is the recipe below. I made two loaves using the recipe, but it was a little too yeasty and a tad blah.
A few questions
1. I think I know why it was too yeasty - i always punched down dough so i did with this even thought the recipe doesnt say to
2. If you wanted it just a tad sweeter (a tad; it is not a sweet bread), would you add sugar (what will that do for yeast growth?) or honey or more raisins?
3, If you wanted it with a bit more salt, do you think that could upset the balance and bread chemistry?
4 I have a warming oven, a gas oven, and an electric. Where would you proof? At what temp? Where would you bake the loaves?
Lastly, I googled this recipe to see if other people had comments about making this particular bread. I found a much more elaborate version. (link below). Do you think its worth it to make this recipe the elaborate way?
Here is a link that might be useful: bread recipe