It's 500g hard bread flour around 72% hydration, no knead with long cold ferment, baked in an Emilè Henry baker at 550 for 45-55 mins. Doing them almost weekly for about 5 years now. I think I've removed as many steps as possible from the process, no autolyse or slapfolds etc.
If there's one bread book I'd recommend it's Tartine Bread because it has a very well written basic loaf process, then it gets right in to things you can add to the dough for variety. I find the suggested quantities are trustworthy and provide a great safety net for doing your own additions. At least for me I rarely plan ahead and it's more like what I have available. Leftover oatmeal or polenta, or some nuts, seeds, berries, citrus zest etc. The ones I do buy ingredients for are roasted sunflower seed loaf or if I'm feeling rich, walnut can be a special treat esp the purple coloring. I just like recipes that people are producing at scale like in this book, because you know it's been put through a more rigorous process than a home baker would be doing.
Yeah I'm all about the spreads, dips, salsas, and chutneys. When I bring bread somewhere I usually do honey butter and something savory like caramelized onion chutney. For healthy can't go wrong with hummus. Cinnamon date puree and lebneh (tangy yogurt) are also my favorites. Olive oil and balsamic always good as well. Had a mustard seed spread recently which I plan to replicate.
I guess I need to invite you now.
When the kids are older I definitely need to get into bread baking. Can't buy something this nice around here.
