I've been experimenting with bread making over the last year or so. I started with making the dough in the bread machine and shaping and baking in the oven. Then my bread machine went kaput.
I thought they looked good and I know they tasted fine! Then I went on to making dough for pizza too.
Turns out my favorite toppings are chicken, onions, and green peppers. Can you tell I lean more to the Chicago style rather than the thin NY style pizza.
I discovered cheese as a bread topper. Man do I love cheese on almost everything.
More recently I've been experimenting with a different style of bread. Instead of mixing everything and letting it rise a couple of times, you mix the liquids and part of the flour and yeast, cover it with the rest of the flour and yeast mixed and let it develop for a few hours. The liquid portion bubbles up through the flour layer. It feels a bit like chemistry class, although I don't remember baking bread in chem. lab.
The theory behind this method is that the flavor develops more. Now the first time I made this type of bread it took all day! Now it is not like I was in the kitchen working all day, but I did not feel like I could make other plans while making this. Every few hours it wants your attention.
As you noticed there are no photos of the bread. Hmm I wonder why?
I'm looking forward to making more. And we discovered last night my bread makes excellent garlic toast too. I wonder if I can make good French toast too?