re: #224 kirkspencer

As an aside, I use my stand mixer instead of a bread machine. But here’s the deal about making bread: even with a good, tested recipe, you’re going to have to tweak it. And sometimes apparently minor tweaks have phenomenal effects.

What recipe do you use that comes the closest, and what do you mean by “toothy”? coarser crumb? More developed gluten?

I don’t have the patience to drag out my Kitchen Aid stand mixer and go through a long process, especially since it’s just for me.

I like it with more developed gluten, not too dense, but when you bite into it there’s some resistance. Like this no-knead bread. The no-knead stuff is much less time consuming for me, but I wanted to go simpler still, thus the bread machine.