Fresh bread anyone?

Recently I've been paying careful attention to amount of salt that is in packaged and processed foods, and the long story short is - we are eating WAY too much salt in our daily diets.

 I was surprised to discover that most breads contain a ridiculous amount of salt. So with this in mind, I've been endeavoring to make my own bread, not to mention reduce the amount of packaged and processed foods in my daily diet.


This has been a very rewarding project and while the thought of kneading dough can appear a cumbersome process, it is actually quiet therapeutic and once you get the knack of it, the task gets easier to do.

One important tip I can provide is to make sure you use a strong '00' flour, usually referred to as bread or pizza flour. If you use regular flour, the bread can turn out doughy in the middle.

Thus far I've cooked a cob loaf and focaccia, all with minimal salt and using a good quality organic flour. The smell of baking bread whafting through the house is well worth it.