Nothing like fresh bread with a bit of butter or some nice cheese.

A tip for you because I spent last winter learning how to make baguettes. I got decent results but it is time consuming work.

If you ever end up with a mess of dough that didn’t turn out right … didn’t rise … didn’t rise during baking … baked at the wrong time … (all of which I did) … and you end up with a floured ‘thing’ that is semi edible but no one wants to eat … slice it, dice it, cube it and freeze it.

Those little flour ‘things’ can then be added to soups and stews as a kind of dumpling. I got rid of all my failed experiments this way.

All within reason though … don’t try to save burnt food … I don’t like waste but I do have my limits.

The best lesson I learned about baking bread is practice… the more you do it, the better you get … and from the looks of it, you’re off to a great start.