Does anyone have experience with making its own bread in Switzerland? Is it worth it? Where do you get the best value for whole-grain flour?
I don’t make it with a machine but if you can get bakery flour it’s usually a bit better than what you can find at migros or coop. For example moulins de cossonay in Vaud. I guess you can ask your local baker where he gets it.
I usually buy pre-mixed 2.5 kg for 7.5chf at landi. The bread is really good!
They also have “tresse” for 8 or 9chf per 2.5 kg which is excellent as well (especially when you just program the machine to mix for your wake-up, and do the shaping + egg spreading manually followed by oven cooking)
I do it sometimes on weekends, but mostly for fun.
Last week I tried this baguette recipe and it worked quite nicely: https://www.privatkoch-hamburg.de/franzoesisches-baguette-backen/
500g of random flour and 20 minutes of electricity for the oven gave me bread for a week (3 smallish baguettes). It’s probably worth it.
But the first time you do it, you will probably “waste” one day while excitedly waiting for the dough to rise.
I want to try this:
But it takes some space in the kitchen and it’s something you have to plan well.
Bread made from the bread machine is light years worse than store bought bread. I did it for a while, then I stopped. I used the machine to prepare the dough for pizzas.
You can try to do a poolish, it gives much nicer results without much effort.
You take more or less half of the total flour needed, add the same amount of water and a bit of yeast.
Let it rest overnight or max 24h, then add the rest of ingredients (and rest of yeast).