Something different for a change for all the bread bakers on Steemit: here's a white bread I baked yesterday. I do not keep track on amounts and such, just the texture. I use wheat, water and sour-dough (which I keep in the fridge between baking) and whatever I got in the kitchen - oatmeal, spelt etc. This one is with oatmeal. The dough is pretty moist and I let it rise from about 8 in the morning to 11 in the evening. In that period I only touch it a little, add more flour or water if it needs and in the process flip one half on top of the other a couple of times. Some hours before I bake (after dinner or so) I add a lot of flour to let the surface of the dough become more dry and firm. This is to make it a bit like a scaffolding (or a balloon) in the first part of the baking so it doesn’t splash out.
I bake at 200°C for about 40 minutes on a heated steel plate.
I seldom eat it myself, but my girls like white bread in the morning (and they also love to make outlandish lunch like sandwich and such). In Denmark white bread is more or less considered cake (i.e. unhealthy), so the buttered white bread (called French bread) with marmelade is, I guess, a bit like when the Italians and Spaniards eat little cakes or sugar sprinkled croissants in the morning. I eat mostly wholemeal rye bread which is what Danes consider proper food. Number two image is my breakfast today. Toasted ryebread with old cheese and a Swedish aquavit. My youngest daughter think that I am an intolerable Goody Two-Shoes, but I actually like it better than “French bread” :)