How to make bread part 2

Ingredients

If you missed it, part 1 is here
I will preface this by saying there are a million ways to make bread, and a million types of bread. What I am covering here is a simple, white flour, instant yeast bread. Out of all the breads I have made in the last 7 years, this is a crowd favorite. It is light, fluffy, and great as sandwich bread, french toast, with fondue, or just with butter. I love making grilled cheese with this bread.

Note: If you want to use a sourdough starter or levain with this recipe, you can always sub out that for the instant yeast- Great write up on how to make your own levain here.

Flour:
You can use any all-purpose flour, but if you can find it (I am writing this during the coronavirus lockdown), use bread flour. It has a higher protein count, and yields a much nicer loaf in my opinion.

Yeast:
As I mentioned above, you can use your own sourdough starter, but the rise times will change a LOT. I use SAF instant yeast, because it never fails to rise. I keep it in my freezer in a tupperware container, and it always delivers.

Salt:
I like Kosher sea salt, but really you can use any table salt, or even artisan salts. Be careful though, some salts can really funk up a loaf. I tried some truffle salt once, and it was not as great as I thought it would be.