Made 2 basic white bread loaves for the first time and they came out pretty decent, despite being a tad lopsided. 
this post was submitted on 14 Apr 2025
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These look great! Did you follow a particular recipe?
It was the first recipe in the King Arthur Flour Baking School: Lessons and Recipes for Every Baker cook book called Basic Bread. I intend to try every recipe in the book in order, at least once. Here's their website. The recipe is listed there, but for some reason the amounts are not like they are in the book. The recipe is very similar to their Classic Sandwich Bread recipe.
The bread isn't bad, but it's kinda tasteless, despite smelling amazing. I don't usually buy white bread except during the holidays to make stuffing, so maybe I'm just too used to sourdough, which I buy about once a month.
One thing I’ve found to easily boost the flavour of bread is a dough scald.
Just before you mix the dry ingredients together:
Take something like 1/2 cup of the water used in the recipe. Boil it and roughly mix the boiling water with like 1 cup of flour taken from the recipe amount. You get a warm sticky dough ball, dump that in with the rest of the dry, add wet and knead.
Continue as normal.
Is that kinda the same thing as Tangzhong? With Tangzhong you use milk, but according to the site I linked, you can use water instead.