>>422903>>422906I buy it most of the time, but I'm French so it helps to have a wide variety of bread.
As for making your own, bread is one of the most difficult things to do, that is, if you want to make actual good bread. It takes years of practice to come up with a good recipe which depends heavily on the exact type of flour used, to knead the dough properly, and to cook it to perfection, and making it with oil throws all that out the window. And that's why I'd rather buy it myself. No matter what you do, it'll be edible, but good, that's another story.
Here's what I do myself which fucks up most of the time:
500g of type 55 flour
20g of fresh yeast melted in 10cl of water at 30°C
a pinch of salt
about 20cl of olive oil
Mix water and oil with salt, and add the flour slowly as your stir with a wooden spoon. Then you need to adjust the olive oil and flour proportion until you have a proper dough that shouldn't stick to your fingers. Once it's done, put it in a salad bowl covered with a wet tea towel, and leave it to rest in an oven at 40°C for two hours.
Then get it out of the oven, flatten it with your fingers, and cover it with fine semolina. Start your oven at 280°C and put a deep dish with two litres of water inside at the bottom. It'll quickly boil and your oven will be just moist enough to cook bread. Put it in and leave it until it's cooked, the time will depend on the exact temperature, moisture, and thickness.
Or just buy it.
