SO! I tried the basic bread in the 5 minute artisan bread book. From this article (note: i'm linking to the printable version because its all on one page. just click cancel when the print screen comes up). I made a half batch because my only larger bowls are huge metal bowls that would take up way too much space in the fridge. The proportions are 6:3:3:13. 6 cups water to 3 tbsp yeast to 3 tbsp salt to 13 cups flour. Or as I did: 1.5 cups water, .75 tbsp salt, .75 tbsp yeast, 3.25 cups flour. Combine water (warmish like 100F, just a bit above body temp, I didn't measure), yeast & salt in a big coverable bowl. Add all the flour. Mix. I mostly combined with a spoon and then mixed the rest with my hands. Let it rise at room temperature, mostly covered, for 2+ hours, until its flattened or caving in. Then refridgerate. Yay. Its ready to use! I made 2 lbs of dough. I baked one of them today, and the other will either be a pizza or more bread or coffee rolls. The costs on this are probably around $.50 per loaf, including energy costs. Rough estimate, with a lot of cushion.
Anyway, its crusty and dense and I'm pretty stoked on it. I need to get the book from the library and see about the different variations and/or the other master recipes besides the basic boule. Like the olive oil one that apparently makes good foccacia. I would love to start making that.
So! I might start making my own bread! At least sometimes! Yayayayay. The dough keeps in the fridge for a week or two or more! I think it'd make a good French loaf styleish.
I also made cookies today. Betty Crocker pouch oatmeal cookies. Overly sweet, but not terrible for costing me a whole nickel, plus the additional ingredients (1 stick butter, 1 egg).