Home-baked bread, nothings beats it for aroma and taste

Now to me, breaded baked at home is always superior to any store bought kind. No preservatives, no sugar, no traces of stuff I don't know about. It just tastes better, even just by itself.
So here I am kneading dough for tomorrow's bread. It took me about 10 minutes to get to this point. The dough and my oven will do the rest. 5 minutes to mix the ingredients. 5 minutes to knead the dough into a springy to the touch, smooth-sided homogeneous mass. The ingredients are few and simple: water, salt, flour and yeast. These days yeast is simply, a pinch of dough I kept from the last time I made dough.



Pain de campagne just out of the oven

 I have heated the oven just slightly and left the dough to rise within, oven off, for 2-3 hours or more, even overnight has been fine. When the dough doubled in size, I folded it over itself into a long rectangle, folding it over again and pressing the edges together until I get the length I need. In the end, it takes on the baguette or pain de deux shape, depending on the volume of dough. Then I let it rise again for 30-40 min. on a bread or pizza stone.
 
Before putting it in the oven I slit the elongated dough diagonally and baste it with water. Then it bakes at 450-475 F (that's about 240-50ºC) for 25 to 30 minutes. The loaf turns dark and crisp, and is fully baked just in time for the next meal...if I can wait that long to try it!