Like many on that board, I use it for the mixing and kneading...then I usually bake it in the oven. I particularly like the pizza dough; we don't even order out for pizza any more...as what we can make at home is better than nearly all takeout. The homemade dough, a pizza stone, and a 500 degree oven are the keys to success.
Good for you, getting your bread going, ‘before’ sitting down to the computer.
Many finish their breads in the oven, not I, once that bread machine starts, it gets to do all the work.
It never ceases to amaze me, dump a few things in a pan, punch a button and smell the bread baking..........so easy and unreal to me who has spent many days of my life baking it.
But time and styles change.
When I started cooking, you made biscuits in the top of the flour bag, LOL, I don’t think I could do it now, but on the farm that was how it was done in our family.
Glad you came to read the thread.