…things can get awfully aggravating.
I bake bread every five days or so, and my recipe makes two standard-sized loaves. I have no complaints with the taste and consistency of my recipe, which I’ve made so often that by now I do it on autopilot. In fact after all this time any slightest change creates quite a disturbance in the force.
And I’ve been contemplating experimenting with a very serious change, because the one complaint I have always had with my recipe is the paltry way it rises. I want higher loaves, and for quite some time it has seemed to me that there was one suspiciously simple way to get that: Don’t divide the bake into two loaves.
That was almost certainly going to turn out to be a bad idea, and I hate waste. But in summer I usually don’t get through the second loaf before it molds anyway. So this morning I decided to give that a try.
Like I said, disturbance in the force. I had already automatically rolled out the dough and cut it in half when I remembered that I wasn’t going to do that. Even kneading it back together meant that loaf wasn’t going to be so great, slices would probably break in half, but I went ahead anyway. Had to time the bake carefully, assuming that one big loaf wasn’t going to bake exactly like two regular loaves always do.
The proof is in the cutting, and when I let the loaf cool…
Should have been doing this all along. I’m an idiot.