I baked a loaf of bread after ages.
Was fully expecting it to fail because I decided to experiment with an untested mix of flours (3/4c AP, 1/2c WW, 1/4c spelt), and it did not look promising after the first rise. Decided to stick it in the fridge for a few days.
Continued messing up by forgetting I had to do the folds right out of the fridge and then let it proof for a few hours (SE modified NKB)… but instead I let it come to room temp and rise for a couple of hours, then did some folds… only to realize I was running out of time before I had to leave for dinner, and had only 30 mins to prove it I was to finish baking before I left.
Well, I decided I’d go ahead given that I was anticipating failure already.
Bread was done in 30 mins instead of 45, good spring and color, and now that I’ve cut it open, apparently nature compensated for my multiple bouts of idiocy because it looks fine. Toast for breakfast!
