Well, as you saw, we had quite an exciting time. I made bread out of the Tassajara bread book for declamations. (Yay for Senioritis. The assignment was to make some sort of food representative of our college experience. Mr.Schwandt gets hungry at 2:30 and my class is It makes four loaves. This is our biggest bowl. It's amazing what yeast can do. I forgot how humongous this thing could get.
The sponge: tohu va bohu
After the first rising.
Braided
And baked.
Unbaked loaves #3 and #4. 
Warm and sliced. Lauryl absolutely adores butter. Like the king in the A.A. Milne poem: "But I do like a little bit of butter for my royal slice of bread!" Except Lauryl doesn't do just a little bit.
I make my bread with natural leaven, which does not rise nearly as much as commercial yeast. And I also make predominantly whole wheat/rye mix (just a little bit of white flour), which also tends to make the loaf denser. Closest I come to this is watching my leaven grow as I feed it.
ReplyDeleteYeast always amazes me. It is one of the magical things God created.