Abigale Von Crossword Toulouse!!

 UP FROM THE ASHES OF DEFEAT! 

BEHOLD!!!!

THE BEST LOAF OF BREAD I HAVE EVER MADE 

MUAHAHAHAHAHAHA!!!!

And it's like that!  That's how it goes! The stars aligned, I set a damn timer, and changed pan style. That's all I did differently!  

 

Thadia Formus 8 Veal Slab

 I share my failures so that you may learn from them:

Yes. There is parchment stuck in it. I know.

      I've been turning out nice symmetrical, loaf-shaped loaves for a few months now, and then this^^^happens.  

What went wrong?  I left it rising for too long. Totally forgot about it all day long. It looked nice and tall, though, and I thought 'No harm done!  I can just stick this in the oven!" and so I did; and the instant it went in it must have started to deflate.

What I should have done: 

1.PAID ATTENTION TO THE TIME  

2. Barring that, given the dough another quick kneading and let it rise in the pan again - then baked it. 

Now here is a tall loaf done correctly, all smiling and happy in the oven.

       ...so you see, I am capable of doing it right. 

Ignore the dirty oven. IGNORE IT.

 I'll say it again:  making bread is about feel. Accept the learning process and aim toward GREATNESS!!

After all, even your worst failures can be turned into bread pudding, croutons, and crumbs.       

 

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