For someone who bakes bread as much as I do, I still make a surprising number of fail loafs.
I use a scale. I’m familiar with my kitchen. Sometimes, it just doesn’t work.
Lately, I’ve had good luck. I switched to Instant Dry yeast. I used to err on the side of hurrying up if I was in a pinch. I have been putting the dough in the refrigerator and then not worrying about it until I have time to bake.
I use a no knead recipe with sourdough.
This was the latest pretty loaf.
