As we say in France, in the land of the blind, the one-eyed man is king. I am by no means a bread baking expert, but friends, with even less experience than I, have asked me to explain how I bake my bread at home from time to time. Being an engineer and a nerd, I had to diagram out my process flow... and have been encouraged to share the results with a wider audience.

The recipe I use is based on Rose Levy Beranbaum's Bread Bible, but I have doubled the amount of whole wheat flour and reduced the amount of yeast, for flavor. If this is not the right place in the forum for this kind of contribution, I apologize for the clutter. :-)

Is anyone out there familiar with Rose Levy Beranbaum's bread bible process sufficient to make suggested improvements? Specifically, I have four loaves of her Basic Soft White Sandwich Loaf(p.244) in the oven as I write.  They have turned out truly wonderfully, but I have a major problem with the process.  According to the recipe, I need to: