Signs of life
Ian asked that I post something from my bakes (it has been ages). So, here's today’s bread, a simple pain de compagne. It's yeasted, rather than sourdough and will form the base for some DIY grilled cheese sandwiches for tomorrow's class. The other bread the students will make is pain a la ancienne.
This was all one batch of dough and the loaves went into the oven at the same time, so I’m not sure why there is such a difference in the amount of oven spring. The most likely explanation, other than shaping differences, is that one pan was on the lower shelf to begin with. That put it closer to the steam pan. Even though the pans were rotated halfway through the bake, the other loaves never expanded as much.
Anyway, I do still bake, even though I don’t post nearly as much as I used to.