Don’t you hate it when someone tells you, “Troubles produce endurance”?
I want comfort. Like fat donuts. Or hot buttered bread.
I recently told a baker this and he educated me that yeasty products can be mixed two ways.
THE SPONGE METHOD.
Stirs the four, yeast and half the needed water into a slurry. It’s made several hours ahead of time. Later when the complete dough is mixed, it can be shaped and baked after 1 rising.. (This allows the baker to sleep through the night.)
THE STRAIGHT DOUGH METHOD
Is the way we do it at home. Mix the ingredients. Let it rise. Knock it down. Let it rise. Knock it down again and then shape it.
The straight dough method requires more “hand discipline.” It takes longer. It gets “knocked down” more often.
It also produces a better textured bread with fewer holes and a deeper flavor and aroma.
So I sigh…
I suppose that’s like us…traveling through life.
The “hand discipline”, the “knocking down” creates a better product. The works of our hands become more flavorful because of what we’ve been through.
Phooey!!! It seems no one escapes life’s knocks. Not even bread.