Lately, I’ve been a bit frustrated with baking bread. You see, homemade bread is a finicky thing. You have to be sure the yeast is alive, that the flour is properly weighed and that you don’t knead the dough too little, or too much.
It has to be smooth and elastic, but not sticky nor crumbly. If you don’t let it rise long enough, the flavors won’t develop and if you let it rise too much, well… I don’t know what, but I’ve heard it’s not good.
That said, part of the reason I started baking bread in the first place was to learn about these idiosyncracies — to find out, in short, what makes bread tick.